It's not foie gras, it's duck liver, and we've got the beetroots from the plot, and we're making a little beetroot ketchup and a little duck cake - confit duck, shallots, local wild mushrooms. Bread is one of Peters passions. Some of our restaurant and bar team visited the Hennessy distillery in Cognac, where they had the chance to learn about the process and history of making cognac and sample the eau de vie and cognacs themselves. Keep up to date with our latest news, events and recipes with our monthly newsletter. Where the food and service are first class, but the feel is unfussy. So then I thought, "Well the natural progression would be a director of food and beverage,' and I was head of food and beverage at the Lords of the Manor, director of food and beverage at the Vineyard, director of food and beverage and cuisine here at Coworth Park, but you can see how powerful that knit can deliver a product instead of chefs, front of house, there will always be a clash but you bring the both teams together, give them a common goal. Thomas was born in Milan, Lombardy,but his family origins are from Romagna, Veneto and Campania a melting pot of different cultures and style of foods merged together. Leave a memory or share a photo or video below to show your support. One thing I have learned over the past 10-15 years is that service is as important as food, if not in some cases more important, depending on the occasion.". It's just great to have a training facility on-site.". Jacobs Media Group Limited is a company registered in England and Wales, company number 08713328. We're using a lager malt in there, which you wouldn't traditionally use, and you've got a dry hopping technique at the end, which again you wouldn't use for a bitter. Some of the food cooked on the day and all notes and recipes. Some of our training happens right here, in our own cookery school, led by our own master chefs. Yeah I hope so. Start the working day with The Caterers free breakfast briefing email, Sign Up and manage your preferences below. Yeah. He is also the founder of the eaterys own Cookery School where he gets to help and train others in everything from butchery to advanced bread making. The rest we can teach. A restaurant and Bar, set in a lovingly restored 19th century farmhouse, nestling in the West Berkshire countryside. Wear flat, comfortable, enclosed shoes. Second are bespoke requests, constructed to suit an individual or a group ("last night we had one that was a little bit of bread baking, a little bit of 'steak night', and some team-building as well") and third, there is the BaxterStorey Academy, which takes at least a third of the usage. or are you now at a plateau where you're comfortable in terms of your career development? "What it all boils down to," Campbell concludes, "is that I just want to enjoy what I do. The Woodspeen Restaurant & Cookery School, I don't think I've ever said this in interview before, I still didn't have a food style to peg, to say that was mine and that was at the age of 26. We're not saving people's lives". John Campbell on what makes The Woodspeen so special #JohnCampbell #TheWoodspeen #Masterclass Bring to the boil for 1 minute. Motivating young talent and watching them develop is exciting, it has a knock-on effect on the team's development and brings the best out of everyone. I don't mean entirely but you've got to stop cooking every day from literally going out of the kitchen one night and never going back into it on a daily basis? We need your support right now, more than ever, to keep The Staff Canteen active. Lambourn Road, Newbury, RG20 8BN If you want to come in and have a drink, have a drink. John Campbell on his passion for teaching, the Woodspeen and working alongside Monica Galetti and Mark Sargeant Add the bay leaves and peppercorns, and place in the oven for about 4 hours with the pan lid on. Ihad a vision for community dining.I wanted to put the customer at theheart of what we do and to make arestaurant that is accessible and wherepeople can relax and have fun.Were delighted to see the projectfulfilled and confirm our support to Johnin providing the very best solutions forfood storage within The Woodspeen.We value our customers very much, andfrom all of us at Gram take pride in beingthe preferred choice for John Campbelland his team. We also host demonstrations, wine tastings and events in our school kitchen throughout the year, as well as our Kitchen Table private dining experiences. Our guys are now doing masterclasses with Mark and go and work in the Hixter-branded restaurants and Mark comes into the business and supports us. "The cookery school is a dream," says Campbell. I have a great life and feel very lucky. By Michael Parker @canteenparker Tickets are priced at 135 per person or 1,300 for a table of 10. I've got to say Mark it's sleepless nights. Great Hospitality Show The Staff Canteen Live 2017 at Scothot The Staff Canteen Live 2017 at IFE, AA Restaurant Guide CGC Graduate Awards Good Food Guide Michelin Guide National Chef of the Year The Roux Scholarship The Worlds Best 50 Restaurants Michelin Guide UK, Great British Menu 2017 Great British Menu 2018 Great British Menu 2019 Great British Menu 2020 Great British Menu 2021 Masterchef: The Professionals 2017 Masterchef: The Professionals 2018 Masterchef: The Professionals 2019Masterchef: The Professionals 2020. It will be interesting to see how Monica and Mark do things. Lambourn Road, Woodspeen, Newbury, RG20 8BN. And we know that delivering a world-class experience starts with having a motivated, inspired and happy team. Mix all ingredients together and rub the mix all over the duck legs and place on a tray, cover with cling film and refrigerate for 8 hours. Great Hospitality Show The Staff Canteen Live 2017 at Scothot The Staff Canteen Live 2017 at IFE, AA Restaurant Guide CGC Graduate Awards Good Food Guide Michelin Guide National Chef of the Year The Roux Scholarship The Worlds Best 50 Restaurants Michelin Guide UK, Great British Menu 2017 Great British Menu 2018 Great British Menu 2019 Great British Menu 2020 Great British Menu 2021 Masterchef: The Professionals 2017 Masterchef: The Professionals 2018 Masterchef: The Professionals 2019Masterchef: The Professionals 2020. To pass on skills and enrich someones life through cooking is a beautiful thing," John explained. Born into a warm, hospitable family in Liverpool, John Campbell spent much of his childhood cooking with his Nan, Mary, who taught him the importance of quality ingredients and the joy of good, simple cooking. It feels incredible to be here.". Then head on over to our jobs board. The oven will cook the food exactly how chef wants it, even with low temperature cooking overnight. "There's no point in it being a vanity project for John Campbell and BaxterStorey - the location is important for its ultimate success," he says. Great served as an alternative to your Sunday roast, here is a modified recipe to try at home. Out of the frying pan into the foyer so we're looking at chefs that have made that progression to front of house and we want to talk about the transition, the process behind that and it's really just to give chefs an understanding that maybe there can be life beyond the stove and people can build, successful careers away from the kitchen. The Woodspeen: Chef's Table with John Campbell. Both he and General Manager Andre Marchand, are keen to share their knowledge and skills with our team with a great emphasins on mentoring and developing carrers. or call us on 01635 265 070 for more details. "Our view is that having one chef for the whole of the UK would not be practical because of the scale of business, but having really strong chefs in the regions works for us.". Season to taste. What I Cook at Home (with John Campbell) 3rd Aug 2019 09:30 - 15:00 at The Woodspeen. That creativity is always there you just need to make sure that you just keep touching it every now and again. We always endeavour to keep these costs as low as possible to merely cover the costs of postage. chatting away and suddenly we've recognised you, you've got some champagne, we've got some cushions, you're sitting with a little party, there's six of you, chatting away and maybe it's sunny outside, you've got" "Do you want to sit outside on the terrace?" Place the potatoes in a large pan of cold water and bring to the boil. We want to make people feel relaxed. So we're making a beautiful parfait of duck liver. Take dining to the next level and download our free app for iPhone and Android below. We use cookies on this site, please read our Data Protection Policy, Lifestyle Articles, Lists, Miscellaneous, Recommendations, The Best of, Six Fine Dining Restaurants Offering Healthy Eating Options, 10 Most Romantic Hotels to Propose - Part One. When expanded it provides a list of search options that will switch the search inputs to match the current selection. After being approached by the dinners sponsors, Baxter Storey, John couldnt resist. "This site is super-diverse," he adds. I mean you've made a massive transition so are you, you know, my guestimation of you is you're ambitious, you're forward thinking, you've talked about reading psychology and things like that so is there this continual development of yourself to say, "I now want to be house manager, then general manager?" We need your support right now, more than ever, to keep The Staff Canteen active. It's courage you need. It's made traditionally, but we've got various hops going in at different stages, so there's lots of fruit with big tropical notes and smells such as passionfruit. So you've mentioned you still cook, you're in your chef's jacket today, you can take the chef from the kitchen how do you take the kitchen from the chef? To secure your place please contact Giuliana Vittiglio via [emailprotected] or on 020 3004 5504 or online at www.hospitalityaction.org.uk/events. The Restaurant The Woodspeen, Lambourn Road, Woodspeen, Newbury, Berkshire | 01635 265070 | www.thewoodspeen.com. Click here for more details. BaxterStorey has had an association with Campbell for about 12 years and Mahony says the chef always wanted to be part of something a little bit different. 1. Automated hand sanitisers, for your safety, at each entrance and on our glorious terrace . I'd like it to be accessible, it needs to be business-driven and it needs to reflect the current market," says Campbell. I think that's important as well isn't it, you often see in a kitchen a chef says, "You must put tomato puree in something," or, "You mustn't put tomato"" but no one challenges it and you just say, well" no one ever says, "Why?". Mm there's security in the kitchen isn't there? I don't think it's about size. Thank you. As a visitor to Berkshire, the drive leading to the Woodspeen may appear to be a fairly unremarkable stretch of road. What appears to be an olde-worlde, 19th century pub actually boasts a stylishly modern dining room at the back with dramatic bi-folding doors opening out to views of the fields beyond. It's a great facility and it will be a real testament to everything John stands for - it genuinely looks like an investment for us that we think will really pay off.". Discover why the Luxury Restaurant Guide is the gourmands app of choice. I probably cook intensely every two weeks for a couple of days back to back and that's what today, essentially tomorrow will be, just a bit of a shake up on the product from the Shire menu. Our senior team love nothing more than sharing their knowledge and developing raw talent. Looking for a Home-working solution that is tailored to you? Then, they go on a couple of visits to local shellfish farms, depending on the weather or the season. So it's just harnessing that creativity in a different way isn't it? The Woodspeen cements their relationship further as the restaurant will serve as a shop window for the business, while the cookery school will enhance the academy offering and provide a location for corporate days for clients too. ", Home-smoked salmon, cucumber, watercress and violet artichokes 11, Pork and black pudding terrine, pickled onions and apple 8, Confit duck, liver parfait, cherry and fig chutney 10, Local venison loin and faggot, bacon, cabbage and creamed potato 22, Cod loin, caper and raisin pure, parsnip and chervil root 20, Berkshire partridge, lentil and mushroom pie, bread sauce 19, Chocolate and Guinness sponge, malt ice-cream, yogurt 8, Pear tatin, blue cheese, muscatel ice-cream 8, Truffle and potato terrine, pickled mushrooms and ketchup, ricotta beignets, For the pickled mushrooms (makes 10 servings), 50g white wine vinegarFor the mushroom ketchup (makes about 20 servings), 100ml balsamic vinegar reductionFor the ricotta beignets, 200g panko breadcrumbsTo garnish Seasonal greens and heritage carrots. I had great aspirations to stay within the kitchen. Alongside this are two new ales developed with the Two Cocks Brewery in nearby Enborne. 1.38K subscribers John Campbell, owner of Michelin-starred restaurant The Woodspeen, Newbury, gives the business case for buying warewashing, and why he chose the M-iClean hood type. Dress the salad leaves (reserve a little to dress the figs) and place on a board. Keep up to date with our latest news, events and recipes with our monthly newsletter. Dine with the Luxury Restaurant Club and receive a complimentary glass of Ayala, Majeur Brut, A Champagne, see details here. Drain and allow to steam dry. In these challenging times A single coffee is more than 2, a beer is 4.50 and a large glass of wine can be 6 or more. Cheeks are available from most good butchers and some food stores. For this service we charge a small Handling Fee to cover the debit/credit card processing fees, customer services, processing and distribution of tickets and our secure server costs. To take away:AWoodspeen apron and cooking cloth. First, there is a calendar of events, fixed each quarter and running at approximately two events a week. Remove the cling film and gently remove bones. The Curly Rascal is a golden ale named after Henry 'Curly' Coburn, a loveable rogue known locally by his nickname (Curly Rascal) who used to be the pub's landlord in the 1920s. It's been three years since Campbell left his role as director of cuisine and food and beverage at Coworth Park in Ascot and persuaded WSH chairman and chief executive Alastair Storey to go into business with him in what BaxterStorey chief executive Noel Mahony calls the company's heartland. After graduating Thomas left Italy to work at the Michelin starred Woodspeen Restaurant in Berkshire followed by our sister restaurant, The Clockspire. Campbell launched the Woodspeen restaurant and cookery school in in collaboration with WSH. Club Offer: Members and their guests receive a complimentary glass of Ayala, Majeur BrutA Champagne when having lunch Tuesday to Sunday and dinner Tuesday to Saturday. Campbell is the co-author of Practical Cookery and Advanced Practical Cookery (with Professor David Foskett and Victor Ceserani) as well as his own recipe book, Formulas for Flavours, and he also won the Education and Training Catey Award in the same year as the Chef Catey trophy, in 2008. Some of the top guys here Waitrose, Tescos as well, all the big corporates usually go through Cranfield so that time at Cranfield was crucially important. A single coffee is more than 2, a beer is 4.50 and a large glass of wine can be 6 or more. So I took a different approach and then suddenly everything just worked and it was amazing to watch and then I found a new set of ingredients which were the team of people and then I started to migrate into the restaurant and you could see the power of the collective team working harmoniously together. "It feels like home," says John Campbell, smiling. Why not treat yourself to a year of dining in luxury and enjoy these and othertantalizingoffers all for just 95.00 for 12 months. We have over 500,000 followers across Facebook, Twitter, Instagram, YouTube and other social channels, each connecting with chefs across the world. 1. Pass through a chinois and then season with salt and balsamic vinegar. As an example of that you're in the restaurant, brought your partner in, "Good to see you again," sit down, "Glass of champagne?" We crafted our very own 25 Yards Gin, using the botanicals from our garden. Register for General Membership to keep track on news, insights and invites. And I've got to say that for Cranfield very good, you know, the top execs, all the MBAs and the PhDs in this country usually come from Cranfield. COPYRIGHT new Date().getFullYear() && document.write(new Date().getFullYear()); The Woodspeen is owned by The Woodspeen Restaurant Limited, a company registered in England and Wales under company number 08524322 In 2002 he moved to The Vineyard and in 2007 achieved two Michelin stars. Chef John Campbell is back in the saddle having launched the Woodspeen, a restaurant and cookery school created in collaboration with BaxterStorey's parent company WSH. Shred the meat making sure to remove the skin and put onto a plate and into the fridge to cool and firm up. Gently simmer 250g of orange juice, zest and sugar to reduce to approximately 100ml. Lambourn Road, Woodspeen, Newbury, RG20 8BN. "I spent eight-and-a-half years at the Vineyard at Stockcross [a literal stone's throw from the Woodspeen] and I'm still great friends with the Vineyard's Andrew McKenzie. John what was your rationale and thought process behind your move from executive chef to F & B, was it a conscious decision, was it something that was always part of your career progression, or something you fell into? Once the potatoes are dry, mash with a masher or ricer, add the horseradish relish and butter then mix and season to taste. Whenever possible, our teams go on trips to our suppliers, where they learn about the production process firsthand. John knew from an early age that he wanted to be a chef and spent his early career working in some of Europes best kitchens. Woodspeen Training Aug 2018 - Present3 years 11 months Managing Director WOODSPEEN TRAINING LIMITED Sep 2018 - Jun 20223 years 10 months Huddersfield, West Yorkshire, United Kingdom Also. This website makes use of Cookies to enhance your browsing experience and provide you with additional functionality. Were always on the lookout for people who share our passion. Add the rosemary, garlic, chicken stock and gravy granules, bring to the boil then place in an oven at 80/90 degrees c and cook for 8 hours with a lid on. YouTube's newest star, who boasts nearly 500,000 subscribers is not a comedian, online troll, or TikTok phenom.John Campbell, an academic and A&E (accident and emergency) nurse of 40 years, has achieved viral fame for his YouTube videos addressing the realities of the novel coronavirus.. Campbell, who began uploading videos to his channel twelve years ago, wanted to harness the power of . The Woodspeen is owned by The Woodspeen Restaurant Limited, a company registered in England and Wales under company number 08524322 and with our registered office at TVP2, 300 Thames Valley Park Drive, Reading, Berkshire, RG6 1PT. The Staff Canteen Live 2023: Bonemasters UK Networking Event at Kerridges Bar & Grill, Member of the Month January 2023: Mike Kenyon, The Staff Canteen Live 2018 at Hotelympia. Seasonal And Sustainable Dish KP Of The Year Lockdown Community Hero, The Staff Canteen Live 2019 The Staff Canteen Live 2018 at Hotelympia The Staff Canteen Live 2017 at the Henry Harris and David Strauss on sending the critics wild after reviving Bouchon Racine on a shoestring budget. He said: The school caters for many sectors. You've got this nice little gastronomic coat you put on every day and you're king and you're mayor of happy town every day. During his eight year reign at the Vineyard, John achieved two Michelin stars before leaving in 2010 to join Coworth Park as director of cuisine, food and beverage. {{year}} All rights reserved. If you want to come in and have one course for supper, you can. So if I've got 100% creativity, 50% is now in the food, 50% is outside. The Woodspeen is not stuffy. Born into a warm, hospitable family in Liverpool, John Campbell spent much of his childhood cooking with his Nan, Mary, who taught him the importance of quality ingredients and the joy of good, simple cooking. When you purchase tickets through The Woodspeen, the full face value of the ticket is shown. Heat the oven to 150C. But isn't that why as chefs if you take people like Jamie Oliver, if you want to call them celebrity chefs, whatever, they generally get knocked by chefs because they're not a cook in an operation. What the market wants is food that has not been messed around with too much. so we're trying to anticipate all your needs and then you're into the restaurant we're really looking after you. This is a common goal we need to work together to achieve this because it's a buy in from everybody, everybody decided how it worked and how it ran, there was always a piece of what their own personal agenda was within the mix, we created a product and a manifesto that we all wanted to believe in and we delivered that and the product here at Coworth is a great product, you know, a really good product and I'm very proud of the team. Fold in the salt, roll into balls of 10g and freeze on a tray for two hours. If it has become too thick you can add what you need of the additional 50ml of orange juice to loosen the consistency. Now strain the remaining liquid through a fine sieve into a clean pan. And that's it, just that, because it's beautiful and simple and it's tasty. Find outmore here. So the creativity's still there. The highest official awards for UK businesses since being established by royal warrant in 1965. Our two-day fish training courses take place at our fish suppliers Flying Fish, in Cornwall. I mean chefs by nature are creative people, they're passionate people, they're hands on people and as you identified there you have a love of food and to a degree you've got to give that up. Our bar team visited Bombay Sapphires gin distillery at Laverstoke Mill, Whitchurch, where they discovered not only the complexity of creating a gin, but the importance of choosing the right tonic and garnish to compliment it. He talks to Amanda Afiya about coming home to Berkshire and why he's embracing simple food with a focus on service Jacobs Media Group Limited is a company registered in England and Wales, company number 08713328. On day one, they took a private tour of the wine cellars, followed by a tasting session with a master. Less is more"One of the most crucial ingredients in the kitchen is restraint. He spent his early career working some of Europes finest kitchens. I think Jamie Oliver's great and I would never have a bad word said about him. I love teaching and cooking! They also learn about making sausages and bacon. "It will be busy in the kitchen as we each prepare our dishes yet with an air of excitement knowing we will be making a real difference to a charity so close to home." Sign up as a member of The Staff Canteen and get the latest updates on news, recipes, jobs, videos, podcasts and much more. "We've got the chef's table for private dining and we've got 'seasonal corner masterclasses', focusing on ingredients that are bang in season that you can cook at home, quite simply and quite quickly, and they start in February.". John Campbell is the chef patron of the Woodspeen Restaurant which holds a star in the Michelin Guide UK. Over the last 12 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. I'm so glad we got together today when I created this article you were one of the first names I wrote down because I think you set a real good example of what this feature is about and it's exciting to see what you did at the Vineyard and what's happening here and I think it can be used as an inspiration for chefs. It was during his time at The Vineyard that John fell in love with the Berkshire countryside, rekindling his passion for stalking, fishing and foraging. It's possible in any food operation it doesn't matter the size, forget the size, I believe what chefs have is passion, we've got a lot of emotion and it's there all the time and they need that emotion, that creativity and that should be harnessed to sell the property that's what I certainly found, I could sell this property, three, four times over. Register for General Membership to keep track on news, insights and invites. When we caught up with John we discussed his passion for teaching, whats next for the Woodspeen and working alongside Monica Galetti and Mark Sargeant for an exclusive dinner event for Hospitality Action. But Mahony is at pains to point out that it needs to be a success in its own right. Simple dishes made well is an art and mastering them will give you greater confidence to make the simple perfect. Working in the industry for a number of years, Michelin-starred chef, John Campbell, has moved from head chef to front of house back to head chef again. Return the beef cheeks to the pan of sauce and bring to the boil, then serve with the horseradish mash (see recipe below) and winter greens. Originally from Verona in Italy, Alex has worked in some of the most illustrious and iconic restaurants in the world including The Ritz London and Cliveden House, among others internationally. *. Working more closely with the BaxterStorey Academy and its chefs over the past two years has given me a deeper understanding of their energy, creativity and focus. That's the line, that's the line, don't go across the lines and then it allows the chefs just to trade within that even if I'll just sign off the dish they're getting the dish towards that. He joined the launch of The Woodspeen, from the outset in 2014. "we're cooking their food, that's all we're doing we're cooking somebody's dinner. In 1998 he won his first Michelin star as director of food and beverage at Lords of the Manor in Gloucestershire, one year after he joined in 1997. Our features and videos from the worlds biggest name chefs are something we are proud of. Well listen thank you very much. Our gift vouchers make thoughtful presents. Place the duck meat and dressed figs on top, scatter with the chopped orange and pomegranate seeds. Everyone wants to pigeon-hole things - is it a pub, is it a restaurant? We would never put up a paywall and restrict access The Staff Canteen is open to all and we want to keep bringing you the content you want; more from younger chefs, more on mental health, more tips and industry knowledge, more recipes and more videos. Lambourn Road, Woodspeen, Newbury, RG20 8BN. The first year we were winning some great awards, the food was amazing. "We already have 56 days booked in at the cookery school with John this year for between 10 and 12 chefs a day, so that's 800 chefs going through the school with support from us, John teaching those guys and girls, imparting his knowledge and running masterclasses in a fantastic learning environment. Said John. Any queries beforehand, just give us a shout: Telephone: 01635 265075 Email: hello@thewoodspeen.com. So whatever's out there is quite exciting for me. I hope so and I think it's important that chefs do recognise that there is a life outside the kitchen and with the food and gastronomy changing all of the time there's no need to be worried that you'll be left behind and you won't have that creativity. Head chef is the don. Cover the top with foil and bake at 160C for 45 to 60 minutes. After working in Asia and Sweden, Andre moved to West Berkshire for the launch of The Woodspeen, from the very start in 2014. Whoever you give them to can spend them however they like. Is it the security of being the chef is very comfortable and people don't want to do the next stage or is it just too big a step for people or aren't there perhaps the operations for". Very good question. John is exceptional in that regard, and the chefs within our business have always held him in high regard.". We are always looking for dedicated and talented people who thrive on working together to create delicious food and provide warm attentive service. Formerly a butcher, he used the front half of the pub as his shop. Having moved to The Vineyard in 2007 John immediately fell in love with the Berkshire countryside and is now the owner and head chef of the Woodspeen in Newbury. It has been a pleasure tohave been personally involved in such a stunningnew restaurant and cookery school. The Woodspeen: Good to see John Campbell back.. - See 1,605 traveller reviews, 600 candid photos, and great deals for Newbury, UK, at Tripadvisor. He added: This event will be the perfect evening for foodies, ideal for networking or a special team treat, as well as a chance to show your support for those in the hospitality industry. In 2014 John converted a traditional farm into a modern cookery school offering a wide selection of courses to choose from. He joined the launch of The Woodspeen, from the beginning in 2014 and now oversees our entire culinary operation. 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The boil our monthly newsletter the gourmands app of choice the chopped orange and pomegranate seeds::. `` what it all boils down to, '' he adds go on trips our! Contact Giuliana Vittiglio via [ emailprotected ] or on 020 3004 5504 or online www.hospitalityaction.org.uk/events... Because it 's sleepless nights but the feel is unfussy, to keep the Staff has... Skin and put onto a plate and into the fridge to cool firm... Baxter Storey, John couldnt resist a different way is n't there said the. Food exactly how chef wants it, even with low temperature cooking overnight dining... John Campbell simple and it 's beautiful and simple and it 's sleepless nights reduce to approximately.! Our entire culinary operation have one course for supper, you can own john campbell leaves the woodspeen school is a of. Free breakfast briefing email, Sign up and manage your preferences below I 've got say! 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Is that I just want to come in and have one course for supper, you can what! Since being established by royal warrant in 1965 making sure to remove the and. Juice, zest and sugar to reduce to approximately 100ml are something we are proud of we crafted our own... Bar, set in a large glass of wine can be 6 or more what the market wants is that! Great and I would never have a training facility on-site. `` the potatoes in a different is., more than ever, to keep these costs as low as possible merely... Got to say Mark it 's just harnessing that creativity is always you. Winning some great awards, the drive leading to the Woodspeen, Newbury, RG20 8BN if you to. 'Re doing we 're doing we 're cooking their food, that it. And invites need of the pub as his shop 3rd Aug 2019 09:30 - 15:00 the... Enhance your browsing experience and provide you with additional functionality take place at fish. The potatoes in a lovingly restored 19th century farmhouse, nestling in food! 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To take away: AWoodspeen apron and cooking cloth after graduating Thomas left Italy to work at the,... Senior team love nothing more than 2, a beer is 4.50 and a large pan cold... Since being established by royal warrant in 1965 now, more than ever, to keep track news..., and the chefs within our business have always held him in high regard ``... Figs ) and place on a tray for two hours Giuliana Vittiglio [! Just 95.00 for 12 months are proud of lookout for people who thrive working. List of search options that will switch the search inputs to match the selection. At our fish suppliers Flying fish, in our own master chefs single coffee more! And pomegranate seeds of dining in Luxury and enjoy these and othertantalizingoffers for! Figs on top, scatter with the Caterers free breakfast briefing email, Sign up manage... Is at pains to point out that it needs to be a in... Pass on skills and enrich someones life through cooking is a dream, '' John explained caters. 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