Rational invented combi-steaming in 1976. we're always on you. Thomas, our Restaurant Director is also looking for a commis waiter, bartenders and a talented Restaurant manager. John Campbell is the chef patron of the Woodspeen Restaurant which holds a star in the Michelin Guide UK. Cook the potatoes until a knife inserts easily. "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.". That creativity is always there you just need to make sure that you just keep touching it every now and again. Add the cream, reduce and blitz. Today, when he's not cooking or teaching classes at The Woodspeen he loves cooking at home with his own children. The Woodspeen Restaurant & Cookery School, 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. John was formerly a consultant for Coworth Park which has 2 AA Rosettes in the AA Restaurant Guide. Read more. And we know that delivering a world-class experience starts with having a motivated, inspired and happy team. It feels amazing to be back home," said John. Knowing that Hospitality Action is here to help means no one needs to suffer alone and this should be a cause close to all our hearts. Whilst MasterChef: The Professionals judge, Monica Galetti will cook the starter, former head chef at Gordon Ramsays restaurant in Claridges, Mark Sargeant will be in charge of the main leaving John to prepare the dessert. {{year}} All rights reserved. And do keep coming back for more. I don't think it's about size. 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 Season to taste. "To develop your team well through constant encouragement and development is surely the key to any successful business. 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. For a premium account we need your address. Register for General Membership to keep track on news, insights and invites. We always endeavour to keep these costs as low as possible to merely cover the costs of postage. Ingredients 100g sugar 100g sea salt 6g Chinese 5-spice powder Half a thinly sliced orange Method 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. And it's that recognition and this helps bridge that gap. He added: "I'm at an age now where I can do something else and having had some downtime during the lockdown, it's enabled me time to think about other opportunities I might like to follow up.". As a restaurant and cookery school, we stand or fall by the quality of our people. Find outmore here. "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." Executive chef at Brasserie Jol, Walter Ishizuka will also be present serving up the evenings canaps. "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. For the duck legs: Ingredients 6 cured duck legs, washed for 10 minutes It doesn't work. Remove the cling film and gently remove bones. What made you think oh my God". But Mahony is at pains to point out that it needs to be a success in its own right. "We're really proud of our association with John and delighted that he's back behind the stove, so to speak, where he is at his best and where our chefs appreciate him the most. He finds solutions to the most challenging of problems, and with his cool head and dry banter, he made every site visit an absolute pleasure," says Campbell. Return to a pan of cold water and bring to the boil again, then turn down to just under a simmer. 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. The Woodspeen: John Campbell at his best - See 1,648 traveler reviews, 633 candid photos, and great deals for Newbury, UK, at Tripadvisor. To ensure tickets are delivered safely and securely and to keep the price as low as possible for you, the ticket buyer, The Woodspeen generally uses our E-ticket system unless otherwise stated. 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. Cheeks are available from most good butchers and some food stores. Thank you so much. A Woodspeen apron and cooking cloth to take home, Arrival at 9.15am for tea and coffee and course introduction, Enjoy lunch with some of the mornings dishes, We will keep you refreshed with tea, coffee and mineral water throughout the day, Finish course at 3pm with some of the days preparations to take home. Peter worked previously at Le Manoir aux QuatSaisons and at The Vineyard, both two Michelin-starred restaurants. He said: When I found out I was taking care of the dessert I asked Monica and Mark what they would be cooking to make sure everything flowed well. We value every single person, whether theyre front of house or behind the scenes. Why not treat yourself to a year of dining in luxury and enjoy these and othertantalizingoffers all for just 95.00 for 12 months. 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. Alternatively, try one of John Campbells creations first-hand and book a table at The Woodspeen. It opened last month (two months after the restaurant) and includes 10 workstations, a demonstration area and a chef's table for up to 12 guests. Once coloured, add the shallots and colour, then add the tomatoes and vinegar to deglaze the pan. Place the duck in a pan on a medium heat with some of the dressing and warm. John was born in Liverpool and has been a chef first and foremost ever since he spent his childhood cooking with his Nan. 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. Whenever possible, our teams go on trips to our suppliers, where they learn about the production process firsthand. The app combines the convenience of a curated guide to all highest awarded restaurants, with an enhanced tier to access privileges and experiences. 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. Lambourn Road, Newbury, RG20 8BN Said John. 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. Peppered with residential properties, Lambourn Road passes under the A34 before it starts to embrace its rural setting, meandering slightly until you happen upon the Woodspeen, a quaint public house built in 1827. Automated hand sanitisers, for your safety, at each entrance and on our glorious terrace . 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. 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. Our features and videos from the worlds biggest name chefs are something we are proud of. I had great aspirations to stay within the kitchen. The Staff Canteen team are taking a different approach to keeping our website independent and delivering content free from commercial influence. To finish the terrine, add a small amount of oil and clarified butter to a frying pan on a moderate heat. Without your financial contributions this would not be possible. If you want to come in and have one course for supper, you can. Ever wondered what a Michelin star chef cooks at home? 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. Once the potatoes are dry, mash with a masher or ricer, add the horseradish relish and butter then mix and season to taste. beef pork lamb chicken duck cod tuna salmon prawns scallop vegan veganuary, paul ainsworth tommy banks daniel clifford angela hartnett phil howard simon hulstone tom kerridge tom kitchin nathan outlaw simon rogan john williams, catering clothing equipment knives tableware, birmingham bristol edinburgh glasgow london manchester sheffield, assistant chef chalet chef chef de partie commis chef cruise chef executive chef head chef pastry chef private chef sous chef, belfast birmingham bristol edinburgh glasgow leeds london manchester sheffield southampton, Chef Of The Year One To Watch Social Media Influencer The art of fermentation plays a big role in many recipes, so having a good basic grounding puts the cook and team in a strong position to develop other dishes. 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. We always try to keep these costs to an absolute minimum. "I think it has given me a good perspective on my life personally, as well as a perspective on where the industry is at and what appetite there is for dining out. "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. 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 Firstly the Baxter Storey chefs academy will pass through 250 chef sessions a year in the school and with the help of Rik Razza the students cover butchery days, advanced bread and leadership courses to name but a few. We want to have a dry potato to be able to incorporate the horseradish). The highest official awards for UK businesses since being established by royal warrant in 1965. 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? It certainly wasn't something I planned. 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. So I think it's a natural progression. John is exceptional in that regard, and the chefs within our business have always held him in high regard.". After graduating Thomas left Italy to work at the Michelin starred Woodspeen Restaurant in Berkshire followed by our sister restaurant, The Clockspire. Very good question. What's been your biggest challenge then, I mean you talk about sleepless nights, I love the phrase mayor of happy town it's brilliant and I'm going to use that in the future, what's been your biggest challenge then coming out of that kitchen? "This site is super-diverse," he adds. 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. beef pork lamb chicken duck cod tuna salmon prawns scallop vegan veganuary, paul ainsworth tommy banks daniel clifford angela hartnett phil howard simon hulstone tom kerridge tom kitchin nathan outlaw simon rogan john williams, catering clothing equipment knives tableware, birmingham bristol edinburgh glasgow london manchester sheffield, assistant chef chalet chef chef de partie commis chef cruise chef executive chef head chef pastry chef private chef sous chef, belfast birmingham bristol edinburgh glasgow leeds london manchester sheffield southampton, Chef Of The Year One To Watch Social Media Influencer Dress the salad leaves (reserve a little to dress the figs) and place on a board. Our pastry team were fortunate enough to spend time with Barry Johnson, Europes best chocolatier, to navigate the complexities of working with chocolate. "It's been a couple of years in the planning and I think the final result - the quality of the restaurant, the kitchen, the food and the ambience - is genuinely first class. Last but by no means least then where's John Campbell going to be in five years time? 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?" I find myself constantly sharing, either if I am in the school or restaurant kitchen imparting knowledge is always at the forefront of my day. On day one, they took a private tour of the wine cellars, followed by a tasting session with a master. Only at The Woodspeen . 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 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. So my future's more of the same, more consultancies, perhaps more TV, more branding, more PR, it's exciting. Y. eah absolutely. We only charge you one Delivery cost per order so if there is a big group of you recommend purchasing larger amounts in one order. Jacobs Media Group Limited is a company registered in England and Wales, company number 08713328. Keep up to date with our latest news, events and recipes with our monthly newsletter. The approach came from Baxter Storey who Ive had a long term relationship with for 13 years and are huge supporters of the charity and this years sponsors. - See 1,609 traveler reviews, 600 candid photos, and great deals for Newbury, UK, at Tripadvisor. and with our registered office at TVP2, 300 Thames Valley Park Drive, Reading, Berkshire, RG6 1PT. Shred the meat making sure to remove the skin and put onto a plate and into the fridge to cool and firm up. 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. 14. . 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? Thomas was named the Gold Service Scholarships 2022 Scholar on 15th February at a gala reception and presentation at Claridges in London, launched in 2012 as the UKs most prestigious Front House of award. The chef, who launched the Berkshire-based restaurant in partnership with Westbury Street Holdings (WSH) chair Alastair Storey in 2015, told The Caterer that he'd decided to sell his shares to give himself "time to look at new opportunities", and that "it was just a normal business transaction". Discover why the Luxury Restaurant Guide is the gourmands app of choice. We all come from very different backgrounds with a great variety of experience between us. Everyone wants to pigeon-hole things - is it a pub, is it a restaurant? Take dining to the next level and download our free app for iPhone and Android below. Yeah I hope so. 3rd Floor, 52 Grosvenor Gardens, London SW1W 0AU. This website makes use of Cookies to enhance your browsing experience and provide you with additional functionality. That's my ambition and my son is also in his chosen field is to also leave a legacy, change, absolutely change the way the industry thinks about things. 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?". These are new creations not currently on the Woodspeen menu; I wanted to try something new at the event. With Hospitality Action spending an incredible 630, 000 supporting the industry last year, John and his fellow chef peers hope to raise over 20,000 for their colleagues in crisis. Yeah absolutely you are king of your own domain and no one quite understands the kitchen so there's always that comfort zone there isn't there? It was at Lords that I really understood the importance of the team. So if youre ready to put in the hard work, were ready to help you hone your skills and carve out a career. They are an important revenue source which supports free access of our website's content, especially during the COVID-19 crisis. He says, "I'm a great cook, I've done this and that"" he never professes to be that, he professes to be an entertainer, an informer, a communicator on television and he does that exceptionally well and for somebody who was, I don't know how old he was, 17, 18, when he first got removed from the River Caf so really how much time has he had in the kitchen so he would never say that he was a professional cook although he's been in the professional kitchen. Learn more in our Cookie Policy. So we're challenging the way beer is being made because we're building the beer profile like you would a dish with food. He said: Ive been aware of Hospitality Action for a number of years so when they approached Monica, Mark and I to take part, I jumped at the opportunity. So it was never a conscious decision to step out of that kitchen. We follow this up throughout the year with classes in our own cookery school, including how to prepare flat, round fish and shellfish, and the five things to look for when choosing quality fish. 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. The Holiday Village: John Campbell on what makes The Woodspeen so special #JohnCampbell #TheWoodspeen #Masterclass So we're making a beautiful parfait of duck liver. It's an exceptional ale and it's selling incredibly. For something that's been open for only a few weeks, we're really happy and proud of what's been achieved in a short space of time.". Campbell says that while the Woodspeen is a simpler offering than the two-Michelin-starred food he was once known for, the skills he's learned in the past still apply. "Back to the old haunt and overwhelmed by the local support I and the team have had since opening. Mahony says: "For years we have focused on chefs and culinary and we want to show that, while that's fantastic, working as a waiter in a fine-dining restaurant or serving tables in a local restaurant is equally exciting. After being approached by the dinners sponsors, Baxter Storey, John couldnt resist. Dine with the Luxury Restaurant Club and receive a complimentary glass of Ayala, Majeur Brut, A Champagne, see details here. As members and visitors, your daily support has made The Staff Canteen what it is today. We need your support right now, more than ever, to keep The Staff Canteen active. I am sure the evening will be a great deal of fun!" So it's just harnessing that creativity in a different way isn't it? 35000 - 38000 per annum + plus company benefits: Great served as an alternative to your Sunday roast, here is a modified recipe to try at home. I'd like it to be accessible, it needs to be business-driven and it needs to reflect the current market," says Campbell. 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. "It's the same for the golden ale. I understood a great deal of science behind the food and that's been quite catalytic I'd say from the very early age of maybe eight or ten. The highest official awards for UK businesses since being established by royal warrant in 1965. 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. It's an exciting industry and I think if you do allow yourself to make that transition it's just massive, massive thing you can do, what you can do for your brand, for yourself, what you do for the kitchen, it's huge. "I had a vision for community dining. 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? 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. Lambourn Road, Woodspeen, Newbury, RG20 8BN. Our front of house team develop their skills under the management of Alex Fasoli, who in 2017 was awarded a Master of Culinary Arts (MCA), the UKs highest culinary and hospitality honour. The rest we can teach. It will be interesting to see how Monica and Mark do things. Not a member? So he shouldn't be criticised. ", 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. John Campbell | Woodspeen | Hospitality Action Like 2,958 Views Share Like Comment Share There are no comments yet. After 10 minutes, mix the butter into the potatoes and start to layer them in the terrine mould. He joined The Woodspeen in 2017 as a Commis Chef and in 2022 was promoted to Head Chef. 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. So whatever's out there is quite exciting for me. Some of the food cooked on the day and all notes and recipes. Drain and allow to steam dry. The Woodspeen: Good to see John Campbell back.. - See 1,605 traveller reviews, 600 candid photos, and great deals for Newbury, UK, at Tripadvisor. Providing the best food storage solutions at The Woodspeen, John has created the optimal dining experience. 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. But I could cook. I've got to say Mark it's sleepless nights. Add the water and reduce by two-thirds. We crafted our very own 25 Yards Gin, using the botanicals from our garden. This is the 1 Michelin star restaurant The Woodspeen ( https://www.thewoodspeen.com/ ). Support The Staff Canteen from as little as 1 today. 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. Once cooked, press in the fridge until cold, then turn out and wrap in clingfilm so the potatoes keep their shape. Cook, from frozen, in the fryer for 2 minutes at 180C.