do films such as The Menu, Boiling point and The bear accurately depict the modern day kitchen and hospitality professional? we're always on you. With a Michelin star, award-winning wine list and a relaxed atmosphere. They are an important revenue source which supports free access of our website's content, especially during the COVID-19 crisis. 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. As a restaurant and cookery school, we stand or fall by the quality of our people. It doesn't work. Not a member? The Woodspeen: Good to see John Campbell back.. - See 1,605 traveller reviews, 600 candid photos, and great deals for Newbury, UK, at Tripadvisor. Finally, its back to the depot to see how the fish is stored, prepped and packed for delivery. 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? Ten lucky guests even get the chance to experience a unique tasting menu designed by John himself at the chefs table which uses only the finest ingredients. "One of the key aspects over the past three years is that the industry has gone through a bit of a shake-up in terms of investment. The highest official awards for UK businesses since being established by royal warrant in 1965. Want to run a restaurant like John? My ambition is to leave a legacy of my industry. "We were delighted when Ray came out of retirement to manage the Woodspeen site. If you have forgotten your password, please enter your email or membership number, then click here. The vegetable and herb garden sits just 25 yards from our Michelin Star restaurant kitchen, giving us the perfect inspiration for our distinguished hand-crafted London Dry Gin. Some of the food cooked on the day and all notes and recipes. Add the bay leaves and peppercorns, and place in the oven for about 4 hours with the pan lid on. The cookery school is housed in a former farm building dating back to 1811. 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. "It's the same for the golden ale. 2023 Copyright Vision Marketing Limited. 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. In 1998 he achieved his first Michelin star in his first year at Lords of the Manor in Gloucestershire. Providing the best food storage solutions at The Woodspeen, John has created the optimal dining experience. Sign up as a member of The Staff Canteen and get the latest updates on news, recipes, jobs, videos, podcasts and much more. 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. Where the food and service are first class, but the feel is unfussy. "I'm at a time in my career now where I want to enjoy the food I cook. You have successfully signed up for the Caterer Breakfast Briefing Email and will hear from us soon! The following day before serving return to a pan and gentle heat on the stove, serve with horseradish mash and winter greens. And so when I've been learning to cook I've always brought in the why is that happening, why is that happening? During his time in France, Andre also been awarded of a MAF, for one of the best young chef of the year. What the market wants is food that has not been messed around with too much. It was at Lords that I really understood the importance of the team. You have successfully signed up for the Caterer Breakfast Briefing Email and will hear from us soon! Perfectly plan and execute key dishes which are homely and comforting John will coach you through the recipes as building blocks for the dishes The skills learnt are hugely transferable and adaptable to a wide range of other dishes Learn the science behind what is actually happening and remove the fears of the unknown Learn corrective measures and become confident in adapting flavours which suit you best. Less is more"One of the most crucial ingredients in the kitchen is restraint. John said: I cant wait! Support The Staff Canteen from as little as 1 today. But you don't need to. 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. We want to make people feel relaxed. Providing the bestfood storage solutionsat The Woodspeen, John has createdthe optimal dining experience. Timmy was born on October 24, 1998, in Columbia, S.C., to parents, Sammy Craig Campbell and Jessica Erin West Lambert (Sean Travis Lambert), who survive. Peter worked previously at Le Manoir aux QuatSaisons and at The Vineyard, both two Michelin-starred restaurants. John has created a dining space with a Scandinavian feel, whilst keeping the character of the original pub and retaining a warm atmosphere. We are always looking for dedicated and talented people who thrive on working together to create delicious food and provide warm attentive service. Simple dishes made well is an art and mastering them will give you greater confidence to make the simple perfect. We notice you're looking at your watch, "What time do you want coffee?" 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. Find outmore here. Last year, some of our team flew to Milan to visit our coffee supplier Musetti. Whether you have experience or not, we look for attitude first. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector - we want to do more for you. The meal should be falling away from the bone if gently pressed with the back of a spoon. 1kg potatoes peeled, washed and cut into quarters, 50g horseradish relish (adjust to taste if you like it hot). Bread is one of Peters passions. 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. Executive chef at Brasserie Jol, Walter Ishizuka will also be present serving up the evenings canaps. Thank you. There's got to be a reason for something and we're gastronomic chemists, as chefs. When you purchase tickets through The Woodspeen, the full face value of the ticket is shown. He's clearly pleased to be back in front-line service, but how has his three-year interlude prepared him for today's restaurant scene? What made you think oh my God". It was a big step but it was a natural step that I knew if I didn't make that step it would be a possible derailment. ", 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. He said: The school caters for many sectors. What could be better than cooking alongside my peers for a cause as good as Hospitality Action? Please wear cool, comfortable clothes, we will provide an apron for you to wear. Done properly, its pure alchemy. "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. People want simple food, cooked well, and I think the service at the Woodspeen plays a huge part in our offer of getting back to basics and treating people nicely - everybody is welcome here. You can update your choices at any time in your settings. Click here for more details. 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. Then head on over to our jobs board. The first year we were winning some great awards, the food was amazing. * = alternatively stop at the end of stage 6, allow beef cheeks and sauce to cool to room temperature, before placing them in the fridge overnight. I know that a lot of high-profile, Michelin-starred chefs have said fine dining is over, but you've really got to clarify what fine dining is. John Campbell is a consultant at Coworth Park in Ascot, Berkshire for his restaurant John Campbell at Coworth Park. 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. Keep up to date with our latest news, events and recipes with our monthly newsletter. He studied at the prestigious Hospitality University E.Maggia, in Stresa, Piedmont and, at the same time, he worked in one of the most prestigious restaurants in Milan. Ever wondered what a Michelin star chef cooks at home? Well listen thank you very much. So it was never a conscious decision to step out of that kitchen. It's somewhere where you can have good food, friendly service and a pint of our own ale.". 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. Sign up as a member of The Staff Canteen and get the latest updates on news, recipes, jobs, videos, podcasts and much more. Whether its showing a beginner the basics to teaching a more experienced chef new skills, the school caters to a wide selection of pupils looking to further their knowledge in all sectors of the industry. Very good question. Once the potatoes are dry, mash with a masher or ricer, add the horseradish relish and butter then mix and season to taste. Yeah and give them all the information when needed that I've collected over the years. John Campbell | Woodspeen | Hospitality Action Like 2,958 Views Share Like Comment Share There are no comments yet. 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. 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. "we're cooking their food, that's all we're doing we're cooking somebody's dinner. So if youre ready to put in the hard work, were ready to help you hone your skills and carve out a career. Lords was really performing well and as with every kitchen we want great food, we want great accolades, we want this, we want that, we want everything, but you can't have the staff or you can't have the equipment, because I was so bloody minded with a skill set through accounting, motivation, organisational skills or critical path writing, I thought, "Okay I'll show you,' and we just did it. Select Accept to consent or Reject to decline non-essential cookies for this use. 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. Keep up to date with our latest news, events and recipes with our monthly newsletter. Mm there's security in the kitchen isn't there? Our gift vouchers make thoughtful presents. Gently simmer 250g of orange juice, zest and sugar to reduce to approximately 100ml. Slice 3cm thick and store in a container and chill or cook as below. 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. If you have forgotten your password, please enter your email or membership number, then click here. 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. Okay. West Berks is a wonderful part of the country, its been a pretty special first year. This monthJohn will be collaborating with fellow chefs, Monica Galetti and Mark Sargeant to create a one-off dinner to help raise money for the charity organisation, Hospitality Action. Our butcherytraining days start at our butchers Vicars Game, in Ashampstead. Now strain the remaining liquid through a fine sieve into a clean pan. They are an important revenue source which supports free access of our website's content, especially during the COVID-19 crisis. Over two days, they learned the secrets to making the perfect espresso, cappuccino, latte, macchiato and more the perfect end note to a good meal. "It feels like home," says John Campbell, smiling. This website makes use of Cookies to enhance your browsing experience and provide you with additional functionality. 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.". 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. "Back to the old haunt and overwhelmed by the local support I and the team have had since opening. I love teaching and cooking! "To develop your team well through constant encouragement and development is surely the key to any successful business. He believes all chefs should be able to make a crisp, flavourful and well-fermented sourdough before they leave his kitchen. 3rd Floor, 52 Grosvenor Gardens, London SW1W 0AU. Our champagne supplier, Metzendorff, invited some of our team to visit their maison near Reims. Alex also spent time at the two Michelin-starred restaurant, The Vineyard, working for Sir Peter Michael. Our senior team love nothing more than sharing their knowledge and developing raw talent. 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. 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". Drain and allow to steam dry. Wear flat, comfortable, enclosed shoes. Season to taste. To take away:AWoodspeen apron and cooking cloth. A single coffee is more than 2, a beer is 4.50 and a large glass of wine can be 6 or more. This button displays the currently selected search type. Absolutely I mean you can't do great food and have bad service, or bad service and great food it just doesn't work. 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. Hospitality Action provides a vital lifeline to all those who work in our industry, from chefs to waiters to sommeliers, they are there to help. 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. 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. "The cookery school is a dream," says Campbell. John Campbell. 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. 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 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. Well listen John thank you very much. Andres father was a great French chef, whose creativity and passion for food inspired him to pursue a career in hospitality himself. Looking for a Home-working solution that is tailored to you? The Restaurant The Woodspeen, Lambourn Road, Woodspeen, Newbury, Berkshire | 01635 265070 | www.thewoodspeen.com. Campbell is one of four 'signature chefs' who BaxterStorey works with. The Woodspeen Restaurant & Cookery School, Lambourn Road, Woodspeen, Newbury, Berkshire RG20 8BN, 500g duck fat, or oil enough to totally submerge the duck legs. The chef simply tells the oven what the food is the SelfCookingCenter does the rest. He joined the launch of The Woodspeen, from the outset in 2014. Andre graduated after 6 years of catering school in France where he worked closely with Michelin star chefs like Piege at the Crillon Palace in Paris. Lambourn Road, Woodspeen, Newbury, RG20 8BN. We are also going to be offering it to corporate customers. It feels amazing to be back home," said John. Then, they go on a couple of visits to local shellfish farms, depending on the weather or the season. Leave a memory or share a photo or video below to show your support. What helped me with that transition was a good stint at Cranfield University. Over the last 12 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals.