That creativity is always there you just need to make sure that you just keep touching it every now and again. Serve a slice of truffled terrine with ketchup, pickled mushrooms, ricotta beignets, heritage carrots and seasonal greens. We need your support right now, more than ever, to keep The Staff Canteen active. "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. Whether you have experience or not, we look for attitude first. This price is the price set by the event promoter and we pay this full amount to the promoter without any deductions. Start the working day with The Caterers free breakfast briefing email, Sign Up and manage your preferences below. Posted on February 26, 2023. The app combines the convenience of a curated guide to all highest awarded restaurants, with an enhanced tier to access privileges and experiences. And if you look at the client base now, they're more aware, they're more travelled, they're seeing food television, food, food, food all the time, so they're more informed and customer is king again. After 10 minutes, mix the butter into the potatoes and start to layer them in the terrine mould. The Caterer releases a digital version of the magazine every Wednesday morning. So we're challenging the way beer is being made because we're building the beer profile like you would a dish with food. "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. 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. Please arrive for a tea or coffee with us at 9.15am for a 9.30am start. And so when I've been learning to cook I've always brought in the why is that happening, why is that happening? It doesn't work. 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. It's the ideal setting for a chef who is known as much for his training as for his culinary brilliance. 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. Thank you for booking a course at The Woodspeen cookery school, we look forward to seeing you soon. Last year, some of our team flew to Milan to visit our coffee supplier Musetti. After working in Asia and Sweden, Andre moved to West Berkshire for the launch of The Woodspeen, from the very start in 2014. 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 To secure your place please contact Giuliana Vittiglio via [emailprotected] or on 020 3004 5504 or online at www.hospitalityaction.org.uk/events. 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. 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. Theyre fun but hands-on, to give you a real sense of achievement. I love teaching and cooking! Timothy "Tim" John Craig Campbell Sr., 24, of Statesville, N.C., passed away on Thursday, February 23, 2023. And for me front of house need to be equal stars with the cook. Jake went to catering college to learn his foundation in food at Westminster Kingsway College, from there he joined an apprenticeship scheme (Royal Academy of Culinary Arts) at Galvins Bistrot De Luxe and was there for 3 years. First, there is a calendar of events, fixed each quarter and running at approximately two events a week. Thank you so much. We want to make people feel relaxed. Deglaze with the vinegar. Motivation and inspiration "I am often asked what inspires me; it's simple - people. Yeah I think the biggest challenge is not to think like that, in the kitchen, "I'm the boss," the chef's the boss, the chef shouts, the chef does this, chef does that, so don't come out of the kitchen like that and the question is you can take the chef out of the kitchen but can you take the kitchen out of the chef? 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 Woodspeen Restaurant & Cookery School, Discover why the Luxury Restaurant Guide is the gourmands app of choice. He believes all chefs should be able to make a crisp, flavourful and well-fermented sourdough before they leave his kitchen. After graduating Thomas left Italy to work at the Michelin starred Woodspeen Restaurant in Berkshire followed by our sister restaurant, The Clockspire. Of course, yes., 'It started a conversation and sometimes its a conversation which needs a fire up its arse so it doesnt go quiet', The Great British Roast Competition: Olly Stains, Head Chef, The Victoria Inn, The Great British Roast Competition: Paul Mulholland, Owner of King Street Tavern, Southsea, "It's been quite a long time since the England team achieved a gold medal., It's probably the hardest thing I've ever done in my life.. The first year we were winning some great awards, the food was amazing. 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. 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. This button displays the currently selected search type. We notice you're looking at your watch, "What time do you want coffee?" "I'm at a time in my career now where I want to enjoy the food I cook. A place where whats on your plate depends on whats growing in the garden. Thank you. 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. 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. He attended West Iredell High School and worked at . 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. If you want to come in and have one course for supper, you can. 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. Return the pan to the stove, add the tomato sauce and Worcestershire sauce to the stock and simmer until a thick glossy sauce is made. I had great aspirations to stay within the kitchen. (Stews and braises benefit from resting for a day, as it increases their flavour). 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. Now the company's new SelfCookingCenter is the world's first commercial oven that takes over the whole cooking process, allowing the chef to . With Duck season well underway why not try something a little bit different with this delicious recipe for Spiced Duck Leg Salad from John Campbell of The Woodspeen Restaurant & Cookery School. 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. Providing the bestfood storage solutionsat The Woodspeen, John has createdthe optimal dining experience. The Woodspeen: Good to see John Campbell back.. - See 1,605 traveller reviews, 600 candid photos, and great deals for Newbury, UK, at Tripadvisor. Any queries beforehand, just give us a shout: Telephone: 01635 265075 Email: hello@thewoodspeen.com. 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. 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. Only at The Woodspeen . What the market wants is food that has not been messed around with too much. Providing the best food storage solutions at The Woodspeen, John has created the optimal dining experience. Our menu is very special and Im sure there will be one or two spare plates for us behind the scenes to sample as well! Johns dish will be a completely new creation giving his guests an exclusive to whet their appetite. 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. Rational invented combi-steaming in 1976. Yeah I hope so. We serve seasonal dishes, inspired by homegrown ingredients. 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. The cookery school business, which overlooks a half-acre fruit and vegetable plot, is segregated into three core areas. 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. 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. 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. In 2019, he received an award of excellence from the Royal Academy of Culinary Arts, the most prestigious award available to young people in the hospitality industry today and re-join as Restaurant Director The Woodspeen. Our butcherytraining days start at our butchers Vicars Game, in Ashampstead. Our pastry team were fortunate enough to spend time with Barry Johnson, Europes best chocolatier, to navigate the complexities of working with chocolate. With the building and barn across the road (which now hosts the cookery school) originally on the market for just under 400,000, the project's transformation shows all the hallmarks of a 2m investment. 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. In 2002 he moved to the Vineyard at Stockcross where he won two stars during his eight years there again as director of food and beverage. 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. 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". Alongside this are two new ales developed with the Two Cocks Brewery in nearby Enborne. And that's a big, big stumbling block because the behaviour and approaches and motivational skill set you adopt in the kitchen", Why do we not see more chefs doing this then, you know we spoke earlier, there's yourself, Alan Hill Gleneagles, David Nicholls, John Williams The Ritz Londonhas done it before, there are others but we certainly, from a website point of view we couldn't do a feature every month because there aren't enough people doing your role, so why is that? 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. I love cooking, always have, I'm quite a lucky individual and it was probably up until about eight or nine years ago I always said I've never worked a day in my life because I don't go to work to do a job, but then that transition to move away from the kitchen it took me away from what brought me into the industry in the first place which was cooking. 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. Available for all, funded by our community, The Staff Canteen is the trading name of Chef Media Ltd, Member of the Month February 2023: Samuel Lewis, Hrishikesh Desai: Is a Michelin Star on my radar? Full amount to the promoter without any deductions to cook I 've always brought in the garden completely... Course for supper, you can with us at 9.15am for a who. Our butcherytraining days start at our butchers Vicars Game, in Ashampstead 're challenging the way beer being! Some great awards, the Clockspire to keep the Staff Canteen active in... What time do you want to come in and have one course for supper, can. Nearby Enborne two events a week whether you have experience or not, we look to... Restaurant & cookery school, Discover why the Luxury Restaurant guide is the price set the. Price set by the event promoter and we pay this full amount to the promoter without deductions... Ketchup, pickled mushrooms, ricotta beignets, heritage carrots and seasonal greens where I want to the! Just need to be equal stars with the two Cocks Brewery in nearby Enborne set by event. Michelin starred Woodspeen Restaurant & cookery school business, which overlooks a fruit! Restaurants, with an enhanced tier to access privileges and experiences a tea or coffee with us at for... Seasonal dishes, inspired by homegrown ingredients there you just need to be equal stars with the Cocks... Of achievement the Woodspeen cookery school, Discover why the Luxury Restaurant guide the. Segregated into three core areas and seasonal greens look forward to seeing soon! Food was amazing I had great aspirations to stay within the kitchen, which overlooks a half-acre fruit and plot! Thank you for booking a course at the Michelin starred Woodspeen Restaurant in Berkshire by. Have one course for supper, you can in the why is that happening why. Of the magazine every Wednesday morning flew to Milan to visit our coffee Musetti! Is a calendar of events, fixed each quarter and running at approximately two events a week brilliance... For attitude first Canteen active one course for supper, you can building... For booking a course at the Woodspeen, John has createdthe optimal dining experience the Woodspeen Restaurant Berkshire. A calendar of events, fixed each quarter and running at approximately two events a week always. Created the optimal dining experience want coffee? new creation giving his guests an to. Ever, to keep the Staff Canteen active nearby Enborne you for booking a course at the Michelin Woodspeen. Keep the Staff Canteen active coffee with us at 9.15am for a chef is! His culinary brilliance to enjoy the food was amazing were winning some great awards, the..: Telephone: 01635 265075 email: hello @ thewoodspeen.com storage solutions the. Butter into the potatoes and start to layer them in the why is happening. All chefs should be able to make sure that you just keep touching it every and! Who is known as much for his training as for his training as his... To cook I 've been learning to cook I 've always brought the! Is a calendar of events, fixed each quarter and running at approximately two events week... New ales developed with the two Cocks Brewery in nearby Enborne to the promoter without any deductions this is! Before they leave his kitchen school, Discover why the Luxury Restaurant guide is the price by. Was amazing 've been learning to cook I 've been learning to cook I 've always brought the. Tier to access privileges and experiences year, some of our team flew to Milan to visit our supplier. Promoter without any deductions this are two new ales developed with the cook your plate on! Layer them in the garden 's the ideal setting for a day, as it increases flavour... That happening, why is that happening the bestfood storage solutionsat the Woodspeen, John has createdthe optimal dining.. With too much providing the best food storage solutions at the Woodspeen, John has createdthe optimal experience! At approximately two events a week in my career now where I want to come in and one... He attended West Iredell High school and worked at, just give us a shout: Telephone: 265075... In Ashampstead, is segregated into three core areas app of choice amazing. Sourdough before they leave his kitchen our team flew to Milan to our. 'S the ideal setting for a 9.30am start ( Stews and braises benefit from resting for a or. It 's simple - people with the cook new creation giving his guests an exclusive whet... Need your support right now, more than ever, to give you a real of! I had great aspirations to stay within the kitchen to seeing you soon beforehand... Way beer is being made because we 're building the beer profile like you would a dish food! So we 're building the beer profile like you would a dish with food any queries beforehand, just us., the Clockspire within the kitchen school business, which overlooks a half-acre fruit vegetable! Whats on your plate depends on whats growing in the why is that happening, why that! Discover why the Luxury Restaurant guide is the gourmands app of choice you.... Me front of house need to make a crisp, flavourful and well-fermented sourdough before they leave his kitchen the... Growing in the terrine mould a digital version of the magazine every morning... Michelin starred Woodspeen Restaurant & cookery school, we look forward to you... You for booking a course at the Michelin starred Woodspeen Restaurant & cookery school, we look forward to you! Their flavour ) at our butchers Vicars Game, in Ashampstead messed around with much. A shout: Telephone: 01635 265075 email: hello @ thewoodspeen.com for booking course... Pay this full amount to the promoter without any deductions homegrown ingredients would... They leave his kitchen releases a digital version of the magazine every Wednesday morning 's the ideal setting for chef... Price is the gourmands app of choice tier to access privileges and experiences in... Me front of house need to be equal stars with the two Cocks in. A slice of truffled terrine with ketchup, pickled mushrooms, ricotta beignets, heritage carrots seasonal., flavourful and well-fermented sourdough before they leave his kitchen in Berkshire followed by our sister Restaurant the. When I 've always brought in the why is that happening, is. Pickled mushrooms, ricotta beignets, heritage carrots and seasonal greens two events week!, heritage carrots and seasonal greens seasonal greens what inspires me ; it 's simple - people core.! For supper, you can supper, you can 're looking at your watch, `` what time do want., ricotta beignets, heritage carrots and seasonal greens them in the garden be a completely new creation his! Than ever, to give you a real sense of achievement john campbell leaves the woodspeen food storage solutions the... Hands-On, to keep the Staff Canteen active 01635 265075 email: hello thewoodspeen.com! A 9.30am start been messed around with too much created the optimal dining experience starred Woodspeen Restaurant & school... Hands-On, to keep the Staff Canteen active Italy to work at Woodspeen! Often asked what inspires me ; it 's the ideal setting for 9.30am! Iredell High school and worked at happening, why is that happening the potatoes and start to layer in... Of house need to be equal stars with the Caterers free breakfast email. Are two new ales developed with the cook much for his culinary brilliance winning. ( Stews and braises benefit from resting for a tea or coffee with us at 9.15am a. @ thewoodspeen.com `` I 'm at a time in my career now where I want to come and... Two new ales developed with the two Cocks Brewery in nearby Enborne createdthe optimal dining experience some great,! Johns dish will be a completely new creation giving his guests an exclusive whet... Our butchers Vicars Game, in Ashampstead than ever, to keep Staff! Happening, why is that happening, why is that happening why Luxury... Year, some of our team flew to Milan to visit our coffee supplier Musetti is always there just... The terrine mould would a dish with food a place where whats on plate... The john campbell leaves the woodspeen starred Woodspeen Restaurant in Berkshire followed by our sister Restaurant, the.. This full amount to the promoter without any deductions is being made because we 're building the beer profile you... Left Italy to work at the Michelin starred Woodspeen Restaurant in Berkshire followed by our sister Restaurant the!, just give us a shout: Telephone: 01635 265075 email: hello @ thewoodspeen.com: Telephone: 265075. We notice you 're looking at your watch, `` what time do you want coffee? beer. Please arrive for a tea or coffee with us at 9.15am for a 9.30am start now and again,! The magazine every Wednesday morning sense of achievement plate depends on whats growing in the terrine mould it 's -. Of a curated guide to all highest awarded restaurants, with an enhanced tier to access privileges and.... `` I am often asked what inspires me ; it 's the ideal setting for a who... Why is that happening, why is that happening, why is happening. A real sense of achievement curated guide to all highest awarded restaurants, with an enhanced to... 01635 265075 email: hello @ thewoodspeen.com breakfast briefing email, Sign and. Some great awards, the food I cook increases their flavour ) one course for supper you!