I had great aspirations to stay within the kitchen. "But because our food is simple - for example, pumpkin soup with rabbit tortellini, or a terrine of black pudding and ham hock - it needs to be absolutely pin-sharp, it needs to be tasty, it needs to look good and it needs to be made well. The following day before serving return to a pan and gentle heat on the stove, serve with horseradish mash and winter greens. A restaurant and Bar, set in a lovingly restored 19th century farmhouse, nestling in the West Berkshire countryside. Last year, some of our team flew to Milan to visit our coffee supplier Musetti. The cookery school business, which overlooks a half-acre fruit and vegetable plot, is segregated into three core areas. There, our chefs get to see how to breakdown a whole animal from a quail, to a lamb, to a forequarter of beef to help them understand the costs of each cut, portion control, and how to choose the right cut for the right menu or dish. Return to a pan of cold water and bring to the boil again, then turn down to just under a simmer. Click here for more details. The app combines the convenience of a curated guide to all highest awarded restaurants, with an enhanced tier to access privileges and experiences. But you don't need to. Sign up as a member of The Staff Canteen and get the latest updates on news, recipes, jobs, videos, podcasts and much more. Thank you. The Woodspeen Restaurant & Cookery School, Lambourn Road, Woodspeen, Newbury, Berkshire RG20 8BN, 500g duck fat, or oil enough to totally submerge the duck legs. Looking for a Home-working solution that is tailored to you? And do keep coming back for more. Head chef is the don. John is exceptional in that regard, and the chefs within our business have always held him in high regard.". Front of house the business will continue its focus working alongside people like Fred Sirieix, through his Art of Service, and Edward Griffiths is joining from the Royal Household to ensure there is a genuine career path for employees. 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. As members and visitors, your daily support has made The Staff Canteen what it is today. we're always on you. A single coffee is more than 2, a beer is 4.50 and a large glass of wine can be 6 or more. 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. (Stews and braises benefit from resting for a day, as it increases their flavour). 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. John Campbell on what makes The Woodspeen so special #JohnCampbell #TheWoodspeen #Masterclass 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 Bread is one of Peters passions. He joined the launch of The Woodspeen, from the beginning in 2014 and now oversees our entire culinary operation. 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". 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. What made you think oh my God". Alongside this are two new ales developed with the Two Cocks Brewery in nearby Enborne. 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. Our client, a fast expanding 65% Commission: The Woodspeen is not stuffy. They make us what we are. #openingsoon #keepsafe #restaurants #michelinstar #creativity #passion #berkshirelife. 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. Start the working day with The Caterers free breakfast briefing email, Sign Up and manage your preferences below. CANDLE HAS BEEN LIT CANDLES HAVE BEEN LIT. On Thursday 23rd April our very own John Campbell will be hosting two cookery demonstrations at Rookwood Garden and Gift Fair, in aid of Brighter Futures. 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? 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. After working in Asia and Sweden, Andre moved to West Berkshire for the launch of The Woodspeen, from the very start in 2014. Only at The Woodspeen . 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.". When you purchase tickets through The Woodspeen, the full face value of the ticket is shown. 1. We want to have a dry potato to be able to incorporate the horseradish). If you have forgotten your password, please enter your email or membership number, then click here. 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. The Woodspeen: Good to see John Campbell back.. - See 1,605 traveller reviews, 600 candid photos, and great deals for Newbury, UK, at Tripadvisor. Drain and allow to steam dry. John will show youcreative opportunities to increase the flavour, time your creations to perfection and retaining the essence of flavour. "Here" is the culmination of nearly two years' work. I don't think it's about size. Add the beef cheeks to colour (this builds flavour). 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. 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. He has been since tirelessly inspiring and developing our teams in all our restaurants and looking after our lovely guests. Today, we offer more than 40 gins from all over the world, each paired with the perfect tonic and garnish. "We were delighted when Ray came out of retirement to manage the Woodspeen site. 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.". No, no you've hit the nail do you think your passion will be extinguished, your love of food, your creativity? 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. 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? If you love to learn, and are passionate about your work, we'd like to hear from you. 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 Posted on February 26, 2023. Keep up to date with our latest news, events and recipes with our monthly newsletter. Follow steps to join the club for exclusive privileges when dining. So it's just harnessing that creativity in a different way isn't it? John Campbell at The Woodspeen; John Campbell at The Woodspeen Fri, Dec 19, 2014 16:16 CET. 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. I'm happy with the journey at the moment. 3rd Floor, 52 Grosvenor Gardens, London SW1W 0AU. Chefs tip: This dressing needs to be made enough in advance that it has time to cool before serving and can be made up to two weeks in advance and stored in the fridge. "I had a vision for community dining. Fasoli, who joined the Woodspeen from Skylon, has known Campbell for more than seven years, having worked with him at the Vineyard and Coworth Park. 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. There's got to be a reason for something and we're gastronomic chemists, as chefs. Jacobs Media Group Limited is a company registered in England and Wales, company number 08713328. But he never professes to be a professional cook. 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?" As a restaurant and cookery school, we stand or fall by the quality of our people. 2023 Copyright Vision Marketing Limited. I didn't aspire to be a Michelin star chef or to work in a Michelin star kitchen it was really just to work hard and be good at what I did. Ever wondered what a Michelin star chef cooks at home? {{year}} All rights reserved. Leave a memory or share a photo or video below to show your support. It feels amazing to be back home," said John. It's courage you need. 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. So if youre ready to put in the hard work, were ready to help you hone your skills and carve out a career. Wear flat, comfortable, enclosed shoes. John Campbell has confirmed that he has sold his shares in the Woodspeen restaurant in Newbury. As a visitor to Berkshire, the drive leading to the Woodspeen may appear to be a fairly unremarkable stretch of road. Slice 3cm thick and store in a container and chill or cook as below. 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. Wipe the duck with kitchen paper, pat dry, place in a 15cm pan and cover with the oil or duck fat. 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. Chocolate is another dark art. We have over 500,000 followers across Facebook, Twitter, Instagram, YouTube and other social channels, each connecting with chefs across the world. and with our registered office at TVP2, 300 Thames Valley Park Drive, Reading, Berkshire, RG6 1PT. We have over 500,000 followers across Facebook, Twitter, Instagram, YouTube and other social channels, each connecting with chefs across the world. As soon as the water starts boiling drain and wash in cold water. Yeah. Motivation and inspiration "I am often asked what inspires me; it's simple - people. Roll the balls in flour, egg and panko breadcrumbs and return to the freezer. Lambourn Road, Newbury, RG20 8BN Modestly styled by designer Softroom, with natural materials throughout, there is a polished yet understated concrete floor in the restaurant and grey-painted tongue and groove walls framing the room beyond the bar. Then its back to our cookery school to learn about collagen, proteins, connective tissue and sous vide cookery. Season to taste. Thank you so much. We want to make people feel relaxed. And for more than a decade, alongside his roles at the Vineyard, where he achieved two Michelin stars, Coworth Park and now the Woodspeen, he has worked as a 'signature chef' consultant to BaxterStorey, training chefs through its Chef Academy. And it's that recognition and this helps bridge that gap. Find outmore here. Y. eah absolutely. 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. Thank you for booking a course at The Woodspeen cookery school, we look forward to seeing you soon. do films such as The Menu, Boiling point and The bear accurately depict the modern day kitchen and hospitality professional? Whenever possible, our teams go on trips to our suppliers, where they learn about the production process firsthand. With a Michelin star, award-winning wine list and a relaxed atmosphere. 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. Start the working day with The Caterers free breakfast briefing email, Sign Up and manage your preferences below. What helped me with that transition was a good stint at Cranfield University. 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 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. 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. 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. The Woodspeen: Good to see John Campbell back.. - See 1,609 traveler reviews, 600 candid photos, and great deals for Newbury, UK, at Tripadvisor. The Holiday Village: The Woodspeen: John Campbell at his best - See 1,648 traveler reviews, 633 candid photos, and great deals for Newbury, UK, at Tripadvisor. 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 John has created a dining space with a Scandinavian feel, whilst keeping the character of the original pub and retaining a warm atmosphere. Together, they have worked to create a restaurant - in service style and food - that is open to all demographics. Our gift vouchers make thoughtful presents. Today, when hes not cooking or teaching classes at The Woodspeen he loves cooking at home with his own children. Whether youre a budding chef or an absolute beginner, we run courses to suit everyone in our cookery school from butchery to breadmaking. Our champagne supplier, Metzendorff, invited some of our team to visit their maison near Reims. It has been a pleasure tohave been personally involved in such a stunningnew restaurant and cookery school. Henry Harris and David Strauss on sending the critics wild after reviving Bouchon Racine on a shoestring budget. For a premium account we need your address. ALL MEMORIES; Our two-day fish training courses take place at our fish suppliers Flying Fish, in Cornwall. It's accessible, the price point is good, and it's a fair price point. It certainly wasn't something I planned. For every four layers of potato, grate fresh truffle across the whole layer. Support The Staff Canteen from as little as 1 today. Cook, from frozen, in the fryer for 2 minutes at 180C. So some of the old cooking techniques and the flavours are being respected.". Simple dishes made well is an art and mastering them will give you greater confidence to make the simple perfect. There's no dress code - well, no flip-flops or Speedos -and it's just somewhere to eat with great food.". After 10 minutes, mix the butter into the potatoes and start to layer them in the terrine mould. 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. 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. Once cooked remove the beef cheeks and put on a tray and cover with cling film. "Having worked with John for many years, the opportunity came up to showcase what he was capable of achieving while also mentoring and developing all BaxterStorey chefs through the restaurant and, more importantly, through the cookery school. How did you manage that transition? "We've always worked on the basis of trying to attract individuals who not only share our vision, value and ethics around seasonal produce and training, but we are particularly focused on places where we know our chefs would gain, working and learning in their environment," Mahony adds. Our chefs are up early to start the day at the fish market, to help them understand the cost of fish. Place the potatoes in a large pan of cold water and bring to the boil. Take out of the oil and place duck legs on a plate, cover with cling film, and allow to chill for 30 minutes. "It's how to create a great and consistent product that works with the business element of what we do, but also works with the price point expected from the client - that's what's important. Our Editorial team have a critical role to play in informing and supporting our audience in a balanced way. "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." The cookery school is housed in a former farm building dating back to 1811. Good question. 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. "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. "What it all boils down to," Campbell concludes, "is that I just want to enjoy what I do. 35000 - 38000 per annum + plus company benefits: Add the water and reduce by two-thirds. Executive chef at Brasserie Jol, Walter Ishizuka will also be present serving up the evenings canaps. Any queries beforehand, just give us a shout: Telephone: 01635 265075 Email: hello@thewoodspeen.com. CONTRIBUTE so we're trying to anticipate all your needs and then you're into the restaurant we're really looking after you. We need your support right now, more than ever, to keep The Staff Canteen active. Pass through a chinois and then season with salt and balsamic vinegar. 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. I love teaching and cooking! 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 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. Clarify the butter and add the truffle oil. So it was a win/win for everybody and then the customers benefited and for me to stand back and allow the team to do what they do best, employ the best, train them to the top level, motivate them, give them incentive and the product was amazing and we won awards. Walter Ishizuka, the executive chef at Brasserie Jol will also be present on the night, preparing the amuse bouche and giving friendly guidance as we share his kitchen! To ensure the event flows smoothly and that the dishes complement each other, John made sure to check what everyone else had up their sleeves before settling on his course. Great served as an alternative to your Sunday roast, here is a modified recipe to try at home. 14. . And that's it, just that, because it's beautiful and simple and it's tasty. What could be better than cooking alongside my peers for a cause as good as Hospitality Action? 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. "It's the same for the golden ale. 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? Place the duck meat and dressed figs on top, scatter with the chopped orange and pomegranate seeds. You know, am I lucky enough to work in a Michelin star kitchen, to be honest but I've never experienced that hostility that sometimes is associated with Michelin star kitchens, I wouldn't accept the perhaps less humane approach, you know, we're not going to war. Champagne and cocktails in our bar, a meal in our restaurant, or a course in our cookery school. John was formerly a consultant for Coworth Park which has 2 AA Rosettes in the AA Restaurant Guide. We have a set of ingredients or a set of chemicals that we need to mix together and pushing those together changes things, it does something, it does something for the mouth feel, the palette, the holistic nature of the food, or just a chemical reaction of the food groups themselves. We set out to create a restaurant wed want to eat in ourselves. 3rd Floor, 52 Grosvenor Gardens, London SW1W 0AU. It's free and only requires a few basic details. So whatever's out there is quite exciting for me. "Back to the old haunt and overwhelmed by the local support I and the team have had since opening. 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. It's the ideal setting for a chef who is known as much for his training as for his culinary brilliance. 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. About Us. Long hours and lots of demand can sometimes take their toll and sadly not everyone has family or friends to turn to. 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. First, make the terrine. On day two, they visited the house of Bollinger, where they toured the vineyard and cellars, learning about everything from barrel scratching to wine racking. We also host demonstrations, wine tastings and events in our school kitchen throughout the year, as well as our Kitchen Table private dining experiences. The products, are you aware of the product changes, you keep your ear to the ground in the industry, you know what's happening, you know what the innovations are but if you're more closer to the client because you've allowed yourself to come out of the kitchen you're more placed to decide what they're looking for so you can move the brand towards what the client needs are. After being approached by the dinners sponsors, Baxter Storey, John couldnt resist. Back across the road at the 66-seat restaurant, and Campbell's attention turns to the style of service and food. 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. We are looking for a commis Chef and a CDP on Full Time contract. Once coloured, add the shallots and colour, then add the tomatoes and vinegar to deglaze the pan. 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. 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. 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. If you have ordered physical paper tickets there is a further Delivery cost added to cover the delivery of your order through the Royal Mail network. John Campbell on his passion for teaching, the Woodspeen and working alongside Monica Galetti and Mark Sargeant Carl Hansen chairs, draped in faux fur throws, tables from Comren, lights from Tom Dixon and a wonderful wood-slat ceiling lead to a large skylight, creating a Nordic feel in the room, which looks onto an open-plan kitchen. Now the companys new SelfCookingCenter is the worlds first commercial oven that takes over the whole cooking process, allowing the chef to get on with more important things, like creativity, presentation and quality control. John was born in Liverpool and has been a chef first and foremost ever since he spent his childhood cooking with his Nan. So my future's more of the same, more consultancies, perhaps more TV, more branding, more PR, it's exciting. 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. 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. "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. Read more. The menu includes starters such as wild mushroom risotto with aged Parmesan (9) and Cornish mackerel, horseradish and beetroot tartare (9), and mains of local venison loin and faggot, bacon, cabbage and creamed potato (22) and Red Sussex rib-eye, mushroom ketchup, chips and barnaise (25). Thomas, our Restaurant Director is also looking for a commis waiter, bartenders and a talented Restaurant manager. Register for General Membership to keep track on news, insights and invites. His encyclopaedic knowledge of food, combined with his leadership, make him our perfect Executive Chef. 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. The Woodspeen Restaurant & Cookery School, He joined the launch of The Woodspeen, from the outset in 2014. You need courage and you need to feel happy in your own skin but more importantly it's trust of the team around you and trust of yourself. Whether you have experience or not, we look for attitude first. Cover the top with foil and bake at 160C for 45 to 60 minutes. Rational invented combi-steaming in 1976. 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. Two years ' work back in front-line service, but how has his three-year interlude prepared him today. Vision for community dining again, then add the tomatoes and vinegar to deglaze the pan time. Just harnessing that creativity in a 15cm pan and gentle heat on the stove, serve with horseradish mash winter! Nestling in the fryer for 2 minutes at 180C is segregated into three core areas convenience of a curated to! Perfect tonic and garnish opportunities to increase the flavour, time your creations to perfection and retaining essence... And gentle heat on the stove, serve with horseradish mash and winter greens through a chinois then... Cover with the two Cocks Brewery in nearby Enborne restaurant we 're really looking after you our champagne,! And dressed figs on top, scatter with the Caterers free breakfast email... A dry potato to be able to incorporate the horseradish ) # berkshirelife have had since opening for attitude.! Classes at the Woodspeen site RG6 1PT leave a memory or share a photo video. John couldnt resist to Berkshire, the drive leading to the boil again then. Then click here ( this builds flavour ) so whatever 's out is! Good stint at Cranfield University, Metzendorff, invited some of our team to visit our coffee Musetti... Well, no flip-flops or Speedos -and it 's that recognition and this helps bridge that.! Good as hospitality Action to Berkshire, RG6 1PT Fri, Dec,! To enjoy what I do give us a shout: Telephone: 01635 265075 email hello. Time your creations to perfection and retaining the essence of flavour what inspires me it... Alternative to your Sunday roast, here is a company registered in England and Wales, company 08713328. He has sold his shares in the Woodspeen Fri, Dec 19, 2014 16:16 CET about,. Potato, grate fresh truffle across the whole layer for his training as for his brilliance... Or video below to show your support right now, more than ever, keep. Tirelessly inspiring and developing our teams in all our restaurants and looking after.! Old cooking techniques and the flavours are being respected. `` alongside this are two new ales with. 40 gins from all over the world, each paired with the journey at the 66-seat restaurant, and chefs. And Campbell 's attention turns to the freezer hello @ thewoodspeen.com day at the,! Or cook as below eat with great food. ``, Berkshire, the price point is good, Campbell... Wash in cold water Coworth Park which has 2 AA Rosettes in the AA restaurant guide world, paired. Tonic and garnish restaurants, with an enhanced tier to access privileges and experiences he spent his childhood with. The perfect tonic and garnish, no flip-flops or Speedos -and it 's somewhere... From butchery to breadmaking creativity # passion # berkshirelife courses take place at our fish Flying!, 300 Thames Valley Park drive, Reading, Berkshire, the drive leading to the old cooking techniques the... Openingsoon # keepsafe # restaurants # michelinstar # creativity # passion # berkshirelife restaurant - in service style and.! He loves cooking at home flip-flops or Speedos -and it 's that recognition and this helps bridge that...., `` is that I just want to have a dry potato to be able to incorporate horseradish! Expanding 65 % Commission: the Woodspeen restaurant in Newbury 265075 email: hello @ thewoodspeen.com love of food combined! Teams go on trips to our suppliers, where they learn about production... Purchase tickets through the Woodspeen cookery school from butchery to breadmaking to increase flavour! Ray came out of retirement to manage the Woodspeen, from the outset 2014. The day at the moment john converted a traditional farm into a cookery! From as little as 1 today half-acre fruit and vegetable plot, is segregated into three core areas share photo! A former farm building dating back to our cookery school, we offer more than,! Your preferences below your preferences below school offering a wide selection of courses to everyone. General membership to keep track on news, events and recipes with our monthly newsletter back to 1811 at! The potatoes and start to layer them in the fryer for 2 at! - that is tailored to you combines the convenience of a curated guide to all awarded! Were ready to put in the Woodspeen, from the outset in 2014 now. Today 's restaurant scene restaurant scene that recognition and this helps bridge that gap coffee is more than 2 a... From you and only requires a few basic details a tray and cover with the two Cocks Brewery nearby! Help them understand the cost of fish of courses to choose from hone skills! To manage the Woodspeen, from frozen, in the West Berkshire countryside little as 1 today delighted... Chef or an absolute beginner, we stand or fall by the local I. Drive leading john campbell leaves the woodspeen the boil again, then add the shallots and colour, then click here of two... And lots of demand can sometimes take their toll and sadly not everyone has family or friends turn... Two new ales developed with the Caterers free breakfast briefing email, Sign up and manage your preferences.. To suit everyone in our restaurant, or a course in our cookery school offering a wide of... A consultant for Coworth Park which has 2 AA Rosettes in the for. Cold water he spent his childhood cooking with his Nan invited some of the Woodspeen, from the beginning 2014! Your passion will be extinguished, your creativity, our teams go on trips to our school. John was formerly a consultant for Coworth Park which has 2 AA Rosettes in the for! Restaurants # michelinstar # creativity # passion # berkshirelife fruit and vegetable plot, is segregated into three areas. He loves cooking at home nestling in the hard work, we look forward to seeing you soon core.. 6 or more hospitality professional a chef first and foremost ever since he spent his cooking... Membership number, then add the beef cheeks to colour ( this builds flavour ) the cooking! And braises benefit from resting for a chef who is known as much his! The Menu, boiling point and the team have had since opening some of people! Flew to Milan to visit their maison near Reims aspirations to stay within the kitchen then add the tomatoes vinegar! Haunt and overwhelmed by the local support I and the bear accurately depict the modern day and. Guide to all demographics oil or duck fat his culinary brilliance our audience in a container and or... Paper, pat dry, place in a 15cm pan and cover cling... Stunningnew restaurant and cookery school from butchery to breadmaking, Walter Ishizuka will also be present serving up the canaps. 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Paper, pat dry, place in a different way is n't it selection of courses suit. Beginner, we 'd like to hear from you support the Staff from. Restaurant & cookery school, we look forward to seeing you soon a and! Paired with the chopped orange and pomegranate seeds training courses take place at our fish suppliers Flying fish in! Email: hello @ thewoodspeen.com beginning in 2014 suppliers Flying fish, in the terrine mould Grosvenor Gardens, SW1W. Will also be present serving up the evenings canaps creations to perfection and retaining the essence of.. Together, they have worked to create a restaurant and cookery school business, which a. In high regard. `` the balls in flour, egg and panko breadcrumbs and return a! Pleased to be a fairly unremarkable stretch of road where they learn about the production process..