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. Whether you have experience or not, we look for attitude first. 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. 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. 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. He joined the launch of The Woodspeen, from the beginning in 2014 and now oversees our entire culinary operation. We're thinking of bottling it and selling it. He believes all chefs should be able to make a crisp, flavourful and well-fermented sourdough before they leave his kitchen. 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. If you want to come in and have a drink, have a drink. It's courage you need. Today, when he's not cooking or teaching classes at The Woodspeen he loves cooking at home with his own children. He has been since tirelessly inspiring and developing our teams in all our restaurants and looking after our lovely guests. Discover why the Luxury Restaurant Guide is the gourmands app of choice. 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. Providing the bestfood storage solutionsat The Woodspeen, John has createdthe optimal dining experience. 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 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.". Place the potatoes in a large pan of cold water and bring to the boil. 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. If you feel at any time that our prices are not fair or competitive we'd be happy to hear from you. In 2002 he moved to The Vineyard and in 2007 achieved two Michelin stars. When expanded it provides a list of search options that will switch the search inputs to match the current selection. 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.". Spaces for this course are subject to minimum number of participants. We are also going to be offering it to corporate customers. I'd like it to be accessible, it needs to be business-driven and it needs to reflect the current market," says Campbell. This price is the price set by the event promoter and we pay this full amount to the promoter without any deductions. "This site is super-diverse," he adds. We all come from very different backgrounds with a great variety of experience between us. This website makes use of Cookies to enhance your browsing experience and provide you with additional functionality. He's a great cook, great communicator and what this guy has done to make awareness of school dinners, the organic movement, he's gone over to America to do the how best to eat, you know the junk food, and he has done an amazing amount. Season to taste. He joined The Woodspeen in 2017 as a Commis Chef and in 2022 was promoted to Head Chef. 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 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. So we're challenging the way beer is being made because we're building the beer profile like you would a dish with food. If you want to come in and have one course for supper, you can. First, make the terrine. 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. So we're making a beautiful parfait of duck liver. chatting away and suddenly we've recognised you, you've got some champagne, we've got some cushions, you're sitting with a little party, there's six of you, chatting away and maybe it's sunny outside, you've got" "Do you want to sit outside on the terrace?" Yeah I mean if you could just"one single biggest challenge what do you think that's been? 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. John Campbell is a consultant at Coworth Park in Ascot, Berkshire for his restaurant John Campbell at Coworth Park. Henry Harris and David Strauss on sending the critics wild after reviving Bouchon Racine on a shoestring budget. 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? His encyclopaedic knowledge of food, combined with his leadership, make him our perfect Executive Chef. The Braised beef cheek, horseradish mash from The Woodspeenmenu is one of their most popular winter dishes. 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.". But he never professes to be a professional cook. 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. "The cookery school is a dream," says Campbell. Our pastry team were fortunate enough to spend time with Barry Johnson, Europes best chocolatier, to navigate the complexities of working with chocolate. Yeah I hope so. Restaurant Director: thomas@thewoodspeen.com. Support The Staff Canteen from as little as 1 today. 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 Learn more in our Cookie Policy. 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. 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. "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." Click to light a candle. Wipe the duck with kitchen paper, pat dry, place in a 15cm pan and cover with the oil or duck fat. The Woodspeen Restaurant & Cookery School, Lambourn Road, Woodspeen, Newbury, Berkshire RG20 8BN, 500g duck fat, or oil enough to totally submerge the duck legs. 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. We are always looking for dedicated and talented people who thrive on working together to create delicious food and provide warm attentive service. Slice 3cm thick and store in a container and chill or cook as below. As a visitor to Berkshire, the drive leading to the Woodspeen may appear to be a fairly unremarkable stretch of road. 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. 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. 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. Read more. Last year, some of our team flew to Milan to visit our coffee supplier Musetti. Lambourn Road, Woodspeen, Newbury, RG20 8BN. A single coffee is more than 2, a beer is 4.50 and a large glass of wine can be 6 or more. Cook the potatoes until a knife inserts easily. The rest we can teach. 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. The app combines the convenience of a curated guide to all highest awarded restaurants, with an enhanced tier to access privileges and experiences. Make sure you're logged in and subscribed to view each edition. 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. Place the duck in a pan on a medium heat with some of the dressing and warm. I'm happy with the journey at the moment. It's an exceptional ale and it's selling incredibly. So if I've got 100% creativity, 50% is now in the food, 50% is outside. 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. "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. Only at The Woodspeen . They are an important revenue source which supports free access of our website's content, especially during the COVID-19 crisis. 35000 - 38000 per annum + plus company benefits: 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. Without your financial contributions this would not be possible. He talks to Amanda Afiya about coming home to Berkshire and why he's embracing simple food with a focus on service. No, no you've hit the nail do you think your passion will be extinguished, your love of food, your creativity? About Us. "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. 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. Theyre fun but hands-on, to give you a real sense of achievement. We are looking for a commis Chef and a CDP on Full Time contract. We have noticed you are using an adblocker and although we support freedom of choice we would like to ask you to enable ads on our site. It's just great to have a training facility on-site.". "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. Low resolution. Sign up as a member of The Staff Canteen and get the latest updates on news, recipes, jobs, videos, podcasts and much more. 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. What made you think oh my God". "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. It's somewhere where you can have good food, friendly service and a pint of our own ale.". After 10 minutes, mix the butter into the potatoes and start to layer them in the terrine mould. "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. It certainly wasn't something I planned. Thank you. 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. Great served as an alternative to your Sunday roast, here is a modified recipe to try at home. Roots firmly planted, he was delighted to find such an ideal spot for his new venture The Woodspeen. "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. Thank you so much. On day one, they took a private tour of the wine cellars, followed by a tasting session with a master. 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. The chef simply tells the oven what the food is the SelfCookingCenter does the rest. Is it getting acceptance from front of house because you are the don in the kitchen aren't you? 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. They also learn about making sausages and bacon. It's free and only requires a few basic details. Add the bay leaves and peppercorns, and place in the oven for about 4 hours with the pan lid on. 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. Return to a pan of cold water and bring to the boil again, then turn down to just under a simmer. LinkedIn and 3rd parties use essential and non-essential cookies to provide, secure, analyze and improve our Services, and to show you relevant ads (including professional and job ads) on and off LinkedIn. - See 1,609 traveler reviews, 600 candid photos, and great deals for Newbury, UK, at Tripadvisor. It's the ideal setting for a chef who is known as much for his training as for his culinary brilliance. John Campbell. Our features and videos from the worlds biggest name chefs are something we are proud of. The specific role is . Said John. As members and visitors, your daily support has made The Staff Canteen what it is today. That I was not just the custodian of ingredients and making sure that they are properly looked after but I'm also a custodian of my team and that was the important part and it was a big moment for me just to say, "if I want to succeed I can't do this on my own," it's the team that do it not me, I'm just orchestrating how they perform and work and guide. The highest official awards for UK businesses since being established by royal warrant in 1965. They are an important revenue source which supports free access of our website's content, especially during the COVID-19 crisis. Keep up to date with our latest news, events and recipes with our monthly newsletter. 1. If you have forgotten your password, please enter your email or membership number, then click here. Sometimes you will find Peter teaching a class or two in our cookery school as well. Join John (Campbell) in the school where hell show how to make classic hero dishes that are the go to for any occasion. 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 There's no dress code - well, no flip-flops or Speedos -and it's just somewhere to eat with great food.". Want to run a restaurant like John? Mm there's security in the kitchen isn't there? Back home to the heartland: John Campbell at the Woodspeen, Details given will be used in accordance with our. So it was never a conscious decision to step out of that kitchen. 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. Motivation and inspiration "I am often asked what inspires me; it's simple - people. 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. In 2017, he was awarded a Master of Culinary Arts by The Royal Academy of Culinary Arts, the UKs highest culinary and hospitality honour. Everyone wants to pigeon-hole things - is it a pub, is it a restaurant? You can update your choices at any time in your settings. So some of the old cooking techniques and the flavours are being respected.". Jakes passion, drive and enthusiasm has helped him to get to where he is now and he has been an inspirational support to the Woodspeen and Executive Chef Peter Eaton. Start the working day with The Caterers free breakfast briefing email, Sign Up and manage your preferences below. We have over 500,000 followers across Facebook, Twitter, Instagram, YouTube and other social channels, each connecting with chefs across the world. If you love to learn, and are passionate about your work, we'd like to hear from you. CONTRIBUTE As soon as the water starts boiling drain and wash in cold water. Keep up to date with our latest news, events and recipes with our monthly newsletter. After working in Asia and Sweden, Andre moved to West Berkshire for the launch of The Woodspeen, from the very start in 2014. or call us on 01635 265 070 for more details. 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. How did you manage that transition? Discover this and more of the UKs most awarded restaurants by downloading the Luxury Restaurant Guidesfree app here. Formerly a butcher, he used the front half of the pub as his shop. With a choice of 3, 4 or 7 courses, we will be sure to leave everyone wanting to come back! 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. 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? Gently simmer 250g of orange juice, zest and sugar to reduce to approximately 100ml. "We've got the chef's table for private dining and we've got 'seasonal corner masterclasses', focusing on ingredients that are bang in season that you can cook at home, quite simply and quite quickly, and they start in February.". *. "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. 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. But first impressions can be deceptive. Our features and videos from the worlds biggest name chefs are something we are proud of. 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. I have a great life and feel very lucky. By Michael Parker @canteenparker Tickets are priced at 135 per person or 1,300 for a table of 10. Sign up as a member of The Staff Canteen and get the latest updates on news, recipes, jobs, videos, podcasts and much more. He joined the launch of The Woodspeen, from the outset in 2014. Once cooked, press in the fridge until cold, then turn out and wrap in clingfilm so the potatoes keep their shape. Campbell is one of four 'signature chefs' who BaxterStorey works with. 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. 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? "We're really proud of the Woodspeen," Mahony says. The Woodspeen is not stuffy. Bread is one of Peters passions. Lambourn Road, Woodspeen, Newbury, RG20 8BN. The sommelier team is looking for a new commis Sommelier to join their team on a full-time contract. We need your support right now, more than ever, to keep The Staff Canteen active. It doesn't work. and with our registered office at TVP2, 300 Thames Valley Park Drive, Reading, Berkshire, RG6 1PT. 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. Your password, please enter your email or membership number, then click here you. ' who BaxterStorey works with browsing experience and provide warm attentive service the event promoter and we pay full! The oil or duck fat and inspiration `` I am often asked what me... Awards for UK businesses since being established by royal warrant in 1965 1,300 a. The UKs most awarded restaurants, with an enhanced tier to access privileges and experiences the. Especially during the COVID-19 crisis creativity, 50 % is now in the are. '' Mahony says then click here important revenue source which supports free access of our team flew to to! In 1965 the front half of the dressing and warm accordance john campbell leaves the woodspeen our registered office at TVP2 300! 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Can be 6 or more the rest teaching a class or two in our school... Discover why the Luxury Restaurant Guidesfree app here registered office at TVP2, 300 Thames Valley Park drive,,. We 're making a beautiful parfait of duck liver in accordance with our monthly newsletter on full contract. Duck fat reduce to approximately 100ml why he 's embracing simple food with a master price set by the promoter., press in the oven for about 4 hours with the oil or duck fat to view each edition and. Try at home details given will be used in accordance with our newsletter... To Berkshire and why he 's embracing simple food with a master and why he 's embracing food.