*. John Campbell at The Woodspeen; John Campbell at The Woodspeen Fri, Dec 19, 2014 16:16 CET. 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. 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 Woodspeen: Good to see John Campbell back.. - See 1,605 traveller reviews, 600 candid photos, and great deals for Newbury, UK, at Tripadvisor. That creativity is always there you just need to make sure that you just keep touching it every now and again. A single coffee is more than 2, a beer is 4.50 and a large glass of wine can be 6 or more. John has a remarkable history and is an incredible chef. 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. Our two-day fish training courses take place at our fish suppliers Flying Fish, in Cornwall. For a premium account we need your address. Support The Staff Canteen from as little as 1 today. Some of the food cooked on the day and all notes and recipes. Find outmore here. or call us on 01635 265 070 for more details. As chief executive of BaxterStorey, Noel Mahony has worked closely with John Campbell for many years on the content for the BaxterStorey Academy. Finally, its back to the depot to see how the fish is stored, prepped and packed for delivery. He joined Coworth Park in 2010 as director of cuisine, food and beverage and has recently stepped down from the role in favour of a three day a week consultancy role for his eponymous restaurant. 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. Serve a slice of truffled terrine with ketchup, pickled mushrooms, ricotta beignets, heritage carrots and seasonal greens. 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. As members and visitors, your daily support has made The Staff Canteen what it is today. But Mahony is at pains to point out that it needs to be a success in its own right. John said: I cant wait! Automated hand sanitisers, for your safety, at each entrance and on our glorious terrace . Thank you. About Us. Today, when hes not cooking or teaching classes at The Woodspeen he loves cooking at home with his own children. Less is more"One of the most crucial ingredients in the kitchen is restraint. If you have forgotten your password, please enter your email or membership number, then click here. Add the cream, reduce and blitz. 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. Okay. Our Editorial team have a critical role to play in informing and supporting our audience in a balanced way. It certainly wasn't something I planned. 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. As a visitor to Berkshire, the drive leading to the Woodspeen may appear to be a fairly unremarkable stretch of road. Learn more in our Cookie Policy. They also learn about making sausages and bacon. AWoodspeen apron and cooking cloth. Original resolution. 1. It's somewhere where you can have good food, friendly service and a pint of our own ale.". 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. 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. We notice you're looking at your watch, "What time do you want coffee?" {{year}} All rights reserved. John has created a dining space with a Scandinavian feel, whilst keeping the character of the original pub and retaining a warm atmosphere. After working in Asia and Sweden, Andre moved to West Berkshire for the launch of The Woodspeen, from the very start in 2014. Over the last 12 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. Where you can while away an evening sipping cocktails, or drinking in the views. 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. 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. The Caterer releases a digital version of the magazine every Wednesday morning. The first year we were winning some great awards, the food was amazing. This button displays the currently selected search type. 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. 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. It's an exceptional ale and it's selling incredibly. Discover why the Luxury Restaurant Guide is the gourmands app of choice. This is a common goal we need to work together to achieve this because it's a buy in from everybody, everybody decided how it worked and how it ran, there was always a piece of what their own personal agenda was within the mix, we created a product and a manifesto that we all wanted to believe in and we delivered that and the product here at Coworth is a great product, you know, a really good product and I'm very proud of the team. Alongside this are two new ales developed with the Two Cocks Brewery in nearby Enborne. Providing the bestfood storage solutionsat The Woodspeen, John has createdthe optimal dining experience. The Woodspeen's bitter, the Lord Rivett, is named after Ray Rivett, the restaurant's construction site manager. 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. 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. Our gift vouchers make thoughtful presents. As a restaurant and cookery school, we stand or fall by the quality of our people. Whether you have experience or not, we look for attitude first. Jacobs Media Group Limited is a company registered in England and Wales, company number 08713328. 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. 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. First, make the terrine. So my future's more of the same, more consultancies, perhaps more TV, more branding, more PR, it's exciting. Register for General Membership to keep track on news, insights and invites. He has been since tirelessly inspiring and developing our teams in all our restaurants and looking after our lovely guests. I mean chefs by nature are creative people, they're passionate people, they're hands on people and as you identified there you have a love of food and to a degree you've got to give that up. Champagne and cocktails in our bar, a meal in our restaurant, or a course in our cookery school. Lambourn Road, Woodspeen, Newbury, RG20 8BN. Alex also spent time at the two Michelin-starred restaurant, The Vineyard, working for Sir Peter Michael. Once cooked remove the beef cheeks and put on a tray and cover with cling film. Where the food and service are first class, but the feel is unfussy. 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 Restaurant & Cookery School, 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. The app combines the convenience of a curated guide to all highest awarded restaurants, with an enhanced tier to access privileges and experiences. Motivation and inspiration "I am often asked what inspires me; it's simple - people. 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. Take dining to the next level and download our free app for iPhone and Android below. Well listen thank you very much. So the creativity's still there. "we're cooking their food, that's all we're doing we're cooking somebody's dinner. Good question. 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. I'm looking forward to the next stage, building on the successes the academy has already achieved over the past 10 years. To pass on skills and enrich someones life through cooking is a beautiful thing," John explained. Only at The Woodspeen . 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. The Staff Canteen team are taking a different approach to keeping our website independent and delivering content free from commercial influence. Whenever possible, our teams go on trips to our suppliers, where they learn about the production process firsthand. Now strain the remaining liquid through a fine sieve into a clean pan. Some of the food cooked on the day and all notes and recipes. I am sure the evening will be a great deal of fun!" Together, they have worked to create a restaurant - in service style and food - that is open to all demographics. What the market wants is food that has not been messed around with too much. Keep up to date with our latest news, events and recipes with our monthly newsletter. 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 free and only requires a few basic details. "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.". #openingsoon #keepsafe #restaurants #michelinstar #creativity #passion #berkshirelife. 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 Click here for more details. 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. Discover this and more of the UKs most awarded restaurants by downloading the Luxury Restaurant Guidesfree app here. We want to have a dry potato to be able to incorporate the horseradish). I don't think I've ever said this in interview before, I still didn't have a food style to peg, to say that was mine and that was at the age of 26. "We're really proud of our association with John and delighted that he's back behind the stove, so to speak, where he is at his best and where our chefs appreciate him the most. 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? So some of the old cooking techniques and the flavours are being respected.". He joined the launch of The Woodspeen, from the outset in 2014. "Our view is that having one chef for the whole of the UK would not be practical because of the scale of business, but having really strong chefs in the regions works for us.". Sir Peter Michael 2014 16:16 CET - that is open to all demographics have a dry potato be... The Woodspeen 's bitter, the food and service are first class, but the feel is unfussy years! Visitor to Berkshire, the Vineyard, working for Sir Peter Michael all our restaurants and looking our... 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