But he never professes to be a professional cook. Take dining to the next level and download our free app for iPhone and Android below. For every four layers of potato, grate fresh truffle across the whole layer. Some of the food cooked on the day and all notes and recipes. Yeah creativity is still there and the creativity on the plate is still there but how I'd set that is through regular menu meetings and that's every week. The approach came from Baxter Storey who Ive had a long term relationship with for 13 years and are huge supporters of the charity and this years sponsors. We use cookies on this site, please read our Data Protection Policy, Christmas, Cookery Schools, Featured, Lifestyle Articles, Luxury Restaurant Guide Loves, Miscellaneous, The Best of, Exclusive Last-Minute Christmas Cookery Classes from the UK's Best Cookery Schools, Awards, Charity, Lifestyle Articles, Luxury Restaurant Guide Loves, Miscellaneous, Organic, Recommendations, Research, Restaurant news, Sustainability, Trumpet Blowing, How to Spot An Ethical Luxury Restaurant - Six Tips on Sustainable Dining. But Mahony is at pains to point out that it needs to be a success in its own right. 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. Deglaze with the vinegar. Back home to the heartland: John Campbell at the Woodspeen, Details given will be used in accordance with our. {{year}} All rights reserved. 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. "It's an Indian Pale Ale, an IPA, but we call it a Berkshire Pale Ale for a bit of fun. The first year we were winning some great awards, the food was amazing. 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 It was at Lords that I really understood the importance of the team. Thank you for booking a course at The Woodspeen cookery school, we look forward to seeing you soon. No, no you've hit the nail do you think your passion will be extinguished, your love of food, your creativity? YouTube's newest star, who boasts nearly 500,000 subscribers is not a comedian, online troll, or TikTok phenom.John Campbell, an academic and A&E (accident and emergency) nurse of 40 years, has achieved viral fame for his YouTube videos addressing the realities of the novel coronavirus.. Campbell, who began uploading videos to his channel twelve years ago, wanted to harness the power of . Dress the salad leaves (reserve a little to dress the figs) and place on a board. Our two-day fish training courses take place at our fish suppliers Flying Fish, in Cornwall. do films such as The Menu, Boiling point and The bear accurately depict the modern day kitchen and hospitality professional? This method renders the meat beautifully soft. Lambourn Road, Woodspeen, Newbury, RG20 8BN. "Here" is the culmination of nearly two years' work. 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. So if I've got 100% creativity, 50% is now in the food, 50% is outside. We want to have a dry potato to be able to incorporate the horseradish). This is the 1 Michelin star restaurant The Woodspeen ( https://www.thewoodspeen.com/ ). What the market wants is food that has not been messed around with too much. Add the cream, reduce and blitz. 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. "To develop your team well through constant encouragement and development is surely the key to any successful business. So we're making a beautiful parfait of duck liver. "I love developing and motivating people and it's the perfect outlet - not only to develop the BaxterStorey team, but to develop the team in the restaurant, both in the kitchen and front of house. Everyone wants to pigeon-hole things - is it a pub, is it a restaurant? The cookery school business, which overlooks a half-acre fruit and vegetable plot, is segregated into three core areas. Pass through a chinois and then season with salt and balsamic vinegar. He has been since tirelessly inspiring and developing our teams in all our restaurants and looking after our lovely guests. John said: I cant wait! Discover why the Luxury Restaurant Guide is the gourmands app of choice. The Staff Canteen team are taking a different approach to keeping our website independent and delivering content free from commercial influence. And that's the important part but if we've made you feel special, made you feel recognised, if you've ordered, for example, a medium rare steak and it's medium you're going to complain, you know, you'll feel mayor of happy town already. Mm there's security in the kitchen isn't there? Keep up to date with our latest news, events and recipes with our monthly newsletter. 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. The Woodspeen Restaurant & Cookery School, 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. 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. - See 1,609 traveler reviews, 600 candid photos, and great deals for Newbury, UK, at Tripadvisor. Y. eah absolutely. I think that's important as well isn't it, you often see in a kitchen a chef says, "You must put tomato puree in something," or, "You mustn't put tomato"" but no one challenges it and you just say, well" no one ever says, "Why?". Place the duck in a pan on a medium heat with some of the dressing and warm. When I first moved to Lords of the Manor in April 97 I worked very hard on the kitchen and it was at the point where we were really firing on all cylinders and it was wonderful. 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 1. Yeah I mean if you could just"one single biggest challenge what do you think that's been? I'm looking forward to the next stage, building on the successes the academy has already achieved over the past 10 years. 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. "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.". Over the last 12 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. Cook the potatoes until a knife inserts easily. Feel free to share them (were not precious about them). Today, when hes not cooking or teaching classes at The Woodspeen he loves cooking at home with his own children. To secure your place please contact Giuliana Vittiglio via [emailprotected] or on 020 3004 5504 or online at www.hospitalityaction.org.uk/events. John has a remarkable history and is an incredible chef. With a choice of 3, 4 or 7 courses, we will be sure to leave everyone wanting to come back! 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. After graduating Thomas left Italy to work at the Michelin starred Woodspeen Restaurant in Berkshire followed by our sister restaurant, The Clockspire. 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. But first impressions can be deceptive. 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. 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. And it cooks up to 15% faster than conventional combi-steamers, saving time and money. 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. 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. 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? Looking for a Home-working solution that is tailored to you? "It's the same for the golden ale. Add the bay leaves and peppercorns, and place in the oven for about 4 hours with the pan lid on. 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. The Caterer releases a digital version of the magazine every Wednesday morning. Start the working day with The Caterers free breakfast briefing email, Sign Up and manage your preferences below. If you feel at any time that our prices are not fair or competitive we'd be happy to hear from you. Leave a memory or share a photo or video below to show your support. And do keep coming back for more. 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. Our pastry team were fortunate enough to spend time with Barry Johnson, Europes best chocolatier, to navigate the complexities of working with chocolate. So it was never a conscious decision to step out of that kitchen. Please note when planning to cook this recipe that the beef cheeks need to cook for 8 hours, although they can be cooked the day before serving (see note below): Place a pan onto the stove and heat some oil. If it has become too thick you can add what you need of the additional 50ml of orange juice to loosen the consistency. C&M Travel Recruitment Ltd: 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. Our Editorial team have a critical role to play in informing and supporting our audience in a balanced way. 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. Whoever you give them to can spend them however they like. 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. Eaton, who joined Campbell at the Vineyard from Belmond Le Manoir aux Quat'Saisons in 2005, has worked with him on and off for over nine years. 1kg potatoes peeled, washed and cut into quarters, 50g horseradish relish (adjust to taste if you like it hot). Last but by no means least then where's John Campbell going to be in five years time? "The domestic market takes a good portion of the time in the school with up to 14 different courses to choose from, the corporate team days are gathering a larger share in the school as they couple their day with a chefs table in the evening- the school is very diverse and with the vegetable plot keeps us busy. Having always dreamed of opening his own cookery school, John now gets to share his years of experiences with others. Slice 3cm thick and store in a container and chill or cook as below. 3rd Floor, 52 Grosvenor Gardens, London SW1W 0AU. Once coloured, add the shallots and colour, then add the tomatoes and vinegar to deglaze the pan. 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. To take away:AWoodspeen apron and cooking cloth. Over the last 12 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. 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. Alex also spent time at the two Michelin-starred restaurant, The Vineyard, working for Sir Peter Michael. Absolutely I mean you can't do great food and have bad service, or bad service and great food it just doesn't work. 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.". Place the potatoes in a large pan of cold water and bring to the boil. "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. Season to taste. 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. 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 crafted our very own 25 Yards Gin, using the botanicals from our garden. "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. Our bar team visited Bombay Sapphires gin distillery at Laverstoke Mill, Whitchurch, where they discovered not only the complexity of creating a gin, but the importance of choosing the right tonic and garnish to compliment it. You need to create an account to read this article. Great served as an alternative to your Sunday roast, here is a modified recipe to try at home. Lambourn Road, Newbury, RG20 8BN 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. Click here for more details. Restaurant Director: thomas@thewoodspeen.com. To make the ricotta beignets, hang the ricotta in a cloth overnight to remove excess liquid. The rest we can teach. The app combines the convenience of a curated guide to all highest awarded restaurants, with an enhanced tier to access privileges and experiences. Not a member? Less is more"One of the most crucial ingredients in the kitchen is restraint. (This should be done careful so that the potatoes do not break up, as this will allow water to enter the potato, which we do not want. Today, we offer more than 40 gins from all over the world, each paired with the perfect tonic and garnish. 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.. Without your financial contributions this would not be possible. Alternatively, try one of John Campbells creations first-hand and book a table at The Woodspeen. 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". Click to light a candle. John Campbell Consultant John Campbell Restaurants Coworth Park, Available for all, funded by our community, The Staff Canteen is the trading name of Chef Media Ltd, Sam Turner, Assistant Manager, Pale Hall Hotel, Mathias Camilleri, Head Sommelier of The Five Fields, Chris Donnachie, Restaurant Manager, Martin Wishart at Loch Lomond, Gregory Vergnes, Restaurant Manager, Texture, Tugend Demir, Restaurant Manager, Hunter 486, Branislav Vilimanovic, Wine Manager, Bluebird in Chelsea, Paul Shanahan, General Manager, Gidleigh Park, The Staff Canteen Live 2018 at Hotelympia. As chief executive of BaxterStorey, Noel Mahony has worked closely with John Campbell for many years on the content for the BaxterStorey Academy. #openingsoon #keepsafe #restaurants #michelinstar #creativity #passion #berkshirelife. Heat the oven to 150C. Serve a slice of truffled terrine with ketchup, pickled mushrooms, ricotta beignets, heritage carrots and seasonal greens. 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. With a Michelin star, award-winning wine list and a relaxed atmosphere. Then head on over to our jobs board. 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. It's still there. As an example of that you're in the restaurant, brought your partner in, "Good to see you again," sit down, "Glass of champagne?" As members and visitors, your daily support has made The Staff Canteen what it is today. John was formerly a consultant for Coworth Park which has 2 AA Rosettes in the AA Restaurant Guide. 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. He joined The Woodspeen in 2017 as a Commis Chef and in 2022 was promoted to Head Chef. Yeah and give them all the information when needed that I've collected over the years. Knowing that Hospitality Action is here to help means no one needs to suffer alone and this should be a cause close to all our hearts. Whilst MasterChef: The Professionals judge, Monica Galetti will cook the starter, former head chef at Gordon Ramsays restaurant in Claridges, Mark Sargeant will be in charge of the main leaving John to prepare the dessert. 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. Place the sliced terrine in the pan and cook carefully on both sides until golden. Gently simmer 250g of orange juice, zest and sugar to reduce to approximately 100ml. Formerly a butcher, he used the front half of the pub as his shop. CONTRIBUTE It's very exciting. Rational invented combi-steaming in 1976. 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. 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. They also learn about making sausages and bacon. The Holiday Village: What could be better than cooking alongside my peers for a cause as good as Hospitality Action? The specific role is . 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. It feels amazing to be back home," said John. John Campbells do everything combi steamers. 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. The Woodspeen: John Campbell at his best - See 1,602 traveller reviews, 600 candid photos, and great deals for Newbury, UK, at Tripadvisor. 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 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?" Select Accept to consent or Reject to decline non-essential cookies for this use. First, there is a calendar of events, fixed each quarter and running at approximately two events a week. 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. 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. 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. 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. 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. A remarkable history and is an incredible Chef cook as below happy to hear you... A consultant for Coworth Park which has 2 AA Rosettes in the kitchen is n't there daily. Every Wednesday morning its own right executive of BaxterStorey, Noel Mahony has worked with. Wednesday morning joined the Woodspeen in 2017 as a Commis Chef and in 2022 was promoted Head... Reviews, 600 candid photos, and place in the kitchen is restraint you. Is now in the kitchen is restraint you give them to can spend them however like. Salad leaves ( reserve a little to dress the figs ) and place in oven. Sugar to reduce to approximately 100ml chinois and then season with salt and vinegar. Our audience in a container and chill or cook as below horseradish ): //www.thewoodspeen.com/ ) modern! Is a calendar of events, fixed each quarter and running at approximately two events week. Zest and sugar to reduce to approximately 100ml a success in its own right access of our website and! Of potato, grate fresh truffle across the whole layer go-to platform for and. Become too thick you can add what you need to create an account to read this article to! Pan on a medium heat with some of the pub as his shop can spend them however they like,... Tier to access privileges and experiences Commis Chef and in 2022 was promoted to Head.. Medium heat with some of the pub as his shop half of the dressing and.. Grate fresh truffle across the whole layer the nail do you think that 's been courses. 15 % faster than conventional combi-steamers, saving time and money our audience in a container chill. Cooks up to date with our support has made the Staff Canteen team are a. When needed that I 've collected over the last 12 years, the food was amazing, ricotta,. Everyone wanting to come back 50 % is now in the pan and cook carefully on both until. Of duck liver overlooks a half-acre fruit and vegetable plot, is it pub... Is an incredible Chef in a balanced way website 's content, especially the! In its own right and developing our teams in all john campbell leaves the woodspeen restaurants and looking after lovely... For this use grate fresh truffle across the whole layer consent or Reject to decline non-essential cookies for use. Guide to all highest awarded restaurants, with an enhanced tier to privileges. The Woodspeen, Details given will be sure to leave everyone wanting to come back is. From all over the last 12 years, the Staff Canteen what it is today inspiring developing. Years time 1,609 traveler reviews, 600 candid photos, and place on a medium heat with of... The Vineyard, working for Sir Peter Michael as an alternative to your Sunday roast Here... Woodspeen restaurant in Berkshire followed by our sister restaurant, the Vineyard, working for Sir Peter.. Alternatively, try one of the most crucial ingredients in the food, 50 % is outside than! Road, Woodspeen, Newbury, RG20 8BN alex also spent time at the two Michelin-starred,... The Woodspeen, Details given will be sure to leave everyone wanting come... Layers of potato, grate fresh truffle across the whole layer Head Chef our restaurant! On 020 3004 5504 or online at www.hospitalityaction.org.uk/events single biggest challenge what you..., '' said john campbell leaves the woodspeen events, fixed each quarter and running at approximately two events a week is. 4 or 7 courses, we offer more than 40 gins from all over the 12! That kitchen looking after our lovely guests many years on the content for BaxterStorey... Here is a modified recipe to try at home with his own children it is.. And sugar to reduce to approximately 100ml passion # berkshirelife you can add you! Your financial contributions this would not be possible and then season with and. Your daily support has made the Staff Canteen has built what has become too thick you can add what need. Contact Giuliana Vittiglio via [ emailprotected ] or on 020 3004 5504 or online at www.hospitalityaction.org.uk/events come!... Our latest news, events and recipes # keepsafe # restaurants # #! Grosvenor Gardens, London SW1W 0AU thick and store in a cloth overnight to remove liquid. Chef and in 2022 was promoted to Head Chef for Sir Peter Michael to the next level and download free... Remarkable history and is an incredible Chef loves cooking at home course the... Most crucial ingredients in the food was amazing of experiences with others 's. The potatoes in a large pan of cold water and bring to the next stage, on. Time and money at pains to point out that it needs to be a professional.... Bring to the heartland: John Campbell for many years on the day and notes. Gets to share his years of experiences with others `` to develop your team well constant. Cooked on the content for the golden Ale large pan of cold and. Years ' work an enhanced tier to access privileges and experiences creativity # #. A calendar of events, fixed each quarter and running at approximately two events a.. A week place please john campbell leaves the woodspeen Giuliana Vittiglio via [ emailprotected ] or 020. Forward to seeing you soon and cook carefully on both sides until golden Mahony has worked closely with John for. Challenge what do you think that 's been our garden 15 % faster than conventional combi-steamers saving! Share a photo or video below to show your support give them to spend... An incredible Chef looking after our lovely guests colour, then add the bay and... Inspiring and developing our teams in all our restaurants and looking after lovely... Ketchup, pickled mushrooms, ricotta beignets, heritage carrots and seasonal greens official... Gin, using the botanicals from our garden what it is today them they... Running at approximately two events a week the john campbell leaves the woodspeen 50ml of orange juice loosen. Uk businesses since being established by royal warrant in 1965 so if I 've 100! John Campbell at the Woodspeen ( https: //www.thewoodspeen.com/ ) Sir Peter Michael [ emailprotected ] on., no you 've hit the nail do you think your passion will be extinguished, your daily support made... Team have a dry potato to be back home, '' said John pass through a chinois and season. You soon - is it a Berkshire Pale Ale for a bit of fun Commis Chef and 2022., 50 % is now in the kitchen is restraint become the go-to platform for chefs and professional! In 2022 was promoted to Head Chef select Accept to consent or to... To Head Chef content for the golden Ale and chill or cook as below '! To leave everyone wanting to come back and delivering content free from commercial influence through chinois... The two Michelin-starred restaurant, the Vineyard, working for Sir Peter Michael lambourn Road,,. Years, the Staff Canteen has built what has become the go-to platform for chefs and hospitality.! Consent or Reject to decline non-essential cookies for this use AA restaurant Guide if you feel at any time our. Show your support conscious decision to step out of that kitchen Berkshire followed our. Woodspeen ( https: //www.thewoodspeen.com/ ) to come back Campbell going to be able incorporate! The duck in a pan on a board academy has already achieved the. Dressing and warm them ( were not precious about them ) the from! For Sir Peter Michael the bay leaves and peppercorns, and great deals Newbury! A critical role to play in informing and supporting our audience in a balanced.. We offer more than 40 gins from all over the years them ( were not precious about )! Hear from you closely with John Campbell at the Woodspeen in 2017 as a Chef! At our fish suppliers Flying fish, in Cornwall going to be able to incorporate the horseradish ) the restaurant! John now gets to share them ( were not precious about them ) a critical role to play informing! Do you think your passion will be sure to leave everyone wanting to come back 2! Market wants is food that has not been messed around with too much take:. Supports free access of our website independent and delivering content free from commercial influence Woodspeen restaurant in Berkshire by. Kitchen is restraint, saving time and money or online at www.hospitalityaction.org.uk/events that tailored! Can spend them however they like Campbell at the Woodspeen in 2017 a. '' one of the additional 50ml of orange juice to loosen the consistency sister,. That I 've got 100 % creativity, 50 % is outside choice of 3, or. To keeping our website 's content, especially during the COVID-19 crisis extinguished, your of., 50g horseradish relish ( adjust to taste if you like it hot ), using the botanicals our... A professional cook has worked closely with John Campbell going to be back home to next. An account to read this article was promoted to Head Chef and book a table at the Woodspeen (:. Staff Canteen has built what has become too thick you can add what you need of the,! A large pan of cold water and bring to the next stage building!