To pass on skills and enrich someones life through cooking is a beautiful thing," John explained. It doesn't work. CANDLE HAS BEEN LIT CANDLES HAVE BEEN LIT. 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. 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? No, no you've hit the nail do you think your passion will be extinguished, your love of food, your creativity? "It feels like home," says John Campbell, smiling. John Campbells do everything combi steamers. Well listen John thank you very much. Today, when he's not cooking or teaching classes at The Woodspeen he loves cooking at home with his own children. Discover this and more of the UKs most awarded restaurants by downloading the Luxury Restaurant Guidesfree app here. Then, they go on a couple of visits to local shellfish farms, depending on the weather or the season. Both he and General Manager Andre Marchand, are keen to share their knowledge and skills with our team with a great emphasins on mentoring and developing carrers. John Campbell on his passion for teaching, the Woodspeen and working alongside Monica Galetti and Mark Sargeant 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. Yeah and give them all the information when needed that I've collected over the years. 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. 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? The Staff Canteen team are taking a different approach to keeping our website independent and delivering content free from commercial influence. "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.". They are an important revenue source which supports free access of our website's content, especially during the COVID-19 crisis. So he shouldn't be criticised. 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. This button displays the currently selected search type. I had great aspirations to stay within the kitchen. "Back to the old haunt and overwhelmed by the local support I and the team have had since opening. 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 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. 1. He has been since tirelessly inspiring and developing our teams in all our restaurants and looking after our lovely guests. 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. 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. On day one, they took a private tour of the wine cellars, followed by a tasting session with a master. I love teaching and cooking! 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. I am sure the evening will be a great deal of fun!" Click here for more details. He joined The Woodspeen in 2017 as a Commis Chef and in 2022 was promoted to Head Chef. Y. eah absolutely. Leave a memory or share a photo or video below to show your support. First, make the terrine. Discover why the Luxury Restaurant Guide is the gourmands app of choice. We always try to keep these costs to an absolute minimum. 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". The Woodspeen: Good to see John Campbell back.. - See 1,609 traveler reviews, 600 candid photos, and great deals for Newbury, UK, at Tripadvisor. Is it the security of being the chef is very comfortable and people don't want to do the next stage or is it just too big a step for people or aren't there perhaps the operations for". C&M Travel Recruitment Ltd: As a restaurant and cookery school, we stand or fall by the quality of our people. Thinly slice the potatoes (think pommes boulangere), place in a bowl, season with salt and leave for 10 minutes. Where the food and service are first class, but the feel is unfussy. Mahony says: "For years we have focused on chefs and culinary and we want to show that, while that's fantastic, working as a waiter in a fine-dining restaurant or serving tables in a local restaurant is equally exciting. He joined from Coworth Park hotel near Ascot, where he served as director of cuisine and food and beverage from 2009 and subsequently as a consultant from January 2011. Jacobs Media Group Limited is a company registered in England and Wales, company number 08713328. Add the rosemary, garlic, chicken stock and gravy granules, bring to the boil then place in an oven at 80/90 degrees c and cook for 8 hours with a lid on. What made you think oh my God". 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. 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. 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. The Woodspeen Restaurant & Cookery School, Click to light a candle. He joined the launch of The Woodspeen, from the beginning in 2014 and now oversees our entire culinary operation. 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. John Campbell. 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. The cookery school is housed in a former farm building dating back to 1811. Now strain the remaining liquid through a fine sieve into a clean pan. * = alternatively stop at the end of stage 6, allow beef cheeks and sauce to cool to room temperature, before placing them in the fridge overnight. These are new creations not currently on the Woodspeen menu; I wanted to try something new at the event. With Hospitality Action spending an incredible 630, 000 supporting the industry last year, John and his fellow chef peers hope to raise over 20,000 for their colleagues in crisis. It's just great to have a training facility on-site.". "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." {{year}} All rights reserved. Simple dishes made well is an art and mastering them will give you greater confidence to make the simple perfect. Season to taste. Gently simmer 250g of orange juice, zest and sugar to reduce to approximately 100ml. 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. 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. 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. The Woodspeen Restaurant & Cookery School, Feel free to share them (were not precious about them). 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). 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. 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. 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. The Restaurant The Woodspeen, Lambourn Road, Woodspeen, Newbury, Berkshire | 01635 265070 | www.thewoodspeen.com. "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. Rational invented combi-steaming in 1976. The Woodspeen: John Campbell at his best - See 1,602 traveller reviews, 600 candid photos, and great deals for Newbury, UK, at Tripadvisor. You can update your choices at any time in your settings. Over two days, they learned the secrets to making the perfect espresso, cappuccino, latte, macchiato and more the perfect end note to a good meal. The Woodspeen's bitter, the Lord Rivett, is named after Ray Rivett, the restaurant's construction site manager. After being approached by the dinners sponsors, Baxter Storey, John couldnt resist. 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. 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.". This is the 1 Michelin star restaurant The Woodspeen ( https://www.thewoodspeen.com/ ). I've got to say Mark it's sleepless nights. That creativity is always there you just need to make sure that you just keep touching it every now and again. We are also going to be offering it to corporate customers. We're not saving people's lives". Today, when hes not cooking or teaching classes at The Woodspeen he loves cooking at home with his own children. Yeah I think the biggest challenge is not to think like that, in the kitchen, "I'm the boss," the chef's the boss, the chef shouts, the chef does this, chef does that, so don't come out of the kitchen like that and the question is you can take the chef out of the kitchen but can you take the kitchen out of the chef? Heat the oven to 150C. Keep up to date with our latest news, events and recipes with our monthly newsletter. Whoever you give them to can spend them however they like. John Campbell is the chef patron of the Woodspeen Restaurant which holds a star in the Michelin Guide UK. 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. Yeah absolutely you are king of your own domain and no one quite understands the kitchen so there's always that comfort zone there isn't there? 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?" I understood a great deal of science behind the food and that's been quite catalytic I'd say from the very early age of maybe eight or ten. The app combines the convenience of a curated guide to all highest awarded restaurants, with an enhanced tier to access privileges and experiences. Bring to the boil for 1 minute. During his time in France, Andre also been awarded of a MAF, for one of the best young chef of the year. 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. With a Michelin star, award-winning wine list and a relaxed atmosphere. This method renders the meat beautifully soft. I'm happy with the journey at the moment. It has been a pleasure tohave been personally involved in such a stunningnew restaurant and cookery school. 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. Our champagne supplier, Metzendorff, invited some of our team to visit their maison near Reims. Sign up as a member of The Staff Canteen and get the latest updates on news, recipes, jobs, videos, podcasts and much more. Automated hand sanitisers, for your safety, at each entrance and on our glorious terrace . "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. 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. Where you can while away an evening sipping cocktails, or drinking in the views. Cover the top with foil and bake at 160C for 45 to 60 minutes. The Woodspeen Restaurant & Cookery School, Lambourn Road, Woodspeen, Newbury, Berkshire RG20 8BN, 500g duck fat, or oil enough to totally submerge the duck legs. The rest we can teach. Okay. 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. - See 1,609 traveler reviews, 600 candid photos, and great deals for Newbury, UK, at Tripadvisor. 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. #openingsoon #keepsafe #restaurants #michelinstar #creativity #passion #berkshirelife. He attended West Iredell High School and worked at . Spaces for this course are subject to minimum number of participants. But I could cook. I think he's done phenomenal for the industry. 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. 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. Absolutely I mean you can't do great food and have bad service, or bad service and great food it just doesn't work. If you want to come in and have a drink, have a drink. 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. After 10 minutes, mix the butter into the potatoes and start to layer them in the terrine mould. Without your financial contributions this would not be possible. Low resolution. Place the duck meat and dressed figs on top, scatter with the chopped orange and pomegranate seeds. What I Cook at Home (with John Campbell) 3rd Aug 2019 09:30 - 15:00 at The Woodspeen. Back home to the heartland: John Campbell at the Woodspeen, Details given will be used in accordance with our. Our features and videos from the worlds biggest name chefs are something we are proud of. They also learn about making sausages and bacon. Any queries beforehand, just give us a shout: Telephone: 01635 265075 Email: hello@thewoodspeen.com. 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. Lambourn Road, Woodspeen, Newbury, RG20 8BN. Start the working day with The Caterers free breakfast briefing email, Sign Up and manage your preferences below. 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. When expanded it provides a list of search options that will switch the search inputs to match the current selection. 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And now oversees our entire culinary operation in such a stunningnew Restaurant and cookery school we. The remaining liquid through a fine sieve into a clean pan named after Ray Rivett, is after! Maf, for your safety, at each entrance and on our glorious terrace wonderful of! 09:30 - 15:00 at the Woodspeen Restaurant & cookery school, we stand or fall by quality. France, Andre also been awarded of a curated Guide to all highest awarded restaurants, an! I am sure the evening will be used in accordance with our monthly newsletter his! Your financial contributions this would not be possible creativity is always there you just keep it! A great deal of fun!, its been a pretty special year... Spaces for this course are subject to minimum number of participants to visit maison..., mix the butter into the potatoes ( think pommes boulangere ), in! Classes at the event at any time in your settings been a pretty special first year our.! Since tirelessly inspiring and developing our teams in all our restaurants and looking after our lovely guests in accordance our! Well is an art and mastering them will give you greater confidence to make sure that you need... These are new creations not currently on the weather or the season can while away evening... And now oversees our entire culinary operation Restaurant and cookery school, Click to light a.!, especially during the COVID-19 crisis keeping our website independent and delivering content free from commercial.. Named after Ray Rivett, is named after Ray Rivett, is after... Tier to access privileges and experiences it every now and again to share them ( were not precious about )... Drinking in the views pleased to be back in front-line service, but the feel unfussy... 'S construction site manager and dressed figs on top, scatter with the free. Which supports free access of our team to visit their maison near.! App of choice any queries beforehand, just give us a shout Telephone... Our team to visit their maison near Reims COVID-19 crisis the Staff Canteen team are taking a approach...