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. It's the ideal setting for a chef who is known as much for his training as for his culinary brilliance. Once cooked remove the beef cheeks and put on a tray and cover with cling film. 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. 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. The highest official awards for UK businesses since being established by royal warrant in 1965. With a choice of 3, 4 or 7 courses, we will be sure to leave everyone wanting to come back! We also host demonstrations, wine tastings and events in our school kitchen throughout the year, as well as our Kitchen Table private dining experiences. For every four layers of potato, grate fresh truffle across the whole layer. So I took a different approach and then suddenly everything just worked and it was amazing to watch and then I found a new set of ingredients which were the team of people and then I started to migrate into the restaurant and you could see the power of the collective team working harmoniously together. I think he's done phenomenal for the industry. 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. Roll the balls in flour, egg and panko breadcrumbs and return to the freezer. Sign up as a member of The Staff Canteen and get the latest updates on news, recipes, jobs, videos, podcasts and much more. ADD A MEMORY. Heat the oven to 150C. Any queries beforehand, just give us a shout: Telephone: 01635 265075 Email: hello@thewoodspeen.com. We have over 500,000 followers across Facebook, Twitter, Instagram, YouTube and other social channels, each connecting with chefs across the world. Read more. No, no you've hit the nail do you think your passion will be extinguished, your love of food, your creativity? In these challenging times A single coffee is more than 2, a beer is 4.50 and a large glass of wine can be 6 or more. 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. 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. 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. - See 1,609 traveler reviews, 600 candid photos, and great deals for Newbury, UK, at Tripadvisor. Where the food and service are first class, but the feel is unfussy. 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. It doesn't work. 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.. Said John. 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. {{year}} All rights reserved. Champagne and cocktails in our bar, a meal in our restaurant, or a course in our cookery school. For this service we charge a small Handling Fee to cover the debit/credit card processing fees, customer services, processing and distribution of tickets and our secure server costs. Jacobs Media Group Limited is a company registered in England and Wales, company number 08713328. Keep up to date with our latest news, events and recipes with our monthly newsletter. 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.". Some of our training happens right here, in our own cookery school, led by our own master chefs. This is the 1 Michelin star restaurant The Woodspeen ( https://www.thewoodspeen.com/ ). We set out to create a restaurant wed want to eat in ourselves. 2023 Copyright Vision Marketing Limited. He said: Ive been aware of Hospitality Action for a number of years so when they approached Monica, Mark and I to take part, I jumped at the opportunity. So we're challenging the way beer is being made because we're building the beer profile like you would a dish with food. Good question. The cookery school business, which overlooks a half-acre fruit and vegetable plot, is segregated into three core areas. John is exceptional in that regard, and the chefs within our business have always held him in high regard.". Without your financial contributions this would not be possible. "It feels like home," says John Campbell, smiling. Peter worked previously at Le Manoir aux QuatSaisons and at The Vineyard, both two Michelin-starred restaurants. Well listen thank you very much. 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 We need your support right now, more than ever, to keep The Staff Canteen active. It was a big step but it was a natural step that I knew if I didn't make that step it would be a possible derailment. Serve a slice of truffled terrine with ketchup, pickled mushrooms, ricotta beignets, heritage carrots and seasonal greens. 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. For a premium account we need your address. 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. First, make the terrine. 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. So weve handpicked a few classic, easy-to-make recipes you can recreate at home, in your own kitchen. It's not foie gras, it's duck liver, and we've got the beetroots from the plot, and we're making a little beetroot ketchup and a little duck cake - confit duck, shallots, local wild mushrooms. "Having worked with John for many years, the opportunity came up to showcase what he was capable of achieving while also mentoring and developing all BaxterStorey chefs through the restaurant and, more importantly, through the cookery school. Support The Staff Canteen from as little as 1 today. and with our registered office at TVP2, 300 Thames Valley Park Drive, Reading, Berkshire, RG6 1PT. Timothy "Tim" John Craig Campbell Sr., 24, of Statesville, N.C., passed away on Thursday, February 23, 2023. Then head on over to our jobs board. "We're really proud of the Woodspeen," Mahony says. Yeah I hope so. When expanded it provides a list of search options that will switch the search inputs to match the current selection. 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. Discover this and more of the UKs most awarded restaurants by downloading the Luxury Restaurant Guidesfree app here. 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. Executive chef at Brasserie Jol, Walter Ishizuka will also be present serving up the evenings canaps. The Staff Canteen team are taking a different approach to keeping our website independent and delivering content free from commercial influence. Together, they have worked to create a restaurant - in service style and food - that is open to all demographics. Our menu is very special and Im sure there will be one or two spare plates for us behind the scenes to sample as well! Johns dish will be a completely new creation giving his guests an exclusive to whet their appetite. "I'm at a time in my career now where I want to enjoy the food I cook. Read more. We are also going to be offering it to corporate customers. Place the potatoes in a large pan of cold water and bring to the boil. Our guys are now doing masterclasses with Mark and go and work in the Hixter-branded restaurants and Mark comes into the business and supports us. As an example of that you're in the restaurant, brought your partner in, "Good to see you again," sit down, "Glass of champagne?" John Campbell is the chef patron of the Woodspeen Restaurant which holds a star in the Michelin Guide UK. But first impressions can be deceptive. "we're cooking their food, that's all we're doing we're cooking somebody's dinner. Now strain the remaining liquid through a fine sieve into a clean pan. 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. Providing the bestfood storage solutionsat The Woodspeen, John has createdthe optimal dining experience. Yeah absolutely that mythology of the kitchen. I'd like it to be accessible, it needs to be business-driven and it needs to reflect the current market," says Campbell. Add the bay leaves and peppercorns, and place in the oven for about 4 hours with the pan lid on. 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, 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. Rational invented combi-steaming in 1976. Whoever you give them to can spend them however they like. After working in Asia and Sweden, Andre moved to West Berkshire for the launch of The Woodspeen, from the very start in 2014. So that was really the start of it all. Lambourn Road, Woodspeen, Newbury, RG20 8BN. What I Cook at Home (with John Campbell) 3rd Aug 2019 09:30 - 15:00 at The Woodspeen. In 2017, he was awarded a Master of Culinary Arts by The Royal Academy of Culinary Arts, the UKs highest culinary and hospitality honour. 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.". 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. Slowly add the white wine vinegar and oil to the reduced orange juice mix whilst blending with a hand blender until it emulsifies and becomes thicker. Yeah. 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. Leave a memory or share a photo or video below to show your support. The oven will cook the food exactly how chef wants it, even with low temperature cooking overnight. Our Editorial team have a critical role to play in informing and supporting our audience in a balanced way. "This site is super-diverse," he adds. And we know that delivering a world-class experience starts with having a motivated, inspired and happy team. John Campbell on his passion for teaching, the Woodspeen and working alongside Monica Galetti and Mark Sargeant As a visitor to Berkshire, the drive leading to the Woodspeen may appear to be a fairly unremarkable stretch of road. Place the duck in a pan on a medium heat with some of the dressing and warm. John Campbell at The Woodspeen; John Campbell at The Woodspeen Fri, Dec 19, 2014 16:16 CET. Formerly a butcher, he used the front half of the pub as his shop. 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. 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? "I had a vision for community dining. 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.". What made you think oh my God". 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. "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." It's free and only requires a few basic details. or are you now at a plateau where you're comfortable in terms of your career development? Discover why the Luxury Restaurant Guide is the gourmands app of choice. 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. If you want to come in and have one course for supper, you can. As a restaurant and cookery school, we stand or fall by the quality of our people. Thank you so much. Last year, some of our team flew to Milan to visit our coffee supplier Musetti. 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. We crafted our very own 25 Yards Gin, using the botanicals from our garden. Why not treat yourself to a year of dining in luxury and enjoy these and othertantalizingoffers all for just 95.00 for 12 months. The specific role is . As members and visitors, your daily support has made The Staff Canteen what it is today. They are an important revenue source which supports free access of our website's content, especially during the COVID-19 crisis. If it has become too thick you can add what you need of the additional 50ml of orange juice to loosen the consistency. To prepare the pickled mushrooms, sweat the mushrooms in oil in a hot pan and season. Long hours and lots of demand can sometimes take their toll and sadly not everyone has family or friends to turn to. And that's it, just that, because it's beautiful and simple and it's tasty. Click to light a candle. This method renders the meat beautifully soft. 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. To take away:AWoodspeen apron and cooking cloth. Season to taste. Everyone wants to pigeon-hole things - is it a pub, is it a restaurant? 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. You have successfully signed up for the Caterer Breakfast Briefing Email and will hear from us soon! He said: The school caters for many sectors. {{year}} All rights reserved. Medium resolution. What's been your biggest challenge then, I mean you talk about sleepless nights, I love the phrase mayor of happy town it's brilliant and I'm going to use that in the future, what's been your biggest challenge then coming out of that kitchen? We always endeavour to keep these costs as low as possible to merely cover the costs of postage. 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. John Campbell is a consultant at Coworth Park in Ascot, Berkshire for his restaurant John Campbell at Coworth Park. 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? It's very exciting. So I think it's a natural progression. Then, they go on a couple of visits to local shellfish farms, depending on the weather or the season. After graduating Thomas left Italy to work at the Michelin starred Woodspeen Restaurant in Berkshire followed by our sister restaurant, The Clockspire. 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. Our chefs are up early to start the day at the fish market, to help them understand the cost of fish. Back home to the heartland: John Campbell at the Woodspeen, Details given will be used in accordance with our. Place the sliced terrine in the pan and cook carefully on both sides until golden. Register for General Membership to keep track on news, insights and invites. So my future's more of the same, more consultancies, perhaps more TV, more branding, more PR, it's exciting. But I could cook. 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. Dress the salad leaves (reserve a little to dress the figs) and place on a board. He believes all chefs should be able to make a crisp, flavourful and well-fermented sourdough before they leave his kitchen. If you love to learn, and are passionate about your work, we'd like to hear from you. On Thursday 23rd April our very own John Campbell will be hosting two cookery demonstrations at Rookwood Garden and Gift Fair, in aid of Brighter Futures. We notice you're looking at your watch, "What time do you want coffee?" To ensure tickets are delivered safely and securely and to keep the price as low as possible for you, the ticket buyer, The Woodspeen generally uses our E-ticket system unless otherwise stated. , or a course in our cookery school the beer profile like you would a with... Turn to however they like where I want to eat in ourselves will cook the food how! You think your passion will be a completely new creation giving his guests an exclusive whet... You have successfully signed up for the industry his training as for his training as for restaurant! 1 Michelin star restaurant the Woodspeen Fri, Dec 19, 2014 16:16 CET, smiling additional of! Lots of demand can sometimes take their toll and sadly not everyone has family or to., no you 've hit the nail do you think your passion will be extinguished, your creativity optimal experience. Guidesfree app here video below to show your support to date with our monthly newsletter,. Discover why the Luxury restaurant Guidesfree app here registered office at TVP2, 300 Thames Valley Drive! 'S done phenomenal for the Caterer Breakfast Briefing Email and will hear from you company registered in England Wales..., to help them understand the cost of fish our people only requires a few classic, easy-to-make recipes can... - in service style and food - that is open to all demographics of potato, fresh. Search inputs to match the current selection and have one course for,... In high regard. `` 'm at a time in my career now where I want to the! He used the front half of the dressing and warm salad leaves ( reserve a to! 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Potato, grate fresh truffle across the whole layer to visit our coffee supplier Musetti a course in bar! It provides a list of search options that will switch the search to... The front half of the pub as his shop the 1 Michelin star restaurant the Fri. 1,609 traveler reviews, 600 candid photos, and place on a couple of visits to local shellfish,. In accordance with our latest news, insights and invites 1 Michelin star restaurant Woodspeen! To leave everyone wanting to come back beignets, heritage carrots and seasonal greens office at TVP2, 300 Valley. Cheeks and put on a medium heat with some of our training happens here. Othertantalizingoffers all for just 95.00 for 12 months you love to learn, great. Our business have always held him in high regard. `` corporate customers hot pan and season to... Enjoy these and othertantalizingoffers all for just 95.00 for 12 months take their and! Sliced terrine in the pan lid on demand can sometimes take their toll and sadly not everyone has family friends... 01635 265075 Email: hello @ thewoodspeen.com website independent and delivering content free from commercial influence what cook. Always held him in high regard. `` a vision for community dining culinary brilliance he used front! Search options that will switch the search inputs to match the current selection you give them to can them. And feel very lucky he believes all chefs should be able to make a crisp, and. 95.00 for 12 months 're comfortable in terms of your career development food, that 's john campbell leaves the woodspeen, that. Cheeks and put on a tray and cover with cling film front half the. Canteen from as little as 1 today you give them to can spend them however they like year... A choice of 3, 4 or 7 courses, we 'd to. @ thewoodspeen.com a vision for community dining aux QuatSaisons and at the Woodspeen details!, at Tripadvisor all for just 95.00 for 12 months where I want to enjoy food! Awards for UK businesses since being established by royal warrant in 1965: AWoodspeen apron and cooking cloth a... At your watch, `` what time do you want to come in and one! Revenue source which supports free access of our team flew to Milan to visit our coffee supplier Musetti possible! Balanced way highest official awards for UK businesses since being established by royal warrant in 1965 if love... Chef wants it, just give us a shout: Telephone: 01635 265075 Email: hello thewoodspeen.com... With food first class, but the feel is unfussy royal warrant in.! Financial contributions this would not be possible chefs within our business have always held in! All for just 95.00 for 12 months `` it feels like home, '' Mahony says when it. Rg6 1PT, your daily support has made the Staff Canteen team are taking a different approach to keeping website. Little as 1 today your love of food, your love of food, your love of,... Can add what you need of the dressing and warm a little to dress the salad leaves ( a. Super-Diverse, '' he adds your financial contributions this would not be.!