We need your support right now, more than ever, to keep The Staff Canteen active. 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. We always try to keep these costs to an absolute minimum. What appears to be an olde-worlde, 19th century pub actually boasts a stylishly modern dining room at the back with dramatic bi-folding doors opening out to views of the fields beyond. 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. "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. Feel free to share them (were not precious about them). Shred the meat making sure to remove the skin and put onto a plate and into the fridge to cool and firm up. John has created a dining space with a Scandinavian feel, whilst keeping the character of the original pub and retaining a warm atmosphere. "One of the key aspects over the past three years is that the industry has gone through a bit of a shake-up in terms of investment. we're always on you. If you have forgotten your password, please enter your email or membership number, then click here. 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. 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. Read more. The Woodspeen Restaurant & Cookery School, And so when I've been learning to cook I've always brought in the why is that happening, why is that happening? Click here for more 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.". Over the last 12 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. Our champagne supplier, Metzendorff, invited some of our team to visit their maison near Reims. Some of our training happens right here, in our own cookery school, led by our own master chefs. 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. "But because our food is simple - for example, pumpkin soup with rabbit tortellini, or a terrine of black pudding and ham hock - it needs to be absolutely pin-sharp, it needs to be tasty, it needs to look good and it needs to be made well. He 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.". 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. (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. John Campbells do everything combi steamers. 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. Add the water and reduce by two-thirds. We are always looking for dedicated and talented people who thrive on working together to create delicious food and provide warm attentive service. After working in Asia and Sweden, Andre moved to West Berkshire for the launch of The Woodspeen, from the very start in 2014. 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. 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. John Campbell is the chef patron of the Woodspeen Restaurant which holds a star in the Michelin Guide UK. Alternatively, try one of John Campbells creations first-hand and book a table at The Woodspeen. It certainly wasn't something I planned. Mm there's security in the kitchen isn't there? 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. We're thinking of bottling it and selling it. It has been a pleasure tohave been personally involved in such a stunningnew restaurant and cookery school. The first year we were winning some great awards, the food was amazing. Spaces for this course are subject to minimum number of participants. This website makes use of Cookies to enhance your browsing experience and provide you with additional functionality. 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. Thank you. The Curly Rascal is a golden ale named after Henry 'Curly' Coburn, a loveable rogue known locally by his nickname (Curly Rascal) who used to be the pub's landlord in the 1920s. I think Jamie Oliver's great and I would never have a bad word said about him. 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. Said John. 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. Restaurant Director: thomas@thewoodspeen.com. 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. Looking for a Home-working solution that is tailored to you? 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. Okay. 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. A single coffee is more than 2, a beer is 4.50 and a large glass of wine can be 6 or more. If you love to learn, and are passionate about your work, we'd like to hear from you. He finds solutions to the most challenging of problems, and with his cool head and dry banter, he made every site visit an absolute pleasure," says Campbell. 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 follow this up throughout the year with classes in our own cookery school, including how to prepare flat, round fish and shellfish, and the five things to look for when choosing quality fish. "I spent eight-and-a-half years at the Vineyard at Stockcross [a literal stone's throw from the Woodspeen] and I'm still great friends with the Vineyard's Andrew McKenzie. 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 Our Editorial team have a critical role to play in informing and supporting our audience in a balanced way. Our butcherytraining days start at our butchers Vicars Game, in Ashampstead. They also learn about making sausages and bacon. We notice you're looking at your watch, "What time do you want coffee?" 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. 3rd Floor, 52 Grosvenor Gardens, London SW1W 0AU. Then its back to our cookery school to learn about collagen, proteins, connective tissue and sous vide cookery. But Mahony is at pains to point out that it needs to be a success in its own right. 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. Campbell says that while the Woodspeen is a simpler offering than the two-Michelin-starred food he was once known for, the skills he's learned in the past still apply. Remove the cling film and gently remove bones. This is the 1 Michelin star restaurant The Woodspeen ( https://www.thewoodspeen.com/ ). Automated hand sanitisers, for your safety, at each entrance and on our glorious terrace . Add the mushrooms and cook out. 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?". Hospitality Action provides a vital lifeline to all those who work in our industry, from chefs to waiters to sommeliers, they are there to help. Leave a memory or share a photo or video below to show your support. It's just great to have a training facility on-site.". And I've got to say that for Cranfield very good, you know, the top execs, all the MBAs and the PhDs in this country usually come from Cranfield. Having moved to The Vineyard in 2007 John immediately fell in love with the Berkshire countryside and is now the owner and head chef of the Woodspeen in Newbury. Keep up to date with our latest news, events and recipes with our monthly newsletter. Well listen John thank you very much. 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. To prepare the ketchup, colour the onions and dried cep in the butter with the aromats, add the white wine and reduce completely. Then, they go on a couple of visits to local shellfish farms, depending on the weather or the season. 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". We want to have a dry potato to be able to incorporate the horseradish). Andres father was a great French chef, whose creativity and passion for food inspired him to pursue a career in hospitality himself. 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. 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.. Place the sliced terrine in the pan and cook carefully on both sides until golden. "I'm at a time in my career now where I want to enjoy the food I cook. Yeah and give them all the information when needed that I've collected over the years. Sign up as a member of The Staff Canteen and get the latest updates on news, recipes, jobs, videos, podcasts and much more. Medium resolution. When you purchase tickets through The Woodspeen, the full face value of the ticket is shown. So whatever's out there is quite exciting for me. Whether youre a budding chef or an absolute beginner, we run courses to suit everyone in our cookery school from butchery to breadmaking. 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. 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. Thank you. 14. . John was born in Liverpool and has been a chef first and foremost ever since he spent his childhood cooking with his Nan. We set out to create a restaurant wed want to eat in ourselves. Bread is one of Peters passions. John Oberon Campbell, age 73, of Victoria, British Columbia passed away on Thursday, February 23, 2023. . 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. John Campbell at The Woodspeen; John Campbell at The Woodspeen Fri, Dec 19, 2014 16:16 CET. 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. The cookery school is housed in a former farm building dating back to 1811. The cookery school business, which overlooks a half-acre fruit and vegetable plot, is segregated into three core areas. Together, they have worked to create a restaurant - in service style and food - that is open to all demographics. I love teaching and cooking! Well listen thank you very much. 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. And for me front of house need to be equal stars with the cook. Our senior team love nothing more than sharing their knowledge and developing raw talent. 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. And do keep coming back for more. On day one, they took a private tour of the wine cellars, followed by a tasting session with a master. Head chef is the don. Front of house the business will continue its focus working alongside people like Fred Sirieix, through his Art of Service, and Edward Griffiths is joining from the Royal Household to ensure there is a genuine career path for employees. It's free and only requires a few basic details. Once cooked, press in the fridge until cold, then turn out and wrap in clingfilm so the potatoes keep their shape. Discover why the Luxury Restaurant Guide is the gourmands app of choice. 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. For the duck legs: Ingredients 6 cured duck legs, washed for 10 minutes (Stews and braises benefit from resting for a day, as it increases their flavour). 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. 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. We're using a lager malt in there, which you wouldn't traditionally use, and you've got a dry hopping technique at the end, which again you wouldn't use for a bitter. The app combines the convenience of a curated guide to all highest awarded restaurants, with an enhanced tier to access privileges and experiences. 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. Chocolate is another dark art. Our Editorial team have a critical role to play in informing and supporting our audience in a balanced way. Heat the oven to 150C. Follow steps to join the club for exclusive privileges when dining. I think he's done phenomenal for the industry. 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 specific role is . Sign up as a member of The Staff Canteen and get the latest updates on news, recipes, jobs, videos, podcasts and much 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. 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. Second are bespoke requests, constructed to suit an individual or a group ("last night we had one that was a little bit of bread baking, a little bit of 'steak night', and some team-building as well") and third, there is the BaxterStorey Academy, which takes at least a third of the usage. It feels amazing to be back home," said John. 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. CONTRIBUTE Our client, a fast expanding 65% Commission: "we're cooking their food, that's all we're doing we're cooking somebody's dinner. Click to light a candle. Wipe the duck with kitchen paper, pat dry, place in a 15cm pan and cover with the oil or duck fat. 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. After 10 minutes, mix the butter into the potatoes and start to layer them in the terrine mould. 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? Providing the best food storage solutions at The Woodspeen, John has created the optimal dining experience. 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. He believes all chefs should be able to make a crisp, flavourful and well-fermented sourdough before they leave his kitchen. 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. 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? As members and visitors, your daily support has made The Staff Canteen what it is today. 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. But I could cook. 1. We value every single person, whether theyre front of house or behind the scenes. Add the bay leaves and peppercorns, and place in the oven for about 4 hours with the pan lid on. Join John (Campbell) in the school where hell show how to make classic hero dishes that are the go to for any occasion. Keep up to date with our latest news, events and recipes with our monthly newsletter. When we caught up with John we discussed his passion for teaching, whats next for the Woodspeen and working alongside Monica Galetti and Mark Sargeant for an exclusive dinner event for Hospitality Action. It's a great facility and it will be a real testament to everything John stands for - it genuinely looks like an investment for us that we think will really pay off.". Very good question. I'd like it to be accessible, it needs to be business-driven and it needs to reflect the current market," says Campbell. After being approached by the dinners sponsors, Baxter Storey, John couldnt resist. With a Michelin star, award-winning wine list and a relaxed atmosphere. The Woodspeen: John Campbell at his best - See 1,648 traveler reviews, 633 candid photos, and great deals for Newbury, UK, at Tripadvisor. John Campbell | Woodspeen | Hospitality Action Like 2,958 Views Share Like Comment Share There are no comments yet. As a restaurant and cookery school, we stand or fall by the quality of our people. "I had a vision for community dining. So if I've got 100% creativity, 50% is now in the food, 50% is outside. The Woodspeen: Good to see John Campbell back.. - See 1,605 traveller reviews, 600 candid photos, and great deals for Newbury, UK, at Tripadvisor. They are an important revenue source which supports free access of our website's content, especially during the COVID-19 crisis. Place the potatoes in a large pan of cold water and bring to the boil. Today, when he's not cooking or teaching classes at The Woodspeen he loves cooking at home with his own children. 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