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. A place where whats on your plate depends on whats growing in the garden. Walter Ishizuka, the executive chef at Brasserie Jol will also be present on the night, preparing the amuse bouche and giving friendly guidance as we share his kitchen! To ensure the event flows smoothly and that the dishes complement each other, John made sure to check what everyone else had up their sleeves before settling on his course. Originally from Verona in Italy, Alex has worked in some of the most illustrious and iconic restaurants in the world including The Ritz London and Cliveden House, among others internationally. The Woodspeen cements their relationship further as the restaurant will serve as a shop window for the business, while the cookery school will enhance the academy offering and provide a location for corporate days for clients too. Posted on February 26, 2023. It feels amazing to be back home," said John. The Woodspeen Restaurant & Cookery School, Lambourn Road, Woodspeen, Newbury, Berkshire RG20 8BN, 500g duck fat, or oil enough to totally submerge the duck legs. It will be interesting to see how Monica and Mark do things. To pass on skills and enrich someones life through cooking is a beautiful thing," John explained. He attended West Iredell High School and worked at . Yeah I mean if you could just"one single biggest challenge what do you think that's been? 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. It's the ideal setting for a chef who is known as much for his training as for his culinary brilliance. Some of our training happens right here, in our own cookery school, led by our own master chefs. Over the last 12 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. We're thinking of bottling it and selling 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." Looking for a Home-working solution that is tailored to you? 2023 Copyright Vision Marketing Limited. 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. So that was really the start of it all. Only at The Woodspeen . Club Offer: Members and their guests receive a complimentary glass of Ayala, Majeur BrutA Champagne when having lunch Tuesday to Sunday and dinner Tuesday to Saturday. - See 1,609 traveler reviews, 600 candid photos, and great deals for Newbury, UK, at Tripadvisor. During his time in France, Andre also been awarded of a MAF, for one of the best young chef of the year. Find outmore here. 1. This method renders the meat beautifully soft. I had great aspirations to stay within the kitchen. It's very exciting. Last year, some of our team flew to Milan to visit our coffee supplier Musetti. 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. But he never professes to be a professional cook. It was during his time at The Vineyard that John fell in love with the Berkshire countryside, rekindling his passion for stalking, fishing and foraging. Our pastry team were fortunate enough to spend time with Barry Johnson, Europes best chocolatier, to navigate the complexities of working with chocolate. Well listen John thank you very much. Remove the cling film and gently remove bones. 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. 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. Thank you. With a choice of 3, 4 or 7 courses, we will be sure to leave everyone wanting to come back! "It feels like home," says John Campbell, smiling. 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. 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? Our features and videos from the worlds biggest name chefs are something we are proud of. Add the mushrooms and cook out. Restaurant Director: thomas@thewoodspeen.com. "We're really proud of our association with John and delighted that he's back behind the stove, so to speak, where he is at his best and where our chefs appreciate him the most. 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. Start the working day with The Caterers free breakfast briefing email, Sign Up and manage your preferences below. Season to taste. He has been since tirelessly inspiring and developing our teams in all our restaurants and looking after our lovely guests. 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. Carl Hansen chairs, draped in faux fur throws, tables from Comren, lights from Tom Dixon and a wonderful wood-slat ceiling lead to a large skylight, creating a Nordic feel in the room, which looks onto an open-plan kitchen. About Us. 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. Once the potatoes are dry, mash with a masher or ricer, add the horseradish relish and butter then mix and season to taste. A single coffee is more than 2, a beer is 4.50 and a large glass of wine can be 6 or more. Okay. And we know that delivering a world-class experience starts with having a motivated, inspired and happy team. John Campbell | Woodspeen | Hospitality Action Like 2,958 Views Share Like Comment Share There are no comments yet. 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. "Back to the old haunt and overwhelmed by the local support I and the team have had since opening. Campbell is one of four 'signature chefs' who BaxterStorey works with. John Campbell on what makes The Woodspeen so special #JohnCampbell #TheWoodspeen #Masterclass The Woodspeen Restaurant & Cookery School, 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. Please wear cool, comfortable clothes, we will provide an apron for you to wear. Add the bay leaves and peppercorns, and place in the oven for about 4 hours with the pan lid on. That I was not just the custodian of ingredients and making sure that they are properly looked after but I'm also a custodian of my team and that was the important part and it was a big moment for me just to say, "if I want to succeed I can't do this on my own," it's the team that do it not me, I'm just orchestrating how they perform and work and guide. He joined the launch of The Woodspeen, from the outset in 2014. Dine with the Luxury Restaurant Club and receive a complimentary glass of Ayala, Majeur Brut, A Champagne, see details here. He joined the launch of The Woodspeen, from the beginning in 2014 and now oversees our entire culinary operation. 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. 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. 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. Our two-day fish training courses take place at our fish suppliers Flying Fish, in Cornwall. Bread is one of Peters passions. or call us on 01635 265 070 for more details. Peter worked previously at Le Manoir aux QuatSaisons and at The Vineyard, both two Michelin-starred restaurants. What the market wants is food that has not been messed around with too much. When you purchase tickets through The Woodspeen, the full face value of the ticket is shown. 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. Some of the food cooked on the day and all notes and recipes. Chocolate is another dark art. 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 always try to keep these costs to an absolute minimum. "It's an Indian Pale Ale, an IPA, but we call it a Berkshire Pale Ale for a bit of fun. Clearly we love our food, and we suspect you do too. In 2017, he was awarded a Master of Culinary Arts by The Royal Academy of Culinary Arts, the UKs highest culinary and hospitality honour. Now strain the remaining liquid through a fine sieve into a clean pan. Good question. Make sure you're logged in and subscribed to view each edition. Keep up to date with our latest news, events and recipes with our monthly newsletter. This button displays the currently selected search type. Whether you have experience or not, we look for attitude first. As members and visitors, your daily support has made The Staff Canteen what it is today. Please arrive for a tea or coffee with us at 9.15am for a 9.30am start. In 2002 he moved to the Vineyard at Stockcross where he won two stars during his eight years there again as director of food and beverage. 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. ", Home-smoked salmon, cucumber, watercress and violet artichokes 11, Pork and black pudding terrine, pickled onions and apple 8, Confit duck, liver parfait, cherry and fig chutney 10, Local venison loin and faggot, bacon, cabbage and creamed potato 22, Cod loin, caper and raisin pure, parsnip and chervil root 20, Berkshire partridge, lentil and mushroom pie, bread sauce 19, Chocolate and Guinness sponge, malt ice-cream, yogurt 8, Pear tatin, blue cheese, muscatel ice-cream 8, Truffle and potato terrine, pickled mushrooms and ketchup, ricotta beignets, For the pickled mushrooms (makes 10 servings), 50g white wine vinegarFor the mushroom ketchup (makes about 20 servings), 100ml balsamic vinegar reductionFor the ricotta beignets, 200g panko breadcrumbsTo garnish Seasonal greens and heritage carrots. Andres father was a great French chef, whose creativity and passion for food inspired him to pursue a career in hospitality himself. Sign up as a member of The Staff Canteen and get the latest updates on news, recipes, jobs, videos, podcasts and much more. Said John. The highest official awards for UK businesses since being established by royal warrant in 1965. If you feel at any time that our prices are not fair or competitive we'd be happy to hear from you. Whether youre a budding chef or an absolute beginner, we run courses to suit everyone in our cookery school from butchery to breadmaking. With Duck season well underway why not try something a little bit different with this delicious recipe for Spiced Duck Leg Salad from John Campbell of The Woodspeen Restaurant & Cookery School. Once cooked, press in the fridge until cold, then turn out and wrap in clingfilm so the potatoes keep their shape. Take out of the oil and place duck legs on a plate, cover with cling film, and allow to chill for 30 minutes. Learn more in our Cookie Policy. Wear flat, comfortable, enclosed shoes. 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. Executive chef at Brasserie Jol, Walter Ishizuka will also be present serving up the evenings canaps. Formerly a butcher, he used the front half of the pub as his shop. 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. If you want to come in and have one course for supper, you can. 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. It feels incredible to be here.". What made you think oh my God". On day one, they took a private tour of the wine cellars, followed by a tasting session with a master. Once cooked remove the beef cheeks and put on a tray and cover with cling film. 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. He said: Ill be preparing Chocolate crmeux, passionfruit, coconut, black olive and also taking care of the petits fours; smoked malt truffle and white chocolate and salt fudge. It was only in 2014 that he moved back to Berkshire to rekindle his love for the countryside by opening the Woodspeen. There's got to be a reason for something and we're gastronomic chemists, as chefs. 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. Discover why the Luxury Restaurant Guide is the gourmands app of choice. ADD A MEMORY. "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. "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. Ten lucky guests even get the chance to experience a unique tasting menu designed by John himself at the chefs table which uses only the finest ingredients. Providing the bestfood storage solutionsat The Woodspeen, John has createdthe optimal dining experience. It's an exciting industry and I think if you do allow yourself to make that transition it's just massive, massive thing you can do, what you can do for your brand, for yourself, what you do for the kitchen, it's huge. 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