"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. Follow steps to join the club for exclusive privileges when dining. BaxterStorey has had an association with Campbell for about 12 years and Mahony says the chef always wanted to be part of something a little bit different. We need your support right now, more than ever, to keep The Staff Canteen active. Once the potatoes are dry, mash with a masher or ricer, add the horseradish relish and butter then mix and season to taste. C&M Travel Recruitment Ltd: 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. In 1998 he achieved his first Michelin star in his first year at Lords of the Manor in Gloucestershire. Together, they have worked to create a restaurant - in service style and food - that is open to all demographics. We're not saving people's lives". We are always looking for dedicated and talented people who thrive on working together to create delicious food and provide warm attentive service. "To develop your team well through constant encouragement and development is surely the key to any successful business. Join John (Campbell) in the school where hell show how to make classic hero dishes that are the go to for any occasion. Take dining to the next level and download our free app for iPhone and Android below. 3rd Floor, 52 Grosvenor Gardens, London SW1W 0AU. Our gift vouchers make thoughtful presents. 1kg potatoes peeled, washed and cut into quarters, 50g horseradish relish (adjust to taste if you like it hot). To finish the terrine, add a small amount of oil and clarified butter to a frying pan on a moderate heat. The Woodspeen: John Campbell at his best - See 1,602 traveller reviews, 600 candid photos, and great deals for Newbury, UK, at Tripadvisor. "The cookery school is a dream," says Campbell. Wipe the duck with kitchen paper, pat dry, place in a 15cm pan and cover with the oil or duck fat. Drain and allow to steam dry. 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. "Here" is the culmination of nearly two years' work. Alongside this are two new ales developed with the Two Cocks Brewery in nearby Enborne. So it's just harnessing that creativity in a different way isn't it? John was formerly a consultant for Coworth Park which has 2 AA Rosettes in the AA Restaurant Guide. This is the 1 Michelin star restaurant The Woodspeen ( https://www.thewoodspeen.com/ ). Being in the heartland of the business, it's easy for BaxterStorey chefs to get to, and not far from its support hub in Reading. 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. 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. The Restaurant The Woodspeen, Lambourn Road, Woodspeen, Newbury, Berkshire | 01635 265070 | www.thewoodspeen.com. It's free and only requires a few basic details. Discover why the Luxury Restaurant Guide is the gourmands app of choice. 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. we're always on you. do films such as The Menu, Boiling point and The bear accurately depict the modern day kitchen and hospitality professional? Well listen John thank you very much. Bring to the boil for 1 minute. Start the working day with The Caterers free breakfast briefing email, Sign Up and manage your preferences below. On day one, they took a private tour of the wine cellars, followed by a tasting session with a master. 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.". Deglaze with the vinegar. The Staff Canteen team are taking a different approach to keeping our website independent and delivering content free from commercial influence. Then its back to our cookery school to learn about collagen, proteins, connective tissue and sous vide cookery. The art of fermentation plays a big role in many recipes, so having a good basic grounding puts the cook and team in a strong position to develop other dishes. Feel free to share them (were not precious about them). 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. It certainly wasn't something I planned. As members and visitors, your daily support has made The Staff Canteen what it is today. Chill the mushrooms and store in a container. John Campbell is a consultant at Coworth Park in Ascot, Berkshire for his restaurant John Campbell at Coworth Park. 1.38K subscribers John Campbell, owner of Michelin-starred restaurant The Woodspeen, Newbury, gives the business case for buying warewashing, and why he chose the M-iClean hood type. But he never professes to be a professional cook. This method renders the meat beautifully soft. As a visitor to Berkshire, the drive leading to the Woodspeen may appear to be a fairly unremarkable stretch of road. We all come from very different backgrounds with a great variety of experience between us. About Us. Lambourn Road, Woodspeen, Newbury, RG20 8BN. "It's an Indian Pale Ale, an IPA, but we call it a Berkshire Pale Ale for a bit of fun. Cover the top with foil and bake at 160C for 45 to 60 minutes. Andres father was a great French chef, whose creativity and passion for food inspired him to pursue a career in hospitality himself. John Campbell | Woodspeen | Hospitality Action Like 2,958 Views Share Like Comment Share There are no comments yet. They make us what we are. Leave a memory or share a photo or video below to show your support. But first impressions can be deceptive. chatting away and suddenly we've recognised you, you've got some champagne, we've got some cushions, you're sitting with a little party, there's six of you, chatting away and maybe it's sunny outside, you've got" "Do you want to sit outside on the terrace?" Thomas was born in Milan, Lombardy,but his family origins are from Romagna, Veneto and Campania a melting pot of different cultures and style of foods merged together. 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. 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 has been a pleasure tohave been personally involved in such a stunningnew restaurant and cookery school. 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. Our chefs are up early to start the day at the fish market, to help them understand the cost of fish. "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. 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, Lifestyle Articles, Lists, Miscellaneous, Recommendations, The Best of, Six Fine Dining Restaurants Offering Healthy Eating Options, 10 Most Romantic Hotels to Propose - Part One. Peter worked previously at Le Manoir aux QuatSaisons and at The Vineyard, both two Michelin-starred restaurants. We also host demonstrations, wine tastings and events in our school kitchen throughout the year, as well as our Kitchen Table private dining experiences. Some of our training happens right here, in our own cookery school, led by our own master chefs. 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. The Woodspeen Restaurant & Cookery School, 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. So some of the old cooking techniques and the flavours are being respected.". 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. We want to make people feel relaxed. And it's that recognition and this helps bridge that gap. I think Jamie Oliver's great and I would never have a bad word said about him. Our features and videos from the worlds biggest name chefs are something we are proud of. Okay. Personalise your homepage and recommended articles, Details given will be used in accordance with our. We have noticed you are using an adblocker and although we support freedom of choice we would like to ask you to enable ads on our site. 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. Keep up to date with our latest news, events and recipes with our monthly newsletter. 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. Pass through a chinois and then season with salt and balsamic vinegar. Finally, its back to the depot to see how the fish is stored, prepped and packed for delivery. "Back to the old haunt and overwhelmed by the local support I and the team have had since opening. He talks to Amanda Afiya about coming home to Berkshire and why he's embracing simple food with a focus on service. Over the last 12 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. It's accessible, the price point is good, and it's a fair price point. 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. 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. As an example of that you're in the restaurant, brought your partner in, "Good to see you again," sit down, "Glass of champagne?" 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. 3rd Floor, 52 Grosvenor Gardens, London SW1W 0AU. 2023 Copyright Vision Marketing Limited. 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. Ever wondered what a Michelin star chef cooks at home? It's made traditionally, but we've got various hops going in at different stages, so there's lots of fruit with big tropical notes and smells such as passionfruit. #openingsoon #keepsafe #restaurants #michelinstar #creativity #passion #berkshirelife. As members and visitors, your daily support has made The Staff Canteen what it is today. Said John. This website makes use of Cookies to enhance your browsing experience and provide you with additional functionality. 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 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. 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. 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. If it has become too thick you can add what you need of the additional 50ml of orange juice to loosen the consistency. 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? Today, when he's not cooking or teaching classes at The Woodspeen he loves cooking at home with his own children. Rational invented combi-steaming in 1976. Working more closely with the BaxterStorey Academy and its chefs over the past two years has given me a deeper understanding of their energy, creativity and focus. COPYRIGHT new Date().getFullYear() && document.write(new Date().getFullYear()); The Woodspeen is owned by The Woodspeen Restaurant Limited, a company registered in England and Wales under company number 08524322 Our Editorial team have a critical role to play in informing and supporting our audience in a balanced way. 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.". 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. It was at Lords that I really understood the importance of the team. After working in Asia and Sweden, Andre moved to West Berkshire for the launch of The Woodspeen, from the very start in 2014. 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. We crafted our very own 25 Yards Gin, using the botanicals from our garden. That's the line, that's the line, don't go across the lines and then it allows the chefs just to trade within that even if I'll just sign off the dish they're getting the dish towards that. John has a remarkable history and is an incredible chef. He joined the launch of The Woodspeen, from the beginning in 2014 and now oversees our entire culinary operation. Theyre fun but hands-on, to give you a real sense of achievement. We want to have a dry potato to be able to incorporate the horseradish). I had great aspirations to stay within the kitchen. Sometimes you will find Peter teaching a class or two in our cookery school as well. To prepare the ketchup, colour the onions and dried cep in the butter with the aromats, add the white wine and reduce completely. Once cooked, press in the fridge until cold, then turn out and wrap in clingfilm so the potatoes keep their shape. After 10 minutes, mix the butter into the potatoes and start to layer them in the terrine mould. So we're making a beautiful parfait of duck liver. Seasonal And Sustainable Dish KP Of The Year Lockdown Community Hero, The Staff Canteen Live 2019 The Staff Canteen Live 2018 at Hotelympia The Staff Canteen Live 2017 at the Some of the food cooked on the day and all notes and recipes. Remove the cling film and gently remove bones. The Caterer releases a digital version of the magazine every Wednesday morning. 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. The rest we can teach. 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. We value every single person, whether theyre front of house or behind the scenes. We have noticed you are using an adblocker and although we support freedom of choice we would like to ask you to enable ads on our site. First, there is a calendar of events, fixed each quarter and running at approximately two events a week. To pass on skills and enrich someones life through cooking is a beautiful thing," John explained. From the worlds biggest name chefs are something we are proud of that really. To john campbell leaves the woodspeen them ( were not precious about them ) to all demographics it is.! Berkshire and why he 's embracing simple food with a master and then with. Go-To platform for chefs and hospitality professional and start to layer them in the terrine, a... To learn about collagen, proteins, connective tissue and sous vide cookery and start to layer in! 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