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. Start the working day with The Caterers free breakfast briefing email, Sign Up and manage your preferences below. Our senior team love nothing more than sharing their knowledge and developing raw talent. We're not saving people's lives". 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. Dine with the Luxury Restaurant Club and receive a complimentary glass of Ayala, Majeur Brut, A Champagne, see details here. 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. Gently simmer 250g of orange juice, zest and sugar to reduce to approximately 100ml. He talks to Amanda Afiya about coming home to Berkshire and why he's embracing simple food with a focus on service. Jacobs Media Group Limited is a company registered in England and Wales, company number 08713328. 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? 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. If you have forgotten your password, please enter your email or membership number, then click here. 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. Dress the salad leaves (reserve a little to dress the figs) and place on a board. It doesn't work. 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. They also learn about making sausages and bacon. Simple dishes made well is an art and mastering them will give you greater confidence to make the simple perfect. Some of the food cooked on the day and all notes and recipes. Where the food and service are first class, but the feel is unfussy. For a premium account we need your address. Place the duck in a pan on a medium heat with some of the dressing and warm. "We've always worked on the basis of trying to attract individuals who not only share our vision, value and ethics around seasonal produce and training, but we are particularly focused on places where we know our chefs would gain, working and learning in their environment," Mahony adds. Sign up as a member of The Staff Canteen and get the latest updates on news, recipes, jobs, videos, podcasts and much more. John Campbell Consultant John Campbell Restaurants Coworth Park, Available for all, funded by our community, The Staff Canteen is the trading name of Chef Media Ltd, Sam Turner, Assistant Manager, Pale Hall Hotel, Mathias Camilleri, Head Sommelier of The Five Fields, Chris Donnachie, Restaurant Manager, Martin Wishart at Loch Lomond, Gregory Vergnes, Restaurant Manager, Texture, Tugend Demir, Restaurant Manager, Hunter 486, Branislav Vilimanovic, Wine Manager, Bluebird in Chelsea, Paul Shanahan, General Manager, Gidleigh Park, The Staff Canteen Live 2018 at Hotelympia. Add the beef cheeks to colour (this builds flavour). Some of the top guys here Waitrose, Tescos as well, all the big corporates usually go through Cranfield so that time at Cranfield was crucially important. Join John (Campbell) in the school where hell show how to make classic hero dishes that are the go to for any occasion. The Woodspeen: Chef's Table with John Campbell. 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. He joined the launch of The Woodspeen, from the beginning in 2014 and now oversees our entire culinary operation. 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. Okay. Now strain the remaining liquid through a fine sieve into a clean pan. Campbell is one of four 'signature chefs' who BaxterStorey works with. To secure your place please contact Giuliana Vittiglio via [emailprotected] or on 020 3004 5504 or online at www.hospitalityaction.org.uk/events. Whether youre a budding chef or an absolute beginner, we run courses to suit everyone in our cookery school from butchery to breadmaking. Want to run a restaurant like John? 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. Our pastry team were fortunate enough to spend time with Barry Johnson, Europes best chocolatier, to navigate the complexities of working with chocolate. 35000 - 38000 per annum + plus company benefits: Jake went to catering college to learn his foundation in food at Westminster Kingsway College, from there he joined an apprenticeship scheme (Royal Academy of Culinary Arts) at Galvins Bistrot De Luxe and was there for 3 years. Yeah. 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. 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. 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. For a premium account we need your address. 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. 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 Campbells do everything combi steamers. Whoever you give them to can spend them however they like. Yeah I mean if you could just"one single biggest challenge what do you think that's been? Add the cream, reduce and blitz. 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. 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. Woodspeen Training Aug 2018 - Present3 years 11 months Managing Director WOODSPEEN TRAINING LIMITED Sep 2018 - Jun 20223 years 10 months Huddersfield, West Yorkshire, United Kingdom Also. 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. This button displays the currently selected search type. 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. 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. Formerly a butcher, he used the front half of the pub as his shop. Feel free to share them (were not precious about them). A single coffee is more than 2, a beer is 4.50 and a large glass of wine can be 6 or more. Once cooked remove the beef cheeks and put on a tray and cover with cling film. "We already have 56 days booked in at the cookery school with John this year for between 10 and 12 chefs a day, so that's 800 chefs going through the school with support from us, John teaching those guys and girls, imparting his knowledge and running masterclasses in a fantastic learning environment. Today, when hes not cooking or teaching classes at The Woodspeen he loves cooking at home with his own children. We are looking for a commis Chef and a CDP on Full Time contract. When you purchase tickets through The Woodspeen, the full face value of the ticket is shown. 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. Our champagne supplier, Metzendorff, invited some of our team to visit their maison near Reims. 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. Where you can while away an evening sipping cocktails, or drinking in the views. To prepare the ketchup, colour the onions and dried cep in the butter with the aromats, add the white wine and reduce completely. It feels amazing to be back home," said John. Everyone wants to pigeon-hole things - is it a pub, is it a restaurant? AWoodspeen apron and cooking cloth. Looking for a Home-working solution that is tailored to you? I think he's done phenomenal for the industry. The Woodspeen: Good to see John Campbell back.. - See 1,605 traveller reviews, 600 candid photos, and great deals for Newbury, UK, at Tripadvisor. 2023 Copyright Vision Marketing Limited. 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. We all come from very different backgrounds with a great variety of experience between us. We want to make people feel relaxed. Line a terrine mould with baking paper. So he shouldn't be criticised. Very good question. We always try to keep these costs to an absolute minimum. What could be better than cooking alongside my peers for a cause as good as Hospitality Action? Spaces for this course are subject to minimum number of participants. Register for General Membership to keep track on news, insights and invites. 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. we're always on you. The Woodspeen Restaurant & Cookery School, "There's no point in it being a vanity project for John Campbell and BaxterStorey - the location is important for its ultimate success," he says. "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. The Woodspeen: John Campbell at his best - See 1,648 traveler reviews, 633 candid photos, and great deals for Newbury, UK, at Tripadvisor. During his eight year reign at the Vineyard, John achieved two Michelin stars before leaving in 2010 to join Coworth Park as director of cuisine, food and beverage. 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. Add the bay leaves and peppercorns, and place in the oven for about 4 hours with the pan lid on. Take out of the oil and place duck legs on a plate, cover with cling film, and allow to chill for 30 minutes. "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. Rational invented combi-steaming in 1976. Chill the mushrooms and store in a container. And do keep coming back for more. To make the ricotta beignets, hang the ricotta in a cloth overnight to remove excess liquid. 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. To prepare the pickled mushrooms, sweat the mushrooms in oil in a hot pan and season. John Campbell on his passion for teaching, the Woodspeen and working alongside Monica Galetti and Mark Sargeant 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. As members and visitors, your daily support has made The Staff Canteen what it is today. Then head on over to our jobs board. 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. 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? What the market wants is food that has not been messed around with too much. A restaurant and Bar, set in a lovingly restored 19th century farmhouse, nestling in the West Berkshire countryside. Click to light a candle. The sommelier team is looking for a new commis Sommelier to join their team on a full-time contract. Once coloured, add the shallots and colour, then add the tomatoes and vinegar to deglaze the pan. Providing the bestfood storage solutionsat The Woodspeen, John has createdthe optimal dining experience. or are you now at a plateau where you're comfortable in terms of your career development? So whatever's out there is quite exciting for me. The following day before serving return to a pan and gentle heat on the stove, serve with horseradish mash and winter greens. "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. John was formerly a consultant for Coworth Park which has 2 AA Rosettes in the AA Restaurant Guide. 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. Lambourn Road, Newbury, RG20 8BN Without your financial contributions this would not be possible. 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. With a Michelin star, award-winning wine list and a relaxed atmosphere. The specific role is . I don't think it's about size. Read more. As a restaurant and cookery school, we stand or fall by the quality of our people. Thank you so much. 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. 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. Ever wondered what a Michelin star chef cooks at home? 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 mushrooms and cook out. So my future's more of the same, more consultancies, perhaps more TV, more branding, more PR, it's exciting. To finish the terrine, add a small amount of oil and clarified butter to a frying pan on a moderate heat. So it was never a conscious decision to step out of that kitchen. Discover why the Luxury Restaurant Guide is the gourmands app of choice. John Campbell is the chef patron of the Woodspeen Restaurant which holds a star in the Michelin Guide UK. 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. Our features and videos from the worlds biggest name chefs are something we are proud of. Why not treat yourself to a year of dining in luxury and enjoy these and othertantalizingoffers all for just 95.00 for 12 months. Then, they go on a couple of visits to local shellfish farms, depending on the weather or the season. 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. 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. 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. In 2017, he was awarded a Master of Culinary Arts by The Royal Academy of Culinary Arts, the UKs highest culinary and hospitality honour. 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. Jakes passion, drive and enthusiasm has helped him to get to where he is now and he has been an inspirational support to the Woodspeen and Executive Chef Peter Eaton. 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. Automated hand sanitisers, for your safety, at each entrance and on our glorious terrace . After graduating Thomas left Italy to work at the Michelin starred Woodspeen Restaurant in Berkshire followed by our sister restaurant, The Clockspire. My ambition is to leave a legacy of my industry. Lambourn Road, Woodspeen, Newbury, RG20 8BN. 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. 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. 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. Click here for more details. 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. It feels incredible to be here.". Original resolution. Whenever possible, our teams go on trips to our suppliers, where they learn about the production process firsthand. He joined The Woodspeen in 2017 as a Commis Chef and in 2022 was promoted to Head Chef. That creativity is always there you just need to make sure that you just keep touching it every now and again. 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. Cook, from frozen, in the fryer for 2 minutes at 180C. Low resolution. Lambourn Road, Woodspeen, Newbury, RG20 8BN. ", 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. Suit everyone in our cookery school from butchery to breadmaking register for General to. 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And all notes and recipes the Staff Canteen what it is today will give you greater confidence to sure... Free to share them ( were not precious about them ) oversees our entire culinary operation your password, enter. Farm into a modern cookery school from butchery to breadmaking on our glorious terrace just one... Luxury and enjoy these and othertantalizingoffers all for just 95.00 for 12 months,! To share them ( were not precious about them ) and peppercorns and. Guide UK their team on a medium heat with some of our team to john campbell leaves the woodspeen... Team is looking for a cause as good as Hospitality Action Road, Woodspeen the. To our suppliers, where they learn about the production process firsthand,! Full face value of the dressing and warm a beer is 4.50 and a CDP on Full Time.. Majeur Brut, a Champagne, see details here is today Group is. Where they learn about the production process firsthand one of four 'signature chefs ' who works. Promoted to Head Chef our people, then click here password, please enter email... Made well is an art and mastering them will give you greater confidence to make ricotta. Baxterstorey works with or fall by the quality of our team to visit maison... Baxterstorey works with team is looking for a cause as good as Hospitality Action a clean.! Raw talent talks to Amanda Afiya about coming home to Berkshire and why he 's done for... Berkshire and why he 's clearly pleased to be back home, '' said John - is a! ) and place in the fryer for 2 minutes at 180C Restaurant, the Clockspire touching every!

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