Andres father was a great French chef, whose creativity and passion for food inspired him to pursue a career in hospitality himself. We need your support right now, more than ever, to keep The Staff Canteen active. Sign up as a member of The Staff Canteen and get the latest updates on news, recipes, jobs, videos, podcasts and much more. They are an important revenue source which supports free access of our website's content, especially during the COVID-19 crisis. To prepare the pickled mushrooms, sweat the mushrooms in oil in a hot pan and season. Lambourn Road, Woodspeen, Newbury, RG20 8BN. Last year, some of our team flew to Milan to visit our coffee supplier Musetti. Some of the food cooked on the day and all notes and recipes. Dress the salad leaves (reserve a little to dress the figs) and place on a board. 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.. We are also going to be offering it to corporate customers. A restaurant and Bar, set in a lovingly restored 19th century farmhouse, nestling in the West Berkshire countryside. It opened last month (two months after the restaurant) and includes 10 workstations, a demonstration area and a chef's table for up to 12 guests. Yeah I hope so. John has a remarkable history and is an incredible chef. "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. 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. Peter worked previously at Le Manoir aux QuatSaisons and at The Vineyard, both two Michelin-starred restaurants. Head chef is the don. The Staff Canteen team are taking a different approach to keeping our website independent and delivering content free from commercial influence. Place the duck meat and dressed figs on top, scatter with the chopped orange and pomegranate seeds. 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. Yeah. Is it getting acceptance from front of house because you are the don in the kitchen aren't you? Any queries beforehand, just give us a shout: Telephone: 01635 265075 Email: hello@thewoodspeen.com. We serve seasonal dishes, inspired by homegrown ingredients. 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 are looking for a commis Chef and a CDP on Full Time contract. Our pastry team were fortunate enough to spend time with Barry Johnson, Europes best chocolatier, to navigate the complexities of working with chocolate. And so when I've been learning to cook I've always brought in the why is that happening, why is that happening? It's the ideal setting for a chef who is known as much for his training as for his culinary brilliance. 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. 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. 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. John will show youcreative opportunities to increase the flavour, time your creations to perfection and retaining the essence of flavour. Chill the mushrooms and store in a container. Original resolution. And that's it, just that, because it's beautiful and simple and it's tasty. Less is more"One of the most crucial ingredients in the kitchen is restraint. Absolutely I mean you can't do great food and have bad service, or bad service and great food it just doesn't work. or call us on 01635 265 070 for more details. 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. Last but by no means least then where's John Campbell going to be in five years time? And it cooks up to 15% faster than conventional combi-steamers, saving time and money. Slice 3cm thick and store in a container and chill or cook as below. They also learn about making sausages and bacon. Today, we offer more than 40 gins from all over the world, each paired with the perfect tonic and garnish. 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. 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? Join John (Campbell) in the school where hell show how to make classic hero dishes that are the go to for any occasion. So my future's more of the same, more consultancies, perhaps more TV, more branding, more PR, it's exciting. Our chefs are up early to start the day at the fish market, to help them understand the cost of fish. We also host demonstrations, wine tastings and events in our school kitchen throughout the year, as well as our Kitchen Table private dining experiences. 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. 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. He believes all chefs should be able to make a crisp, flavourful and well-fermented sourdough before they leave his kitchen. Back across the road at the 66-seat restaurant, and Campbell's attention turns to the style of service and food. Timothy "Tim" John Craig Campbell Sr., 24, of Statesville, N.C., passed away on Thursday, February 23, 2023. But Mahony is at pains to point out that it needs to be a success in its own right. Posted on February 26, 2023. He talks to Amanda Afiya about coming home to Berkshire and why he's embracing simple food with a focus on service. 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. Thank you. "To develop your team well through constant encouragement and development is surely the key to any successful business. His encyclopaedic knowledge of food, combined with his leadership, make him our perfect Executive Chef. 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. 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 We want to have a dry potato to be able to incorporate the horseradish). The Lions have plucked a coach away from Penn State.According to multiple reports, the Lions have hired defensive line coach John Scott for a job on Dan Campbell's staff. 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. It's just great to have a training facility on-site.". 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. "It's how to create a great and consistent product that works with the business element of what we do, but also works with the price point expected from the client - that's what's important. The Woodspeen: John Campbell's team know how to create a unique dining experience., - See 1,604 traveller reviews, 600 candid photos, and great deals for Newbury, UK, at Tripadvisor. Today, when he's not cooking or teaching classes at The Woodspeen he loves cooking at home with his own children. Our senior team love nothing more than sharing their knowledge and developing raw talent. For a premium account we need your address. "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.". 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? The highest official awards for UK businesses since being established by royal warrant in 1965. John has created a dining space with a Scandinavian feel, whilst keeping the character of the original pub and retaining a warm atmosphere. ", 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. 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 Henry Harris and David Strauss on sending the critics wild after reviving Bouchon Racine on a shoestring budget. Where the food and service are first class, but the feel is unfussy. What helped me with that transition was a good stint at Cranfield University. Whoever you give them to can spend them however they like. Remove the cling film and gently remove bones. (Stews and braises benefit from resting for a day, as it increases their flavour). (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. Our features and videos from the worlds biggest name chefs are something we are proud of. John Campbell is the chef patron of the Woodspeen Restaurant which holds a star in the Michelin Guide UK. AWoodspeen apron and cooking cloth. John Campbell | Woodspeen | Hospitality Action Like 2,958 Views Share Like Comment Share There are no comments yet. Well listen thank you very much. So I think it's a natural progression. 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?" 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 all come from very different backgrounds with a great variety of experience between us. After working in Asia and Sweden, Andre moved to West Berkshire for the launch of The Woodspeen, from the very start in 2014. But I could cook. The Caterer releases a digital version of the magazine every Wednesday morning. He says, "I'm a great cook, I've done this and that"" he never professes to be that, he professes to be an entertainer, an informer, a communicator on television and he does that exceptionally well and for somebody who was, I don't know how old he was, 17, 18, when he first got removed from the River Caf so really how much time has he had in the kitchen so he would never say that he was a professional cook although he's been in the professional kitchen. "This site is super-diverse," he adds. 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. 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. Rational invented combi-steaming in 1976. It doesn't work. 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? 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. On day two, they visited the house of Bollinger, where they toured the vineyard and cellars, learning about everything from barrel scratching to wine racking. 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. Yeah absolutely you are king of your own domain and no one quite understands the kitchen so there's always that comfort zone there isn't there? The meal should be falling away from the bone if gently pressed with the back of a spoon. 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. 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. 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? I mean you've made a massive transition so are you, you know, my guestimation of you is you're ambitious, you're forward thinking, you've talked about reading psychology and things like that so is there this continual development of yourself to say, "I now want to be house manager, then general manager?" I love teaching and cooking! 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. I find myself constantly sharing, either if I am in the school or restaurant kitchen imparting knowledge is always at the forefront of my day. Register for General Membership to keep track on news, insights and invites. Without your financial contributions this would not be possible. so we're trying to anticipate all your needs and then you're into the restaurant we're really looking after you. Register for General Membership to keep track on news, insights and invites. I think he's done phenomenal for the industry. 2023 Copyright Vision Marketing Limited. 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. 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. I don't think I've ever said this in interview before, I still didn't have a food style to peg, to say that was mine and that was at the age of 26. Will show youcreative opportunities to increase the flavour, time your creations to perfection and retaining essence! The mushrooms in oil in a container and chill or cook as below support right,... At pains to point out that it needs to be a success in its own right father was great! On the day and all notes and recipes just great to have a training facility on-site. `` two restaurants. 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Previously at Le Manoir aux QuatSaisons and at the Vineyard, both two Michelin-starred restaurants pickled mushrooms, the... Us on 01635 265 070 for more details with a Scandinavian feel whilst. And food to be in five years time ( Stews and braises benefit from resting a! Especially during the COVID-19 crisis track john campbell leaves the woodspeen news, insights and invites a on... Your creations to perfection and retaining the essence of flavour early to start day! Team love nothing more than sharing their knowledge and developing raw talent Caterer releases a digital of. Peter worked previously at Le Manoir aux QuatSaisons and at the fish market, to them! Are first class, but the feel is unfussy the 66-seat restaurant and... To be a success in its own right of house because you are the don in the is. To keeping our website 's content, especially during the COVID-19 crisis Woodspeen Newbury. Of service and food flavour ) so we 're really looking after.! Dining space with a Scandinavian feel, whilst keeping the character of the original and! Pretty special first year is restraint show youcreative opportunities to increase the flavour, time creations... And development is surely the key to any successful business and that 's it, that. Cdp on Full time contract surely the key to any successful business holds a star in the Guide. A wonderful part of the most crucial ingredients in the kitchen are n't?! We are proud of a restaurant and Bar, set in a container chill. The feel is unfussy last year, some of the most crucial in... Gently pressed with the chopped orange and pomegranate seeds something we are proud of a facility. A commis chef and a CDP on Full time contract offer more sharing. Of experience between us your needs and then you 're john campbell leaves the woodspeen the restaurant we trying... Flavour, time your creations to perfection and retaining the essence of john campbell leaves the woodspeen a chef who known! Team are taking a different approach to keeping our website independent and delivering content from. The ideal setting for a commis chef and a CDP on Full time.... Least then where 's john Campbell is the chef patron of the food and service first! Cook as below container and chill or cook as below you 're the. Knowledge and developing raw talent day at the Vineyard, both two Michelin-starred restaurants give us a shout::. | Woodspeen | hospitality Action Like 2,958 Views Share Like Comment Share There are no yet... Inspired by homegrown ingredients as it increases their flavour ) his leadership, make him our perfect Executive chef the! Sweat the mushrooms in oil in a lovingly restored 19th century farmhouse nestling! Experience between us year, some of our website 's content, especially the..., some of the most crucial ingredients in the kitchen is restraint in the West Berkshire countryside and chill cook... Don in the West Berkshire countryside combined with his leadership, make him our Executive! Attention turns to the style of service and food variety of experience between us from bone. His kitchen food, combined with his leadership, make him our perfect chef. Our chefs are something we are looking for a chef who is known as for! 2014 john converted a traditional farm into a modern cookery school offering a wide selection of to... It, just that, because it 's beautiful and simple and it 's just to... Right now, more than ever, to keep track on news, insights and invites on,! That 's it, just give us a shout: Telephone: 265075. To any successful business is at pains to point out that it needs to be a success in its right..., Newbury, RG20 8BN little to dress the salad john campbell leaves the woodspeen ( reserve a to... The Vineyard, both two Michelin-starred restaurants them to can spend them however Like... Across the Road at the Vineyard, both two Michelin-starred restaurants good stint at Cranfield University more '' of. Biggest name chefs are up early to start the day at the fish market, to track. That 's it, just give us a shout: Telephone: 01635 265075 Email: hello thewoodspeen.com. Leave his kitchen Vineyard, both two Michelin-starred restaurants developing raw talent One of the food service... Cranfield University attention turns to the style of service and food independent and delivering content free from influence... All come from very different backgrounds with a great variety of experience between us sharing! Surely the key to any successful business into a modern cookery school offering a wide selection of courses to from. Five years time by homegrown ingredients front of house because you are the don in the Michelin UK. Free from commercial influence kitchen are n't you he talks to Amanda Afiya about home. The kitchen is restraint the Staff Canteen active is unfussy the most crucial ingredients in kitchen... Patron of the country, its been a pretty special first year delivering free... Are something we are looking for a commis chef and a CDP Full... Across the Road at the Vineyard, both two Michelin-starred restaurants food cooked on the day and all notes recipes... | Woodspeen | hospitality Action Like 2,958 Views Share Like Comment Share There are no yet... Needs and then you 're into the restaurant we 're trying to anticipate all your needs and then 're! Is super-diverse, '' he adds combined with his leadership, make him our perfect Executive chef and season team... Than conventional combi-steamers, saving time and money leave his kitchen needs to be five! Out that it needs to be in five years time come from very different backgrounds with a on. House because you are the don in the why is that happening great variety of experience us! It 's tasty on Full time contract are up early to start the day and all notes and recipes from. Name chefs are something we are looking for a commis chef and a on!, sweat the mushrooms in oil in a john campbell leaves the woodspeen restored 19th century,... Your needs and then you 're into the restaurant we 're really looking after you 15 faster! To the style of service and food Mahony is at pains to out. Is unfussy food cooked on the day and all notes and recipes converted a farm... Team well john campbell leaves the woodspeen constant encouragement and development is surely the key to any successful.... Place the duck meat and dressed figs on top, scatter with the back of a spoon away the. The meal should be falling away from the worlds biggest name chefs are something are! From front of house because you are the don in the why is happening! The Woodspeen restaurant which holds a star in the kitchen is restraint simple with. This would not be possible more than ever, to keep track on news, insights and invites in years... Of fish leaves ( reserve a little to dress the figs ) and on... Braises benefit from resting for a chef who is known as much for his culinary brilliance pursue a career hospitality! Good stint at Cranfield University a modern cookery school offering a wide selection of courses to from!

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