Start the working day with The Caterers free breakfast briefing email, Sign Up and manage your preferences below. 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. Over the last 12 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. So if I've got 100% creativity, 50% is now in the food, 50% is outside. So my future's more of the same, more consultancies, perhaps more TV, more branding, more PR, it's exciting. 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. So he shouldn't be criticised. 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. 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. 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.". Register for General Membership to keep track on news, insights and invites. As chief executive of BaxterStorey, Noel Mahony has worked closely with John Campbell for many years on the content for the BaxterStorey Academy. The Restaurant The Woodspeen, Lambourn Road, Woodspeen, Newbury, Berkshire | 01635 265070 | www.thewoodspeen.com. So the creativity's still there. (Stews and braises benefit from resting for a day, as it increases their flavour). About Us. He joined from Coworth Park hotel near Ascot, where he served as director of cuisine and food and beverage from 2009 and subsequently as a consultant from January 2011. Last but by no means least then where's John Campbell going to be in five years time? 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. Wear flat, comfortable, enclosed shoes. We notice you're looking at your watch, "What time do you want coffee?" They make us what we are. Our features and videos from the worlds biggest name chefs are something we are proud of. Whenever possible, our teams go on trips to our suppliers, where they learn about the production process firsthand. Sometimes you will find Peter teaching a class or two in our cookery school as well. 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? We are always looking for dedicated and talented people who thrive on working together to create delicious food and provide warm attentive service. It was a big step but it was a natural step that I knew if I didn't make that step it would be a possible derailment. When expanded it provides a list of search options that will switch the search inputs to match the current selection. 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. Yeah. Deglaze with the vinegar. Add the beef cheeks to colour (this builds flavour). Cook, from frozen, in the fryer for 2 minutes at 180C. 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. We serve seasonal dishes, inspired by homegrown ingredients. 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. Mahony says: "For years we have focused on chefs and culinary and we want to show that, while that's fantastic, working as a waiter in a fine-dining restaurant or serving tables in a local restaurant is equally exciting. Please note when planning to cook this recipe that the beef cheeks need to cook for 8 hours, although they can be cooked the day before serving (see note below): Place a pan onto the stove and heat some oil. 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. Over the last 12 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. For every four layers of potato, grate fresh truffle across the whole layer. Support The Staff Canteen from as little as 1 today. 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. We crafted our very own 25 Yards Gin, using the botanicals from our garden. Place the potatoes in a large pan of cold water and bring to the boil. 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. 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. Drain and allow to steam dry. 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. ADD A MEMORY. You need to create an account to read this article. 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? Find outmore here. 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 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. Providing the bestfood storage solutionsat The Woodspeen, John has createdthe optimal dining experience. ", 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. 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". C&M Travel Recruitment Ltd: Without your financial contributions this would not be possible. "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. 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?" 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. How did you manage that transition? I'm looking forward to the next stage, building on the successes the academy has already achieved over the past 10 years. Back across the road at the 66-seat restaurant, and Campbell's attention turns to the style of service and food. Our client, a fast expanding 65% Commission: What the market wants is food that has not been messed around with too much. "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. 2023 Copyright Vision Marketing Limited. And so when I've been learning to cook I've always brought in the why is that happening, why is that happening? 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?" Gently simmer 250g of orange juice, zest and sugar to reduce to approximately 100ml. "To develop your team well through constant encouragement and development is surely the key to any successful business. The Staff Canteen team are taking a different approach to keeping our website independent and delivering content free from commercial influence. Less is more"One of the most crucial ingredients in the kitchen is restraint. 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. So some of the old cooking techniques and the flavours are being respected.". "It's an Indian Pale Ale, an IPA, but we call it a Berkshire Pale Ale for a bit of fun. You have successfully signed up for the Caterer Breakfast Briefing Email and will hear from us soon! Then, they go on a couple of visits to local shellfish farms, depending on the weather or the season. 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 thinking of bottling it and selling it. "Tom Kitchin is fantastic at mentoring our chefs and allowing them into his restaurant; Nigel Haworth and Craig Bancroft, but Nigel in particular, has been with us for nine or 10 years; and Mark Hix in London represents everything about the best of seasonal British produce. Timmy was born on October 24, 1998, in Columbia, S.C., to parents, Sammy Craig Campbell and Jessica Erin West Lambert (Sean Travis Lambert), who survive. "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. First, make the terrine. Some of our training happens right here, in our own cookery school, led by our own master chefs. 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. Posted on February 26, 2023. 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. 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. Return to a pan of cold water and bring to the boil again, then turn down to just under a simmer. Looking for a Home-working solution that is tailored to you? 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. Cheeks are available from most good butchers and some food stores. 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. After graduating Thomas left Italy to work at the Michelin starred Woodspeen Restaurant in Berkshire followed by our sister restaurant, The Clockspire. do films such as The Menu, Boiling point and The bear accurately depict the modern day kitchen and hospitality professional? Place the duck in a pan on a medium heat with some of the dressing and warm. If you want to come in and have a drink, have a drink. I don't think it's about size. John Campbell on his passion for teaching, the Woodspeen and working alongside Monica Galetti and Mark Sargeant In 2002 he moved to The Vineyard and in 2007 achieved two Michelin stars. The Staff Canteen Live 2023: Bonemasters UK Networking Event at Kerridges Bar & Grill, Member of the Month January 2023: Mike Kenyon, The Staff Canteen Live 2018 at Hotelympia. This price is the price set by the event promoter and we pay this full amount to the promoter without any deductions. The specific role is . AWoodspeen apron and cooking cloth. 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. Jacobs Media Group Limited is a company registered in England and Wales, company number 08713328. For something that's been open for only a few weeks, we're really happy and proud of what's been achieved in a short space of time.". 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? Keep up to date with our latest news, events and recipes with our monthly newsletter. Not a member? In 1998 he achieved his first Michelin star in his first year at Lords of the Manor in Gloucestershire. Motivation and inspiration "I am often asked what inspires me; it's simple - people. And it cooks up to 15% faster than conventional combi-steamers, saving time and money. we're always on you. If you want to come in and have one course for supper, you can. 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. 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. 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. 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. Peter worked previously at Le Manoir aux QuatSaisons and at The Vineyard, both two Michelin-starred restaurants. 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 Take dining to the next level and download our free app for iPhone and Android below. He joined Coworth Park in 2010 as director of cuisine, food and beverage and has recently stepped down from the role in favour of a three day a week consultancy role for his eponymous restaurant. 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. Thomas, our Restaurant Director is also looking for a commis waiter, bartenders and a talented Restaurant manager. Cook the potatoes until a knife inserts easily. 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