"To develop your team well through constant encouragement and development is surely the key to any successful business. Well listen John thank you very much. Timothy "Tim" John Craig Campbell Sr., 24, of Statesville, N.C., passed away on Thursday, February 23, 2023. 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. So weve handpicked a few classic, easy-to-make recipes you can recreate at home, in your own kitchen. With a Michelin star, award-winning wine list and a relaxed atmosphere. Champagne and cocktails in our bar, a meal in our restaurant, or a course in our cookery school. After 10 minutes, mix the butter into the potatoes and start to layer them in the terrine mould. But first impressions can be deceptive. As a restaurant and cookery school, we stand or fall by the quality of our people. 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. 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? Without your financial contributions this would not be possible. Place the sliced terrine in the pan and cook carefully on both sides until golden. 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. What made you think oh my God". Then its back to our cookery school to learn about collagen, proteins, connective tissue and sous vide cookery. Y. eah absolutely. So it was never a conscious decision to step out of that kitchen. I'm so glad we got together today when I created this article you were one of the first names I wrote down because I think you set a real good example of what this feature is about and it's exciting to see what you did at the Vineyard and what's happening here and I think it can be used as an inspiration for chefs. 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. (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. The highest official awards for UK businesses since being established by royal warrant in 1965. 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. It doesn't work. We serve seasonal dishes, inspired by homegrown ingredients. This method renders the meat beautifully soft. But isn't that why as chefs if you take people like Jamie Oliver, if you want to call them celebrity chefs, whatever, they generally get knocked by chefs because they're not a cook in an operation. It's an exceptional ale and it's selling incredibly. 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. Roots firmly planted, he was delighted to find such an ideal spot for his new venture The Woodspeen. "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. 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. Last year, some of our team flew to Milan to visit our coffee supplier Musetti. It's very exciting. So if I've got 100% creativity, 50% is now in the food, 50% is outside. "It's an Indian Pale Ale, an IPA, but we call it a Berkshire Pale Ale for a bit of fun. 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. 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. 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. 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. 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? 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 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. 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. 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. John Campbells do everything combi steamers. If you want to come in and have one course for supper, you can. I'm looking forward to the next stage, building on the successes the academy has already achieved over the past 10 years. 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. Not a member? That creativity is always there you just need to make sure that you just keep touching it every now and again. Season to taste. The Woodspeen Restaurant & Cookery School, Back home to the heartland: John Campbell at the Woodspeen, Details given will be used in accordance with our. C&M Travel Recruitment Ltd: He attended West Iredell High School and worked at . Line a terrine mould with baking paper. I had great aspirations to stay within the kitchen. Our Editorial team have a critical role to play in informing and supporting our audience in a balanced way. The meal should be falling away from the bone if gently pressed with the back of a spoon. 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. Last but by no means least then where's John Campbell going to be in five years time? So we're making a beautiful parfait of duck liver. "I think it has given me a good perspective on my life personally, as well as a perspective on where the industry is at and what appetite there is for dining out. 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. And if you look at the client base now, they're more aware, they're more travelled, they're seeing food television, food, food, food all the time, so they're more informed and customer is king again. Alternatively, try one of John Campbells creations first-hand and book a table at The Woodspeen. I think that's important as well isn't it, you often see in a kitchen a chef says, "You must put tomato puree in something," or, "You mustn't put tomato"" but no one challenges it and you just say, well" no one ever says, "Why?". Return to a pan of cold water and bring to the boil again, then turn down to just under a simmer. This is a common goal we need to work together to achieve this because it's a buy in from everybody, everybody decided how it worked and how it ran, there was always a piece of what their own personal agenda was within the mix, we created a product and a manifesto that we all wanted to believe in and we delivered that and the product here at Coworth is a great product, you know, a really good product and I'm very proud of the team. It's the ideal setting for a chef who is known as much for his training as for his culinary brilliance. {{year}} All rights reserved. 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. Click here for more details. 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. 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. * = alternatively stop at the end of stage 6, allow beef cheeks and sauce to cool to room temperature, before placing them in the fridge overnight. Once coloured, add the shallots and colour, then add the tomatoes and vinegar to deglaze the pan. Were always on the lookout for people who share our passion. Everyone wants to pigeon-hole things - is it a pub, is it a restaurant? Shred the meat making sure to remove the skin and put onto a plate and into the fridge to cool and firm up. It feels amazing to be back home," said John. we're always on you. Where you can while away an evening sipping cocktails, or drinking in the views. Simple dishes made well is an art and mastering them will give you greater confidence to make the simple perfect. 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. 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. A Woodspeen apron and cooking cloth to take home, Arrival at 9.15am for tea and coffee and course introduction, Enjoy lunch with some of the mornings dishes, We will keep you refreshed with tea, coffee and mineral water throughout the day, Finish course at 3pm with some of the days preparations to take home. Yeah absolutely that mythology of the kitchen. 35000 - 38000 per annum + plus company benefits: Lambourn Road, Woodspeen, Newbury, RG20 8BN. 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. It's accessible, the price point is good, and it's a fair price point. 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 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. Sign up as a member of The Staff Canteen and get the latest updates on news, recipes, jobs, videos, podcasts and much more. so we're trying to anticipate all your needs and then you're into the restaurant we're really looking after you. 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. So my future's more of the same, more consultancies, perhaps more TV, more branding, more PR, it's exciting. John said: I cant wait! John has created a dining space with a Scandinavian feel, whilst keeping the character of the original pub and retaining a warm atmosphere. 1. Medium resolution. 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. Read more. Yeah. "The domestic market takes a good portion of the time in the school with up to 14 different courses to choose from, the corporate team days are gathering a larger share in the school as they couple their day with a chefs table in the evening- the school is very diverse and with the vegetable plot keeps us busy. Having always dreamed of opening his own cookery school, John now gets to share his years of experiences with others. Restaurant Director: thomas@thewoodspeen.com. Place the duck in a pan on a medium heat with some of the dressing and warm. ADD A MEMORY. "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. A restaurant and Bar, set in a lovingly restored 19th century farmhouse, nestling in the West Berkshire countryside. 1kg potatoes peeled, washed and cut into quarters, 50g horseradish relish (adjust to taste if you like it hot). 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. or call us on 01635 265 070 for more details. The oven will cook the food exactly how chef wants it, even with low temperature cooking overnight. It certainly wasn't something I planned. "We were delighted when Ray came out of retirement to manage the Woodspeen site. Take dining to the next level and download our free app for iPhone and Android below. He joined the launch of The Woodspeen, from the beginning in 2014 and now oversees our entire culinary operation. Our senior team love nothing more than sharing their knowledge and developing raw talent. Our gift vouchers make thoughtful presents. 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. The Woodspeen Restaurant & Cookery School, Lambourn Road, Woodspeen, Newbury, Berkshire RG20 8BN, 500g duck fat, or oil enough to totally submerge the duck legs. Support The Staff Canteen from as little as 1 today. 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. "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. 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? Ever wondered what a Michelin star chef cooks at home? Take out of the oil and place duck legs on a plate, cover with cling film, and allow to chill for 30 minutes. I love teaching and cooking! "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.". We want to have a dry potato to be able to incorporate the horseradish). It's courage you need. He talks to Amanda Afiya about coming home to Berkshire and why he's embracing simple food with a focus on service. 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.". Personalise your homepage and recommended articles, Details given will be used in accordance with our. Heat the oven to 150C. As members and visitors, your daily support has made The Staff Canteen what it is today. 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. Please arrive for a tea or coffee with us at 9.15am for a 9.30am start. Providing the best food storage solutions at The Woodspeen, John has created the optimal dining experience. 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. There's got to be a reason for something and we're gastronomic chemists, as chefs. Front-Line service, but we call it a restaurant and bar, set in a balanced way prepared him today... The past 10 years Travel Recruitment Ltd: he attended West Iredell High school worked. Chef wants it, even with low temperature cooking overnight carefully on both sides until golden by! 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M Travel Recruitment Ltd: he attended West Iredell High school and worked at that kitchen to. Terrine in the West Berkshire countryside about coming home to Berkshire and why he clearly... - is it a pub, is it a pub, is it Berkshire! Well through constant encouragement and development is surely the key to any successful business gets to his...