Slowly add the white wine vinegar and oil to the reduced orange juice mix whilst blending with a hand blender until it emulsifies and becomes thicker. Whenever possible, our teams go on trips to our suppliers, where they learn about the production process firsthand. John Campbell. Campbell launched the Woodspeen restaurant and cookery school in in collaboration with WSH. The rest we can teach. First, make the terrine. Less is more"One of the most crucial ingredients in the kitchen is restraint. Rational invented combi-steaming in 1976. "This site is super-diverse," he adds. Cover the top with foil and bake at 160C for 45 to 60 minutes. Line a terrine mould with baking paper. 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. Original resolution. Absolutely I mean you can't do great food and have bad service, or bad service and great food it just doesn't work. 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 Led by general manager Alessandro Fasoli and head chef Peter Eaton, the Woodspeen reunites the three former Acorn Award-winners. John Campbell is the chef patron of the Woodspeen Restaurant which holds a star in the Michelin Guide UK. Last year, some of our team flew to Milan to visit our coffee supplier Musetti. The Curly Rascal is a golden ale named after Henry 'Curly' Coburn, a loveable rogue known locally by his nickname (Curly Rascal) who used to be the pub's landlord in the 1920s. "It will be busy in the kitchen as we each prepare our dishes yet with an air of excitement knowing we will be making a real difference to a charity so close to home." 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. 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. Start the working day with The Caterers free breakfast briefing email, Sign Up and manage your preferences below. I mean chefs by nature are creative people, they're passionate people, they're hands on people and as you identified there you have a love of food and to a degree you've got to give that up. 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. 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 cream, reduce and blitz. 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. So we're making a beautiful parfait of duck liver. And so when I've been learning to cook I've always brought in the why is that happening, why is that happening? Take out of the oil and place duck legs on a plate, cover with cling film, and allow to chill for 30 minutes. It's the ideal setting for a chef who is known as much for his training as for his culinary brilliance. 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. Our pastry team were fortunate enough to spend time with Barry Johnson, Europes best chocolatier, to navigate the complexities of working with chocolate. So if I've got 100% creativity, 50% is now in the food, 50% is outside. 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. It's just great to have a training facility on-site.". Today, when hes not cooking or teaching classes at The Woodspeen he loves cooking at home with his own children. Mix all ingredients together and rub the mix all over the duck legs and place on a tray, cover with cling film and refrigerate for 8 hours. To prepare the ketchup, colour the onions and dried cep in the butter with the aromats, add the white wine and reduce completely. The Woodspeen Restaurant & Cookery School, The Woodspeen Restaurant & Cookery School, 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. Keep up to date with our latest news, events and recipes with our monthly newsletter. After working in Asia and Sweden, Andre moved to West Berkshire for the launch of The Woodspeen, from the very start in 2014. We have a set of ingredients or a set of chemicals that we need to mix together and pushing those together changes things, it does something, it does something for the mouth feel, the palette, the holistic nature of the food, or just a chemical reaction of the food groups themselves. Add the water and reduce by two-thirds. 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. "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. Thank you for booking a course at The Woodspeen cookery school, we look forward to seeing you soon. As chief executive of BaxterStorey, Noel Mahony has worked closely with John Campbell for many years on the content for the BaxterStorey Academy. we're always on you. Posted on February 26, 2023. 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. We want to make people feel relaxed. I think Jamie Oliver's great and I would never have a bad word said about him. His encyclopaedic knowledge of food, combined with his leadership, make him our perfect Executive Chef. This website makes use of Cookies to enhance your browsing experience and provide you with additional functionality. This button displays the currently selected search type. We are always looking for dedicated and talented people who thrive on working together to create delicious food and provide warm attentive service. #openingsoon #keepsafe #restaurants #michelinstar #creativity #passion #berkshirelife. 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 also host demonstrations, wine tastings and events in our school kitchen throughout the year, as well as our Kitchen Table private dining experiences. Chef John Campbell is back in the saddle having launched the Woodspeen, a restaurant and cookery school created in collaboration with BaxterStorey's parent company WSH. Back across the road at the 66-seat restaurant, and Campbell's attention turns to the style of service and food. The Caterer releases a digital version of the magazine every Wednesday morning. Read more. It's very exciting. Bread is one of Peters passions. * = 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. After being approached by the dinners sponsors, Baxter Storey, John couldnt resist. Please arrive for a tea or coffee with us at 9.15am for a 9.30am start. Last but by no means least then where's John Campbell going to be in five years time? Modestly styled by designer Softroom, with natural materials throughout, there is a polished yet understated concrete floor in the restaurant and grey-painted tongue and groove walls framing the room beyond the bar. 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. The Woodspeen Restaurant & Cookery School, Lambourn Road, Woodspeen, Newbury, Berkshire RG20 8BN, 500g duck fat, or oil enough to totally submerge the duck legs. And we know that delivering a world-class experience starts with having a motivated, inspired and happy team. John Campbell | Woodspeen | Hospitality Action Like 2,958 Views Share Like Comment Share There are no comments yet. CONTRIBUTE Jacobs Media Group Limited is a company registered in England and Wales, company number 08713328. (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. For the duck legs: Ingredients 6 cured duck legs, washed for 10 minutes The chef simply tells the oven what the food is the SelfCookingCenter does the rest. 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 Drain and allow to steam dry. Please wear cool, comfortable clothes, we will provide an apron for you to wear. And that's a big, big stumbling block because the behaviour and approaches and motivational skill set you adopt in the kitchen", Why do we not see more chefs doing this then, you know we spoke earlier, there's yourself, Alan Hill Gleneagles, David Nicholls, John Williams The Ritz Londonhas done it before, there are others but we certainly, from a website point of view we couldn't do a feature every month because there aren't enough people doing your role, so why is that? 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. 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. They also learn about making sausages and bacon. The Staff Canteen team are taking a different approach to keeping our website independent and delivering content free from commercial influence. This is the 1 Michelin star restaurant The Woodspeen ( https://www.thewoodspeen.com/ ). I am sure the evening will be a great deal of fun!" If you want to come in and have a drink, have a drink. Our butcherytraining days start at our butchers Vicars Game, in Ashampstead. Motivating young talent and watching them develop is exciting, it has a knock-on effect on the team's development and brings the best out of everyone. We're not saving people's lives". The oven will cook the food exactly how chef wants it, even with low temperature cooking overnight. I've got to say Mark it's sleepless nights. We all come from very different backgrounds with a great variety of experience between us. Not a member? Henry Harris and David Strauss on sending the critics wild after reviving Bouchon Racine on a shoestring budget. A single coffee is more than 2, a beer is 4.50 and a large glass of wine can be 6 or more. 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. So he shouldn't be criticised. We are looking for a commis Chef and a CDP on Full Time contract. There's got to be a reason for something and we're gastronomic chemists, as chefs. And that's it, just that, because it's beautiful and simple and it's tasty. We value every single person, whether theyre front of house or behind the scenes. The following day before serving return to a pan and gentle heat on the stove, serve with horseradish mash and winter greens. Once cooked remove the beef cheeks and put on a tray and cover with cling film. As an example of that you're in the restaurant, brought your partner in, "Good to see you again," sit down, "Glass of champagne?" Good question. People want simple food, cooked well, and I think the service at the Woodspeen plays a huge part in our offer of getting back to basics and treating people nicely - everybody is welcome here. It's still there. In 2017, he was awarded a Master of Culinary Arts by The Royal Academy of Culinary Arts, the UKs highest culinary and hospitality honour. Okay. or call us on 01635 265 070 for more details. What I Cook at Home (with John Campbell) 3rd Aug 2019 09:30 - 15:00 at The Woodspeen. 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. Our Editorial team have a critical role to play in informing and supporting our audience in a balanced way. Our features and videos from the worlds biggest name chefs are something we are proud of. 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. Click here for more details. John was formerly a consultant for Coworth Park which has 2 AA Rosettes in the AA Restaurant 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. ", 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. Gently simmer 250g of orange juice, zest and sugar to reduce to approximately 100ml. "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. Chill the mushrooms and store in a container. I don't think it's about size. Only at The Woodspeen . For a premium account we need your address. 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. A place where whats on your plate depends on whats growing in the garden. The Staff Canteen team are taking a different approach to keeping our website independent and delivering content free from commercial influence. 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. 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. Our gift vouchers make thoughtful presents. This price is the price set by the event promoter and we pay this full amount to the promoter without any deductions. We serve seasonal dishes, inspired by homegrown ingredients. If you want to come in and have one course for supper, you can. 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. 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. 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. Mm there's security in the kitchen isn't there? 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 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. They are an important revenue source which supports free access of our website's content, especially during the COVID-19 crisis. 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. Is it the security of being the chef is very comfortable and people don't want to do the next stage or is it just too big a step for people or aren't there perhaps the operations for". 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. How did you manage that transition? To finish the terrine, add a small amount of oil and clarified butter to a frying pan on a moderate heat. It's possible in any food operation it doesn't matter the size, forget the size, I believe what chefs have is passion, we've got a lot of emotion and it's there all the time and they need that emotion, that creativity and that should be harnessed to sell the property that's what I certainly found, I could sell this property, three, four times over. "We were delighted when Ray came out of retirement to manage the Woodspeen site. 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. We always try to keep these costs to an absolute minimum. Knowing that Hospitality Action is here to help means no one needs to suffer alone and this should be a cause close to all our hearts. Whilst MasterChef: The Professionals judge, Monica Galetti will cook the starter, former head chef at Gordon Ramsays restaurant in Claridges, Mark Sargeant will be in charge of the main leaving John to prepare the dessert. Done properly, its pure alchemy. 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. Where the food and service are first class, but the feel is unfussy. 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. Chocolate is another dark art. Some of the food cooked on the day and all notes and recipes. 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 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. Find outmore here. John Campbell has confirmed that he has sold his shares in the Woodspeen restaurant in Newbury. Follow steps to join the club for exclusive privileges when dining. Were always on the lookout for people who share our passion. 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. And for me front of house need to be equal stars with the cook. 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. 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. or are you now at a plateau where you're comfortable in terms of your career development? It's free and only requires a few basic details. Some of our training happens right here, in our own cookery school, led by our own master chefs. "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. Campbell is one of four 'signature chefs' who BaxterStorey works with. 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. We only charge you one Delivery cost per order so if there is a big group of you recommend purchasing larger amounts in one order. and with our registered office at TVP2, 300 Thames Valley Park Drive, Reading, Berkshire, RG6 1PT. 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. Low resolution. 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. 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? He has been since tirelessly inspiring and developing our teams in all our restaurants and looking after our lovely guests. Wipe the duck with kitchen paper, pat dry, place in a 15cm pan and cover with the oil or duck fat. 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. # passion # berkshirelife and bake at 160C for 45 to 60 minutes free only. Service and food 's the ideal setting for a 9.30am start coffee supplier Musetti creativity! Whats on your plate depends on whats growing in the food exactly how wants... Right here, in Ashampstead, when hes not cooking or teaching classes at 66-seat! Restaurant, and Campbell 's attention turns to the promoter without any deductions year, some of team! 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