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. I am sure the evening will be a great deal of fun!" We are always looking for dedicated and talented people who thrive on working together to create delicious food and provide warm attentive service. "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. 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. Chocolate is another dark art. 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. The Restaurant The Woodspeen, Lambourn Road, Woodspeen, Newbury, Berkshire | 01635 265070 | www.thewoodspeen.com. 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. To prepare the pickled mushrooms, sweat the mushrooms in oil in a hot pan and season. Keep up to date with our latest news, events and recipes with our monthly newsletter. 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. Well listen John thank you very much. This price is the price set by the event promoter and we pay this full amount to the promoter without any deductions. 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. Jacobs Media Group Limited is a company registered in England and Wales, company number 08713328. It's not foie gras, it's duck liver, and we've got the beetroots from the plot, and we're making a little beetroot ketchup and a little duck cake - confit duck, shallots, local wild mushrooms. 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. As members and visitors, your daily support has made The Staff Canteen what it is today. The Braised beef cheek, horseradish mash from The Woodspeenmenu is one of their most popular winter dishes. Dine with the Luxury Restaurant Club and receive a complimentary glass of Ayala, Majeur Brut, A Champagne, see details here. 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. He talks to Amanda Afiya about coming home to Berkshire and why he's embracing simple food with a focus on service The Woodspeen: Good to see John Campbell back.. - See 1,609 traveler reviews, 600 candid photos, and great deals for Newbury, UK, at Tripadvisor. Good question. 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. The cookery school is housed in a former farm building dating back to 1811. We always endeavour to keep these costs as low as possible to merely cover the costs of postage. It was at Lords that I really understood the importance of the team. Whether you have experience or not, we look for attitude first. Where the food and service are first class, but the feel is unfussy. 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. The Caterer releases a digital version of the magazine every Wednesday morning. Low resolution. It's very exciting. 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. Register for General Membership to keep track on news, insights and invites. Feel free to share them (were not precious about them). So I think it's a natural progression. 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. Please wear cool, comfortable clothes, we will provide an apron for you to wear. Support The Staff Canteen from as little as 1 today. Click to light a candle. He joined The Woodspeen in 2017 as a Commis Chef and in 2022 was promoted to Head Chef. It's a great facility and it will be a real testament to everything John stands for - it genuinely looks like an investment for us that we think will really pay off.". Carl Hansen chairs, draped in faux fur throws, tables from Comren, lights from Tom Dixon and a wonderful wood-slat ceiling lead to a large skylight, creating a Nordic feel in the room, which looks onto an open-plan kitchen. 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 John Campbell on his passion for teaching, the Woodspeen and working alongside Monica Galetti and Mark Sargeant It feels amazing to be back home," said John. 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. Thank you for booking a course at The Woodspeen cookery school, we look forward to seeing you soon. And we know that delivering a world-class experience starts with having a motivated, inspired and happy team. 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. We have over 500,000 followers across Facebook, Twitter, Instagram, YouTube and other social channels, each connecting with chefs across the world. John has a remarkable history and is an incredible chef. The Woodspeen: John Campbell at his best - See 1,648 traveler reviews, 633 candid photos, and great deals for Newbury, UK, at Tripadvisor. Back home to the heartland: John Campbell at the Woodspeen, Details given will be used in accordance with our. 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. Some of the food cooked on the day and all notes and recipes. "we're cooking their food, that's all we're doing we're cooking somebody's dinner. He attended West Iredell High School and worked at . So if I've got 100% creativity, 50% is now in the food, 50% is outside. Season to taste. 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. Thank you. The Staff Canteen team are taking a different approach to keeping our website independent and delivering content free from commercial influence. Select Accept to consent or Reject to decline non-essential cookies for this use. During his time in France, Andre also been awarded of a MAF, for one of the best young chef of the year. Sometimes you will find Peter teaching a class or two in our cookery school as well. A single coffee is more than 2, a beer is 4.50 and a large glass of wine can be 6 or more. So it's just harnessing that creativity in a different way isn't it? The Woodspeen Restaurant & Cookery School, Lambourn Road, Woodspeen, Newbury, Berkshire RG20 8BN, 500g duck fat, or oil enough to totally submerge the duck legs. Peppered with residential properties, Lambourn Road passes under the A34 before it starts to embrace its rural setting, meandering slightly until you happen upon the Woodspeen, a quaint public house built in 1827. Some of our training happens right here, in our own cookery school, led by our own master chefs. Our chefs are up early to start the day at the fish market, to help them understand the cost of fish. Read more. Lambourn Road, Woodspeen, Newbury, RG20 8BN. For every four layers of potato, grate fresh truffle across the whole layer. Sign up as a member of The Staff Canteen and get the latest updates on news, recipes, jobs, videos, podcasts and much more. You can update your choices at any time in your settings. Clarify the butter and add the truffle oil. If you want to come in and have one course for supper, you can. "The cookery school is a dream," says Campbell. It's the ideal setting for a chef who is known as much for his training as for his culinary brilliance. Theyre fun but hands-on, to give you a real sense of achievement. Last year, some of our team flew to Milan to visit our coffee supplier Musetti. 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. Head chef is the don. Our pastry team were fortunate enough to spend time with Barry Johnson, Europes best chocolatier, to navigate the complexities of working with chocolate. 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. Our features and videos from the worlds biggest name chefs are something we are proud of. Shred the meat making sure to remove the skin and put onto a plate and into the fridge to cool and firm up. "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.". I've got to say Mark it's sleepless nights. Together, they have worked to create a restaurant - in service style and food - that is open to all demographics. 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. 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. The chef simply tells the oven what the food is the SelfCookingCenter does the rest. This is the 1 Michelin star restaurant The Woodspeen ( https://www.thewoodspeen.com/ ). 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.