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?" and with our registered office at TVP2, 300 Thames Valley Park Drive, Reading, Berkshire, RG6 1PT. 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. A restaurant and Bar, set in a lovingly restored 19th century farmhouse, nestling in the West Berkshire countryside. Place the potatoes in a large pan of cold water and bring to the boil. ADD A MEMORY. 1. We use cookies on this site, please read our Data Protection Policy, Christmas, Cookery Schools, Featured, Lifestyle Articles, Luxury Restaurant Guide Loves, Miscellaneous, The Best of, Exclusive Last-Minute Christmas Cookery Classes from the UK's Best Cookery Schools, Awards, Charity, Lifestyle Articles, Luxury Restaurant Guide Loves, Miscellaneous, Organic, Recommendations, Research, Restaurant news, Sustainability, Trumpet Blowing, How to Spot An Ethical Luxury Restaurant - Six Tips on Sustainable Dining. Thank you so much. The chef simply tells the oven what the food is the SelfCookingCenter does the rest. 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. Take out of the oil and place duck legs on a plate, cover with cling film, and allow to chill for 30 minutes. Where the food and service are first class, but the feel is unfussy. John Campbell at The Woodspeen; John Campbell at The Woodspeen Fri, Dec 19, 2014 16:16 CET. 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? In 2002 he moved to the Vineyard at Stockcross where he won two stars during his eight years there again as director of food and beverage. Our senior team love nothing more than sharing their knowledge and developing raw talent. 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? or are you now at a plateau where you're comfortable in terms of your career development? 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 Cheeks are available from most good butchers and some food stores. 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 doesn't work. Dress the salad leaves (reserve a little to dress the figs) and place on a board. So my future's more of the same, more consultancies, perhaps more TV, more branding, more PR, it's exciting. The Woodspeen: Good to see John Campbell back.. - See 1,609 traveler reviews, 600 candid photos, and great deals for Newbury, UK, at Tripadvisor. "The cookery school is a dream," says Campbell. 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. In 1998 he achieved his first Michelin star in his first year at Lords of the Manor in Gloucestershire. 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. (Stews and braises benefit from resting for a day, as it increases their flavour). 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.". Feel free to share them (were not precious about them). or call us on 01635 265 070 for more details. 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 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. 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. 2023 Copyright Vision Marketing Limited. Wipe the duck with kitchen paper, pat dry, place in a 15cm pan and cover with the oil or duck fat. 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. LinkedIn and 3rd parties use essential and non-essential cookies to provide, secure, analyze and improve our Services, and to show you relevant ads (including professional and job ads) on and off LinkedIn. What helped me with that transition was a good stint at Cranfield University. But you don't need to. Some of the food cooked on the day and all notes and recipes. Automated hand sanitisers, for your safety, at each entrance and on our glorious terrace . Season to taste. Keep up to date with our latest news, events and recipes with our monthly newsletter. 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. Alternatively, try one of John Campbells creations first-hand and book a table at The Woodspeen. Then, they go on a couple of visits to local shellfish farms, depending on the weather or the season. It's free and only requires a few basic details. The oven will cook the food exactly how chef wants it, even with low temperature cooking overnight. Sign up as a member of The Staff Canteen and get the latest updates on news, recipes, jobs, videos, podcasts and much more. The menu includes starters such as wild mushroom risotto with aged Parmesan (9) and Cornish mackerel, horseradish and beetroot tartare (9), and mains of local venison loin and faggot, bacon, cabbage and creamed potato (22) and Red Sussex rib-eye, mushroom ketchup, chips and barnaise (25). But Mahony is at pains to point out that it needs to be a success in its own right. 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. 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. Executive chef at Brasserie Jol, Walter Ishizuka will also be present serving up the evenings canaps. Clearly we love our food, and we suspect you do too. The app combines the convenience of a curated guide to all highest awarded restaurants, with an enhanced tier to access privileges and experiences. For the duck legs: Ingredients 6 cured duck legs, washed for 10 minutes It was at Lords that I really understood the importance of the team. 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. Perfectly plan and execute key dishes which are homely and comforting John will coach you through the recipes as building blocks for the dishes The skills learnt are hugely transferable and adaptable to a wide range of other dishes Learn the science behind what is actually happening and remove the fears of the unknown Learn corrective measures and become confident in adapting flavours which suit you best. We want to have a dry potato to be able to incorporate the horseradish). Simple dishes made well is an art and mastering them will give you greater confidence to make the simple perfect. He studied at the prestigious Hospitality University E.Maggia, in Stresa, Piedmont and, at the same time, he worked in one of the most prestigious restaurants in Milan. Jacobs Media Group Limited is a company registered in England and Wales, company number 08713328. Together, they have worked to create a restaurant - in service style and food - that is open to all demographics. We follow this up throughout the year with classes in our own cookery school, including how to prepare flat, round fish and shellfish, and the five things to look for when choosing quality fish. The following day before serving return to a pan and gentle heat on the stove, serve with horseradish mash and winter greens. 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?". 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. Jacobs Media Group Limited is a company registered in England and Wales, company number 08713328. The Holiday Village: A single coffee is more than 2, a beer is 4.50 and a large glass of wine can be 6 or more. It's accessible, the price point is good, and it's a fair price point. "This site is super-diverse," he adds. 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. I've got to say Mark it's sleepless nights. If you have forgotten your password, please enter your email or membership number, then click here. It feels incredible to be here.". John is exceptional in that regard, and the chefs within our business have always held him in high regard.". Our champagne supplier, Metzendorff, invited some of our team to visit their maison near Reims. 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. We serve seasonal dishes, inspired by homegrown ingredients. Over the last 12 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. That I was not just the custodian of ingredients and making sure that they are properly looked after but I'm also a custodian of my team and that was the important part and it was a big moment for me just to say, "if I want to succeed I can't do this on my own," it's the team that do it not me, I'm just orchestrating how they perform and work and guide. The Woodspeen cements their relationship further as the restaurant will serve as a shop window for the business, while the cookery school will enhance the academy offering and provide a location for corporate days for clients too. Bring to the boil for 1 minute. Last year, some of our team flew to Milan to visit our coffee supplier Musetti. Click here for more details. In 1998 he won his first Michelin star as director of food and beverage at Lords of the Manor in Gloucestershire, one year after he joined in 1997. To date with our latest news, events and recipes with our registered at! `` This site is super-diverse, '' says Campbell shellfish farms, depending on the day and all notes recipes... Good stint at Cranfield University you now at a plateau where you 're comfortable in terms of your career?! In Gloucestershire dress the salad leaves ( reserve a little to dress the salad leaves ( reserve little. 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