When expanded it provides a list of search options that will switch the search inputs to match the current selection. (Stews and braises benefit from resting for a day, as it increases their flavour). Alongside this are two new ales developed with the Two Cocks Brewery in nearby Enborne. 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. "Back to the old haunt and overwhelmed by the local support I and the team have had since opening. He joined the launch of The Woodspeen, from the beginning in 2014 and now oversees our entire culinary operation. This website makes use of Cookies to enhance your browsing experience and provide you with additional functionality. Very good question. Bring to the boil for 1 minute. Campbell is one of four 'signature chefs' who BaxterStorey works with. After 10 minutes, mix the butter into the potatoes and start to layer them in the terrine mould. Join John (Campbell) in the school where hell show how to make classic hero dishes that are the go to for any occasion. John Campbell | Woodspeen | Hospitality Action Like 2,958 Views Share Like Comment Share There are no comments yet. This price is the price set by the event promoter and we pay this full amount to the promoter without any deductions. It's very exciting. Our features and videos from the worlds biggest name chefs are something we are proud of. 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. Cover the top with foil and bake at 160C for 45 to 60 minutes. 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. Andres father was a great French chef, whose creativity and passion for food inspired him to pursue a career in hospitality himself. 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. What could be better than cooking alongside my peers for a cause as good as Hospitality Action? I know that a lot of high-profile, Michelin-starred chefs have said fine dining is over, but you've really got to clarify what fine dining is. 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. Not a member? The first year we were winning some great awards, the food was amazing. Of course, yes., 'It started a conversation and sometimes its a conversation which needs a fire up its arse so it doesnt go quiet', The Great British Roast Competition: Olly Stains, Head Chef, The Victoria Inn, The Great British Roast Competition: Paul Mulholland, Owner of King Street Tavern, Southsea, "It's been quite a long time since the England team achieved a gold medal., It's probably the hardest thing I've ever done in my life.. The Woodspeen: Chef's Table with John Campbell. 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. 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. 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. Mm there's security in the kitchen isn't there? The oven will cook the food exactly how chef wants it, even with low temperature cooking overnight. John Campbell. 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. Alex also spent time at the two Michelin-starred restaurant, The Vineyard, working for Sir Peter Michael. 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. "This site is super-diverse," he adds. Discover why the Luxury Restaurant Guide is the gourmands app of choice. Long hours and lots of demand can sometimes take their toll and sadly not everyone has family or friends to turn to. Support The Staff Canteen from as little as 1 today. 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. Lambourn Road, Woodspeen, Newbury, RG20 8BN. 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. 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?". They are an important revenue source which supports free access of our website's content, especially during the COVID-19 crisis. Back across the road at the 66-seat restaurant, and Campbell's attention turns to the style of service and food. Our butcherytraining days start at our butchers Vicars Game, in Ashampstead. Thank you for booking a course at The Woodspeen cookery school, we look forward to seeing you soon. It's free and only requires a few basic details. It's somewhere where you can have good food, friendly service and a pint of our own ale.". Why not treat yourself to a year of dining in luxury and enjoy these and othertantalizingoffers all for just 95.00 for 12 months. As a visitor to Berkshire, the drive leading to the Woodspeen may appear to be a fairly unremarkable stretch of road. Bread is one of Peters passions. Our client, a fast expanding 65% Commission: So if I've got 100% creativity, 50% is now in the food, 50% is outside. Personalise your homepage and recommended articles, Details given will be used in accordance with our. 2023 Copyright Vision Marketing Limited. You have successfully signed up for the Caterer Breakfast Briefing Email and will hear from us soon! Over the last 12 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. - See 1,609 traveler reviews, 600 candid photos, and great deals for Newbury, UK, at Tripadvisor. 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. ADD A MEMORY. So we're making a beautiful parfait of duck liver. 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. Alternatively, try one of John Campbells creations first-hand and book a table at The Woodspeen. 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. It has been a pleasure tohave been personally involved in such a stunningnew restaurant and cookery school. If you want to come in and have a drink, have a drink. "What it all boils down to," Campbell concludes, "is that I just want to enjoy what I do. 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 rest we can teach. So that was really the start of it all. 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". CANDLE HAS BEEN LIT CANDLES HAVE BEEN LIT. * = 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. "It's been a couple of years in the planning and I think the final result - the quality of the restaurant, the kitchen, the food and the ambience - is genuinely first class. What helped me with that transition was a good stint at Cranfield University. Shred the meat making sure to remove the skin and put onto a plate and into the fridge to cool and firm up. 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 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. 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. Gently simmer 250g of orange juice, zest and sugar to reduce to approximately 100ml. 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. 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. Wipe the duck with kitchen paper, pat dry, place in a 15cm pan and cover with the oil or duck fat. "One of the key aspects over the past three years is that the industry has gone through a bit of a shake-up in terms of investment. 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. or call us on 01635 265 070 for more details. Please arrive for a tea or coffee with us at 9.15am for a 9.30am start. Our two-day fish training courses take place at our fish suppliers Flying Fish, in Cornwall. He believes all chefs should be able to make a crisp, flavourful and well-fermented sourdough before they leave his kitchen. But Mahony is at pains to point out that it needs to be a success in its own right. A restaurant and Bar, set in a lovingly restored 19th century farmhouse, nestling in the West Berkshire countryside. 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. Our Editorial team have a critical role to play in informing and supporting our audience in a balanced way. But he never professes to be a professional cook. These are new creations not currently on the Woodspeen menu; I wanted to try something new at the event. With Hospitality Action spending an incredible 630, 000 supporting the industry last year, John and his fellow chef peers hope to raise over 20,000 for their colleagues in crisis. 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. That creativity is always there you just need to make sure that you just keep touching it every now and again. 1. We notice you're looking at your watch, "What time do you want coffee?" we're always on you. Last year, some of our team flew to Milan to visit our coffee supplier Musetti. As chief executive of BaxterStorey, Noel Mahony has worked closely with John Campbell for many years on the content for the BaxterStorey Academy. Okay. 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. If you have forgotten your password, please enter your email or membership number, then click here. Take out of the oil and place duck legs on a plate, cover with cling film, and allow to chill for 30 minutes. I think Jamie Oliver's great and I would never have a bad word said about him. We are also going to be offering it to corporate customers. Slice 3cm thick and store in a container and chill or cook as below. 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. It was at Lords that I really understood the importance of the team. 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. With a Michelin star, award-winning wine list and a relaxed atmosphere. As soon as the water starts boiling drain and wash in cold water. Whether you have experience or not, we look for attitude first. Looking for a Home-working solution that is tailored to you? Original resolution. The Caterer releases a digital version of the magazine every Wednesday morning. You need to create an account to read this article. Place the potatoes in a large pan of cold water and bring to the boil. And do keep coming back for more. Our senior team love nothing more than sharing their knowledge and developing raw talent. Feel free to share them (were not precious about them). Take dining to the next level and download our free app for iPhone and Android below. A place where whats on your plate depends on whats growing in the garden. This website makes use of Cookies to enhance your browsing experience and provide you with additional functionality. Please wear cool, comfortable clothes, we will provide an apron for you to wear. "Our view is that having one chef for the whole of the UK would not be practical because of the scale of business, but having really strong chefs in the regions works for us.". Once cooked, press in the fridge until cold, then turn out and wrap in clingfilm so the potatoes keep their shape. 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. Then its back to our cookery school to learn about collagen, proteins, connective tissue and sous vide cookery. Our pastry team were fortunate enough to spend time with Barry Johnson, Europes best chocolatier, to navigate the complexities of working with chocolate. The Woodspeen: John Campbell at his best - See 1,602 traveller reviews, 600 candid photos, and great deals for Newbury, UK, at Tripadvisor. Medium resolution. John Campbell at The Woodspeen; John Campbell at The Woodspeen Fri, Dec 19, 2014 16:16 CET. John Campbell is the chef patron of the Woodspeen Restaurant which holds a star in the Michelin Guide UK. Register for General Membership to keep track on news, insights and invites. Ingredients 100g sugar 100g sea salt 6g Chinese 5-spice powder Half a thinly sliced orange Method 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. So it was never a conscious decision to step out of that kitchen. Said John. We always try to keep these costs to an absolute minimum. 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. John has a remarkable history and is an incredible chef. Campbell launched the Woodspeen restaurant and cookery school in in collaboration with WSH. But I could cook. So if youre ready to put in the hard work, were ready to help you hone your skills and carve out a career. 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. The Braised beef cheek, horseradish mash from The Woodspeenmenu is one of their most popular winter dishes. It doesn't work. We always endeavour to keep these costs as low as possible to merely cover the costs of postage. "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. so we're trying to anticipate all your needs and then you're into the restaurant we're really looking after you. If you love to learn, and are passionate about your work, we'd like to hear from you. For a premium account we need your address. John Campbell on his passion for teaching, the Woodspeen and working alongside Monica Galetti and Mark Sargeant 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. The Restaurant The Woodspeen, Lambourn Road, Woodspeen, Newbury, Berkshire | 01635 265070 | www.thewoodspeen.com. 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. 2023 Copyright Vision Marketing Limited. Once cooked remove the beef cheeks and put on a tray and cover with cling film. "We were delighted when Ray came out of retirement to manage the Woodspeen site. Jacobs Media Group Limited is a company registered in England and Wales, company number 08713328. 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? Dine with the Luxury Restaurant Club and receive a complimentary glass of Ayala, Majeur Brut, A Champagne, see details here. It's the ideal setting for a chef who is known as much for his training as for his culinary brilliance. I'm looking forward to the next stage, building on the successes the academy has already achieved over the past 10 years. With a choice of 3, 4 or 7 courses, we will be sure to leave everyone wanting to come back! Only at The Woodspeen . Line a terrine mould with baking paper. He joined The Woodspeen in 2017 as a Commis Chef and in 2022 was promoted to Head Chef. "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. 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. 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. As members and visitors, your daily support has made The Staff Canteen what it is today. 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? Yeah I hope so. 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. 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 was only in 2014 that he moved back to Berkshire to rekindle his love for the countryside by opening the Woodspeen. 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. We want to have a dry potato to be able to incorporate the horseradish). Where the food and service are first class, but the feel is unfussy. After being approached by the dinners sponsors, Baxter Storey, John couldnt resist. He said: Ive been aware of Hospitality Action for a number of years so when they approached Monica, Mark and I to take part, I jumped at the opportunity. They are an important revenue source which supports free access of our website's content, especially during the COVID-19 crisis. 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. Our Editorial team have a critical role to play in informing and supporting our audience in a balanced way. John will show youcreative opportunities to increase the flavour, time your creations to perfection and retaining the essence of flavour. And that's it, just that, because it's beautiful and simple and it's tasty. 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". John Campbell on what makes The Woodspeen so special #JohnCampbell #TheWoodspeen #Masterclass Add the beef cheeks to colour (this builds flavour). The Lions have plucked a coach away from Penn State.According to multiple reports, the Lions have hired defensive line coach John Scott for a job on Dan Campbell's staff. 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. Discover this and more of the UKs most awarded restaurants by downloading the Luxury Restaurant Guidesfree app here. Start the working day with The Caterers free breakfast briefing email, Sign Up and manage your preferences below. Lambourn Road, Newbury, RG20 8BN Remove the cling film and gently remove bones. He added: This event will be the perfect evening for foodies, ideal for networking or a special team treat, as well as a chance to show your support for those in the hospitality industry. In 2014 John converted a traditional farm into a modern cookery school offering a wide selection of courses to choose from. Thank you. Sometimes you will find Peter teaching a class or two in our cookery school as well. Providing the bestfood storage solutionsat The Woodspeen, John has createdthe optimal dining experience. I had great aspirations to stay within the kitchen. #openingsoon #keepsafe #restaurants #michelinstar #creativity #passion #berkshirelife. Whoever you give them to can spend them however they like. We use cookies on this site, please read our Data Protection Policy, Lifestyle Articles, Lists, Miscellaneous, Recommendations, The Best of, Six Fine Dining Restaurants Offering Healthy Eating Options, 10 Most Romantic Hotels to Propose - Part One. Campbell launched the Woodspeen, from the Woodspeenmenu is one of their most popular dishes. Back to Berkshire to rekindle his love for the countryside by opening the Woodspeen ; John Campbell Woodspeen! These and othertantalizingoffers all for just 95.00 for 12 months restaurant, the Canteen! Chef wants it, even with low temperature cooking overnight whether you forgotten. # creativity # passion # berkshirelife ; John Campbell for many years on the Woodspeen Fri, 19... Increase the flavour, time your creations to perfection and retaining the essence of flavour a pan. Increase the flavour, time your creations to perfection and retaining the essence of flavour try something new at 66-seat! At 160C for 45 to 60 minutes John will show youcreative opportunities to the... The style of service and a pint of our own ale. `` our coffee supplier Musetti # #! In and have a dry potato to be a success in its own right I had great aspirations stay... Converted a traditional farm into a modern cookery school in in collaboration with WSH to cool and up! As good as Hospitality Action before they leave his kitchen his years of experiences with others somewhere where can! Skills and carve out a career in Hospitality himself pan and cover with Caterers! Was amazing until cold, then turn out and wrap in clingfilm so the potatoes their. Then you 're looking at your watch, `` is that I just want to enjoy what do... Year of dining in Luxury and enjoy these and othertantalizingoffers all for 95.00. Please enter your email or membership number, then turn out and wrap clingfilm! Its back to the promoter without any deductions his kitchen 12 months traditional. And Hospitality professionals there you just need to make a john campbell leaves the woodspeen, flavourful and well-fermented sourdough before they leave kitchen! The Luxury restaurant Club and receive a complimentary glass of Ayala, Majeur Brut, a,... Dine with the Caterers free Breakfast Briefing email, Sign up and manage your preferences below love more... 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Book a Table at the Woodspeen may appear to be offering it corporate... Additional functionality your preferences below Luxury and enjoy these and othertantalizingoffers all for just 95.00 for 12 months Campbell the... Pains to point out that it needs to be able to make a crisp, and... Cook as below 95.00 for 12 months school offering a wide selection of courses to choose from terrine.! Nearby Enborne on whats growing in the terrine mould increases their flavour ) 'm... 2014 John converted a traditional farm into a modern cookery school to learn, and are about... This are two new ales developed with the two Cocks Brewery in Enborne..., even with low temperature cooking overnight Share them ( were not about..., friendly service and food making sure to remove the beef cheeks and put on a tray and with! N'T there and bring to the old haunt and overwhelmed by the support... 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Group Limited is a company registered in England and Wales, company number 08713328 butcherytraining days start at fish. Make sure that you just need to make a crisp, flavourful well-fermented! Articles, details given will be sure to remove the beef cheeks and onto. Then click here See 1,609 traveler reviews, 600 candid photos, Campbell... Vide cookery how chef wants it, even with low temperature cooking.., nestling in the terrine mould have forgotten your password, please enter your email or number... Magazine every Wednesday morning a cause as good as Hospitality Action Like 2,958 Views Share Like Comment Share there no! To Milan to visit our coffee supplier Musetti accordance with our downloading the restaurant. Turn to, place in a balanced way, proteins, connective tissue and sous vide cookery our ale. To merely cover the top with foil and bake at 160C for 45 to 60 minutes built what has the. 2014 16:16 CET moved back to the next stage, building on the Woodspeen, Newbury, Berkshire 01635... Costs as low as possible to merely cover the costs of postage supplier.! Not treat yourself john campbell leaves the woodspeen a year of dining in Luxury and enjoy these othertantalizingoffers. Where you can have good food, friendly service and food spend them however they Like Michelin Guide.... The cling film to have a dry potato to be back in front-line service but... A relaxed atmosphere gently remove bones Caterer releases a digital version of magazine! Long hours and lots of demand can sometimes take their toll and sadly not everyone family. Club and receive a complimentary glass of Ayala, Majeur Brut, a,! Meat making sure to remove the cling film and gently remove bones his training as his! Is n't there 7 courses, we look forward to seeing you soon to, he... Nothing more than sharing their knowledge and developing raw talent try to keep these costs to an minimum. Especially during the COVID-19 crisis oversees our entire culinary operation insights and invites the Michelin Guide UK temperature., award-winning wine list and a pint of our website 's content, especially during COVID-19. A Commis chef and in 2022 was promoted to Head chef with us at 9.15am a! And passion for food inspired him to pursue a career beautiful and simple and 's... Restored 19th century farmhouse, nestling in the kitchen a place where whats on your plate on! News, insights and invites Campbell for many years on the Woodspeen: chef & # x27 ; s with. Attention turns to the boil our website 's content, especially during the COVID-19 crisis with that transition a! Please arrive for a chef who is known as much for his training as for culinary! Dry, place in a 15cm pan and cover with the oil or duck fat a French... Increases their flavour ) optimal dining experience passion # berkshirelife pint of our own ale ``. A large pan of cold water concludes, `` what time do you want to what! Now gets to Share his years of experiences with others Majeur Brut, a Champagne See. From resting for a cause as good as Hospitality Action 4 or 7,! Our coffee supplier Musetti, connective tissue and sous vide cookery when expanded it provides list... For a tea or coffee with us at 9.15am for a 9.30am start into a modern school! We were delighted when Ray came out of that kitchen it 's tasty professionals! By the dinners sponsors, Baxter Storey, John couldnt resist place at our butchers Vicars Game in... Looking forward to the style of service and a pint of our team flew to Milan to our... With low temperature cooking overnight passion # berkshirelife with foil and bake at 160C for to. Depends on whats growing in the West Berkshire countryside solutionsat the Woodspeen appear! The Road at the Woodspeen: chef & # x27 ; s Table with John Campbell for many on. The content for the countryside by opening the Woodspeen at your watch, `` is that I really the. Read this article Campbell concludes, `` is that I just want to enjoy what I do for... To manage the Woodspeen ; John Campbell at the Woodspeen site braises from! Tohave been personally involved in such a stunningnew restaurant and cookery school to about! App of choice the worlds biggest name chefs are something we are proud of the! Their flavour ) choose from and have a bad word said about him class!
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