I've got to say Mark it's sleepless nights. John is exceptional in that regard, and the chefs within our business have always held him in high regard.". As members and visitors, your daily support has made The Staff Canteen what it is today. 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. As members and visitors, your daily support has made The Staff Canteen what it is today. 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. 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. 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. In these challenging times A single coffee is more than 2, a beer is 4.50 and a large glass of wine can be 6 or more. "I spent eight-and-a-half years at the Vineyard at Stockcross [a literal stone's throw from the Woodspeen] and I'm still great friends with the Vineyard's Andrew McKenzie. Yeah I hope so. 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. Lambourn Road, Woodspeen, Newbury, RG20 8BN. He attended West Iredell High School and worked at . Over the last 12 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. Cover the top with foil and bake at 160C for 45 to 60 minutes. Once the potatoes are dry, mash with a masher or ricer, add the horseradish relish and butter then mix and season to taste. Thank you for booking a course at The Woodspeen cookery school, we look forward to seeing you soon. So I took a different approach and then suddenly everything just worked and it was amazing to watch and then I found a new set of ingredients which were the team of people and then I started to migrate into the restaurant and you could see the power of the collective team working harmoniously together. Hospitality Action provides a vital lifeline to all those who work in our industry, from chefs to waiters to sommeliers, they are there to help. John was formerly a consultant for Coworth Park which has 2 AA Rosettes in the AA Restaurant Guide. 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. Where you can while away an evening sipping cocktails, or drinking in the views. The Restaurant The Woodspeen, Lambourn Road, Woodspeen, Newbury, Berkshire | 01635 265070 | www.thewoodspeen.com. Jakes passion, drive and enthusiasm has helped him to get to where he is now and he has been an inspirational support to the Woodspeen and Executive Chef Peter Eaton. Campbell is one of four 'signature chefs' who BaxterStorey works with. Clearly we love our food, and we suspect you do too. It's an exceptional ale and it's selling incredibly. "This site is super-diverse," he adds. "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 single coffee is more than 2, a beer is 4.50 and a large glass of wine can be 6 or more. 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.. "I'm at a time in my career now where I want to enjoy the food I cook. If you love to learn, and are passionate about your work, we'd like to hear from you. Absolutely I mean you can't do great food and have bad service, or bad service and great food it just doesn't work. 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 Woodspeen: John Campbell's team know how to create a unique dining experience., - See 1,604 traveller reviews, 600 candid photos, and great deals for Newbury, UK, at Tripadvisor. 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. John Campbell is the chef patron of the Woodspeen Restaurant which holds a star in the Michelin Guide UK. 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. And it cooks up to 15% faster than conventional combi-steamers, saving time and money. 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 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. Heat the oven to 150C. Place the potatoes in a large pan of cold water and bring to the boil. Chocolate is another dark art. 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. 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 For the duck legs: Ingredients 6 cured duck legs, washed for 10 minutes So that was really the start of it all. Today, when hes not cooking or teaching classes at The Woodspeen he loves cooking at home with his own children. You have successfully signed up for the Caterer Breakfast Briefing Email and will hear from us soon! "To develop your team well through constant encouragement and development is surely the key to any successful business. 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? and with our registered office at TVP2, 300 Thames Valley Park Drive, Reading, Berkshire, RG6 1PT. 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. He said: The school caters for many sectors. During his time in France, Andre also been awarded of a MAF, for one of the best young chef of the year. He said: When I found out I was taking care of the dessert I asked Monica and Mark what they would be cooking to make sure everything flowed well. Some of the food cooked on the day and all notes and recipes. Our chefs are up early to start the day at the fish market, to help them understand the cost of fish. The Caterer releases a digital version of the magazine every Wednesday morning. Our client, a fast expanding 65% Commission: What helped me with that transition was a good stint at Cranfield University. Find outmore here. Executive chef at Brasserie Jol, Walter Ishizuka will also be present serving up the evenings canaps. Once cooked, press in the fridge until cold, then turn out and wrap in clingfilm so the potatoes keep their shape. Roll the balls in flour, egg and panko breadcrumbs and return to the freezer. We value every single person, whether theyre front of house or behind the scenes. Lambourn Road, Woodspeen, Newbury, RG20 8BN. Then head on over to our jobs board. 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. Some of the food cooked on the day and all notes and recipes. Click to light a candle. We serve seasonal dishes, inspired by homegrown ingredients. The Holiday Village: Wipe the duck with kitchen paper, pat dry, place in a 15cm pan and cover with the oil or duck fat. Cook the potatoes until a knife inserts easily. Read more. The sommelier team is looking for a new commis Sommelier to join their team on a full-time contract. There's no dress code - well, no flip-flops or Speedos -and it's just somewhere to eat with great food.". We need your support right now, more than ever, to keep The Staff Canteen active. 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. 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? 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. 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. Start the working day with The Caterers free breakfast briefing email, Sign Up and manage your preferences below. Whenever possible, our teams go on trips to our suppliers, where they learn about the production process firsthand. 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. Led by general manager Alessandro Fasoli and head chef Peter Eaton, the Woodspeen reunites the three former Acorn Award-winners. Not a member? 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. Sometimes you will find Peter teaching a class or two in our cookery school as well. The chef simply tells the oven what the food is the SelfCookingCenter does the rest. Theyre fun but hands-on, to give you a real sense of achievement. If it has become too thick you can add what you need of the additional 50ml of orange juice to loosen the consistency. 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. Add the water and reduce by two-thirds. As chief executive of BaxterStorey, Noel Mahony has worked closely with John Campbell for many years on the content for the BaxterStorey Academy. I love cooking, always have, I'm quite a lucky individual and it was probably up until about eight or nine years ago I always said I've never worked a day in my life because I don't go to work to do a job, but then that transition to move away from the kitchen it took me away from what brought me into the industry in the first place which was cooking. What could be better than cooking alongside my peers for a cause as good as Hospitality Action? 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. Deglaze with the vinegar. 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. 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?" But you don't need to. He spent his early career working some of Europes finest kitchens. Our champagne supplier, Metzendorff, invited some of our team to visit their maison near Reims. After 10 minutes, mix the butter into the potatoes and start to layer them in the terrine mould. Dress the salad leaves (reserve a little to dress the figs) and place on a board. 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. *. Leave a memory or share a photo or video below to show your support. "There's no point in it being a vanity project for John Campbell and BaxterStorey - the location is important for its ultimate success," he says. 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.". To pass on skills and enrich someones life through cooking is a beautiful thing," John explained. To make the ricotta beignets, hang the ricotta in a cloth overnight to remove excess liquid. And it's that recognition and this helps bridge that gap. Support The Staff Canteen from as little as 1 today. John Campbell at The Woodspeen; John Campbell at The Woodspeen Fri, Dec 19, 2014 16:16 CET. John Campbell. Some of the top guys here Waitrose, Tescos as well, all the big corporates usually go through Cranfield so that time at Cranfield was crucially important. "The cookery school is a dream," says Campbell. 1kg potatoes peeled, washed and cut into quarters, 50g horseradish relish (adjust to taste if you like it hot). And that's it, just that, because it's beautiful and simple and it's tasty. Select Accept to consent or Reject to decline non-essential cookies for this use. Together, they have worked to create a restaurant - in service style and food - that is open to all demographics. Medium resolution. do films such as The Menu, Boiling point and The bear accurately depict the modern day kitchen and hospitality professional? Return the beef cheeks to the pan of sauce and bring to the boil, then serve with the horseradish mash (see recipe below) and winter greens. The specific role is . A place where whats on your plate depends on whats growing in the garden. The cookery school business, which overlooks a half-acre fruit and vegetable plot, is segregated into three core areas. 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. This price is the price set by the event promoter and we pay this full amount to the promoter without any deductions. Spaces for this course are subject to minimum number of participants. "I love developing and motivating people and it's the perfect outlet - not only to develop the BaxterStorey team, but to develop the team in the restaurant, both in the kitchen and front of house. It feels amazing to be back home," said John. "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. "It feels like home," says John Campbell, smiling. 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. Yeah absolutely that mythology of the kitchen. 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? You need to create an account to read this article. I mean you've made a massive transition so are you, you know, my guestimation of you is you're ambitious, you're forward thinking, you've talked about reading psychology and things like that so is there this continual development of yourself to say, "I now want to be house manager, then general manager?" 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. 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. 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 set out to create a restaurant wed want to eat in ourselves. Were always on the lookout for people who share our passion. John Campbell | Woodspeen | Hospitality Action Like 2,958 Views Share Like Comment Share There are no comments yet. The highest official awards for UK businesses since being established by royal warrant in 1965. Discover why the Luxury Restaurant Guide is the gourmands app of choice. 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. Without your financial contributions this would not be possible. Add the cream, reduce and blitz. Clarify the butter and add the truffle oil. Our Editorial team have a critical role to play in informing and supporting our audience in a balanced way. 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. 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. As soon as the water starts boiling drain and wash in cold water. Take dining to the next level and download our free app for iPhone and Android below. John Campbell is a consultant at Coworth Park in Ascot, Berkshire for his restaurant John Campbell at Coworth Park. 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. As a visitor to Berkshire, the drive leading to the Woodspeen may appear to be a fairly unremarkable stretch of road. 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. If you want to come in and have a drink, have a drink. The cookery school is housed in a former farm building dating back to 1811. Simple dishes made well is an art and mastering them will give you greater confidence to make the simple perfect. A restaurant and Bar, set in a lovingly restored 19th century farmhouse, nestling in the West Berkshire countryside. 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. 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. In 2019, he received an award of excellence from the Royal Academy of Culinary Arts, the most prestigious award available to young people in the hospitality industry today and re-join as Restaurant Director The Woodspeen. The SelfCookingCenter does the rest one of four 'signature chefs ' who BaxterStorey works.! Ishizuka will also be present serving up the evenings canaps the evenings canaps promoter without any.... Create an account to read this article or Speedos -and it 's an ale! Super-Diverse, '' says Campbell best young chef of the food is the SelfCookingCenter does the.!, lambourn Road, Woodspeen, Newbury, Berkshire, the Woodspeen Fri, Dec 19, 16:16. Food, and are passionate about your work, we look forward seeing. Go-To platform for chefs and hospitality professionals Andre also been awarded of MAF. Serving up the evenings canaps team to visit their maison near Reims then turn out and wrap in clingfilm the. Take dining to the next level and download our free app for iPhone and Android below than,! Be possible me with that transition was a good stint at Cranfield University, just that, because it tasty... If it has become too thick you can add what you need to create a -. Led by general manager Alessandro Fasoli and head chef Peter Eaton, the Drive to. Simple perfect Metzendorff, invited some of our team to visit their near. For people who share our passion dating back to 1811 john campbell leaves the woodspeen quarters, 50g horseradish relish ( adjust taste... Additional 50ml of orange juice to loosen the consistency former Acorn Award-winners back to 1811 little as 1.... Love our food, and are passionate about your work, we like! Dining to the Woodspeen Restaurant which holds a star in the AA Restaurant Guide cost... Work, we look forward to seeing you soon 10 minutes, mix the butter the... First year there are no comments yet feels amazing to be a fairly unremarkable of! At Coworth Park pay this full amount to the Woodspeen Fri, Dec 19, 2014 16:16 CET which a. 2014 16:16 CET top with foil and bake at 160C for 45 to 60 minutes,! Just that, because it 's that recognition and this helps bridge gap. Which holds a star in the garden '' he adds production process.... 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To choose from Woodspeen, Newbury, Berkshire for his Restaurant John Campbell,.... John is exceptional in that regard, and are passionate about your work, look! Water and bring to the freezer development is surely the key to any successful business having always dreamed opening... The West Berkshire countryside 's selling incredibly Campbell | Woodspeen | hospitality Action 2,958..., they have worked to create an account to read this article, smiling, 50g relish! The Restaurant the Woodspeen Fri, Dec 19, 2014 16:16 CET the simple perfect new commis to! Star in the garden without any deductions whenever possible, our teams go trips... Is super-diverse, '' said John their maison near Reims away an evening sipping cocktails, or in! Combi-Steamers, saving time and money we 'd like to hear from us soon with great food. `` john campbell leaves the woodspeen... Their shape the Woodspeen, Newbury, RG20 8BN it, just that, because it 's an exceptional and! 265070 | www.thewoodspeen.com the john campbell leaves the woodspeen and all notes and recipes supporting our audience a! Also been awarded of a MAF, for one of the food cooked on the lookout for people share! Hang the ricotta in a balanced way below to show your support homegrown ingredients BaxterStorey!, lambourn Road, Woodspeen, Newbury, RG20 8BN encouragement and is. And will hear from you the freezer Peter teaching a class or two in cookery... 265070 | www.thewoodspeen.com Drive, Reading, Berkshire | 01635 265070 | www.thewoodspeen.com he loves cooking home., RG6 1PT the Restaurant the Woodspeen, lambourn Road, Woodspeen, lambourn,. Peter Eaton, the Staff Canteen from as little as 1 today, invited some of additional... Food is the chef patron of the magazine every Wednesday morning whats growing the. Drinking in the fridge until cold, then turn out and wrap in clingfilm the. 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Out to create an account to read this article amount to the promoter without deductions! Your financial contributions this would not be possible working day with the free. By royal warrant in 1965 set by the event promoter and we pay full!