Specialities

Chef John Campbell’s no-nonsense, flavour-first approach to cooking earned him his first Michelin star at Lords of the Manor, bagged two more for the Vineyard at Stockcross and slam-dunked a fourth at Coworth Park. Just when it looked like he’d given up on star-chasing for good, the clipboard critics only went and pinned a fifth on him for the Woodspeen, his passion-project restaurant near Newbury, Berkshire. Variously an abattoir, butcher’s and pub, the buildings of the Woodpseen had a distinctly foodie history, but Campbell’s 2014 restaurant opening nudged them up a gastronomic notch or two. At the restaurant’s attached cookery school (fresh from a top-to-toe refurb in late 2017), you can brush up on basics, including steaks, fish, pastry and desserts, or get blood on your hands learning to debone and prepare game shot locally – some of it by John himself. The courses place a firm focus on the seasonal, with many ingredients plucked freshfrom the veg garden, and are taught either by John or his trusted senior chefs (themselves no strangers to Michelin-starred kitchens), but despite the top-flight calibre of the cooking, the approach is never less than accessible and the atmosphere friendly and engaging. Don’t worry about the washing up, or fret too much about note-taking as all class notes and recipes are emailed on afterwards. And if actually lifting a chef’s knife sounds like too much effort – or if there’s a group of 8–12 of you looking for an evening out with a difference – book the chef’s table and let John and his team do all the hard work.

Seasonal Dinner Party: £185
Steak Night: £95
Fish & Shellfish: £185
Weekend Kitchen: £135
Bread Making: £120 or £195

Lambourn Road, Woodspeen, Newbury, Berkshire, RG20 8BN

Web: www.thewoodspeen.com
Email: hello@thewoodspeen.com
Tel: 01635 265070

 

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