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. Opened in 2014, the Woodspeen is a repurposed farm shack with a suitably foodie history (in previous iterations it was a pub, butcher and abattoir). At its attached cookery school (fresh from a top-to-toe refurb in late 2017), you can brush up on basics, including steaks, stocks, sauces and soups, pastry and desserts, or get blood on your hands learning to debone and prepare game shot locally by John. But if you’re mostly there for a good time, with a group of friends, book the chef’s table and let someone else do all the hard work (it seats between 8 and 12). Don’t worry about the washing up, or bringing a pen and paper, class notes are beamed onto screens above stations and later sent to your email. But the best thing you’ll bring home is knowledge of John’s flavour wheel, a cheffy secret that helps you to create beautifully balanced dishes.

Seasonal Dinner Party: £185

Steak Night: £95
Fish & shellfish: £185
Weekend kitchen: £120
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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