We are always looking for dedicated and talented people who thrive on working together to create delicious food and provide warm attentive service. If you love to learn, and are passionate about your work, we'd like to hear from you.
Born into a warm, hospitable family in Liverpool, John Campbell spent much of his childhood cooking with his Nan, Mary, who instilled the love of quality ingredients and good simple cooking that’s still at the heart of his approach to food today.
John knew from an early age that he wanted to be a chef, and spent his early career working in some of Europe’s best kitchens. In 1998, he achieved his first Michelin star in his first year at Lords of the Manor in Gloucestershire. In 2002, he moved to The Vineyard, achieving two Michelin stars by 2007. It was there that John first fell in love with the Berkshire countryside.Roots firmly planted, he was delighted to find the idealspot for his own restaurant in 2013: The Woodspeen.
John’s recipes and articles have appeared in magazines and newspapers including The Sunday Times, Delicious, The Observer Food Monthly, Food Arts, Caterer and Hotelkeeper. He regularly appears at food festivals and on television shows in the UK and abroad, from being a guest chef on Saturday Kitchen to a guest judge on BBC Masterchef.
When he’s not cooking or teaching classes at The Woodspeen, he loves cooking with his family at home, using herbs and vegetables picked fresh from their own garden.
Alex worked previously with John at the two Michelin-starred restaurant The Vineyard, in Stockcross. With his warm personality and welcoming nature he was the obvious choice to re-joined John to launch The Woodspeen, from the very start in 2014.
Originally from Verona in Italy, Alex has worked in some of the most illustrious and iconic restaurants in the world – including The Ritz London, Cliveden House and Skylon, among others outside the UK.
In 2017, he was awarded a Master of Culinary Arts, by The Royal Academy of Culinary Arts, the UK’s highest culinary and hospitality honour.
Peter joined John from Le Manoir aux Quat’Saisons in 2005, and has worked with him as a Head Chef for over twelve years.
He’s been with us from the very beginning of The Woodspeen, and now oversees our entire culinary operation. You’ll sometimes find Peter teaching a class or two in our cookery school.
His encyclopedic knowledge of food and drink, combined with his sense of humour, make him the perfect tutor.
Olly has worked with John for many years, and has recently come back to rejoin the team at The Woodspeen as Head Chef of our restaurant.
Olly brings a wealth of culinary knowledge to the team, as well as a knack for nurturing people and teams.
And his passion for healthy eating and living is something he enjoys sharing with our guests in our cookery school.
Andre’s father was a chef, whose creativity and passion for food inspired him to pursue a career in hospitality himself. Enjoying long, convivial dinners around the family dining table with friends, Andre learned from a young age that service is just as important to the dining experience as the food.
After working front of house in many restaurants in his native France, he moved across the channel in search of new opportunities. After a year, he found his way to West Berkshire and The Woodspeen, where he’s been inspiring and developing our front of house and sommelier teams as our Restaurant Manager ever since.
As a restaurant and cookery school, we stand or fall by the quality of our people. We value every single person, whether they’re front of house or behind the scenes. They make us what we are. And we know that delivering a world-class experience starts with having a motivated, inspired and happy team.
We’re always on the lookout for people who share our passion. Whether you have experience or not, we look for attitude first. The rest we can teach. Our senior team love nothing more than sharing their knowledge and developing raw talent. So if you’re ready to put in the hard work, we’re ready to help you hone your skills and carve out a career.
The following positions are available:
Commis Chef – full time
Chef de Partie – full time
Waiting staff – full time
Runner – full and part-time
Please apply by email to our Restaurant Manager – Andre Marchand on email@example.com
Some of our training happens right here, in our own cookery school, led by our own master chefs.
Bread is one of John’s passions. Done properly, it’s pure alchemy. He believes all chefs should be able to make a crisp, flavourful and well-fermented sourdough before they leave his kitchen. 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.
Chocolate is another dark art. Our pastry team were fortunate enough to spend time with Barry Johnson, Europe’s best chocolatier, to navigate the complexities of working with chocolate.
Our front of house team develop their skills under the management of our General Manager, Alex Fasoli, who in 2017 was awarded a Master of Culinary Arts (MCA), the UK’s highest culinary and hospitality honour. Both he and our Restaurant Manager, Andre, are keen to share their knowledge and skills with our team.
Whenever possible, our teams go on trips to our suppliers, where they learn about the production process firsthand.
Some of our restaurant and bar team visited the Hennessy distillery in Cognac, where they had the chance to learn about the process and history of making cognac and sample the eau de vie and cognacs themselves.
Last year, some of our team flew to Milan to visit our coffee supplier Musetti. Over two days, they learned the secrets to making the perfect espresso, cappuccino, latte, macchiato and more – the perfect end note to a good meal.
Our bar team visited Bombay Sapphire’s gin distillery at Laverstoke Mill, Whitchurch, where they discovered not only the complexity of creating a gin, but the importance of choosing the right tonic and garnish to compliment it. Today, we offer more than 40 gins from all over the world, each paired with the perfect tonic and garnish.
Our champagne supplier, Metzendorff, invited some of our team to visit their maison near Reims. On day one, they took a private tour of the wine cellars, followed by a tasting session with a master. 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.
Our butchery training days start at our butchers Vicars Game, in Ashampstead. 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. They also learn about making sausages and bacon. Then it’s back to our cookery school to learn about collagen, proteins, connective tissue and sous vide cookery.
Our two-day fish training courses take place at our fish suppliers Flying Fish, in Cornwall. Our chefs are up early to start the day at the fish market, to help them understand the cost of fish. Then, they go on a couple of visits to local shellfish farms, depending on the weather or the season. Finally, it’s back to the depot to see how the fish is stored, prepped and packed for delivery. 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.