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Saturday May 16th & Sunday May 17th, 2009
Sponsors
| Home > Chef Demonstrators > The Vineyard At Stockcross, John Campbell |
| John Campbell Since early 2002 John Campbell has been Executive Chef at The Vineyard at Stockcross, one of Britain's most renowned country house hotels, where his superb cooking has earned him an international reputation for innovation, expertise and flair. The hallmark of John's food is his ability to combine complex elements into dishes that look and feel simple and natural, yet taste like classics. His food is marked by modern techniques allied to traditional culinary lore, contrasting textures and temperatures, and sometimes unexpected but carefully considered flavour combinations which intensify the whole eating experience. He creates layers of flavour that harmonise well, creating the perfect balance through taste and presentation. On a grander scale, his food is cutting edge, profitable and sustainable. This unique food style has developed through years of study and hard work in the gastronomic arts and sciences, evolving through this scientific, molecular and innovative way of cooking. He understands the products, their uses and effects on other ingredients, the effect of heat and mechanical action these products have on themselves. John believes that you have to respect the food, which means understanding how what you do to it will affect it. It is through this highly intelligent and analytical working style that he has become known as the 'Cerebral Chef'. In 2003 The Vineyard was awarded 'Independent Hotel of the Year', an enviable 7 out of 10 in the Good Food Guide and Square Meal's 'Best Out of Town Restaurant'. It was also voted 'Wine Restaurant of the Year 2004' by the Restaurant Magazine. He was also recently awarded the Craft Guild of Chefs Restaurant Chef of the Year, where they paid tribute to his innovative cooking techniques. John is the holder of two Michelin stars and author of the award-winning book Formulas for Flavour. Company details Owner: Sir Peter Michael, founder and chairman of Classic FM, who also owns The Donnington Valley Hotel & Spa in Newbury and the Peter Michael Winery in California Managing Director: Andrew McKenzie General Manager: Nicolas Peth Executive Chef John Campbell joined the Vineyard in January 2002, previously at Lords of the Manor in the Cotswolds where he worked for five years, gaining a Michelin Star and four AA Rosettes. The Vineyard was awarded its first Michelin Star in 2000. In January 2007 Michelin recognised The Vineyard with a 2nd Star. Background The Vineyard at Stockcross styles itself as a 'restaurant with luxury suites attached.' Opened in March 1998, the hotel takes its inspiration from the vineyards of California. Created around a nineteenth century hunting lodge, the building was developed as a country house hotel in the 1980's and was extensively renovated before its' opening eighteen years later as a luxury hotel, spa and restaurant. The Restaurant Known in the industry as 'The Cerebral Chef', John Campbell and his 16 strong brigade has continued to wow guests since his arrival in 2003. Unique combinations of flavours, textures and temperatures are of the essence at this award-winning restaurant, matched with fine wines and stylish surroundings. John's scientific method of cooking has gained high recognition within the catering industry, and is spearheading innovative changes in cooking as we know it. Refined and luxurious, the restaurant boasts an elegant new look incorporating an extraordinary collection of art and sculpture to complement Campbell's pioneering approach to cooking. The restaurant seats 80 and private dining is available for up to 120 guests in the Music Room or Morning Room. Signature Dishes - Risotto with wild mushroom, truffle jelly - Organic Salmon mi-cuit, spiced lentils, foie gras ballotine - Halibut braised oxtail - Beef fillet slow cooked, braised rib, beetroot - Hazelnut, chocolate, muscatel with treacle oil and muscovado foam - Cucumber, Lime, Mango and Yoghurt Rooms There are 49 individually-named rooms, over half of which are suites, all designed by Emily Todhunter and each bearing the name of a wine label. The Grande Suites - Mon Plaisir and La Carriere offer a stylish combination of four-poster beds, elegant bathrooms and spacious sitting rooms. Wine The Vineyard's wine cellars holds over 2,000 wines, both new and old world. For the Vineyard's unique Californian collection, over 800 wines were selected from the finest fruits of more than 30 small family-owned estates, including those of the Peter Michael Winery. The Vineyard Spa The Vineyard Spa aims to satisfy the most ardent of spa devotees with beautiful and tranquil surroundings and a wide range of relaxing and revitalising treatments. The Spa makes use of a range of natural materials such as red sandstone, slate and stainless steel and features an indoor circular pool, spa bath, hydrotherapy bath, steam room, sauna and gymnasium. There are four treatment suites and treatments and products have been selected from complementary product houses; ESPA, LaStone, CACI, Jane Iredale makeup and most recently ISHI - pioneers of the new gourmet skinfood ranges including Vino / Choco and TruffleTherapy. The Vineyard Spa is open to residents and a limited number of members and includes an exclusive day programme for guests. Meetings and Conferences The Vineyard is well placed to host a wide range of meetings and conferences. Just off junction 13 of the M4, its location makes it convenient for London and the Thames Valley, whilst Heathrow is only 45 minutes away. Named after the popular wine growing regions in California, The Sonoma is able to accommodate 20 delegates boardroom style and there is also a new syndicate room, called the St Helena. The new facilities complement the hotel's existing conference rooms, the Music and Morning Rooms, which offer elegant and sophisticated self-contained settings for either meetings or private dining. The Music Room can accommodate 20 boardroom and 50 theatre style and the Morning Room 30 boardroom or 70 theatre style. The adjoining California Bar offers an attractive area for refreshments and private drinks. Art at The Vineyard Sir Peter Michael is an enthusiastic patron of the Arts, and upon arrival at The Vineyard at Stockcross you can not help but notice the wonderful collection - The Michael Collection - on display. Outside you will see William Pye's Fire and Water, and within the hotel's hallways, lounge and restaurant works include Maurice Blik's At First Light, murals by Frankie Cummins, theatrical paintings by Doris Zinkeisen's, portraits by Boris Smirnoff and steelwork by Alan Dawson. Art tours are available to guests by arrangement. Activities - Golf at Donnington Valley Golf Club (18 hole par) - Fishing - The Vineyard has a rod on the River Kennet - Shooting can be arranged at the hotel's estate at Eddington - Newbury Races are a ten minute drive away - Newbury and Berkshire also offers a rich tradition of historic houses, castles, antiques, festivals, music, art and theatre. Awards and Accolades AA Five Star Rating Five Red Stars in 2002 English Tourism Council's Hotel of the Year Restaurant: Michelin - Two Star Restaurant AA Wine List of 2001 AA four rosettes 4 RAC Dining Awards Johansens 'Most Excellent Restaurant' UK 2000 Miscellaneous Closest Train Station: Newbury 45 Minutes from London Heathrow Airport PR Contact: Paula Wynne - paulawynne@the-vineyard.co.uk Tel No: 01635 589408 The Vineyard At Stockcross Stockcross Newbury Berkshire RG20 8JU Tel No: 01635 589410 Reservations: 01635 528770 Fax: 01635 528398 Email: saraspikins@the-vineyard.co.uk (PA) Web: www.the-vineyard.co.uk |
John Campbell
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