1 Michelin Star Chefs: Peter Eaton, executive chef, The Woodspeen

The  Staff Canteen

Peter Eaton is the Executive  chef  at one Michelin-starred restaurant the Woodspeen in newbury, Berkshire.

Peter Eaton grew up in Chew Valley and now lives in Tilehurst, Reading with his wife and two children.

Woodspeen

The Woodspeen, Restaurant & Cookery School, Lambourn Road, Woddspeen, Newbury, RG20 8BN

Website: http://www.thewoodspeen.com/restaurant/

Tel: 01635 265070

Email: [email protected]

Reservations: http://www.thewoodspeen.com/restaurant/#book-a-table

Opening hours:

Monday: Closed - Except for Monday 6th, 13th, 20th and 27th December 2021.

Tuesday, Wednesday
Lunch service : 12pm - 2:30pm Dinner service : 6.00 pm - 9.00pm

Thursday, Friday
Lunch service : 12pm - 2:30pm Dinner service : 6.00 pm - 9.30pm

Saturday
All day dining: 12pm - 9.30pm

Sunday
Lunch service: 12pm -4:30pm

Executive chef: Peter Eaton

Head chef: Olly Rouse

General manager: Andre Marchand

Director: Alessandro Fasoli

Facebook: The Woodspeen

Twitter: @thewoodspeen

Instagram: @thewoodspeen

Biography

Peter studied catering and hospitality in the late 90s before joining Le manoir Aux Quat'Saisons as a demi chef de partie in 2000. He worked his way up to a senior sous-chef position before leaving in 2005 to become the head chef at The Vineyard at Stockcross. 

Consecutive roles saw Peter at the helm at Coworth Park, The Feathered Nest Inn and The Quince Tree, before  joining The Woodspeen when it opened in 2014.

He took over as executive chef in 2020, and now oversees the entire culinary operation at The Woodspeen, including the cookery school.

The restaurant and the food

The Woodspeen is a Michelin-starred restaurant and cookery school, opened by John Campbell in partnership with Westbury Street Holdings (WSH) chair Alastair Storey.

It earned a Michelin star within the first year of opening, making it a new entry in The Michelin Guide for Great Britain and Ireland 2016.

The Woodspeen sits in a restored 19th century farmhouse in the West Berkshire countryside, and, as Michelin describes it, has a contemporary feel, "courtesy of its bright wood and glass extension which comes with a thatched roof, a vaulted larch ceiling and modern Scandic styling."

Its menus are hyper-seasonal and rely on the use of local, foraged and homegrown ingredients, with dishes such as roasted monkfish, Woodspeen black pudding, curried cauliflower, orange and vanilla poached quince; local venison pave, celeriac puree, thyme potato terrine, red cabbage, blackberries, red wine sauce; caramelised white chocolate cremeux, fresh black figs lime dressing, fig leaf meringue and ice cream.

The restaurant has its own vegetable garden, which also provisions the cookery school.

In December 2020, founder John Campbell sold his shares in the restaurant and cookery school in order to explore other opportunities.

The Woodspeen Cookery School

The Woodspeen Cookery School was founded by John Campbell in 2014 on the same site as the restaurant. The school offers students the opportunity to learn culinary skills from either Peter Eaton or one of the restaurants top chefs. 

The courses run all throughout the week including weekends and evenings. Much like the restaurant, the school uses fresh local seasonal ingredients, much of which is grown on site.

 

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The  Staff Canteen

The Staff Canteen

Editor 29th November 2021

1 Michelin Star Chefs: Peter Eaton, executive chef, The Woodspeen