John Campbell opened The Woodspeen less than a mile from the Vineyard at Stockcross, the restaurant at which he acquired two Michelin stars and made his name in the noughties. He has since left the restaurant but it remains in the very capable hands of executive chef Peter Eaton, who worked alongside Campbell for 15 years before his departure.
Set behind a restored 19th century farmhouse just outside Newbury, The Woodspeen occupies a converted barn with a thatched roof and a large, rectangular skylight. The modern interior is light and airy, with the open-plan dining room surrounded by full-length sliding windows looking out on a grand view of the west Berkshire countryside. The furnishings have a smooth, Scandi vibe that’s complemented by cool colours and polished concrete floors.
The menu is focused on seasonality, with many of the ingredients harvested from vegetable plots on the land. A 3-3-3 set lunch menu, which is offered alongside à la carte, offers great value for money at three courses for £33, and there’s also a children’s menu where child-friendly dishes are elevated.
Plenty of attention to detail goes into the food, but The Woodspeen is focused on the domestic as much as the professional. An on-site cookery school gives offers a range of regular and seasonal masterclasses, ensuring Eaton’s elegantly rustic brand of cooking never goes out of fashion.
