Since joining The Vineyard at Stockcross in January 2002, The Vineyard at Stockcross's Executive Chef John Campbell's food style has grown into some of the best and most exciting food in Great Britain.
Known as the 'cerebral chef', John has a degree in International Culinary Arts, a host of accolades for his food, as well as an enviable reputation within the industry. His genius lies in combining complex elements into dishes that look and feel simple and natural. He experiments with the effect that temperature has on flavour - intensifying the taste and challenging the taste buds.
Author of Formulas for Flavour, John has a brigade of 16 operating, from what is arguably, the best equipped kitchen in the UK.
'I have distilled years of hard work and study in the gastronomic arts and sciences into crafting each and every one of the dishes on the menu.
 The success of the dishes comes from adhering to culinary logic but modernising the execution and sometimes introducing some unexpected, but carefully considered, and exciting flavour combinations to thrill your taste buds.
We go to great lengths to select the very best ingredients and, where possible, local and organic produce which all form the foundation of my food.
It is not just the food but the full dining experience that matters to me. The food and wine are intended not only to complement but to inspire one another, making the selection and interplay of the wine and food an integral part.
My defiant passion for food harmonises the synergy between foods and the marriage of flavours, which has allowed me to create something quite unique.
I hope you will agree.
John Campbell |
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