Since joining The Vineyard at Stockcross in January 2002, John Campbell's food style has grown into some of the best and most exciting food in the country. Retaining the two Michelin Stars is testament to this.
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.
John is current holder of 'Chef of the Year' and author of Formulas for Flavour, with regular television appearances on Masterchef and Saturday Kitchen.
Read more about John Campbell
Buy Formulas for Flavour recipe book
Watch John Campbell's video masterclass
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