Integrity lies at the heart of everything John Campbell has achieved at his new restaurant, The Woodspeen, near Newbury in Berkshire.
The internationally acclaimed Michelin-starred chef has put his passion for sustainability into creating a restaurant that is very much of its time: one that serves simple, stunning dishes in a community-dining environment.
From the outset, John knew that he wanted to kit out his kitchen with Gram refrigerators and freezers. Gram Commercial’s objective is to be, at all times, the preferred and leading brand within energy-saving, environmentally friendly refrigerator and freezer products, so it was a natural partnership.
At Gram we have been absolutely delighted to have been involved with John in the development of his latest project. We are particularly pleased that the overriding ethos behind this exciting new venture is entirely supported by the sustainable and energy efficient credentials of our products.
The project has been two years in the making and the relaxed, easy atmosphere of this stunning building belies the hard work and dedication that John and his team has put into producing a restaurant that mixes the old and the new, from the original thatched roof, to the latest innovative state-of-the-art energy efficient kitchen.’
John is a master of his craft. A regular guest on Saturday Kitchen and the BBC’s MasterChef, and an acknowledged industry leader, he is known for his innovation and expertise, and is often described at the ‘Cerebral Chef’ of the cookery world.
He brings a wealth of knowledge and experience to his kitchens and using quality, seasonal produce, mixes traditional culinary skills with modern execution, and has particular interest in the effect of temperature and texture on flavour.
As well as the restaurant, John has opened a cookery school over the road where he will personally teach professional chefs and the general public to pass on the knowledge he has built working at some of the best restaurants in the world.
For John to achieve such consistent excellence he relies on the very best equipment, for performance, sustainability and energy efficiency. When it comes to sourcing and procurement of his capital equipment, Gram was the natural choice for all his refrigeration needs, he says.
A clear focus throughout the whole process of building the restaurant was towards the reduction of overall energy use.