Campbell set to leave Lords after five years

John Campbell, head chef and director of food and beverage at Lords of the Manor in Upper Slaughter, Gloucestershire, is leaving to become head chef at the Vineyard at Stockcross, Berkshire.

Campbell leaves the Empire Ventures-owned property, which holds one Michelin star and four AA rosettes, at the end of the year. He will take up his post at the Vineyard in January, succeeding incumbent executive head chef Billy Reid. Lords of the Manor is in the process of recruiting his successor.

"I've had a good time at Lords but after five years it's time to move on," said Campbell. "The Vineyard is a challenge, but it's probably one of the best properties in which to develop my food. It's the perfect size for me and its wine list is unparalleled."

The 31-bedroom hotel is well known for its strong emphasis on cult Californian wines. Campbell added: "Working at the Vineyard will present an exciting opportunity to explore the fusion of food and wine."

Reid has been at the Vineyard for three years and held a Michelin star and three AA rosettes there. Reid commented on his decision to resign his post at the Vineyard earlier this year: "I'm leaving simply because I feel like I've done as much as I can here and have taken it as far as I can. Both my girlfriend - who also works in the industry - and I are leaving our jobs on the same day just before Christmas. We're going to have Christmas and New Year off together and see what happens. I'll see whether any interesting offers come my way or, if not, I will go looking for something in the New Year. I would perhaps like to do something locally to this area as I like the people here - we'll just see."

Campbell launched his career in hospitality as a graduate chef with Forte before becoming senior sous chef at London's Grosvenor House hotel. He took up his first head chef's position in 1995 at the BBC's residential training centre, Wood Norton Hall, in the Vale of Evesham, Worcestershire, and joined Lords of the Manor in April 1997. He has since acquired a BSc in international culinary arts.

The announcement of Campbell's move coincides with the publication of his first book, Formulas for Flavour, published by Conran Octopus.

by Amanda Afiya

Source: Caterer & Hotelkeeper magazine, 11-17 October 2001