John Campbell has confirmed that he has sold his shares in the Woodspeen restaurant in Newbury.
The chef, who launched the Berkshire-based restaurant in partnership with Westbury Street Holdings (WSH) chair Alastair Storey in 2015, told The Caterer that he'd decided to sell his shares to give himself "time to look at new opportunities", and that "it was just a normal business transaction".
He added: "I'm at an age now where I can do something else and having had some downtime during the lockdown, it's enabled me time to think about other opportunities I might like to follow up."
Campbell spoke of the struggles that the industry has faced this year and stressed that he is still very much involved with WSH, the parent company of many leading brands in hospitality including BaxterStorey, Benugo and Searcys.
Alastair Storey, chairman at WSH, said: "We have been in partnership with John Campbell for 18 years, and this relationship will continue to thrive through his chef development work with WSH. John has taken the opportunity to release value from his share in the Woodspeen and we wish him all the very best for his future projects.
"John has worked tirelessly to help make the Woodspeen the success it is today, and he wishes the team continued success for the future. The Woodspeen will be led by the same talented team, including Alex Fasoli, Andre Marchand and Peter Eaton. We look forward to welcoming back guests throughout the Christmas season, continuing to provide an exceptional hospitality experience."
Campbell launched the Woodspeen restaurant and cookery school in in collaboration with WSH. He joined from Coworth Park hotel near Ascot, where he served as director of cuisine and food and beverage from 2009 and subsequently as a consultant from January 2011. Prior to this, the chef spent eight years at the Vineyard at Stockcross, during which time it achieved two Michelin stars.
Campbell is the co-author of Practical Cookery and Advanced Practical Cookery (with Professor David Foskett and Victor Ceserani) as well as his own recipe book, Formulas for Flavours, and won both the Education and Training Award and Chef Award at the 2008 Cateys.
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