The Woodspeen is set in scenic west Berkshire countryside and marks chef John Campbell's return to the restaurant world after a three-year interval.
The former two-Michelin-starred chef acquired the former Five Bells pub in December 2013 and renovated it to create a light and airy restaurant with a Scandinavian feel. He serves seasonal food, sourced locally, and also uses produce grown by his team in the restaurant's half-acre kitchen gardens.
A cookery school is expected to open on 1 December and will include 10 workstations and a chef's table for up to 10 guests. The restaurant is a collaboration between BaxterStorey parent company WSH and JC Restaurants.
Opened 1 November
Chef-patron John Campbell
General manager Alessandro Fasoli
Head chef Simon Addison
Operating group WSH and JC Restaurants
Seats 66, 18 in the bar for drinks only
Typical dishes Poached and roast partridge, lentils, corn and cep granola; roast brill, Jerusalem artichoke, haricot beans and chicken juices; pear tart tatin, blue cheese, Muscatel ice-cream and celery cress
Price per head From £18-£42
Address Lambourn Road, Woodspeen, Newbury RG20 8BN