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John Campbell to cut ties with Coworth Park

1 commentBy Emma Eversham , 07-Nov-2011
Last updated on 07-Nov-2011 at 14:21 GMT

John Campbell is to cut his ties completely with Coworth Park after reaching a 'mutual agreement' that his consultancy at the hotel's fine-dining restaurant should end.

In a statement released today, Coworth Park confirmed that Campbell, who having established the hotel's food and beverage offering when it opened, moved from a full time to a consultancy role in April, would end his contract on 30 November.

General manager Zoe Jenkins said: "We would like to thank John for all of his hard work and tremendous contribution to the launch of Coworth Park, and wish him well for the future."

Campbell, who joined the Dorchester Collection hotel in 2009 from the Vineyard at Stockcross, said it was time to 'branch out and explore new projects'.

"I am proud to have been part of the creation of Coworth Park, it is a stunning property with a great team and I have every confidence in the future of the food and beverage operation," he added.

Future plans

A message from Campbell's PA following the news said Campbell had some 'exciting and promising opportunities ahead', details of which would be announced in due course.

"In addition to these new ventures, John will continue to work closely with Baxter Storey, and in conjunction with the publication of the much acclaimed Practical Cookery books.

Further announcement

The fine-dining restaurant at Coworth Park, awarded its first Michelin star this year, will continue to operate under the direction of executive chef Chris Meredith, formerly of The Samling and Gilpin Lodge.

The hotel expects to make a 'further announcement' on new members of the kitchen soon. Peter Eaton and Olly Rouse (both pictured with Campbell) who joined with Campbell, both left the hotel earlier this year.

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1 comment (Comments are now closed)

The truth about it

After Coworth Park demolished his team, in a way or another (1 Head Sommelier, 1 Headwaiter, 1 PA, 1 Head chef, 1 Hotel Head Chef, 1 Restaurant Director, 1 Barn Head Chef) the conclusion does not surprise me at all. The sad part of this hospitality (at the pinnacle) story is the fact that everything have been covered from the beginning of April 2011; HOWEVER the fact is that this clearing process affected so many people and families which had nothing to do with it. I am also very sorry for the previous team at Coworth (mostly came from the Vineyard at Stockcross) and utterly disgusted by the way the all process started in April, when JC moved to a consultancy project; this movement affected employees who were following a dream job and one life opportunity. Another example of how ruthless hospitality can be, even in 2011. This should have gone on the national news.

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Posted by Antoine Mifsuf
12 November 2011 | 20h37

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