John Campbell changes role at Coworth Park

By Joe Lutrario

- Last updated on GMT

Related tags: Coworth park, Hotels in london

Campbell (middle) is no longer director of cuisine while Peter Eaton (left) and Olly Rouse remain in their original roles. Photo: John Carey
Campbell (middle) is no longer director of cuisine while Peter Eaton (left) and Olly Rouse remain in their original roles. Photo: John Carey
John Campbell has stepped down from his role as director of cuisine and food and beverage at Coworth Park, Berkshire, and will now run his high-end eponymous restaurant at The Dorchester Collection-owned hotel on a consultancy basis, working three days a week.

The move follows speculation that Campbell would leave the multi-million pound property – which opened in September last year – after being denied a star in this year’s Michelin Guide. The chef had held two stars at his last post, executive chef at The Vineyard at Stockcross, and many expected him to be recognised in the 2011 guide.

It is understood that the move, which will see Campbell relinquish responsibility for the hotel’s main banqueting offer, brasserie, cafés and room service, is intended to increase the chances of John Campbell at Coworth Park achieving a star next year.

This would put it in line with the international hotel group’s other signature restaurants, which are operated by the likes of Alain Ducasse, Wolfgang Puck and Yannick Alléno.

Senior movement

The Dorchester Collection has confirmed that Peter Eaton will retain his position as head chef across the hotel and that Olly Rouse will continue to oversee the John Campbell restaurant as fine-dining head chef.

Several new senior positions have been created, most notably the positions of executive chef and food and beverage director, and external and internal candidates are being considered.

“John Campbell successfully launched everything food and beverage related at Coworth Park,” says a spokeswoman for the group.

“Since the hotel’s launch last year we have experienced unprecedented enquiries and so we have moved into a new phase of development, restructuring food and beverage to benefit the future growth of the operation and make the most of the talent in place.”

The shake-up highlights the difficulties of running a high-end restaurant in a hotel while taking responsibility for other catering services such as breakfast, room service and banqueting.

Gordon Ramsay Holdings famously left the Connaught Hotel in London after a row about providing room service.

As a result, high-profile Michelin-starred hotel restaurants tend to be run as self-contained concessions instead.

Related topics: People, Restaurants, Hotels

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