John Campbell and Coworth Park have today confirmed that the Michelin-starred chef’s consultancy will end by mutual agreement on 30 November, Caterer and Hotelkeeper can exclusively reveal.
The announcement comes just one month after restaurant John Campbell at Coworth Park was awarded a Michelin star, and just over a year since the Dorchester Collection-owned property opened.
It follows the departure this year of some of Campbell’s key personnel. Peter Eaton, Coworth Park’s former head chef, was made redundant from the hotel in May of this year, Chris Warwick, head chef of the Barn at Coworth Park, left in May, and Olly Rouse, head chef of restaurant John Campbell at Coworth Park, left the hotel on 7 October.
In a statement, the hotel said that the fine-dining restaurant at Coworth Park will continue to operate under the direction of executive chef Chris Meredith. It added: “A further announcement will be made in due course.”
Coworth Park general manager Zoe Jenkins said: “We would like to thank John for all his hard work and tremendous contribution to the launch of Coworth Park, and wish him well for the future.”
Campbell said: “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. After a successful few years with the hotel, I am ready to branch out and explore new projects.”
Campbell joined Coworth Park in Ascot, Berkshire, in 2009 as director of cuisine from the Vineyard in Stockcross, also in Berkshire, where he held two Michelin stars. Commenting on his move at the time, he said: “This is a once in a lifetime opportunity to be part of the creation and development of what promises to be one of the UK’s finest hotels. I am thrilled to have been asked to join the team and we have a clear goal to set a new benchmark in the UK for country house hotels.”
In April of this year, Coworth Park announced that the double Catey-award-winning chef had moved from a full-time role to a three day a week consultancy position following a restructure of the food and beverage department.
Eaton is now working at the Feathered Nest country inn in the Cotswolds, Warwick is currently working for Marco Pierre White and Rouse is expected to join Campbell on his next project.
Meredith joined Coworth Park as executive chef in July and was previously executive chef and company manager at Punch Bowl Inns and ran the back and front of house operations at the Punch Bowl Inn & Restaurant in Crosthwaite and the Plough Inn at Lupton. Prior to that he worked at the Samling hotel and Gilpin Lodge where he was awarded a Michelin star.
By Amanda Afiya
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