John was brought up in Liverpool by his grandmother, who taught him simple home cooking. At 15, he became a trainee chef, and was awarded a prestigious Forte Hotels training scholarship. John has a degree in International Culinary Arts and is particularly interested in the effect of temperature on flavour.
John gained two Michelin stars for The Vineyard at Stockcross in 2007, before moving Coworth Park where he is Director of Cuisine and Food and Beverage.
See all recipes by John Campbell (3)
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