The Woods Foodservice Blog

The latest news and updates from Woods Foodservice

More fantastic than plastic

More fantastic than plastic

How can the industry start to address the packaging dilemma? At Woods Foodservice we are making headway on this issue and have extended our range to include biodegradable disposable products. Here are some of the other hot trends that might just be more fantastic than... read more
Quick Bite with Fraise Sauvage 

Quick Bite with Fraise Sauvage 

The Woods Foodservice Quick Bite series is a 10-second download from a top UK chef sharing what’s on their plate. On International Women’s Day, we spoke to Terri Mercieca, a London based artisan Pastry Chef and Chocolatier. What inspired you to become a chef? Food has... read more
Foodie traditions to put a spring in your menu

Foodie traditions to put a spring in your menu

After a long, dark winter there really is nothing better than the arrival of spring. Nights are lightning, the air is warming and colourful, fresh flavours start to take centre stage on our plates. Hot Cross Buns: Possibly the best smell in a kitchen Representing the... read more
Valentines tips of temptation 

Valentines tips of temptation 

Valentine’s day signals that the world has officially started turning again for UK restaurants. Last year consumer spending on eating and drinking in February increased 1.2% vs. 2016 after a 0.4% slump in January. So, will love be in the air this year? We’ve called in... read more
Quick Bite with Tom’s Kitchen

Quick Bite with Tom’s Kitchen

The Woods Foodservice Quick Bite series is a 10-second download from a top UK chef sharing what’s on their plate. This week Richard O Connell, Group Executive Chef at Tom’s Kitchen, spoke to Woods Foodservice about plans for 2018. What were your highlights in... read more
A Taste of 2018 – Changing Consumer Eating Habits

A Taste of 2018 – Changing Consumer Eating Habits

A TASTE OF 2018  Restaurants and chefs have played a major role in shifting everyday eating habits for some time. In 2018 we will continue to see UK food professionals set the pace. Here are some ‘flavours for thought’ that could set this year alight.... read more
Chef Bio: Claude Bosi

Chef Bio: Claude Bosi

“Throughout my career, I have always worked closely with my suppliers‎. Their knowledge and access to the type of produce I look for is key to making that successful connection to the source. It’s a tough market to be in, and working with chefs, in general, requires a... read more
Exciting developments at Old Spitalfields Market

Exciting developments at Old Spitalfields Market

Exciting Developments at Old Spitalfields Market.  A lunchtime walk through the iconic Spitalfields Market is an East London institution and picking up a bite to eat has always been a highlight. The site has been undergoing a huge revamp with phase one of the... read more
Rungis Market: Paris

Rungis Market: Paris

Getting a sense of scale: Rungis is the largest wholesale market for fresh produce in the world. To get a sense of what that actually means you need to consider that Rungis covers 232 hectares, has its own railway station and motorway exit. Everyday fresh fish, meat,... read more
Videos from our Sosa Ingredients Demo

Videos from our Sosa Ingredients Demo

Sosa Ingredients Demo Day At Woods Foodservice we strive to offer our clients the very best ingredients as well as the best service. As part of this, we encourage our clients to attend our regular demo days in our specially build development kitchen at our head... read more

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