The Woods Foodservice Blog

The latest news and updates from Woods Foodservice

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
Chef Bio: Tom Aikens

Chef Bio: Tom Aikens

Our third chef Bio covers Tom Aikens, the now iconic London chef with his own 6 site chain of restaurants under the title of Tom’s Kitchen, 2 further stand-alone restaurants in Hong Kong: The Fat Pig and Pawn, as well as a family-oriented restaurant in Dubai. Tom is... read more
Chef Bio: Ross Shonhan

Chef Bio: Ross Shonhan

This week on the Woods Blog we’re featuring the acclaimed chef Ross Shonhan, creator of Flesh and Buns and The Bone Daddies. Formerly of Nobu and Zuma, Shonhan is a 6’4” Australian Chef with a passion for Japan and Japanese food. That passion for Japanese food began... read more
Chef Bio: Dan Doherty

Chef Bio: Dan Doherty

“Not many people have the luxury to do what they love. I am one of the lucky ones…” In this, our first of a series of blog posts about London Chefs. We’re featuring Dan Doherty, Head Chef of the incredible Duck & Waffle, London’s first 24-7 gourmet dining... read more

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