“Head and shoulders above the competition”
Our clients include Tom Aikens, Andy McFadden and many more. Here’s what they say about Woods Foodservice:
“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 great deal of patience and understanding. Woods deliver on all counts.”
“We are delighted to have come across Woods as we have become increasingly frustrated with other suppliers. Woods quality and verity of products are excellent and prices are very competitive, but most of all we are enjoying the superb service and friendly attitude from all your staff, really refreshing to come across such a professional company. Highly recommendable”
Chef Director, Berger Restaurants Ltd.
“Woods Foodservice is one of the best companies that I have ever used, they have every product you could require and the service is 100% reliable and always on time. I have never had any complaints about Woods and they will always strive to make your life as a chef easier and the prices are the most competitive on the market.”
Chef/Patron, Tom Aikens Restaurant.
“I like using Woods Foodservice because they give great service. In addition, to have one company to find, purchase and stock specialist items for me is a great benefit to my operation.”
Head Chef, Owner Bone Daddies and Flesh and Buns.
“Woods has always matched our expectation in terms of quality and price. When you deal with the top end of the market, you need to rely on suppliers who share the same philosophy as us in terms of quality of products and customer care. Woods excel on both of them.”
Head Chef, Gauthier Soho
“Woods Foodservice are one of the best companies around. They offer excellent customer service and have that extra personal touch. The delivery service is always spot on. They’re always willing to source interesting new products and are very competitive on price”
Head Chef, L’Autre Pied