The Blog

The latest news and updates
Quick Bite with Top UK Chef, Michele Stanco
The Woods Foodservice Quick Bite series is a 10-second download from a top UK chef sharing what’s on their plate. We speak to Michele Stanco, Head Chef for the much-anticipated new restaurant being launched this Autumn from former Fat Duck colleagues chef Jonny Lake and master sommelier Isa Bal, on [...]
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Green Woods – Committed to Reducing Our Carbon Footprint
At Woods Foodservice, we are passionate about minimising our environmental impact and are constantly reviewing the way we work to implement new business practices and technology that will reduce our carbon footprint. After moving to our new offices in 2016 to a new, fully insulated, environmentally friendly distribution centre in [...]
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Woods Sails Ahead at The Rolex Fastnet Race 2019
Woods took to the seas this summer for the Rolex Fastnet Race 2019 as we were lucky enough to sponsor Anarchy Sailing’s boat, Fireball. We watched in ‘oar’ as the race commenced and our sail set off with a strong crew and a whole lot of spirit!   The race [...]
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Restaurants Brighton Jobs interview with Gemma Heath, Business Relations Manager at Woods Foodservice
Woods Foodservice has been established for over 40 years as the primary choice for general and specialist, ambient, chilled and frozen ingredients to top chefs across London and Brighton. Restaurant Brighton Jobs talk to Gemma Heath, one of our Business Relations Team Members about changes in the hospitality industry, the [...]
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Culinary Arts – Top Five Dishes
In honour of July being National Culinary Arts month, we have pulled together our Top Five most aesthetically impactful dishes! As easy on the eyes as they are on the taste buds... 1. Chef and owner of acclaimed Brighton restaurant Etch, Steven Edwards’ delicious Roast North Ronaldsay Lamb Cutlet with [...]
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Quick Bite with Cieran Parker, Head Chef at The Copper Clam, Brighton
The Woods Foodservice Quick Bite series is a 10-second download from a top UK chef sharing what’s on their plate. This week Head Chef Cieran Parker, from Brighton-based restaurant The Copper Clam spoke to us about teamwork, sustainability and experimenting with ingredients. What would you say is the most defining [...]
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