The Blog

The latest news and updates
Roast North Ronaldsay Lamb Cutlet with pickled seaweed & seaweed gremolata
by Steven Edwards The Ingredients For the Lamb 4 rack of North Ronaldsay lamb For the Pickled Seaweed 150g White Wine Vinegar 150g White Wine (Cooking) 150g Water 35g Caster Sugar 2g Maldon Salt 200g Dried Seaweed Salad For the Seaweed Gremolata 15g Curly Parsley (Chopped) 10g Sea Lettuce 1 [...]
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The Woods Classics Club – Experience Excellence
To show our appreciation to our very valuable customers we have set up the Woods Foodservice Classics Club where you will be able to take a break from the kitchen, join us for a day of classic cars and fine dining, and experience excellence. On the 11th of April, we [...]
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Quick Bite with Steven Edwards, Chef-Owner for Etch, the award-winning Brighton restaurant
The Woods Foodservice Quick Bite series is a 10-second download from a top UK chef sharing what’s on their plate. This week Steven Edwards, Chef-Owner for Etch, the award-winning Brighton restaurant, spoke to us about Masterchef, Jamie Oliver and making sacrifices. What would you say is the most defining moment [...]
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Where to Enjoy a Meal This Easter
Whether you’re planning to stay in London or escape to the coast for the four-day-long Easter weekend, one thing is guaranteed – you’re going to need to eat. If you do get a break from the kitchen, we have some top recommendations for places where you can enjoy some of [...]
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Quick Bite with Simon Gregory, Executive Chef, Bluebird Restaurants
The Woods Foodservice Quick Bite series is a 10-second download from a top UK chef sharing what’s on their plate. This week Simon Gregory, Executive Chef, Bluebird Restaurants, spoke to us about the high points in his career, his inspirations, and predictions for the next top food trends. What would [...]
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Quick Bite with Michael Bremner
Acclaimed chef Michael Bremner, of Murmur and 64°, leads us on his culinary journey, touching on the food, inspirations and ambitions that have led him from leaving school in Aberdeenshire to opening two celebrated restaurants in Brighton. What would you say is the most defining moment in your career? There [...]
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