The Blog

The latest news and updates
The school of chocolate
It was a great honour to be invited to the inauguration of the new Barry Callebaut UK and Ireland Chocolate Academy Centre earlier this month. We didn’t think we needed any extra lessons to expand our love and appreciation of the wonder of chocolate but we left bursting with ideas, [...]
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The best restaurants to enjoy a delicious meat-free meal
There may only be a few days left of Veganuary to go, but if you’ve taken on the challenge, been inspired to reduce your meat consumption, or you just want to give it a try visit one of restaurants below.   Vanilla Black   Vanilla Black, located in the heart [...]
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Quick Bite with Andrew Dargue, Chef Patron of Vanilla Black
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 Andrew Dargue, chef patron of Vanilla Black, the critically acclaimed restaurant known for its innovative approach to vegetarian and vegan cuisine, and strictly ‘no pasta bake or [...]
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Quick Bite with Mark Drummond, Head Chef at Holborn Dining Room
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 Mark Drummond, Head Chef at Holborn Dining Room on opening a restaurant and what inspired him to become a chef.   What would you say is the [...]
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Best places for festive dining this holiday season
The Lighterman Looking for a venue for a Christmas party or somewhere to bring in the New Year? Then The Lighterman at King’s Cross is the perfect spot. The first-floor dining room has panoramic views of Regent’s Canal and Granary Square and can be hired out for up too 100 [...]
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Quick Bite with Jean Delport, Executive Chef at Restaurant Interlude
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 Jean Delport, Executive Chef at Leonardslee Gardens Michelin Star establishment, Restaurant Interlude, on winning his first Michelin Star and the rise of refined and simplistic dishes. What [...]
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