The Blog

The latest news and updates
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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It’s competition time!
We have a Michelin Star meal for 2 to be won! Head over to our Instagram page, tag a fellow chef and give us a follow to be in with a chance to win! Make sure you and your chosen chef are both following @woodfsl on Instagram to be entered [...]
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Best places to dine alfresco this summer in London & Brighton
Summer is finally here, and we are so excited we couldn’t wait to share our top five favourite places to dine alfresco. Whether it’s the bustle of the city or calming seafront views that do it for you, there’s no need to sacrifice the sunshine when it comes to dining [...]
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Quick Bite with Robin Gill, creator and director of The Dairy, Sorella, Darby’s and Counter…
The Woods Foodservice Quick Bite series is a 10-second download from a top UK chef sharing what’s on their plate. This week Robin Gill, creator and director of The Dairy, Sorella, Darby’s and Counter Culture, spoke to us about travelling, sustainability and breaking the rules. What would you say is [...]
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Quick Bite with Liam Simpson-Trotman, Joint Chef Owner, Orwells, the Michelin Guide listed Henley-on-Thames 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 Liam Simpson-Trotman, Joint Chef Owner, Orwells, the Michelin Guide listed Henley-on-Thames restaurant, spoke to us about enjoyment, growing up with wholesome Caribbean food and embracing the veggie trend. [...]
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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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