Who says fine-dining is dead?

Taking over the restaurant-formerly-known-as Jacques Reymond in January 2014, chefs Thomas Woods and Hayden McFarland are flying the flag for degustation menus, a fully-stocked cellar and exceptional service with a contemporary edge.

With big shoes to fill the Woodland House team are relishing the challenge.

We are on the look-out for like-minded hospitality professionals to join the team. If you'd like to work with the innovative and committed team, please get in touch.