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.
We're less interested in who you've worked for and the skills you have as we are that you have a genuine passion for food. If you're serious about food and share our fine dining philosophy, we would love to speak with you about joining our culinary team.