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.
Join the small team proudly flying the flag for fine dining, for elegance and for dressing for dinner. We have a number of positions available and look to be flexible in offering the right roles to the most suitable candidates.