Woods shares its new premium suppliers, luxury ingredients and modern twists on Christmas classics, available to the hospitality industry and foodservice
Woods Foodservice has unveiled its Christmas 2026 collection, bringing together an expanded selection of premium ingredients, new supplier partnerships and festive favourites designed to help chefs deliver standout menus throughout the busiest period of the hospitality calendar.
Marking Woods’ 44th Christmas serving the UK’s hospitality industry, this year’s festive offer is described by the business as one of its strongest yet, with its procurement team sourcing a selection of new products alongside the established favourites customers rely on each Christmas.
Darren Labbett, Managing Director of Woods Foodservice: “Christmas is a huge moment for hospitality, and this is one of our strongest festive ranges yet. Our Procurement team has worked hard to source exciting new suppliers and standout premium products alongside the Christmas favourites chefs depend on – giving our customers more choice, more inspiration and everything they need to create memorable festive menus.”
Among the headline additions are King’s Fine Food, Kettyle Irish Foods and MSK Ingredients, extending Woods’ offering across luxury ingredients, specialist chef products and premium pantry lines. The expanded supplier base has been further strengthened by Woods’ acquisition and integration of John Mower & Co, which has opened the door to a host of new supplier relationships and hundreds of additional premium products with MSK Ingredients among the brands now available through Woods.
King’s Fine Food, one of the UK’s leading specialists in premium foods and caviar, joins the Woods range as demand for the luxury ingredient continues to grow, with caviar mentions in diner reviews up 19% year on year. The family-run business holds a Royal Warrant and pioneered DNA testing to guarantee the provenance of its caviar. Its range includes King’s Oscietra Caviar, which can be kept classic with blinis and crème fraîche or jacket potatoes, or paired more unexpectedly with clotted cream ice cream or chicken goujons. For festive menus, Woods also suggests serving Oscietra with hand-dived scallops, beurre blanc and chive oil.
Woods is also introducing Kettyle Irish Foods to its portfolio with the launch of Bone Marrow Melt. Known for its dry-aged Irish beef and pioneering Salt Moss Dry Aging process, Kettyle combines traditional craftsmanship with an innovative approach to flavour and maturation. Its bone marrow melt can be used to finish steaks, enrich roasted vegetables and add savoury depth to dishes, providing chefs with a versatile ingredient particularly suited to rich winter menus.
Completing the trio, MSK Ingredients’ curated range is now available through Woods, giving professional kitchens access to specialist nuts, pralines, fruits, chocolates, flavourings, colours, sugars and essential oils, alongside functional products designed to give chefs greater control over texture, mouthfeel and structure.
Putting a contemporary spin on Christmas classics:
Woods’ wider festive range reflects a move towards festive food that combines nostalgia and tradition with more contemporary flavours and presentation.
Amongst the showstoppers highlighted in Woods’ Autumn/Winter brochure is a modern Apricot & Hazelnut Praline Yule Log created by Alexandre Bourdeaux, Callebaut’s Michelin-restaurant experienced Chocolate Ambassador. Inspired by the traditional Bûche de Noël, it layers Callebaut hazelnut praline, caramelised apricot and dark chocolate to create a lighter interpretation of the Christmas classic, suitable for everything from tasting menus to festive afternoon tea.
For pâtisserie chefs, Woods supplies Les Vergers Boiron Mandarin Purée and Chestnut & Vanilla Purée, premium ingredients that lend themselves particularly well to contemporary festive desserts. Their potential is showcased in the Woods’ Autumn/Winter 2026 brochure through a Christmas entremets created by pastry chef, Paula Domènech, which brings together the brightness of mandarin with rich chestnut and vanilla, complemented by matcha for a modern take on festive flavours. The full recipe and method can be found here.
Cheese and sharing menus are catered for with Isigny Sainte-Mère’s Truffle Camembert, described as a new festive favourite combining creamy Camembert with earthy black truffle and designed for seasonal menus, cheeseboards and sharing platters.
The collection also encompasses Christmas favourites and menu essentials spanning traditional traditional Italian Panettone and Tiptree Christmas Conserve, alongside indulgent Brandy and Baileys ice creams from Granny Gothards. For savoury menus, chefs can turn to Essential Cuisine Turkey Stock Mix and No.1 Chicken Gravy, while Severn & Wye Hot-Smoked Salmon offers a premium option for festive starters and canapés. Together with Woods’ fresh winter produce and wider selection of Christmas ingredients, the range gives chefs plenty of scope to cover everything from traditional roasts and cheeseboards to canapés, sharing dishes and festive desserts.
The Autumn/Winter range includes more than 10,000 premium-quality products, with next-day delivery available on orders placed before midnight, offering everything chefs need for the festive season and beyond.
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