
Woods Foodservice expands into fresh meat with exclusive HG Walter partnership
Woods Foodservice has entered the fresh meat category for the first time, partnering exclusively with premium butcher HG Walter to supply high-quality British sausages, bacon and burgers, with plans to expand into fresh meat cuts, responding to rising demand for local, premium produce.
Woods Foodservice has made a significant strategic move into the fresh meat category through an exclusive partnership with premium butcher HG Walter. This marks the distributor's first foray beyond its established fresh produce division, which it launched in 2022, signalling an important expansion of its offering. The collaboration will initially provide Woods’ customers with high-quality British sausage varieties including cumberland, chipolata, and country-style sausages, alongside streaky bacon and premium burgers. There are clear ambitions to broaden this product range to include fresh meat cuts in the near future.
This expansion responds directly to growing demand among Woods’ clientele for superior British meat products, reflecting a wider market trend. Recent research from Red Tractor highlights that 90% of British consumers want to see more food produced within the UK, underlining the increasing preference for locally sourced, high-grade produce. Woods Foodservice CEO Darren Labbett emphasised the calibre of HG Walter, describing it as “one of the UK’s most respected butchers, supplying some of the country’s best chefs.” He also noted the operational advantage to customers of having premium produce accessible via a single, streamlined online ordering platform, framing the move as a major evolution for the business.
From HG Walter’s perspective, managing director Adam Heanen affirmed the synergy between the two companies, pointing out shared values and customer demographics as key reasons the partnership had been a long-standing ambition. The collaboration promises mutual benefits in terms of brand alignment and market reach.
This development is part of a broader trend among foodservice distributors to enhance their premium and artisanal product offerings, especially in preparation for peak demand periods such as Christmas. For example, Woods Foodservice recently secured additional supplier agreements bringing in gourmet items like smoked salmon, charcuterie, and regeneratively farmed flour to cater to discerning customers and high-end menus. These moves reflect an overarching strategy to prioritise quality and provenance, recognising that consumers increasingly seek out indulgent yet ethically sourced ingredients.
The fresh meat sector is seeing competitive innovation across the board. Other companies are also forming strategic partnerships focused on local and sustainable sourcing. Walden Local Meat Co., for instance, has linked with restaurant chain B.GOOD to supply locally sourced 100% grass-fed beef, emphasising community engagement and sustainability. Similarly, established family businesses like Wood Fruitticher continue to offer fresh cut-to-order meats alongside frozen vegetables, building long-term relationships in the Southeast through personalised service.
While Woods Foodservice advances its fresh meat ambitions, it operates in a diverse and evolving marketplace where other players are pursuing dynamic supplier relationships to meet similar customer demands. The industry-wide focus on transparency, quality, and locality underpins these developments, pointing to a growing consumer expectation for premium, ethically produced meat products.
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