The Woodford

The Woodford

Modern European | North London

The Woodford is the dream project of a former Young National Chef of the Year, 25 year old Ben Murphy - previously at Koffmann's and The Greenhouse. It's his first restaurant and he's being backed by Essex restaurateur Steve Andrews.

Restaurant details

159 High Road, South Woodford, London E18 2PA
Telephone number: 020 8504 5952​

Opening times: Wednesday - Saturday Lunch 12 - 2.30pm & Dinner 6 - 9.30pm
Sunday Lunch from 12pm - last orders at 4pm.

More info: 
Private Hire available

Contact restaurant


Swap Start/End
159 High Road, South Woodford, London E18 2PA


Critic reviews - total score 7 out of 10

Critics' score: 7
Grace Dent Evening Standard
Reviewed on July 14, 2016
"This is not simple plates presented pleasurably like Rochelle Canteen or Noble Rot. It’s cooking that could let its hair down." READ REVIEW

Critics' score: 8
Steve Dineen City AM
Reviewed by April 19, 2016
"His cooking is showy but playful; fiddly but accessible. An amuse bouche included a “pea ice cream lollipop” and a “Jammie Dodger” with a red pepper filling." READ REVIEW

Critics' score: 6
Matt Breen Time Out
Reviewed on April 06, 2016
"It was all very pretty – but whether it amounted to more than the sum of its parts is another question, especially when the sum in question is 26 quid." READ REVIEW

Critics' score: 9
AA Gill Sunday Times
Reviewed on April 03, 2016
"This is all a strikingly old-fashioned concept that celebrates lots of things that contemporary restaurants are trying to get away from. But they make the type of food I have loved for years, with a precision I feared was vanishing." READ REVIEW

Critics' score: 6
Fay Maschler Evening Standard
Reviewed on March 16, 2016
"Oven-baked cod with “slow stewed” haricot beans, pea purée and chorizo consommé is perfectly judged and perfectly cooked. The vegetarian option of potato ravioli has an impact way beyond expectation due to the earthy, woodsy essence of mushroom and truffle in which the well-seasoned parcels are steeped." READ REVIEW