Made to Order, Made with Care

Based in Kidlington in Oxfordshire, Buttercup Sandwiches has withstood it all and continues to provide made-to-order sandwiches, buffets and banquets to consumers and businesses within an 8-mile radius.

“My mum was a great baker, so food was a big part of my childhood, and it was always an area of interest when I was thinking of a career,” says Jayne. “I think our success is based on our personal approach. People like to know who’s making their sandwich, they enjoy the care we put into each and every one and the personalisation. We have one price so whether you order plain cheese or something a bit more creative, customers can pimp theirs up exactly how they want them at no extra cost. It’s definitely a key reason why our local customers keep coming back.”

While in many cafés and sandwich shops some of the more traditional fillings such as cheese and pickle are being overlooked in favour of international flavours, Jayne explains that her customers seem to buck this trend. “We have a wide selection of different flavoured chicken fillings and are always running specials, but our customers tend to stick to the British classics. Toasted paninis are probably the biggest innovation our customers have taken to. Our tuna melt with red onion is one of our top sellers. I use a wide range of Country Range products, including a variety of the seasonings, sauces and condiments. The Country Range Small White Baguettes are also a terrific product that are easy to use and store.”

Weathering Every Storm, One Sandwich at a Time

Prior to covid, Jayne had a team of four, but as the majority of her custom was supplying workers from other businesses, the pandemic hit them hard. To make matters worse, not long afterwards her premises were sold with the new landlord providing no notice and locking them out. This left Jayne at a crossroads.

“I knew finding new premises and moving into them was going to be a massive job and expense and with three grandchildren, I seriously thought about whether it was time to pack it in. In the end, my love of the work and my long-standing customers made me realise I wasn’t finished yet.”

With just herself making all the food and one delivery driver, it’s never been as busy for Jayne but ever the entrepreneur, she is not resting on her laurels. “The buffets and banquets are definitely growing again so that will be a focus this year, but I am also going to start offering cakes and desserts. We already offer freshly baked cookies, which have been selling well. Sweeter options have definitely become affordable treats so I think they could be a business booster.”

More News & Inspiration

Find more inspirational stories and updates from Country Range and customers.

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Celebrating 43 years at the Rose & Crown in Oxford earlier this year, Andrew and Deborah Hall’s passion for the pub trade hasn’t diminished even in the most challenging of times. Based on North Parade Avenue, one of the city’s most popular shopping streets, the Rose & Crown first began pulling pints back in 1863 with Andrew and Deborah taking over on the 21st February 1983.

Inside a Charming Village Pub

A beautiful, traditional English public house in the truest sense, the picturesque pub is small with seating for just 40 people but oozes warmth and charm. With pubs across the UK and Ireland beset on all sides by a tornado of challenges and desperate for a successful summer, Andrew and Deborah have been proactive by investing in a new glass roof for their courtyard seating area.

“People are definitely drinking and visiting the pub less, especially the younger generations,” says Deborah. “We used to be busy from 5pm until last orders but people seem to head home earlier. Lunchtime drinking is a thing of the past as well, so you have to adapt.”

“Being a small pub with just 40 seats, we have always been a bit restricted in what we could do. The courtyard has always been a great place to eat and drink but the English weather can make it difficult. The new glass roof cover is fully retractable but more importantly fully wind, rain and cold proof so guests can eat and drink outside in confidence and comfort. We’re excited about what it can offer us this spring and summer.”

A Classic Menu with a Modern Outlook

The menu is a small and simple yet sumptuous selection of British pub classics and Deborah has run the kitchen since the couple took over. “When we first took the pub on, we were definitely more wet-led but that has changed, especially over the last 20 years where food has become more important,” she notes.

“Our menu offers a concise selection of home cooked traditional pub grub. It includes a freshly made soup each day, a homemade fish pie and punters just looking for a snack can enjoy a pint or a half of sausages. The Country Range brand is a regular in our pantry, especially the seasonings, bouillons and sauces.”

A proud family endeavour, the couple’s son Adam is also now a key part of business and is crucial in ensuring the pub moves with the times, while retaining its character. “Adam does a fantastic job running the accounting and buying side of things, which is good because eating and drinking habits have changed and he probably understands the younger generation and trends better. For example, we now have a great selection of non-alcoholic drinks, which is becoming increasingly important.”

While thankful of the Labour U-turn on business rates for pubs in January, Deborah feels more was needed and is far from convinced it will be enough for many pubs. “The U-turn was just a sticking plaster. The industry has been on its knees since Covid and for many pubs, the support package announced by the Chancellor in January was just a stay of execution.”

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While the celebrity and Michelin-starred chefs often take the plaudits and headlines, chef Colin Brown is one of the thousands of unsung heroes going above and beyond to feed, fuel and educate the next generation of school children across the country.

Where it all began

After beginning his kitchen adventures as a teenager in London, Colin moved to the North East, where he worked in fast-paced restaurants and hotels before taking a break to work as a support worker with autistic children.

Missing the day-to-day life and buzz of the kitchen, Colin decided to combine his passion for cookery and nurturing children by taking on the Head Chef role at Holley Park Academy in Washington in Tyne and Wear in 2016. Since joining the Academy, Colin and his team have been instrumental in turning the school’s food offering around and building its reputation for excellence.

“We’re incredibly lucky to have Colin. He’s not just a talented chef but he truly cares about the kids and their relationships with food. He has been integral in ensuring that mealtimes at Holley Park are about much more than just food,” says Lianne Pye, Holley Park Academy Office Manager. “In addition to providing the nutrients and nourishment that the pupils need to grow, learn and maximise their potentials, mealtimes are now crucial in bringing pupils together, creating excitement, celebrating inclusivity and encouraging healthy choices in a fun and engaging way.”

The kitchen is the heart of school life

With a focus on homemade meals, varied and inclusive menus for all dietary requirements, regular theme days and creative initiatives involving both children and parents, Colin and his team’s enthusiasm have helped put the kitchen at the heart of school life. 

“Colin and the team’s passion shines through each and every day, and in every aspect of the food offering and service. Whether it’s the themed events, the Kid’s Choice Kitchen where pupils vote for their favourite meals, parent consultations or after school cookery classes, every initiative is designed to boost uptake, foster involvement and ensure that every child feels included and excited about food and mealtimes.”

The impact of these initiatives is clear to see for all. Overall meal uptake has risen to 84%, with participation climbing to almost 95% on themed days, demonstrating the popularity of the approach and its effectiveness in making school meals inclusive, engaging and enjoyable.

Favourite Dishes

Some of the pupils’ favourite dishes include chicken curry, pizza and the weekly carvery roast, but recent themed days have also helped them discover international delights such as mini beef tacos and sticky Chinese style chicken wraps. With clear and concise information needed on ingredients to label salt, sugar and allergens, the kitchen uses a varied range of products from the Country Range portfolio including the eclectic selection of seasonings, herbs, spices and pizza dough. 

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With entrepreneurship in the blood and a host of strong independent women to inspire her growing up, Symron Bedi always knew that one day she was going to run her own business.

Kaana History

Born in Manchester, Symron’s family were originally from the Punjab in India before moving to the North of England and setting up a successful fashion business in the 70s. After completing her studies at Harvard and moving into management consulting, Symron decided she wanted to take a step off the beaten path of the family business and go her own way.

“I had always known I wanted to set up my own business but following my studies in the US, I worked as a management consultant at McKinsey & Company, which included a fascinating period working for cosmetics brand Aesop. I learnt so much about how to build a brand that stands the test of time and how to create unique retail environments,” says Symron.

“While studying, we would often eat at the big fast casual dining places and then after eating at Chipotle last summer in the UK, I started to wonder why there wasn’t any Indian fast casual brands in the UK that had a similar concept. The more I thought about it and looked into it, the more I saw a gap and an opportunity.”

“I knew I had to really understand the sector before I kicked off my own venture, so I took on a front-of-house job at The Salad Project. I was also in my first trimester of my pregnancy, so it wasn’t easy but the insight I gained and the contacts I made were invaluable. It was then all about creating the brand, devising and testing the menu, putting the team together and finding our first location.”

Customer’s Choice

Launching on New Street Square in the City of London in early November, Kaana has wasted no time in making its mark. Offering a unique selection of dishes that blend and fuse Symron’s Indian and British heritages, customers have the choice of a filled wrap, bowl or a thali. There is then a choice of spiced chicken, lamb, salmon and tofu with an array of vibrant salads, sides and sauces.

“I want the food to reflect my heritage and be as authentic, tasty and colourful as possible but with some modern and unique twists. My grandma was a big influence on me as she always made dishes with little oil that were light and fresh, so we follow that mantra and even use her age-old family Garam Masala recipe.”

With big plans to grow, the business currently has seven full-time and four part-time staff members, many of whom she met while carrying out her work experience at The Salad Project.

“I want to ensure I have worked out any kinks and cemented the brand before expanding but rolling out to other cities and even internationally is definitely a goal. Watch this space. The support we have received from our Country Range wholesaler has been incredible and we use a selection of the Country Range products from spices to sauces. The quality and value are excellent ensuring maximum flavour and margins.”

Find out more

for more information, visit the Kaana Food website.

The post A New Kind of Casual appeared first on Country Range.

Opening its doors in May 2023, Embers Café is beautifully based amidst the woods in Coalbrookdale and has been blazing a trail in Shropshire for its widely-acclaimed, locally sourced menu that is cooked over flames. The business is the culmination of an incredible decade for Adam Purnell, aka The Shropshire Lad, who has morphed from youth worker to a social media influencer, brand ambassador, TV star, chef and successful hospitality business owner.

How it all began

“I remember catching and grilling mackerel as a 5-year-old,” says Adam. “From the age of 10, I was experimenting at home and by my teens I was doing dinner parties for mates. Cooking was always a core passion but the weekend and evening shifts, plus shouty chefs, put me off it as a career.”

“I trained and worked as a youth worker but whether it was dinner parties, big feasts for special occasions or testing new techniques or recipes, I was always pushing myself in my cooking at home. One day, a friend asked if he could video me making a recipe. We put it on social and that was the beginning of my Shropshire Lad platform.”

“I always enjoyed cooking over fire but it became a specialism, partly due to the fact that for a time my house didn’t have a kitchen, and because the videos I released on my social channels gained a lot of traction. Soon, brands in the fire arena were approaching me to be an ambassador and not long after, I was on the Netflix Show ‘Crazy Delicious’ and even featured on MasterChef.”

“I wasn’t hugely searching for my own place but a vegan café I frequented was made available. My partner had been thinking about a career change so we decided to go and have a look together. Things escalated pretty quickly and before we knew it, we had the keys. We weren’t from commercial hospitality backgrounds so it was a big learning curve but we’re very proud of what we have achieved and what we stand for.”

“The food is unique in that it showcases how cooking over fire can truly enhance and elevate the best locally sourced, seasonal ingredients and provide a different ambiance to a meal. We have monthly theme nights, casual Sunday roasts and the menu is changed every two months to best celebrate the Shropshire seasons. Outside of seasonings and spices, everything we use is sourced locally.”

Locally Sourced Goods

In the winter months, Embers Café forgoes beef in favour of locally sourced venison. “Venison is an incredible but very underused meat. There is so much locally that goes to waste so we have made it our mantra to celebrate it. It’s been nowhere near an antibiotic or vet and is as healthy as you can find. It’s really versatile as well and is superb over flames so we utilise it across the menu during winter.”

Find out more

Visit the Embers Cafe website to find out more.

The post Fanning the Flames appeared first on Country Range.

How it all began

After starting out working in hotels as a teenager, Rob McIntyre’s appetite for a career in food flourished while working under Rob Lamont at Artichoke in Chester. An old school bistro with a small team and 200 covers per night, it was here that Rob’s desire for the kitchen came to the boil and where he immersed himself in classical cookery techniques. From there Rob joined Laura Lautrete, aka ‘The Toastie Queen’, at the popular Chester haunt Meltdown.

“Artichoke gave me a fantastic foundation in cookery but after five years I needed to test myself,” explains Rob. “Meltdown offered me the chance to grow, push my creativity and learn new skills as it was just the two of us doing everything. Laura was and still is a great mentor as she helped me discover what it takes to run a business, not just a kitchen, and gave me the confidence to go it alone.”

The Rise of The Little Dumpling King

“When Covid hit and we had to close the doors, Laura encouraged me to start a takeaway offering. I began with Asian-inspired dumplings and I had soon found a niche – the rest grew from there. A restaurant was closing nearby so I literally knocked on the door and asked about taking the space over. Not long after that The Little Dumpling King was up and running.”

The Thought and Inspiration Behind the Menu

With a carefully curated menu that changes daily, Rob uses locally sourced produce alongside key Asian ingredients and a few Country Range store cupboard basics to create flavour combinations with a Bruce Lee karate kick.

“We combine old school cookery techniques with seasonal produce, specific Asian ingredients and a big dose of imagination to provide our unique interpretation of big Asian flavours. We make everything from scratch, right down to our very own crispy chilli oil so I like to think our food has its own distinctive personality.”

While the array of steamed dumplings has helped Rob garner a loyal local following and are worth the visit alone, Rob’s not a one-dish-wonder. His creative takes on bao buns, gnarly rice bowls, steak tartare, battered chicken wings and Tom yum mussels are all huge favourites.

“I’m delighted with how things are going at present, especially considering the tough economic conditions within hospitality. Maybe in the future it would be nice to have another place where I could perhaps do small tasting menus, but my key focus for the next 12 months is to maintain what we currently have.”

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Following the opening of his first Café Coast in Blackpool in 2023, David McDonald is continuing to take on the big boys of fast food with the roll-out of his second restaurant in Skegness this summer. With a name like McDonald, you could say he was destined for a career in fast food, but it was with the Colonel (Sanders that is), where David McDonald’s catering career began as a 14-year-old.

The Launch of Café Coast

With a dream to run his own food business and the experience to get it off the ground, David eventually took the plunge and opened Café Coast in Blackpool Amusements, next door to the iconic Blackpool Tower. “I felt there was a gap in the market between the entry and mid-level price range” says David. “Our menu includes the classic selection of breakfast muffins and then we have a wide array of burgers, hot dogs and wraps. With the cost-of-living crisis still hitting many consumers, especially families heading out for day trips, our Coast Supersaver menu, which includes our iconic 99p burger, the £1.99 Double Cheeseburger and BBQ Chicken Burger, has become a big part of our success and helped us to gain a loyal following. The Country Range brand is vital in us being able to provide fantastic, high-quality dishes that offer great value for money. The 99p burgers from our Supersaver menu are Country Range and customers continue to be amazed at the flavour and value for money they provide.”

Due to the incredible success enjoyed since launch just two years ago, David opened his second Café Coast venue on Skegness Pier in June. “We knew the concept was sound and we had streamlined our operations, so it was the right time for a second site. The Skegness site was perfect for our business model and while there are always challenges at launch, it’s amazing to be up and running and the feedback we’ve been generating locally has been amazing.”

The Importance of the Team

Much of Café Coast’s achievements is down to the team David has built up, who are very much involved in the menu decisions made and share his ambitions for the future. “I’m blessed to have a hard working and motivated team, who really buy in to the business. The team all have a chance to create a new burger each month around a certain theme with bonuses up for grabs and the best burgers being rolled out across the menu. It’s great for staff motivation but also ensures our menu evolves, creates excitement and taps into trends.”

“Looking to the future, I think fifty restaurants would be a good number but I’m in no rush. I have seen businesses lose their identity when they try to roll-out too quickly so I’m very much concentrated on getting Skegness embedded into the local community and profitable before we
start looking at number three and further expansions.”

Find out more

Visit the Coast Cafe website for more information.

The post Café Coast Expansion appeared first on Country Range.

Expanding Kitchen Horizons

After passing his qualifications in Australia, Mike worked in the buzzing Brisbane restaurant scene before deciding it was time to see a bit of the world and expand his kitchen horizons. “I moved to London and started working for restaurants before getting a role for a corporate contract caterer. I then moved into the development chef world and that’s where I first began my work in schools. I was Head of Innovation for a school caterer, so it opened my eyes to how our kids were being fed and fuelled. I became passionate about doing it better. My role was to drive creativity, improve the quality and the nutritional value, and ensure better relationships with food from an early age.”

After having enough of the travelling to London from his home in Dorset, following the pandemic Mike got in contact with a local school, Castle Court, and pitched his ideas. “I get a real buzz out of making a difference in kids’ lives and generating excitement around mealtimes, so I harassed the local school, Castle Court, with my vision and thankfully, they went for it. When I started, frozen food ruled, the choice was poor and they used the cheapest ingredients. I began by sourcing the meat from a local butcher, finding a vegetable supplier, switching in wholegrains for all the pasta and rice, launching a ‘Meat Free Monday’ and, most importantly, prepared a daily changing menu from scratch. We cater for around 300 pupils each day, so we serve in two sittings and also create match teas for parents following sports matches each Tuesday and Wednesday.”

What Castle Court Provides

“We have a breakfast club, we provide homemade sweet and savoury treats plus fruit at first break, weekly specials, a pasta dish every day, a salad bar, freshly baked bread and we really try to expand our pupils’ food spheres. It’s as much about building good habits and getting kids excited about food as it is about nutrition. Some of the dishes we have run recently include gnocchi with a tomato and basil sauce, Mexican beef tacos, a Japanese yakisoba noodle stir fry, pulled pork wraps and chicken shish kebabs. Last summer I even got a couple of big oil drums and made old school barbecues, which I would light up on Fridays.”

Country Range Staples

“The Country Range brand is our staple saviour, whether it’s chopped tomatoes, baked beans, spices or the excellent Signature Double Crunch Fries. The Signature Sidewinders are another great product and one that enables our chefs to be creative.”

With an ambition to teach the kids where their food comes from, Mike is looking to set up a vegetable patch in 2025 and has even reached out to a local beekeeper about the possibility of some hives to produce some Castle Court honey on site.

The post King of the Castle appeared first on Country Range.

The History

Widening his experience in the service sector, Pete went on to work as an F&B manager in hotels and managed various cafés before deciding that it was time to pursue his own Everest.

“It was always a dream at the back of my mind to one day open my own place and I knew I wanted it to be connected to the great outdoors,” says Pete. The café he eventually found is in a quiet corner on the eastern edge of the Peak District and perfectly placed for outdoor enthusiasts enjoying the local area, but unfortunately, the business was a slow burner initially. With the Tour de France visiting Yorkshire in 2014 and the route passing the café, innovative Pete painted the café in its standout King of the Mountain design for the big occasion.

“The previous café was only open a few days a week, as was the pub nearby, so if people were heading our way, they generally brought sandwiches and came prepared. It took a while to get the message out there but once word-of-mouth started spreading, we quickly became a key destination on the
map for cyclists and walkers,” enthuses Pete.

“We offer quality homemade breakfasts, pies, quiches, sandwiches, soups, toasties and plenty of cake and I can assure you, it’s all worth getting on your bike for. Our giant stuffed Yorkshire puddings are our latest hot seller, but we also have a fantastic offering for vegans, vegetarians, coeliacs and those with allergies.”

Keeping it local

When it comes to local suppliers, the business is blessed with an array on its doorstep. “Our menu has a very traditional feel, and our incredible local butchers, bakers, growers, dairy farmers and egg suppliers provide our food with a clear identity. It means visitors don’t just get to see, smell, hear and enjoy the beauty of the Peak District but they’re able to taste it as well through our menu,” he continues.

“However, it’s no good having stunning local produce without the quality seasonings, spices, sauces, tinned products, staples and sides. This is where Country Range come in as the portfolio provides outstanding choice, flavour, consistency and value. The Gourmet Fish Fingers and Baked Beans in particular are fantastic.

Nearly 20 years after I started properly in the kitchen, I still get a buzz, especially short order cooking during a busy breakfast rush, so I’m not ready to get on my bike just yet. The café is very much like a home and the guests have become family, but maybe a few weekends off would be nice in the next few years. The aim as always is to keep improving and moving with the trends without losing our personality and character.”

Find out more

Find out more information about Bank View Café here.

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“I think most chefs start with a dream to have their own restaurant, but on arriving at Salts Mill, I knew I had found my place and even after nearly 25 years, I still have a passion for the job, the people and cooking,” says Paul. “I’m blessed to have a great team, who I see as a family and it is a great joy to work closely with them to develop dishes, specials and help them grow as people. Even now, I still get a buzz from being in the kitchen.”

When did Saltaire become a UNESCO heritage site?

Opening in 1853 by the River Aire to the north of Bradford in the west of Yorkshire, Salts Mill successfully produced cloth and textiles for over 130 years until 1986. The iconic mill and model village was purchased and renovated by the late Jonathan Silver in 1987, who with some help from his artist friend David Hockney, re-imagined it into a place where history, food, art, culture and commerce happily collide. To this day, David’s famous work can be enjoyed across all five floors of Salts Mill.

Appreciated by hundreds of thousands of visitors each year, the area known as Saltaire became a UNESCO World Heritage Site in 2001 with its magnificent buildings, cobbled streets and architecture reflecting the important role played by the textile industry in economic and social development. 

In addition to exhibitions, galleries, museums, antique shops and other retail businesses, the Salts Diner and Café into the Opera offer the finest hospitality to visitors.

What we offer to our guests?

“Salts Diner is our centrepiece restaurant. It’s a beautiful bustling space where guests can enjoy coffee and cake or embark on a stunning three-course menu. Upstairs in the café it is more about light bites, hummus, sandwiches and snacks. Around 95% of the dishes we produce are freshly made in our kitchens, which alongside our incredible local suppliers, ensures our food is unique and celebrates the best of the region.” 

“We make our own burger patties and our own pizza dough and work with a local butcher who creates our special sausages to accompany our much-loved colcannon mash. We offer a classic roast on a Sunday, fantastic Greek and Caesar salads, and have weekly specials.”

“We use a lot of the Country Range products from the seasonings and sauces to the other vital everyday pantry ingredients. The Dijon Mustard is a particular favourite of ours and we use it in plenty of our dishes on a daily basis, including the patties for our much-loved Saltburgers.”

Find out more information about Salts Diner.

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The Last Original London Smokehouse

Remaining faithful to principles established in 1905, H Forman & Sons is the last original London smokehouse and continues to be a family concern with fourth generation and Harry’s great grandson Lance Forman now in control. After studying economics at Cambridge University, Lance followed his own path working as an accountant, business consultant and as a political adviser to the then secretary of state and industry Lord Lilley before joining H Forman & Sons.

“I think us Forman’s are like the salmon we’re famous for, we swim away but always come back to the place we were born and I think this is very beneficial” says Lance. For multi-generational family businesses, I would always recommend the next generations getting out and experiencing something different before committing. Otherwise, I think it can turn out badly.”

“I think what the next generation can bring to a business and how they can make a difference is very important, it’s not just what they can get out it. My father had done an incredible job of building up a customer base filled with every top chef and name in London. They all used our salmon, but there was no brand recognition. Instead of chefs and consumers just looking for half a pound of smoked salmon, my objective was to make them search out half a pound of Forman’s smoked salmon. That is what I felt I could bring to the business when I came back and that became my focus.”

Expanding the Portfolio

Fast forward 30 years and Lance has certainly achieved his goals with a powerful brand, recognition and a growing portfolio. In addition to smoked salmon, the Smokehouse now offers a wide range of cured and smoked fish, wild salmon, sablefish (for black cod dishes), shellfish, caviar, tuna and more, which are supplied to a talented array of chefs from the Michelin-starred and sushi arenas.

With an impressive production kitchen run by former Roux chef Lloyd Hardwick, the company has expanded to provide pre-prepared restaurant-quality dishes including fish cakes, lobster thermidor, beef wellington, stuffed quail, cheese souffles, peri peri chicken, mulled pears, chocolate brownies and so much more.

“Like the salmon, you have to keep moving forward, even in the most troubled waters so we have always tried to have one eye on the future. For example, we set up our retail website Forman & Field over 25 years ago at about the same time as Ocado and it pretty much saved the company when the pandemic struck and our foodservice business was hit.”

“While many businesses set up online offerings, we were ahead of the curve and had huge experience in serving and delivering to people at home. You can have the best chefs in the world but home delivered food isn’t just about the quality of food. It’s about the packaging and the logistics. It’s not easy and if you upset a customer the first time, they probably won’t come back. Thankfully when the pandemic hit, we were experienced in this area. Half our annual turnover for Forman & Field usually comes during Xmas week so in the first few weeks of Covid when we were doing 25 times the turnover of the same week of the previous year, we knew how to cope and scale up. Christmas just came early in March. Although the Covid pandemic is a thing of the past,
our online business is now double what it was before.”

Pandemic’s Lasting Effects

Lance explains that the pandemic has had lasting effects on the business and the sector as a whole.

“When it comes to foodservice, we’re just about back to the pre-Covid levels now. As many people moved on, left the industry, changed careers or saw their businesses fold, it wasn’t easy and was almost like starting the business from scratch. With a shortage of skilled chefs, it meant many businesses needed extra support and our production kitchen, where everything is made by hand to order, could pick up the slack.”

“We’re more like an artisan kitchen now but on a bigger scale. As long as you’re profitable and can cover your bills, you don’t really mind what you sell. Our salmon, smoked salmon and fresh salmon still accounts for 60% of what we do but 40% is now other artisan products and ingredients.”

A Cautious Outlook for 2025

On his feelings for 2025, Lance said; “I’m not feeling massively positive for the economy at large. Hospitality is one of the first industries to suffer from inflation and considering the sector is still on its knees following Covid and the energy crisis, it’s going to be a tough year for many businesses.”

The post Customer Profile: The Smoked Salmon Generation Game appeared first on Country Range.

With its coast, scenery, piers and entertainment, Blackpool has been one of the jewels in our tourism crown since the late 1800s when the Tower was erected and donkey rides began. Still a buzzing centre of seaside fun, food and frolics, the Langwood Hotel, based on the promenade to the north of Blackpool Tower, leads the way when it comes to offering the quintessential seaside experience.

Run by Srinivasan Arunachalam and his wife Manika Thapa, who have over 30 years’ experience working in the hospitality industry, the award-winning Langwood Hotel has 26 beautiful rooms and offers first-class food, hospitality, bingo, theme nights and events throughout the year. Born in Chennai before moving to the UK in 2002, Srini earnt his stripes working in a variety of hospitality roles including the finance department for the Hilton Group hotels. 

The next step

Harnessing their experience and knowledge, Srini and Manika took over the Langwood Hotel in 2006 and fulfilled a shared dream. The next step was to make it work as a business and nearly 20 years on, the duo’s success can’t be doubted. A family business in every sense of the term, Srini runs the front-of-house, while Manika is head chef in the kitchen. Their children, Semyon and Semina, aged 8 and 5 respectively, even help out by chatting, singing and dancing with the guests.

“We’re proud of the family feel that the hotel has built and I believe that is a crucial reason why we get so many return customers and have a loyal list of regulars,” says Srini. “It’s a home away from home for many. Guests know they will always get a friendly welcome and that a lot of love is put into the preparation of the rooms, food and entertainment.”

In the past, coach holidays were often the popular choice but with customers looking for a more personal approach, Srini offers a door-to-door service for guests from across the north of England. “The personal touch goes a long way and rather than having to worry about a coach ride and luggage, we’re able to take all the hassle away and get our guests here and back at their leisure. All they have to worry about is seeing the sights and having a good time.”

While Manika is an incredible cook with a fantastic repertoire showcasing the best of Asia, the Langwood’s clientele and customers come back time and again for the British classics served up by the seaside. “We occasionally have a few continental and Asian dishes on the menu but there are plenty of Indian restaurants nearby and our guests insist on the real British eating experience. Everything is made in-house, fresh on the day with a lot of care and whether it’s our Fish ‘n Chips, pies or roast dinners, every plate has that homemade look, taste and feel. We recently re-introduced afternoon teas with homemade cakes, sandwiches and sweets. It’s proving a big success and will be something we look to develop further ahead of Christmas and in 2025.”

“We use a wide range of Country Range products in the kitchen and bar, including the Apple Juice, Orange Juice, Jam, butter and the incredible selection of dried herbs.”

Find out more

To find out more visit the Langwood Hotel website.

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