A Trending Flavour You and Your Customers Will Love

From street food vendors to high-end dining, the demand for “Swicy” (sweet & spicy) flavour profiles continues to surge. Diners are increasingly seeking bold, memorable tastes that add excitement to familiar dishes. Hot honey answers this call perfectly, bringing together comforting sweetness with a subtle kick that enhances rather than overpowers.

Versatility Across Every Daypart

One of the standout features of Country Range Hot Honey is its incredible versatility. Designed for use across a wide variety of dishes and occasions, it allows chefs and caterers to get creative throughout the day:

• Breakfast & Brunch: Drizzle over waffles, pancakes, or avocado toast
• Lunch & Light Bites: Add to sandwiches, wraps, or drizzle over pizza
• Dinner Menus: Pair with fried chicken, roasted vegetables, or cheeses
• Snacks & Desserts: Enhance ice cream, pastries, or fruit dishes
• Drinks & Cocktails: Stir into cocktails or mocktails for a spicy twist

Whether you’re running a café, pub, restaurant, or catering service, this product seamlessly fits into any menu.

Convenience Meets Quality

Country Range understands the demands of fast-paced foodservice environments. That’s why Hot Honey has been developed with both practicality and quality in mind:

• Ready to Use: No need to create your own hot honey—save time and labour
• Squeezy Bottle Format: Easy, controlled application for speed and precision
• Free From Additives: Clean, simple ingredients you can trust
• Pack Size: Supplied in cases of 5 x 720ml bottles for professional use

This combination of convenience and consistency ensures you can deliver great results every time.

Discover Country Range Hot Honey Today

Bring the sweet heat trend to your kitchen with Country Range Hot Honey. Versatile, convenient, and packed with flavour, it’s the perfect addition for operators looking to inspire their menus and delight their customers.

Make sure to order now through your local Country Range Stockist.

The post Introducing Country Range Hot Honey appeared first on Country Range.

“I was always helping my parents out in the kitchen as a kid but my work experience placement really opened my eyes to the buzz, comradery and excitement of a professional kitchen,” says Steve.

“I was offered a job on completion of the placement, which I readily accepted, and food became my sole career focus.”

Steve recently celebrated his work anniversary

Joining Chetwynd House last year, Steve celebrated his first anniversary working in care recently. “The work at Chetwynd is very different to my previous roles and I have to say, I love it here. At Chetwynd, the food is central to our offering, and I see it as a real honour to be able to interact and get feedback from our residents and guests. It’s a very personal service.”

“I’m very lucky to have Dionne and Julie who are not just incredibly talented cooks but hugely passionate about the job. Traditional dishes are the most popular, but our residents are always willing to try new dishes such as the moussaka or our slow-roasted belly pork which caused a stir recently.”

Which Country Range products do you use the most?

“We use Country Range across the board, and I have been massively impressed with the offering, quality and value this past year. Pasta, rice, seasonings, spices, sauces – you name it, it never lets us down. With a couple of vegan residents, the Country Range Vegan Sausage Roll has been a huge hit recently but this recipe is something we’re really proud of that will be on the menu in May.”

Recipe Inspiration

Find the full Beef Ragu recipe, as well as other recipe inspiration, to enhance your menu this season.

The post On the Range: Beef Ragù appeared first on Country Range.

Hot New Product

To spice things up this summer, we’ve launched our Country Range Hot Honey. A titanic trend right now, our new Hot Honey is a blend of sweet honey infused with fiery yet flavoursome chillies. With consumers of all ages enjoying a little spice and heat, whatever time of day, these spicy twists on brunch classics can set your menu on fire.

Spice up your Slice

Of course, hot honey drizzled over a hot, cheesy pizza is the ultimate in sweet, spicy and salty deliciousness. With the World Cup around the corner, why not take inspiration from the host countries and add some pizza specials to your menu. Perfect all day and night to keep customers fed and staying for the duration!

Spice it up

If you want to add some Mexican spice to your pizza menu, why not put a twist on the classic enchilada or burrito by wrapping everything up into a calzone? Try chilli con carne, fajita chicken or five bean chilli folded into freshly stretched dough served with side of guacamole and sour cream. Perfection!

Cookie Dough Pizza

For sweet tooths and dessert sharers, this all American mash up combines cookie dough and pizza. Get creative with toppings or provide a pick ‘n’ mix selection on the table for diners to customise their own.

Poutine Pizza

This Canadian classic translates perfectly for British and Irish customers – chips, cheese and gravy on a pizza – what’s not to like?

The post Get a Pizza the Action appeared first on Country Range.

Tinned tuna can often be overlooked as a main ingredient on menus, but don’t underestimate its quiet popularity and don’t be afraid to hero it in new ways, not just on your classic sarnie or jacket potato. Here are some ideas to breathe new life into your menu with this cost cutting nutritious protein.

Loaded Skins

With diners looking for smaller plates that pack a nutritious punch, these tasty treats tick all the boxes. The potato skins are rich in fibre, potassium and vitamin C whilst tuna provides high-quality protein and omega-3 fatty acids. Load them up and serve as a lighter option to a jacket potato.

Spicy Rice Bowl

Tuna can take on some bold flavours so it works perfectly in a rice bowl with crunchy veggies and a good balance of spices. Think of it almost like a deconstructed sushi roll. You could make the bowls customisable which would work well in schools or colleges, encouraging students to make healthy choices whilst ensuring a good nutritional balance.

Hoagie

Ok, we all know the tuna sandwich is an absolute classic, so why not give it the American treatment and create a tuna hoagie? The name hoagie originates in Philadelphia and is the term for a huge customisable sandwich. My version is the ultimate tuna sarnie, a baguette stuffed with tuna, mayonnaise, chopped pickles, dill, tomatoes, lettuce and onions. Absolutely banging and could easily stand out as a weekly special.

Recipe Inspiration

Find the full recipes, as well as other recipe inspiration, to enhance your menu this season.

The post Making Ends Meet: Hooked on Tuna appeared first on Country Range.

Decadent Desserts

Poach some prunes in a light sherry syrup and allow to cool. This is the perfect topping for a rich chocolate mousse. Drizzle the syrup, add fresh raspberries and a small shortbread biscuit for extra texture.

Chutney

For a quick prune and coconut chutney, soak desiccated coconut in water until it has been absorbed. Mix in diced prunes, sugar, a little tamarind, chopped apple, raisins, ginger and cider vinegar with mustard seeds and then season. Simmer lightly before storing in a jar after cooling.

Stunning Soup

Great for those colder days, try a classic cock-a-leekie soup, a light chicken broth with leeks and prunes.

Devils on Horseback

For a delicious twist, fill the prunes with chicken liver which has been cleaned, seasoned and seared lightly. Wrap with streaky bacon, skewer and grill on both sides finishing with a honey and mustard dressing.

Protein Power Up

I love making some energy bars or balls by mixing a selection of seeds, nuts, dried cranberries, goji berries, prunes, apricots and honey for a breakfast or snack boost.

Recipe Inspiration

Find the full recipe, as well as other recipe inspiration, to enhance your menu this season.

The post 5 Ways to Use: Prunes appeared first on Country Range.

Starting as a student

With her 20-year anniversary of working at the college she studied at fast approaching, Lorraine’s passion for feeding, fortifying and helping students build positive relationships with food continues to know no bounds. The college currently has over 13,000 students and 1,100 staff members across five sites with a new £65million multiversity complex in construction and set to be operational in 2027.

“Due to the sheer numbers we cater for, speed of service is key, so we have a variety of concepts for students to choose from,” says Lorraine. “We cater for the halls of residence, cafeterias, we have a Starbucks, a bakery concept similar to Greggs, and various street-eat vendors. Takeaway culture is the clear winner for the students, and it is a challenge to get them sitting down and eating with knives and forks.”

What’s on offer

“We offer free breakfasts for all the students, which includes cereal and muesli, and classic lunchtime snacks such as filled jacket potatoes, sandwiches and a salad bar. Forget lamb, chicken rules the roost and anything in a wrap is incredibly popular. We simply can’t afford wastage, so we try to give the students what they want and if the demand isn’t there, it won’t stay on the menu.”

“We have student reps, forums and feedback cards at all the tills so we’re constantly tweaking the menus and running specials. While we love to be globally creative, we’re also very proud of our northern roots so I’m sharing a proper northern pie recipe. This is a firm favourite with our students and we would be in trouble if we ever took it off the menu.”

The post On the Range: Cheese & Onion Pie appeared first on Country Range.

Time Saving Treats

For quick and easy dessert pots that make a great afternoon treat in a care home or a crowd-pleasing grab-and-go option, fruit fillings can be used hot or cold in all manor of desserts, from warming crumble pots to indulgent cheesecakes. Why not combine the two with this toffee apple crumble cheesecake?

Drink It In

Spring and summer are the perfect time to refresh your cold drinks menu, and fruit fillings are your friend when it comes to adding bold, fruity flavours without having to stock loads of fresh fruit that only lasts a few days. Whether it’s a mocktail, a smoothie or a milkshake – keep your menu fresh and exciting without breaking the bank or creating waste.

A Fruity Twist

Sweet pastry treats to go are more popular than ever and you don’t need to be a top patisserie extraordinaire to add something homemade to your offering. In fact, here is a great way to reduce food waste whilst creating a delicious pastry that can be enjoyed any time of the day. Use your fruit filling of choice (here I’ve used cherry) and twist it into some puff pastry – great to use up surplus pastry. Bake and drizzle with chocolate for an indulgent but low-cost addition to your food to go menu.

Find out more

Paul is a Home Economist and food stylist working in London and the North West, creating exceptional visual stories in film & tv, on social media and in print. All of the recipes and videos featured in the article can be found on the Country Range recipe page.

The post Beyond the Pie appeared first on Country Range.

Sumptuous Sauces

Simply grating juniper berries into savoury sauces can elevate and provide depth. It adds a floral peppery note.

Fruity Fusion

The fusing of fruits and juniper is another brilliant combo. My favourite would be a Pear & Juniper Crumble. Yum. 

Decadent Desserts

Juniper berries are unbelievable in desserts, and you can do so much with them. Simply added to a caramel is sensational but they are superb in custard as well.

Banging Brisket

I blend juniper berries, salt, sugar and rosemary in a brine and I marinate a beef brisket in it for a week before slow cooking.

Finishing Over Fire

Juniper to finish off venison on the fire provides a lovely aromatic smokiness to the meat. Use berries – or even better – a few branches of juniper and literally drop them on the coals right at the end.

The post Five ways to use: Juniper Berries appeared first on Country Range.

This spring/summer, Country Range is proud to introduce a brand-new collection of desserts designed to bring vibrant flavour, visual appeal and effortless service to foodservice operators across every sector. From premium indulgence to crowd-pleasing classics, our latest range has been created with versatility, consistency and seasonality in mind.

Discover the New Dessert Line-Up

Our Spring/Summer 2026 dessert collection brings together three distinctive products, each designed to meet different menu needs while delivering on flavour, quality and ease of service.

Signature by Country Range Sicilian Lemon Tiramisu

A refined twist on a timeless Italian favourite, the Signature Sicilian Lemon Tiramisu delivers a perfect balance of zesty citrus and smooth indulgence.

Crafted for premium dessert menus, this elegant option offers operators a simple way to elevate their offering with minimal preparation required.

Key Features:

Cocoa Horizons Foundation chocolate

Consistent serving size and presentation every time

Finished with delicate white chocolate shavings and shards

Menu Inspiration:

Serve as a plated premium dessert with fresh berries

Pair with coffee or after-dinner drinks

Finish with a light dusting or garnish for added theatre

Country Range Mango & Passionfruit Torte

Bring a taste of the tropics to your menu with this vibrant and refreshing torte. Bursting with mango and passionfruit flavour, it’s the perfect way to add a sunshine-inspired finish to spring and summer dining.

Key Features:

Pre-portioned slices for ease of service, reducing kitchen prep time

Orange sponge soaked with mango and passionfruit

Finished with a glossy yuzu glaze and raspberry crumb

Menu Inspiration:

Ideal for cafés and casual dining

Serve with a fruit coulis or cream

Perfect for seasonal specials and set menus

Country Range Raspberry & Coconut Traycake

Combining sweet raspberry with creamy coconut, this traycake offers a balanced and versatile option that works across multiple menu formats.

Designed with convenience in mind, it’s an excellent choice for operators looking for reliable, ready-to-serve desserts that don’t compromise on flavour.

Key Features:

Exceptionally generous portion (133 g per serving)

Nostalgic dessert

Almond flavour coconut sponge

Menu Inspiration:

Perfect for counter display

Slice and serve for quick service environments

Great for dessert boards or sharing platters

Designed for Foodservice Simplicity

Every product in the new range has been developed to support the real needs of busy kitchens.

With consistent quality, straightforward preparation and strong visual appeal, these desserts help operators deliver a premium experience without adding complexity to service.

Benefits for operators:

Minimal prep time

Consistent portion control

Reliable quality across every serve

Flexible use across multiple menu formats

Available Now from Your Local Wholesaler

The Country Range Spring/Summer 2026 dessert collection is available now through Country Range Group wholesaler across the UK.

Find your nearest stockist and start bringing fresh flavours to your menu.

The post Introducing Our Spring/Summer 2026 Dessert Range appeared first on Country Range.

Whether you’re building the ultimate cheeseboard or elevating classic comfort dishes, this cheddar is designed to perform.

A Cheddar Crafted for Foodservice

Signature by Country Range Extra Mature Cheddar offers everything chefs need from a premium cheese. Naturally crumbly in texture, it delivers a beautifully balanced flavour experience – starting smooth and mellow before finishing with a rich, creamy aftertaste.

Another hallmark of a truly mature cheddar is the hidden crunch of calcium lactate crystals, which add bursts of savoury intensity and signal proper ageing and quality.

Supplied in a convenient 8 x 2.5kg format, it’s ideal for busy kitchens that need consistency, reliability and exceptional flavour in every block.

Key Features

Naturally crumbly cheddar with a bold, mature flavour

Hidden crunch of calcium lactate crystals for added character

Smooth taste followed by a rich and creamy finish

Suitable for grating, cooking and culinary applications

Equally impressive served as a cheeseboard cheese

Foodservice-friendly format: 8 x 2.5kg

Built for Busy Kitchens

Versatility is where this cheddar truly shines. Thanks to its naturally crumbly texture, it grates beautifully and melts into dishes with ease, making it a perfect ingredient for countless recipes.

Use it to:

Create indulgent mac and cheese

Add depth to cheese sauces and soups

Top burgers, pies and loaded fries

Elevate toasties, sandwiches and paninis

Finish bakes, gratins and pasta dishes

Why not check out this delicious Signature Cheddar Tarts recipe to add to your menu?

And of course, when served simply on a cheeseboard, it delivers the bold flavour customers expect from a premium extra mature cheddar.

Win a Signature Cheeseboard with the Stir it up Country Club Competition

Feeling inspired? Don’t forget you can also take part in the Stir it up Country Club throughout March 2026 to be in the chance of winning a Signature Cheeseboard.

Head over to the Stir it up website now and enter for your chance to win a stunning Signature cheeseboard, it’s the perfect finishing touch for any foodservice operation celebrating great cheese.

The post A Truly Mature Cheddar Experience appeared first on Country Range.

Mother’s Day – 15th March 2026

There are not many bigger days in the care home calendar than Mother’s Day so it’s all about helping guests celebrate and, more importantly, be celebrated. As always, the challenge for chefs is to make the feast as visually appetising and delicious as it is healthy, functional and inclusive. The traditional roast rules the roost, but get creative with your starters to take diners down memory lane.

This Creamy Prawn & Avocado Salad with a gentle lemon dressing ticks that retro starter box and the Country Range King Prawns make it a fresh and luxurious way to kick off the celebrations. The dish can also be adjusted depending on the needs of residents.

For someone on a soft food diet, the prawns can be finely chopped and served on a soft lettuce leaf. For those on a puréed diet, the prawns can be blended with avocado into a silky-smooth mousse and for a diabetic-friendly option, a reduced sugar dressing can be used with fresh lemon providing zing.

Nutrition & Hydration Week – 16th-22nd March 2026

Set up in March 2012, Nutrition and Hydration Week was created to raise awareness and educate people on the value of food and drink in maintaining health and wellbeing in health and social care. Now celebrated around the world and across the care sectors, the highlight of the week is the Global Tea Party, which takes place on the 18th March. Why not add some nutrient-rich smoothies and milkshakes to your afternoon drinks offering this spring?

Easter Sunday – 5th April 2026

Synonymous with the season, roast lamb will feature as the centrepiece on many a table during the Easter period, so make sure your spread is the best baaa none with these great recipes modified for IDDSI levels 5 & 6.

Award Winners

We were thrilled to win a trio of Cash & Carry Management Own Brand Awards recently.

Our SIGNATURE BY COUNTRY RANGE EXTRA MATURE CHEDDAR is now a multi-award winner, scooping a Quality Food Bronze Award as well as winning in the Cheese category at the CCM own Brand Awards.

Win! To celebrate we’re giving one lucky winner a Signature Cheeseboard – Click here to enter.

The Best Innovation Award went to our WHITE CHOCOLATE COOKIE PUCKS whilst our CRANBERRY AND ORANGE TORTE won in the Seasonal category, with a prestigious Best of the Best award.

If you’re yet to try these award-winners – ask your Country Range wholesaler about them when you place your next order!

The post Blooming Brilliant appeared first on Country Range.

It’s no secret that meat prices, particularly beef, have seen unprecedented increases recently. Not only has this resulted in seeing it disappearing from menus, but, perhaps more positively, we’ve also seen a shift in popularity of lesser-known cuts and more focus on nose to tail dining, which I hope is here to stay. This is my favourite kind of cooking, so it has been a challenge to narrow down my recipes this month! I’ve settled on three areas – the deliciousness and practicality of using beef dripping, broadening your steak offering and the benefits of low and slow cooking.

Worth the Wait

The cuts of beef that require low and slow cooking, in my opinion, are also the most rewarding in terms of flavour and texture. Take the gelatinous, rich flavour of beef shin or oxtail, for example. These cuts are generally much more budget friendly, but when given the time to cook down and tenderise, can turn into a signature dish on your menu. How about transforming a classic cottage pie into a showstopper by replacing the mince with this rich slow cooked beef shin, oxtail or a combination of the two?

Bread & Dripping

From chips to Yorkshire puds – beef dripping is having a revival. In the rise of the scrutiny of ultra-processed foods, animal fats come up trumps, and from my point of view, you can’t beat the unmistakable flavour of beef dripping. It’s great that consumers are enticed rather than put off by animal fats, so much so, in fact, that we’re starting to see bread and dripping back on menus. The nostalgia of this classic treat makes it just as at home on an on-trend restaurant menu as in a café or care home, and it’s a great way of using every bit of your beef joint to maximise your margins and minimise waste.

Humble but Mighty

It has become challenging to include a decent steak offering on menus at a price that gives customers perceived value for money. Step aside, sirloin and enter the humble but mighty bavette. This cut, also known as flank steak, is not only more affordable than the traditional prime cuts, but has other benefits too. Its open texture helps it to absorb sauces and marinades well and it has a delicious rich flavour. The key to this cut is fast cooking over a high heat and to slice it against the grain. My favourite sauce to serve with steak is the classic béarnaise and recently, by happy accident, I elevated my recipe to the next level of flavour – having realised I didn’t have enough butter to make it, I used beef dripping instead. What a delicious discovery that I urge you to try!

Recipes & Inspiration

Paul is a Home Economist and food stylist working in London and the North West, creating exceptional visual stories in film & tv, on social media and in print. All of the recipes and videos featured in the article can be accessed online on the Country Range recipes page.

The post Making Ends Meet: Humble Cuts appeared first on Country Range.