Cereal may be a breakfast favourite, but its potential doesn’t stop at the breakfast table. The new Country Range cereal range brings together four versatile favourites, giving foodservice operators quality, convenience and plenty of ways to get creative.

From classic Cornflakes and Crispy Rice to wholesome Bran Flakes and chocolatey Cocoa Rice, the range is designed to work across breakfast menus, baking, desserts and even savoury recipes.

Whether you’re serving breakfast to a busy hotel, catering for students in education or creating bakes and sweet treats in a professional kitchen, there’s plenty more to cereal than meets the bowl.

Country Range Cornflakes

More than just a breakfast staple, Country Range Cornflakes are a useful pantry essential for both sweet and savoury recipes.

Their light, crisp texture makes them ideal for adding crunch to cakes, traybakes, biscuits and chocolate crispy treats, while they can also be used to create crunchy coatings for chicken, fish and vegetables or as a satisfying topping for desserts and bakes.

For added flexibility, Cornflakes are available in 4 x 500g packs or a 7kg bulk pack, making them suitable for everything from everyday catering to busy professional kitchens, bakeries and high-volume foodservice operations.

Country Range Crispy Rice

Country Range Crispy Rice is perfect for creating classic crispy cakes, traybakes and cereal bars, while its delicate texture also works brilliantly in desserts, chocolate recipes and baked goods.

Use it as an ingredient, topping or inclusion to add satisfying crunch to sweet creations, from chocolate treats to creative desserts.

Available in 4 x 500g packs and a 7kg bulk format, it offers a practical option for both everyday catering and higher-volume foodservice operations.

Country Range Cocoa Rice

Bring a delicious chocolate flavour and satisfying crunch to your creations with Country Range Cocoa Rice.

Perfect for chocolate crispy cakes, traybakes, dessert toppings and sweet bakes, Cocoa Rice is an easy way to add both texture and cocoa flavour to a wide range of recipes.

Supplied in a convenient 500g pack, it’s ideal for cafés, catering kitchens and everyday baking.

Country Range Bran Flakes

A great way to add texture and fibre to recipes, Country Range Bran Flakes are made for more than breakfast.

They can be incorporated into homemade bakes, flapjacks and muffins, or crushed to create crunchy toppings and coatings for a variety of sweet and savoury dishes.

Supplied in a convenient 500g pack, they’re ideal for professional kitchens, cafés and everyday catering.

Perfect for Breakfast Buffets, Baking and Beyond

From a classic bowl of cereal at breakfast to crunchy coatings, indulgent chocolate treats, wholesome bakes and creative desserts, the new Country Range cereals offer plenty of opportunities to make the most of every pack.

The larger packs are particularly suited to high-volume catering environments, including education, hotels and catering operations. They’re also ideal for breakfast buffet stations and cereal dispensers, helping operators reduce reliance on individual portions, minimise packaging waste and manage costs.

With versatile products, practical pack sizes and options suited to both everyday and high-volume catering, this is a cereal range designed to go far beyond breakfast.

Discover the new Country Range cereals and get creative with the possibilities.

The post More Than Breakfast: Discover the New Country Range Cereals appeared first on Country Range.

Created for operators looking to offer something special without adding unnecessary complexity to the kitchen, the new collection combines carefully selected ingredients, generous fillings and indulgent flavours with the convenience foodservice demands.

The range features three premium recipes, each crafted to deliver a distinctive taste experience:

Signature by Country Range Beef Steak & Ale Pie

Signature by Country Range Chicken, Ham & Leek Pie

Signature by Country Range Vintage Cheddar Pie

Signature by Country Range Beef Steak & Ale Pie

Packed with 27% free-range UK beef, this hearty pie features high-quality, slow-cooked beef steak cooked in craft ale to create a beautifully rich flavour and unctuous gravy. Generously filled and full of comforting, indulgent flavour, it’s a timeless menu favourite with a premium Signature edge.

Signature by Country Range Chicken, Ham & Leek Pie

The finest free-range chicken is combined with ham hock, leek and thyme, finished with cream and white wine for a rich and comforting filling. Made with free-range meat and carefully selected vegetables, this is a beautifully balanced pie designed to bring a touch of indulgence to any menu.

Signature by Country Range Vintage Cheddar Pie

A crunchy, cheesy topping conceals a generous filling of vintage Cheddar, creamy Emmental, potato and leek, with a drop of cider adding another layer of flavour. A satisfying vegetarian option that proves a meat-free pie can be every bit as indulgent.

Premium quality, practical for foodservice

While the new Signature pies are all about premium ingredients and indulgent flavour, they’re designed with the realities of professional kitchens in mind.

Ready from frozen to plate in just 10 minutes, the pies offer operators a quick and convenient way to serve a premium-quality dish. They can also be prepared in either a conventional oven or Merrychef, giving kitchens the flexibility to choose the method that works best for their operation.

The pies can also be defrosted and kept refrigerated for up to 10 days, helping operators manage stock efficiently while maintaining product quality.

Put a Signature twist on your menu

From the rich, ale-infused Beef Steak & Ale Pie to the luxurious Chicken, Ham & Leek Pie and indulgent Vintage Cheddar Pie, the new Signature by Country Range collection offers three premium ways to put pies firmly back in the spotlight.

Perfect for pubs, restaurants, cafés, hotels and beyond, they’re made to take centre stage on menus, whether served as a comforting classic with chips and gravy, paired with seasonal sides or given your own creative Signature twist.

Discover the new Signature by Country Range pies and bring a little more indulgence to your menu.

The post Introducing the New Signature by Country Range Pie Collection appeared first on Country Range.

A real perfectionist who grows his own veg and is curious about the process behind dishes and flavours, we think Alberto has a big future ahead of him. Here are his ‘Five Ways’ to use béchamel sauce.

Verdure Gratinate

Coat roasted vegetables in béchamel, top with parmesan and breadcrumbs, and bake until crisp and golden.
A good way to get your five a day!

Pasta Al Forno

Mix béchamel into baked pasta with tomato sauce, mozzarella and fillings like sausage or vegetables for a gorgeously golden, beautifully bubbling dish.

Cannelloni Ricotta E Spinaci

I especially loved making this with my Nonna because it always felt a little more special than everyday pasta. It’s both celebratory and comforting.

Stuffed Conchiglioni

Fill pasta tubes with ricotta and spinach, then bake under a blanket of béchamel for a soft, regal result.

Pizza Bianca Con Besciamella

Swap tomato for béchamel as a base, then add mushrooms, cheese, and herbs for a rich, white pizza twist.

Full Recipe Inspiration

Find Alberto’s bechamel recipe along with other recipe inspiration for the season.

The post Five Ways With: Bechamel Sauce appeared first on Country Range.

Dave was a builder and lorry driver before nearly losing his leg after a knee operation in 2019 ended in contracting sepsis on the operating table. With his knee never the same again, he needed a career re-think.

Building a Café at the Heart of the Community

The epitome of a people person, Dave decided to move into hospitality, taught himself how to run a kitchen and set up the Crow’s Nest community café at the church hall in Moulton in Cheshire. “I always loved to cook and wanted to do something for the community, so the Crow’s Nest gave me a way in,” says Dave. “We offered the classic breakfasts, sandwiches, soups and snacks, plus hot and cold drinks. At the beginning, our customers were predominantly older locals and various groups linked to the church but by the end of the four years, we were the café of choice for everyone in the community, with the local tradesmen and builders even becoming regulars each morning.”

With the business booming, Dave decided it was time to expand and scoped out the local area for space for a bigger café. Having no joy, he stumbled across a local pub that was giving nothing to the community and decided to turn it around.

A café by day and a pub by night, the Crow’s Nest at The Farmers Arms opened in 2024 and in a short time, Dave has put it on the must-visit map, while making it a hub for the local community and visitors. In a similar vein to the original Crow’s Nest, the café concentrates on British classics with bountiful breakfasts and pub grub that is inclusive to all.

A Crow’s Nest Taking Flight in 2026

Recognised in a host of awards in 2026, the pub is a BII (British Institute of Innkeeping) quarter finalist and a Punch Community Pub of the Year finalist. It has also been nominated for the Great British Pub Awards and Pub Aid Best Community Pub Awards, with the winners to be announced later this year.

When Dave isn’t bottling up, changing kegs, cleaning, cooking, pulling pints or doing the numerous other jobs required in a day, he’s passionate about supporting local people, initiatives, groups and charities. In the last two and a half years, the pub has raised over £12,000 for charity with this year’s focus on the Cheshire Search and Rescue.

More News & Inspiration

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

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Dany-Roy then moved to a local pub that specialised in seasonal, constantly changing menus. “I really found my culinary identity here and it was totally different to my previous role. We were a small team using the freshest seasonal ingredients and working closely with the best local suppliers to offer daily changing menus. It taught me about menu design, costing, working waste-free and gave new life to my creativity,” says Dany.

Discovering a Passion for Education Catering

His next move was to caterer Thomas Frank, where his adventure in education began and he joined Gayhurst School. Based in Gerrards Cross in Buckinghamshire, the Gayhurst menu is ultra seasonal and changes weekly. “We make everything from scratch, run several theme days each week and cater for breakfast, snacks, lunch and supper club, which adds up to about 450 meals a day. The kids are really adventurous compared to what our generation was like.”

From Spices and Flours to Sugar-Free Desserts

“We make sure the dishes are fortified with nutrients and goodness in clever ways, which helps us stay sharp and creative as chefs. We also run cookery lessons, not just for the kids but for the parents as well. When it comes to store cupboard classics, the Country Range brand never lets you down. Spices, seasonings, flours – it is fantastic quality and excellent value. I’m enjoying experimenting with bread at the moment and turning vegetables into stunning sugar free desserts. This Butternut Squash Cake is a beauty for the coming months and unbelievably, it’s sugar free.”

The post On the Range: Butternut Squash Cake appeared first on Country Range.

We are proud to launch our Small Plates, Big Impact: A Guide to GLP-1 Friendly Menus, a brand-new resource packed with practical advice, menu inspiration and recipes designed to help caterers meet the growing demand for smaller, balanced and protein-led meals.

As the number of consumers using GLP-1 weight management medications continues to grow, so too does the need for menus that offer flexibility, nutritional balance and choice. Rather than seeing this as a challenge, operators have the chance to attract new customers, increase loyalty and futureproof their menus.

Why GLP-1 Matters to Foodservice

GLP-1 medications are reshaping dining habits, with many users naturally opting for smaller portions, prioritising protein and reducing their intake of rich or high-fat foods.

With millions of people across the UK and Ireland either using or considering these medications, this shift is becoming too significant for the hospitality industry to ignore.

Our new guide explores what these changing consumer behaviours mean for foodservice businesses and demonstrates how thoughtful menu design can cater to GLP-1 users while appealing to the wider health-conscious market.

Create Menus That Work for Everyone

Small plates aren’t just a trend—they’re an opportunity to create more inclusive menus that appeal to a broad range of diners.

By offering flexible, customisable dishes, operators can give customers the freedom to build meals that suit their appetite, dietary preferences and nutritional goals. From cafés and pubs to restaurants, education and care catering, the principles of balanced, smaller portions can be adapted across every sector.

Improve Profitability While Reducing Waste

The guide explores how operators can increase average transaction values through mix-and-match menus, customisable bowls, healthy add-ons and premium protein options, while also helping to reduce food waste through more appropriate portion sizes.

What’s Inside the Guide?

Learn how to build balanced dishes using the right combination of:

Lean protein
Fibre-rich ingredients
Complex carbohydrates
Healthy fats

The guide also highlights ingredient choices that deliver flavour, nutrition and value without overwhelming the customer.

Protein-packed breakfasts and brunches
Flexible small plates
Customisable bowls
Lighter desserts
High-protein smoothies and drinks

Every section is designed to help operators make simple menu adaptations that can have a big commercial impact.

Supporting Every Foodservice Sector

While inspired by the growing demand from GLP-1 users, the guidance extends far beyond weight management.

The principles of smaller, nutrient-dense meals are equally relevant across education, healthcare, workplace catering, cafés, pubs and restaurants, helping operators respond to wider consumer trends around health, wellbeing and mindful eating.

Download the Guide Today

Whether you’re looking to refresh your menu, introduce more flexible dining options or stay ahead of emerging foodservice trends, Small Plates, Big Impact provides the inspiration and practical advice to help you do just that.

Download a copy today and discover how small changes to your menu can make a big impact for both your customers and your business.

The post Small Plates, Big Impact: Introducing Our NEW GLP-1 Friendly Menu Guide appeared first on Country Range.

Cereals that Pack a Crunch

We’re delighted to roll-out a special selection of killer breakfast cereals.

The new range offers fantastic value for caterers working to tight budgets and includes firm favourites such as Country Range Cornflakes, Crispy Rice, Cocoa Rice and Bran Flakes. The cereals come in convenient pack sizes for different catering environments and the Crispy Rice, Bran Flakes and Corn Flakes all have added vitamins, making them perfect for school breakfast clubs. Ask your Country Range wholesaler for more information.

Fruity Fillings

For ultimate all-rounders that can be utilised right across the menu, our new tasty trio of Country Range Fruit Fillings are ideal. These store cupboard saviours are available in apple, cherry and strawberry and can be a hero ingredient in ice cream, breakfast pastries, pies, crumbles or sauces.

Country Range Red Cherry Fruit Filling 2 x 2.5kg

Country Range Bramley Apple Fruit Filling 2 x 2.5kg

Country Range Strawberry Fruit Filling 2 x 2.5kg

Crisp Crowd-Pleasers

Snack and side menus have been spruced up this past year with savvy operators and chefs using them to tempt customers and to upgrade their orders, even if people are eating out less. Our new Country Range Beer Battered Onion Rings are serious crowd-pullers that are made with whole onions inside a crisp beer batter that will keep its crunch for at least 30 minutes under a heat lamp. Our entire team has tested the product extensively, just to make sure of course!

The perfect side for steak and burgers, or why not pimp up your soup special with the ultimate crispy onion ring topped French onion soup?

Well-Seasoned

Chefs are continuing to push global boundaries as they look to create unique dishes that can set their menus apart. Whether it’s a creative starter, street food, dirty fries, flame-grilled meat or vibrant veg, the right seasoning can make a huge difference. We’ve launched a new selection of Country Range seasonings to inspire menus this season and beyond. The new range includes:

Country Range Chip Seasoning
Pack Size: 4 x 580g

Country Range Steakhouse Seasoning
Pack Size: 4 x 650g

Country Range Chipotle Chilli Seasoning
Pack Size: 4 x 480g

Country Range Sriracha Seasoning
Pack Size: 4 x 700g

Just Desserts

All-day dessert menus are a bona fide business booster across hospitality and with Afternoon Tea Week taking place from the 10th-16th August, we’ve created a tempting trio of Signature by Country Range single serve sweet treats. All made with the finest ingredients and taking into account the top trends, the new range is also ready to be added to Christmas menus and includes:

Signature by Country Range Banoffee Tart
Pack Size: 20 individual portions
A perfect take on a classic. A crisp butter pastry case layered with toffee sauce, banana slices and chocolate ganache, piped with banana flavoured mousse and decorated with chocolate and caramel curls and cocoa.

Signature by Country Range Deep Fill Passionfruit Tart
Pack Size: 16 individual portions
A deep filled tangy passionfruit tart, slow baked with eggs and cream in a sweet pastry case. Simplicity at its best and a refreshing zing to finish a meal.

Signature by Country Range Salted Caramel, Chocolate & Profiterole Dessert
Pack Size: 20 individual portions
These decadent individual desserts include a chocolate sponge layered with salted caramel, Belgian white chocolate truffle, a profiterole covered in rich Belgian dark chocolate and decorated with chocolate shavings and cocoa powder.

More News & Inspiration

Find more product updates as well as inspirational stories and updates from Country Range and customers.

The post A Bounty of Menu Inspiration appeared first on Country Range.

Splitting a main dish into smaller components can look a lot more affordable on the menu whilst giving customers more choice and enabling diners to feel more in control of their meal. This also provides you with the perfect upsell opportunity. The key is ensuring there is a good balance between indulgent sides, such as loaded fries, and catering for the more health-conscious consumers looking for the perfect balance of protein, fibre and healthy carbohydrates. Here are some ideas to add more of the latter to your offering.

On the Pulse

Chick peas tick all of the boxes when it comes to protein and fibre, and when paired with fresh, vibrant ingredients, they turn into a bowl of sunshine that will equally pair with fish, meat or as part of a vegetable mezze. You could offer this as a side dish
or with optional protein add-ons to make it a main meal.

Wholegrain Goodness

Wholegrain rice is a great choice for added fibre and its nuttiness stands up well to bold flavours. Here I’ve tossed it with cumin, paprika, and roasted seasonal vegetables. Finish with a drizzle of tahini or yogurt dressing or even keep your dressings as an add-on so that diners have the option to go with or without.

Keep it Seasonal

We’re currently in the best time of year for seasonal salad ingredients, but this dish works well because you can keep the core ingredient the same but change up the fresh elements depending on what is available. I use Country Range Five Bean Salad which is a powerhouse of protein, fibre and nutrients, then layer up with seasonal ingredients, making it a versatile accompaniment for all seasons.

Recipe Inspiration

Find the full recipe inspiration as well as other on-trend recipe ideas.

The post Making Ends Meet: Side Hustle appeared first on Country Range.

“I was blessed to be a young mother so I began working in cafés and pubs out of necessity to ensure there were nappies in the house and food on the table”, Adrienne reminisces. “It was very much learn-on-the-job, but gave me a great foundation in
the kitchen.”

Adrienne pivoted into education in 2000, initially becoming a foodservice assistant at a local primary school before becoming an assistant cook at a school where Turkey Twizzlers were the order of the day.

It was time to turn the school around

“The school I moved to was in a dire state and when the head cook left within two weeks of me arriving, I was thrown in at the deep end. It was a huge challenge, but I turned it around completely. This is where my passion for providing the best quality, home-cooked school food really exploded. It was around about the same time that Jamie Oliver kicked off his own school food crusade. He was a massive inspiration and I really believe he was instrumental in the improvements we now see and take for granted.”

After this impressive turnaround, Adrienne went on to become catering manager for a small group of schools before joining Robert Clack in 2020, where she formed a mercurial working partnership with former colleague and close friend Wendy Honey. Situated in Dagenham, Robert Clack is the biggest school in the UK. Adrienne, Wendy and her team are responsible for feeding 3,300 pupils aged from four to 18 across three different sites. 

We serve around 2500 meals a day…

“We serve around 2,500 meals a day including breakfasts, snacks at first break, lunch and after school clubs. We have three catering managers and around 35 team members. We try to tempt the students with new dishes and they’re definitely not scared of global flavours. We ran bao buns on the menu recently and they went down a storm.”

“We cook as much from scratch as possible and my key role is the development of the menus, which is something I will continue to do in a part-time capacity. We have a lot of the classics and healthy options, but we do mix things up. We have a roast dinner
every Thursday, which is a special treat for the kids.”

“We use a wide range of products from the Country Range portfolio including Sweet Chilli Sauce, Cocoa, Chopped Tomatoes, Long Grain Rice, Mild Cheddar, Part-Baked Baguettes and Cooking and Baking margarine, which is simply the best. The quality is top notch and the whole range provides great value, especially considering the budget constraints we have to work to.”

More News & Inspiration

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

The post Fuel for England’s Biggest School appeared first on Country Range.

Veggie Burger 

Sunflower seeds are great in veggie burgers alongside ingredients like lentils, black beans or root vegetables. They add texture, essential fats, a lovely nutty taste and they’re also functional as they help to bind.

Curries

These versatile seeds can be roasted with spices and added to curry dishes. My favourite pairings include sunflower seeds with turmeric, cumin and cayenne pepper.

Pesto

Sunflower seeds can be used as a great alternative for pesto, especially if you are catering for people with nut allergies.

Stuffing Balls

At Christmas, we cater for meat eaters and vegetarian guests, so these are a regular in our house. After creating a base of lentils and herbs, I add toasted sunflower seeds and pine nuts for a nutty, protein crunch.

Cheese, Apple & Sunflower Muffins

Trust me – combining cheese, apple, and sunflower seeds in a nutritious muffin provides a super savoury-sweet breakfast or late morning snack.

Full Recipe Inspiration

Find Maisie’s sunflower seeds recipe along with other recipe inspiration for the season.

The post Five Ways to use Sunflower Seeds appeared first on Country Range.

Designed to uncover and nurture the next generation of hospitality stars, the programme equips young people aged 12–16 with essential cookery and life skills, delivered through competitions, workshops and mentorship from professional chefs. Now in its 27th year and proudly sponsored by Country Range, the final once again showcased why the Springboard FutureChef is the UK’s largest and most influential culinary competition for school‑aged students.

This year the journey began for the 16,000 young hopefuls who entered the competition last September with schools running their own competitions before rigorous local heats and then regional finals. With this year’s final taking place on Monday the 23rd March at Capital City College, Westminster Centre following a special celebratory dinner the night before at the Mandarin Oriental Hotel.

In a Springboard FutureChef first, this year’s National Final challenge was entirely vegetarian with finalists required to work from the same basket of core ingredients and showcase how exciting plant‑based cooking can be. A tough enough challenge made even harder with the 12 finalists going head-to-head under the watchful eyes of a powerhouse panel of award‑winning chefs including Brian Turner CBE, James Sommerin, Deepak Mallya, David Mulcahy, head judge Chantelle Nicholson and last year’s champion Carys Williams.

The Final Hurdle

A tough test for even an experienced chef, the National Final required the competitors to complete a skills test and then prepare, produce and plate a two-course menu for four people.

The 45-minute skills test challenged the young chefs to prepare mini Paris-Brest choux pastries, which had to be creatively used in the dessert course.

The competitors had a further two hours to produce their main course, which had to showcase a ‘Hero’ vegetable and be served hot.

There was no set budget for the menus, but all ingredients available were stipulated and provided after being carefully selected by leading industry chefs.

The Judging Criteria

With a clutch of top chefs on hand to watch and judge the skills, dishes and flavours on show, there was no place to hide for the young hopefuls as they were marked out of 100 on their skills and techniques, dish composition, taste and flavour, creativity and presentation, plus dish and menu balance. In addition, head judge and pioneer of regenerative practices in the kitchen Chantelle Richardson was paying close attention to the finalist’s kitchen waste.

The 2025/26 Future Chef Champion

Born and bred in Aberdeenshire, Kate Skinner is 15 and began baking as a youngster with her granny. A student at Kemnay Academy, it was while completing her Duke of Edinburgh that her assessor noticed her cooking and immediately recognised talent. Recommending Springboard FutureChef, Kate’s parents spoke to her school about the competition and they helped her sign up.

Kate didn’t have the benefit of a mentor in her first year competing but after chef Peter Thompson saw something special in her and offered to mentor her this year, it gave Kate the belief to compete again. Showing true Scottish grit and determination, Kate wowed judges with her skills, techniques and menu consisting of her main course of roasted celeriac and pearl barley risotto, celeriac purée, a spiced celeriac skin bhaji and the Paris-Brest dessert with almond praline cream and a spiced pear compote.

Springboard Futurechef Champion 2025/26 Kate Skinner Said:

“I’m so happy to have won the national final of the Springboard FutureChef. It’s been an amazing experience competing alongside other talented young people. Thank you to everyone who has supported me and especially to my mentor Peter. Working with him has helped me learn new skills and his support and belief in me has meant so much. I’m very excited for what comes next.”

Amanda McDade, National Head of Careers and Education for Springboard, Commented:

“This year’s competition has been our biggest yet, with over 16,000 young people taking part – a true testament to the growing passion and talent within the next generation of chefs. Programmes like FutureChef are vital in nurturing young culinary talent and inspiring future careers in hospitality. None of this would be possible without the invaluable support of partners like Country Range. Their commitment enables us to continue delivering meaningful opportunities, industry connections and hands-on experiences for students across the UK. With their support, we’re confident that FutureChef will remain a transformative platform for young people, opening doors to exciting careers and helping to address the industry’s skills gap. Together, we’re not just shaping future chefs; we’re cultivating the culinary stars of tomorrow.”

Find out More

To find out more about the competition visit the Springboard Futurechef website.

The post Special Feature: Springboard Futurechef appeared first on Country Range.

Global Flavours, Lancashire Welcome

Swapping the Philippines for Morecambe may not be for everyone, but Aileen is loving life in Lancashire and proud to be part of the team at The Sands Meadows Care Group. Celebrating 30 years in June this year, The Sands Meadows has garnered a first-class reputation for its personal service, care and food and has also recently received a five-star food hygiene rating.

Aileen works in the kitchen at the ‘Little Sands’ and caters for around 23 residents. The menu changes each season with a mix of traditional classics and international favourites.

Creating Memorable Moments Through Food

“We cook from scratch as much as possible and the Country Range portfolio of products is crucial to our menus,” says Aileen. “I particularly love the prepared fruits, vegetables and the broad selection of quality baking products. I will sit with our residents to hear feedback so we can always improve the offering and service. We love to be creative for special occasions. Whether it’s Valentine’s Day, Mother’s Day, Easter or birthdays, we always look to go big and put on a show!”

“We love to barbecue so I’m very excited to introduce the team and residents to some classic Philippine Barbecue Skewers, but I will also be making some extra special desserts and cakes.”

Recipe Inspiration

Find the full customer recipe inspiration as well as other on-trend recipe ideas.

The post On the Range: From the sands of the Philippines to the sands of Morecambe appeared first on Country Range.