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.

A Spotlight on Pollock

Pollock is one of the up-and-coming stars of the sea, which has been promoted by a wide range of celebrity chefs to help take the pressure off the stocks of cod. Closely related to cod, MSC Pollock is one of the most sustainable species currently available and is a cheaper alternative. High in protein and ranked the 17th healthiest food in the world, Alaskan pollock has a mild flavour and terrific texture, making it extremely versatile. We’re pleased to launch our MSC rated Country Range Breaded Pollock and Battered Pollock Fillets. Available in various pack sizes, these come frozen and can be cooked in the oven, deep fryer or air fryer.

MSC fish refers to wild-caught seafood certified by the Marine Stewardship Council to be sustainably sourced. The blue MSC ecolabel guarantees the fishery prevents overfishing, respects habitats, and is independently verified. It helps consumers identify responsibly caught seafood that protects ocean health, ensuring wild populations are maintained.

Super Scoopers

When the mercury is climbing, nothing satisfies and cools more than a delicious ice cream and this summer we have two tasty new flavours to help wow your guests. Available immediately and just in time for the serious sunshine, the two new Country Range Soft Scoop Ice Creams include Salted Caramel and White Vanilla. Whether served sandwiched between wafers or as the perfect pairing for decadent desserts, these perfectly scoopable, full flavoured ice creams are champions in waiting. Our White Vanilla Soft Scoop Ice Cream is perfect in milkshakes, so get creative with your summer drinks menu!

Puree Power

To help you save time in the kitchen this summer and beyond, we’re pleased to re-introduce Country Range Garlic Puree to our ever-growing range of time-savers for busy kitchens. One of the most versatile ingredients in your kitchen, why not pair with Signature by Country Range Sourdough Doughballs to make these irresistible garlic and cheese mini doughballs?

Recipe Inspiration

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

The post Here Comes the Sun… appeared first on Country Range.

I’ll start this article by saying that I will always advocate including a fish special on menus, using what is fresh, sustainable and in season locally. However, in recent times, it has been more challenging to include a reasonably priced standard fish dish, particularly with the price of cod and haddock fluctuating so wildly, making even the classic fish and chips a real challenge to offer perceived value for money. This is where a good quality frozen product can play a vital role in your menu planning. Think beyond the obvious choices and include a couple of other options that give you a fish-based option without the uncertainty of cost and availability issues. Here are some simple ideas.

Katsu Pollock

We’re seeing white fish such as pollock and coley appearing more in supermarkets, so diners are becoming more used to seeing them on menus too. Don’t shy away from these and protein-rich white fish, particularly in times when cod and haddock supplies are unpredictable. Country Range have launched some pollock options in breaded and battered coatings which are great value and quality. Here I’ve used the Breaded Pollock in a katsu curry as it’s robust enough to take on some strong flavours.

Fish Finger Tacos

Perfect for adding something fresh and vibrant to your street food, food-to-go and small plates menus, tacos are so versatile and a great way to add flavour and texture is the crunch of a fish finger or goujon. Think of it as a Mexican version of a fish finger butty!

Salt & Pepper Scampi

Ever since the days of being served in a basket, scampi has remained a staple dish on menus and a favourite with children and adults alike. Scampi is also a great cost-effective option meaning diners feel like they’re getting great value for money and you’re not burning into your margin just to provide a decent portion. The bite-sized pieces lend themselves perfectly to street food and sharing platters – I love spicing them up with a tasty salt and pepper seasoning with fresh chillies, onions, garlic and peppers.

Recipe Inspiration

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

The post Simple So-fish-tication appeared first on Country Range.

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.

The post Buttercup’s 26-Year Survival Story appeared first on Country Range.

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.

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.”

The post Raising a Glass to 43 Years 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.