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.

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. 

The post Unsung Hero 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.

For more information visit the Langwood Hotel website.

Warming Winter Remedies

A warming, delicious drink and also a fantastic immune booster in the fight against cold and flu, simply warm 330ml of milk, add a teaspoon of honey and once it has combined, stir in a quarter of a teaspoon of ground turmeric. Bring to a boil and serve hot.

Woo with Aloo Dum

Ground turmeric is central to my aloo (potato) dishes as it provides vibrant colour as well as flavour.

Pig Out

Remove the skin from a whole pig and then rub the flesh with turmeric all over. Leave it overnight and then chop up the different cuts and use in your curries. This simple technique provides extra depth to dishes and terrific colour.

Rice, Rice Baby

Soak your rice for 30 minutes, drain and then steam in a rice cooker with one tsp of turmeric and one tbsp of ghee. Stunning!

Sweet Bengali Brilliance

Rasmalai is a traditional Indian dish from Bengal, central to Diwali celebrations. It features spongy cottage cheese dumplings in a fragrant milk syrup lightly spiced with turmeric, cardamom, and saffron.

The post 5 ways to use: Ground Turmeric appeared first on Country Range.

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.

Developed for performance, simplicity and compliance, Clean Range Pro brings together trusted formulations, bold colour-coded packaging and easy access to safety and usage information. Every product is created to help kitchens, service areas and back-of-house teams work smarter, safer and more efficiently.

A Complete Professional Cleaning Range

Clean Range Pro is made up of 40 trusted cleaning products, carefully developed to cover all key hygiene needs across foodservice operations.

The range includes four new standout additions:

• Purple Beerline Cleaner – formulated for effective and consistent beerline maintenance
• Oven & Hob Cleaner – powerful degreasing action for heavy-duty cooking equipment
• Machine Dishwash Detergent – reliable performance for professional warewashing systems
• Bactericidal Washing Up Liquid – tough on grease while helping maintain high hygiene standards

Together, these products form a comprehensive solution for kitchens, bars and catering environments where cleanliness and safety are critical.

Designed for Safety, Simplicity and Compliance

Every Clean Range Pro product has been developed with usability and regulation in mind:

• Bold colour-coded packaging for easy product identification
• QR-enabled labels providing instant access to safety data sheets and usage guidance
• Clear on-pack instructions to support correct dilution and application
• Supporting cleaning wall charts and COSHH sheets to help teams stay organised and compliant

This makes Clean Range Pro not only effective, but practical for busy working environments where time and clarity matter.

Professional Results You Can Rely On

From tackling grease and grime to maintaining hygiene standards across food preparation and service areas, Clean Range Pro delivers professional results you can trust. Each product is designed to perform consistently while supporting safe working practices for staff.

With Clean Range Pro, hygiene is no longer complicated – it’s controlled, compliant and confidently handled.

Available Now

Clean Range Pro is available exclusively through your Country Range Stockist.

Upgrade your cleaning routine and experience the next generation of professional hygiene solutions with Clean Range Pro – where performance meets protection, every day.

The post Introducing Clean Range Pro – Powerful Cleaning for Professional Kitchens appeared first on Country Range.

These awards recognise excellence across the wholesale and foodservice sector, and this triple win reinforces Country Range’s reputation for delivering award-winning quality, innovation, and consistency that customers can rely on.

Triple Award Success for Country Range Own Brand

The 2026 CCM Awards saw Country Range Own Brand products recognised across key categories:

Best Innovation Category
Country Range White Chocolate Cookie Pucks
A truly innovative product designed for professional kitchens, these cookie pucks impressed judges with their versatility, consistency, and indulgent flavour — offering operators a simple way to deliver standout desserts every time.

Cheese Category
Signature by Country Range Extra Mature Cheddar
Celebrated for its rich flavour and premium quality, this Extra Mature Cheddar showcases the strength of the Signature by Country Range range, delivering outstanding performance and taste across multiple applications.

Seasonal Products Category
Country Range Cranberry & Orange Torte
Crowned Best of the Best, this seasonal showstopper wowed judges with its quality, flavour balance, and presentation — the ultimate example of how Country Range brings excitement and reliability to seasonal menus.

Award-Winning Quality You Can Trust

Winning across innovation, core categories, and seasonal products highlights the depth and strength of the Country Range Own Brand portfolio. These awards reflect the brand’s ongoing focus on listening to customers, anticipating trends, and delivering products that perform in real kitchens.

Country Range is incredibly proud of this achievement and would like to thank the members, partners, and customers for their continued support. With quality, innovation, and value at the heart of everything it does, Country Range remains committed to delivering products that help customers stand out.

The post Country Range’s Triple Win at 2025/26 Cash & Carry Management Awards appeared first on Country Range.