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

Countyr 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 inspirational stories and updates from Country Range and customers.

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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.

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“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.

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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.

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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.

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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.

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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.

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Made to Order, Made with Care

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

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

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

Weathering Every Storm, One Sandwich at a Time

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

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

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

More News & Inspiration

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

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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?

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