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.

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.