Jan/Feb Stir It Up Magazine

2022 is upon us and with the market fully open caterers across the foodservice market are looking to change up their menus to keep customers, residents, pupils, and students happy, healthy, and content. We share trend insight, advice, and menu inspiration for the coming months.

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On the Range - Squash & Mushroom Wellington

Growing Well is a unique farm – based Mental Health Charity near Kendal, providing a powerful alternative or accompaniment to therapy, where the cycle of food from field to fork is central to what they do. Here they share a recipe for the popular Squash and Mushroom Wellington with Kale Pesto.

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5 ways to use – Dijon Mustard

Dijon Mustard is a traditional mustard of France. The Country Range Classic Dijon Mustard has subtle vinegar notes used as an ingredient in dishes rather than as a condiment. Country Range Development Chef, Paul Dickson, shares five innovative ways to use.

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A Selection of our Range

Award Winning

Discover our range of great tasting, top quality products, commended by CCM’s Chef Own Brand Awards, Quality Food and Drink Awards, Chefs’ Choice Awards and many more.

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