November/December Stir It Up Magazine

The festive season is approaching and caterers across the foodservice market are looking to change up their menus to keep customers, residents, pupils and students happy, healthy and content over the winter months. We share trend insight, advice and menu inspiration for the coming months.

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On the Range - Fishcakes

George McIvor, Chairman of the MCGB shares his delicious Sustainable Haddock and Crab fishcakes recipe with us.

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5 ways to use – Soy Sauce

Soy Sauce is a popular food used both as a cooking ingredient and a condiment. The history of soy sauce goes back over 2000 years in China. Paul Dickson, Country Range Development Chef shares five innovative ways to use this cupboard staple.

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Student Chef Challenge

With hundreds of culinary students left devastated after missing out on the opportunity to truly test themselves in catering competitions in 2021, we’re delighted to announce that the much-anticipated Country Range Student Chef Challenge will be back in 2022.

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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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