Category: News
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CHEF® – Combining Sustainability and Quality In Our Products
Sustainability in the food industry is fast becoming a key driver in consumer and customer decision making. A recent survey conducted in 2018 revealed 59% of consumers considered sustainability as a crucial factor in deciding the foods that they consume*. More interestingly still, this is a 9% increase from 50% in 2017, showing that sustainability…
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Deadline Extension Announced for Country Range Student Chef Challenge
Catering colleges and aspiring chefs across the UK are being urged to enter the Country Range Student Chef Challenge after the deadline was extended to December 18th to allow more time for teams to enter and for them to perfect their menus. With the Challenge celebrating its 25th year anniversary and the criteria this year focussing on…
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Leading the way
Long awaited Production Chef Apprenticeship is launched HIT Training is delighted to announce that there is finally an apprenticeship for every type of chef, from fine dining through to contract catering and casual dining. The new Production Chef Apprenticeship has been added to the current suite of chef apprenticeships to respond to high demand from…
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The Staff Canteen Live college tour, celebrating hospitality as a great career choice
Next month some of the UK’s top chefs will be going back to college in a first step to tackling the chef shortage at grass roots level as part of the ‘The Staff Canteen Live college tour, celebrating hospitality as a great career choice’. Looking to highlight all the career options available within the culinary…
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Eat the Season : Sloes
By George McIvor, chairman of The Master Chefs of Great Britain The Master Chefs of Great Britain was formed in 1980 to provide a forum for the exchange of culinary ideas and to further the profession through training and the guidance of young chefs. In addition, the association seeks to promote all that is best…
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Our award winners 2018
The supreme quality of our own brand products has been recognised and rewarded on the red carpet this year, picking up gongs for an array of coveted awards. 2018 saw COUNTRY RANGE PERI PERI SAUCE scoop a top accolade at the prestigious Foodservice Quality Awards. Our Portuguese-inspired sauce was a winner in the Added Ingredients category, and…
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Melting pot: Meaty ideas for carnivores
Whilst the trend for plant-based eating continues to boom, the majority of people in the UK remain omnivores. Nose to tail eating is high on the agenda, not only from a sustainability angle but also from a cost perspective, as chefs and caterers look to make use of the whole animal. With this in mind,…
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New from Country Range: Christmas 2018
Christmas is all about decadence and indulgence, and, whilst enjoying the festivities, diners are much more likely to treat themselves to a dessert. According to new research from Dr Oetker, 78% of consumers would like to see more exciting desserts available on menus and this increases to 86% amongst 25-44 year olds, so it’s worth…
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New from Country Range – Celebrating another year of fabulous product launches
The Country Range own brand is considered by many to be the best in foodservice, and we’re constantly developing new products in line with evolving food trends and demands. From store cupboard essentials through to premium finished products, the Country Range own brand has a 20-year foodservice heritage providing caterers with a value for money…
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Advice from the experts – What caterers need to know about acrylamide
By Mark Wills, head of chemical contaminants and residues at the Food Standards Agency Recently introduced legislation (Regulation (EU) 2017/2158) requires certain food business operators (FBOs) to manage acrylamide in their business. Acrylamide is a chemical substance that is created when many foods, particularly starchy foods like potatoes and bread, are cooked at high temperatures…