WHAT’S NEW
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Our range of brilliant RTU sauces has just got even better!
In late 2016 we began to review our RTU sauces and realised we were
under-indexing in the RTU category.
We assessed our current product offering and it was clear that the products
were not as good as they could be so over the past few months we’ve
developed a new and improved range of sauces that utilise IQF herbs to
enhance the avours and we’ve put a large focus on the look and texture
of the sauces whilst continuing our efforts to reduce the salt, fat and sugar
content of the entire range.
Full details will be available on the next bulletin.
LAUNCHING
APR
Product
Specications
WHAT’S CHANGED
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Stone Baked Ciabatta & Bar Marked Panini.
We are changing the recipe on our Country Range Ciabatta and Panini.
The new recipe is designed to create a more authentic feel and lighter texture
and we have no doubt will prove very successful and it’s worth mentioning
that the new products are now produced in a nut free environment and carry
the Nut Free logo.
The new Stone Baked Ciabatta and bar Marked Panini rolls will be available
to order in February and are featured in the March Stir It Up Magazine.
LAUNCHING
FEB
Product
Specications
Ciabatta
Panini
WHAT’S CHANGED
WEBSITES
ARTICLES
4oz and 6oz Beef Burgers
We have removed the gluten and lactose from our 4oz 80% and 100% beef
burgers and the 6oz 100% beef burgers.
As part of the recipe changes the 4oz burgers have also changed shape
slightly reducing the cooking times and enhancing moisture retention which
will be highlighted on the new packaging.
We are also featuring Gourmet Burgers and Hot Dogs solutions on March
Promotions so check out the additional products to help premiumise your
Burgers.
Product
Specications
4oz 80%
Beef Burger
4oz 100%
Beef Burger
6oz 100%
Beef Burger
LAUNCHING
FEB
WHAT’S CHANGED
WEBSITES
ARTICLES
The March Gourmet Burger Solutions include the following:
- Country Range English Mustard (2 x 2.27L)
- Country Range Wholegrain Mustard (2 x 2.27L)
- Country Range Beer Battered Onion Rings (6 x 1kg)
- Country Range Mozzarella & Cheddar (6 x 2kg)
- Country Range Burger Relish (2 x 2.2kg)
- Country Range Salsa (2 x 2.2kg)
- Country Range Frozen Brioche Buns (48 x 70g)
- Country Range Barbeque Sauce (2 x 2.5L)
- Country Range Tortilla Chips (12 x 500g)
WHAT’S CHANGED
WEBSITES
ARTICLES
Chicken Slices and Steak & Ale Puddings
As part of our continuous improvement to the CR portfolio we have removed
the MSG from the Chicken & Mushroom Slice, Chicken & Ham Slice and the
Steak, Ale & Mushroom Puddings.
The new MSG free Chicken and Mushroom Slices and the Steak, Ale &
Mushroom Puddings are available in February with the Chicken & Ham Slices
coming over the next 4-6 weeks.
LAUNCHING
FEB
Product
Specications
Chicken & Ham
Slice
Chicken &
Mushroom Slice
Steak, Ale &
Mushroom Pudding
WHAT’S CHANGED
WEBSITES
ARTICLES
Bactericidal Hand Soap
We have also changed the formula of our bactericidal hand soaps to meet the
latest BSEN1276 and BSEN 13727 standards and the CR bactericidal hand
soaps now achieve a 99.9% bug kill rate within 30 seconds rather than the 60
seconds it took previously.
The new formula hand soap is now available and is easy to spot from its
new green colour plus we’ve also made it more eco-friendly by removing the
chemical Triclosan from the ingredients.
Product
Specications
Bactericidal Hand
Soap - 5L
Bactericidal Hand
Soap - 500ml
WHAT’S COMING
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New Sauces and Dressings.
We are launching 3 new dressings in April and a new sauce in May!
Ranch Dressing
Honey & Mustard Dressing
Citrus & White Balsamic Dressing
Peri Peri Sauce
Look out for the next sales bulletin for further details.
STIR IT UP
WEBSITES
ARTICLES
There’s a denite theme to the March issue of Stir it up
magazine, right from the delicious, colourful front cover and
throughout. According to the Horizons Menu Trends report,
burgers remain the nation’s top dish but the traditional
beef burger is in decline as tastes evolve and consumers
seek more adventurous eating out experiences. Gourmet
hot dogs are becoming commonplace on menus too, as
they’re the perfect versatile handheld option that can be
customised to incorporate so many upcoming trends –
such as ticking that street food inspired box with a bahn-
mi inspired dog or creating a vegetarian or even vegan
option. Premiumisation and customisation are king – so
how can we help your customers to make the most of the
opportunity?
LET’S BE FRANK ABOUT THE GOURMET BURGER & DOG TREND!
We have a bumper Melting Pot feature with 11 chefs and industry experts sharing their
top tips to shake up menus with gourmet burgers and dogs. You get a sneak peak of the
Barbecue Smoke Burger created by Country Range development chef Paul in the News
from Country Range feature. Also, our MCA trend insight feature and Dickson’s Diary
are both focused around the trend and how your customers can reap the rewards across
prot and cost sectors. This month’s Raise the Bar feature is craft beer focused, which
just happens to be the perfect accompaniment to a premium burger offering!
STIR IT UP
WEBSITES
ARTICLES
Don’t forget we have all of your customers
usual favourites too including a Hot Beverages
and Teatime Treats Category Focus full of
key trend information and advice for caterers
across all sectors to prot from the Cafe
Culture opportunity.
You and your customers can nd a whole host
of advice and menu inspiration and a huge bank
of recipes online at www.stiritupmagazine.
co.uk
NOW THEY HAVE THE INSPIRATION, SELL
THEM THE SOLUTION
Throughout 2016 we have utilised the
additional exibility within the promotions
process to create solutions around themes
and trends such as the Burger, breakfast
and Tex Mex to help drive sales of various
products. From feedback received this has
been a positive improvement and therefore we
are going utilise carefully selected key trends
throughout 2017 to bring your customers full solutions across the Stir it up magazine and
promotions insert.
STIR IT UP
WEBSITES
ARTICLES
We’ve shown them how they can utilise one set of ingredients to create two delicious menu
options across two hot trends - Tex Mex Burger and Hot Dog and the Barbecue Smoke
Burger and Hot Dog, all recipes are created by Paul the Country Range development
chef utilising a mix of Country Range brand and branded products. As of 1st March your
customers will be able to nd Pauls recipes on the Country Range brand website at www.
countryrange.co.uk/recipes.
In the March Stir it up
promotions, we have
directly tied in the trend
information and menu
inspiration around
Gourmet Burgers &
Hot Dogs within Stir
it up directly with a
themed front cover
and spread providing
your customers with
promotions across all
the products they need
to create their own
Gourmet Burger and
Hot Dog Menu.
STIR IT UP
WEBSITES
ARTICLES
WHAT’S UP NEXT IN STIR IT UP?
In the April issue of Stir it up we have a category focus around Food
Allergies and Intolerances, as directly asked for by your customers, in
the 2016 Stir it up Readers Survey. The Melting Pot feature will cover the
Street Food trend, inspiring your customers to introduce world cuisine
street food dishes into their menus.
In the May issue as the readers are looking at refreshing their offering we
have a focus on Summer Menus with a spotlight on key trends for them
to include. For caterers in the care sector, we’re looking for clever ways
to get vital nutrients into vulnerable residents as well as ideas for keeping
them hydrated during the warmer weather. Higher education caterers
need advice on keeping their summer menus on tend and on budget –
while school caterers are looking for ways to keep younger diners happy.
The Melting Pot for May is Perfect Protein – lots of menu inspiration and
top tips perfect for keeping those health-conscious diners happy!
STUDENT CHEF CHALLENGE
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The semi nalists are announced!
Here at the Country Range Group central ofce we are busy
preparing for the exciting semi-nal heats of the Country Range
Student Chef Challenge kicking off on Thursday 9th February. We
hope representatives from each member wholesaler will attend the
heats, meet the teams and lecturers and really make the most of the
opportunity that the sponsorship brings you, our member wholesalers.
Emma Holden and Peter Cross from the Country Range Group central
ofce will be attending every heat, it’ll be great to see some of you there.
The semi-nals will take place at the following colleges, kicking off
with the rst two heats being held at last year’s Challenge winners
Loughborough College:
STUDENT CHEF CHALLENGE
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Loughborough College – Thursday 9th February
AM
Derby University Team 2
Derby University Team 3
Henley College Coventry
Loughborough College
PR has been circulated regarding the heats across all industry trade digital platforms and
regional press local to each of the semi-nalist colleges. As soon as we know the winners of
each heat we will be communicating the news via the @countryrangeuk Twitter account so
keep your eyes peeled! The winner and runner up teams from each of the four heats will go
through to the live nal on the 15th March at ScotHot in Glasgow.
If you have any queries please contact Emma Holden at emma@countryrange.co.uk
Hopwood Hall College
Maccleseld College
City of Liverpool College – Monday 13th February
Bishop Burton College
City of Liverpool College
Coleg Llandrillo
Glasgow Clyde College
SERC (Downpatrick) College
City of Glasgow College – Friday 10th February
Ayrshire College Team 1
Ayrshire College Team 2
City of Glasgow
PM
Blackpool & Fylde College
City College Norwich
Derby University Team 1
Sussex Downs
Westminster Kingsway
Newbury College
OTHER NEWS
WEBSITES
ARTICLES
Q-Awards Peoples Choice Award Nomination
Our very own award winning Cornish pasty has been nominated for the
Q-Awards Peoples Choice award.
Our Cornish Pasty will be assessed against consumer expectations of their
category ideal, taking into account the packaging and price point and they
will be up against some serious consumer brand competition. The nal
assessments are completed in a controlled consumer test environment and
will explore appearance, odour, avour and texture.
We’ll know more about the awards in the next few weeks so watch the
website for further details.
Product
Specications
Cornish Pasty
OTHER NEWS
WEBSITES
ARTICLES
NESTLE PROFESSIONAL HELPING YOUR CUSTOMERS
TO MEET THE GLUTEN FREE CHALLENGE
Nestlé Professional have launched their rst on-line Care
Homes brochure, specically for Care Home operators.
The brochure will have a focus on Gluten free in this
edition, bringing to life key solutions and hints and tips.
Plus giving care home sites the opportunity to register
for a free MAGGI® Gluten Free Sample Pack – full
of samples and recipes for suitable for care homes.
Please encourage your care home customers to visit
www.nestleprofessional.co.uk/carehomes to download
the brochure and to request the MAGGI®
Gluten Free Sample Pack
There is an A4 advert supporting
this campaign on page 20 of the
March 2017 issue of Stir it up
Magazine.
OTHER NEWS
WEBSITES
ARTICLES
PREMIER CHRISTMAS COMPETITION SUCCESS!
Thank you for your gures, and a huge well done to the teams! It’s fantastic to show key
branded suppliers such as Premier Foods just what we you, our member wholesalers, can
do as a Group.
Please see right for the
three winning Country
Range Group member
wholesalers with the largest
percentage increases in
sales (% uplift on sales out)
on the following lines Bisto
Granules and Bouillon,
Birds Dessert Range or
Ambrosia RTU Custard
and Paxo.
Premier are planning to
make the competition
bigger and better for
Christmas 2017, watch
this space!
OTHER NEWS
WEBSITES
ARTICLES
Following the past two years’ success with its McDougall’s
Young Baking Team of the Year competition in primary schools
(a customer facing A4 advert for this can be found on the inside
front cover of the March 2017 issue of Stir it up magazine),
Premier Foods is launching of the rst ever McDougall’s
Wholesaler Baking Team of the Year competition.
To be in with a chance of winning £500 for their charity, wholesalers must recruit a team of up to
four people, including a maximum of one chef. Teams should create one savoury and one sweet
recipe, which includes at least one local ingredient and a McDougalls Flour Based Mix product in
each. Wholesalers can register their interest via the Premier Foods foodservice website, and are
able to enter as many teams as they like.
The recipes will then be judged by an expert panel including Andrew Green, representing Craft
Guild of Chefs; James Bielby from the FWD; and Mark Rigby, Executive Chef at Premier Foods,
before three successful teams are picked to compete in the live nal at St Albans on 27th June.
This is an opportunity for wholesalers to showcase their skills to the industry in front of an elite
judging panel. Wouldn’t it be great to have a Country Range Group member wholesaler crowned
the winner?!
Key Dates
Registration opens: 11th January 2017
Registration deadline: 17th March 2017
Recipes to be submitted: 19th May 2017
Shortlist Announced: 29th May 2017
Live nal: 27th June 2017
For full details please see the accompanying presentation.
PREMIER LAUNCH MCDOUGALL’S WHOLESALER BAKING TEAM OF THE YEAR
TELESALES FOCUS
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The new look Group telesales focus will be back with a bang in March.
Full details are being sent directly to the telesales leaders and we look forward to
your feedback.
PRESS COVERAGE
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ARTICLES
Publication: Out Of Home Magazine
Issue: January 2017
Product: Country Range Belgian Wafes
PRESS COVERAGE
WEBSITES
ARTICLES
Publication: TUCO Magazine
Issue: January 2017
Product: Country Range Mufns
PRESS COVERAGE
WEBSITES
ARTICLES
Publication: BFFF
Issue: January 2017
Product: Country Range Mufns and Wafes
PRESS COVERAGE
WEBSITES
ARTICLES
Publication: Casual Dining
Issue: January 2017
Product: Country Range Crispy Coated Fries
PRESS COVERAGE
WEBSITES
ARTICLES
Publication: Out Of Home Magazine
Issue: January 2017
Product: Country Range Crispy Coated Fries
PRESS COVERAGE
WEBSITES
ARTICLES
Publication: Eat Out Magazine
Issue: January 2017
Product: Country Range Crispy Coated Fries
PRESS COVERAGE
WEBSITES
ARTICLES
Publication: Hotel F&B Magazine
Issue: January 2017
Product: Country Range Stocks
Martin Ward, Country Range Group
trading director, says the majority of
customers would be unable to tell the
difference between a stock made in-
house and a ready-made one.
“In terms of quality and taste, they
really pack a punch avour-wise,
so they can be a great tool for hotel
kitchens and chefs.”