Yearly Archives: 2017

Country Range Bar Marked Panini Delisting

Please note, due the closure of the production site that manufactures our Country Range Bar Marked Paninis and being unable to find a new supplier who can create a product that matches or betters the existing product, the product is unfortunately being delisted across the group.

If you are looking for an alternative Country Range product we can suggest the Stone Baked Ciabatta product, which is not dissimilar although not bar marked.

We also currently list two other panini specific alternatives:

42136 – White Grill Marked Panini
An Italian-style white hinge sliced baguette, enriched with extra virgin olive oil, with grill marks applied to the top surface for the 'just-grilled' look. Approximately 270mm in length.



1623 – White Panini 27cm / 10.6 inch (135g) An Italian-style white baguette, enriched with extra virgin olive oil. Designed to be sliced, filled and grilled to produce a hot flat sandwich. Approximately 270mm in length. Please contact your Territory Manager for more information and pricing.






We have new opportunities available for Class 2 multi-drop drivers to join our team.

Applicants must be CPC qualified and hold their digital tacograph card. Multi-drop experience is preferred but not essential.

Hours are 45 per week on a or Tues-Sat basis, with a competitive salary and the potential for overtime.

Please apply with your CV and covering letter on S1 Jobs .


Please note that we will be closed for deliveries during the Festive period on the following dates:

Monday 25th December & Tuesday 26th December
Monday 1st January & Tuesday 2nd January

Deliveries will resume each week on Wednesday 27th December and Wednesday 3rd January.

Telesales will be available to take orders on Tuesday 26th December and Tuesday 2nd January from 1pm-10pm or you could order at your convenience with Online Ordering!

Remember your cut-off times on pre-delivery days are:
5pm for Drinks orders & 10pm for Food orders.

From everyone at Dunns, may we wish you all a great Christmas & New Year - and a mutually successful one too!



Job Vacancy: Territory Sales Manager

Location: You will be based on the road in our Ayrshire Territory (Our Head Office is in Blantyre)
Competitive Salary
Closing Date: 31/12/17

Job Summary

This is an exciting opportunity to join a rapidly growing company in Scotland’s blossoming food and drinks industry and work with some of the world’s largest brands.

Sales are essential to our business and we are on the lookout for a results-driven individual with passion, pride and a genuine desire for learning and development.

The role will be challenging but rewarding and will develop your skills alongside our business

Job description

The overall principle of this position is to assist in achieving increased sales in line with our strategies.

You will be inducted to all aspects of the business before you start to work in the field.

The ultimate aim of this position is to assist in increasing our sales but on a wider level it will assist in our strategy of raising consumer awareness about who we are and what we can do for operators in our industry.

The position will help us conquer target sectors as well as equipping us with the knowledge to move in to others.

Role Description

Main Tasks:

  • Territory performance – developing and sustaining existing business and bringing on new.
  • Maintaining product mix to achieve company margin
  • Maintaining and develop existing customers
  • Opening new accounts
  • Territory objectives
  • Call rate
  • Credit control

Skills / Experience

Essential Skills

  • Strong organisational and administrative skills
  • Self-motivation and time management
  • Great selling and relationship building skills
  • Enthusiastic and committed approach with a ‘can-do’ attitude
  • Responsible and ethical behaviour towards all stakeholders
  • Excellent verbal and written communication skills across all levels of the business
  • An enjoyment of dealing directly with people
  • Full, clean UK driving license
  • Competent user of all common IT applications such as Word, Excel and PowerPoint
  • Excellent numeracy skills
  • Project management capability
  • Established personal management skills

Desirable Skills

  • Demonstrable interest in our industry
  • Proactive sales experience


  • 28 days holiday per annum
  • Staff discount of all non-alcohol items
  • Auto enrolment pension

Company information
One of the most historic family businesses in Scotland, Dunns Food and Drinks Ltd are an award-winning delivered wholesaler that are continuing to grow throughout the country with a remarkable portfolio of foodservice products from around the world covering chilled, ambient and frozen, as well as drinks of all descriptions – including craft beers, wines, spirits and soft drinks.   We even have soft drinks brands of our own which are listed in every independent cash and carry, delivered wholesaler and 2 multiples in Scotland!

In 2017, we’ve been recognised as having Scotland’s Best Delivered Operation in Foodservice – following on from winning the title of Scotland’s Food Wholesaler of the Year two years running!

To apply, send a copy of your CV and covering letter to by the closing date.  Please do not call.


It’s been a busy old year for the product development team, adding 27 new lines to the ever-expanding Country Range offering.

Country Range are proud to be innovators in the foodservice industry and the brand is widely regarded as the best in the business. This year, we’ve once again launched products that capture the imagination, link in with the latest trends and make life easier in the busy kitchen.

Here’s a round-up of the Class of 2017:


To meet the 2017 Salt guidelines, March saw the release of our range of Pulses in Water making them more suitable for schools, colleges and care homes.
Our Pulses in Water are proving very popular and in today’s health conscious market are becoming a staple alternative to meat for the health conscious caterer.



In April, we launched our revised range of RTU sauces which dramatically reduced the salt, fat and sugar content across the range as well as making them more tasty than ever with the addition of fresh herbs and spices and new recipes.

To show the versatility of the products we’ve been keen to create recipes outside of the ‘norm’ with recipes ideas such as the recent Moroccan Eggs and Bagel Pizzas which use our RTU sauces as base ingredients


April also saw the launch of THREE new dressings in the form of a Honey & Mustard, Ranch and the contemporary White Balsamic and Citrus dressing.

The range expanded on an already successful range of dressings and we were proud to announce in September that the Honey & Mustard dressing gained a 1 star Great Taste Award.


In May it was a rule of three again as we launched 3 new summer desserts with an amazing Strawberry & Prosecco Charlotte, Tutti Frutti Charlotte and a spin on the classic St Clements Pudding.

This new line of seasonal desserts also signals a first launch of fresh new products that will take place every year, so watch out next year to see what new product new innovation comes through for Summer 2018.

In May we also went continental! That was the month the saw the launch of our Portuguese inspired Peri Peri sauce which is the perfect blend of big flavour and punchy spices.

The Peri Peri sauce was so popular we put it forward for an ‘Added Ingredient’ Q-Award which rightly claimed by the amazing new sauce in October.

Don’t forget that our Peri Peri sauce is for more than just chicken wings and makes a great Peri Prawn Gumbo!


July saw us launch 2 new dairy ice cream flavours just in time for the busy summer trading period with our new Salted Caramel and a heavenly Honeycomb Dairy Ice Cream.

The new ice creams are another example of where we are creating limited edition flavours and will be followed up with others to suit market trends so watch this space for 2018!


In August, we released a brand new Lemon Buttercream Cake which combines sumptuous layers of fluffy sponge with lashings of lemon buttercream and lemon curd swirls.

The Lemon Buttercream Cake was a replacement for the Lemon Drizzle Cake to bring it more up-to-date on-trend. The new cake has quickly become a firm favourite in cafes and restaurants alike!


Mexicana and Tex-Mex continued to be all the rage throughout 2017 and August saw the release of a new Tex-Mex solution in the form of our Sliced Green Jalapeno Peppers.

Available in 3kg tins, they pack not only great flavour but a decent spicy punch making them perfect for both Mexican and Tex-Mex dishes and of proven quality.


Christmas preparations began in earnest in September with the launch of our new Luxury Cracker Selection made with premium Canadian wheat.

The Luxury Selection combines Poppy Seed and Pepper Crackers, Stone Ground Crackers, Salt & Pepper Crackers, Sea Salt Crackers, Sweet Wheat Crackers and Rosemary Crackers in x resealable film sleeves that are perfect for all Christmas buffets.


October saw the launch of our brand new Madras Plain Poppadoms just in time for National Curry Week.

Made to a traditional recipe in the Madras region of India, our poppadoms have been secretly tested at curry houses to ensure their quality and provenance.

Our new Poppadoms are ‘ready to cook’ and can be deep fried in 3-4 seconds or cooked in a microwave in a few seconds more.


October was busy month for NPD as we also launched 2 new Frozen Plain bagels.

An 85g Sliced and a 115g Unsliced frozen plain bagel were launched in boxes of 50 and 48 respectively.

Both are 95% baked and can be finished in an oven in less than 4 minutes giving a perfect ‘freshly made’ bagel every time.


Good things come in small packages was the motto for the November launch of our 2 new Mini Pie flavours.

Chicken, Bacon & Leek coupled with a Minced Beef & Ale Mini Pies both pack a real punch even though they are perfectly tiny little pies.
A great alternative to a traditional pork pie, our Mini Party Pies will be the talk of buffets across the UK this Christmas.


In November we launched 3 new desserts just in time for Christmas in the way of a contemporary Chocolate and Raspberry Snowflake, a spin on a traditional dessert with a St Clements Orange Bell and a retro Chocolate & Orange Bar Gateau.

The new premium desserts are aimed at restaurants, hotels and pubs and are a fantastic way for caterers to add new seasonal desserts for their Christmas menus.


A premium pasty that will be a great addition to sit alongside our award winning Traditonal Cornish Pasty. Filled to the brim with tender pieces of Broccoli and Cauliflower in a tangy cheese cause, the new pasty will be a guaranteed winner when it launches in February.

Please be aware that once remaining stocks of current Country Range i-crumb lines are exhausted they are to be be delisted. Please contact your Territory Manager if you would like information on the branded equivalent which mean that the following i-crumb varieties will be available: Whitefish Small Fry, Cod Bites, Salmon Fishcake, Salmon Bites. The i-crumb Salmon Small Fry and Whitefish Fishcake will no longer be available after stock is cleared.

Michelin Restaurant No Longer A Pipe Dream For Sean Comiskey

After his meteoric rise from plumber to chef at Outlaw at the Capital, 2016 Country Range Student Chef Challenge finalist Sean Comiskey is imploring more students to enter this year’s challenge before the 30th November deadline.

When the recession wrecked his plumbing plans in 2009, the thought of working in a Michelin-starred kitchen wasn’t even a pipe dream for Sean Comiskey.

But after unexpectedly unearthing a passion for cooking, retraining at South East Regional College and performing brilliantly in cooking competitions, the 26-year-old talented chef is set to embark to London to take up the position at Outlaw at the Capital in early December after completing a stage there in early October.

Now with just under a month to go until the deadline for the 2017/18 Country Student Chef Challenge, Sean is urging more student chefs to enter via the website before the 30th November -

Sean Comiskey said: “For any student chef serious about improving, testing themselves and going as far as they can in professional kitchens, the Country Range Student Chef Challenge is the pinnacle. Competition cooking is as close to working in a fast-paced, high-pressured kitchen as it gets so it’s the ultimate test of skills, temperament and the whole experience provides a real confidence boost.”

Born in Lisburn to the south-west of Belfast, after leaving school Sean completed his apprenticeship in plumbing and was soon earning money and working all around the UK. When the recession hit in 2009, the plumbing work unfortunately dried up and Sean was back at home and out of work.

Not one to ever sit on his haunches and complain, Sean set about getting any job he could and soon arranged an interview for a kitchen role at a local café, even though he had never previously cooked before.

After an evening’s training from his mum, Sean was as ready as he could be and aced the interview. From starting out at this small café, it didn’t take long for his passion for cooking to grow and soon Sean moved to the illustrious Deans in Belfast.

Sean Comiskey said:“It was at Deans that I first really got the food buzz and realised the difference between good and great food. It was soon clear to me that in order to be the best and develop, I really needed to re-train.”

Sean registered for a course at South Eastern Regional College (SERC) to help fill the knowledge and skills gap and for 3 years spent his time between college and the Ballyrobin Country Lodge Hotel under head chef and course tutor Jim Mulholland’s watchful eyes.

It didn’t take long for Sean’s talent to be recognised and soon he was leading the way in class, at the Ballyrobin and in various student chef competitions.

Since completing his course in 2016, Sean was lucky enough to get a full-time role at the Ballyrobin and has been instrumental alongside Jim Mulholland in helping the eatery to win Hotel Restaurant of the Year at the Food Awards Northern Ireland 2017.

Sean continued: “I really can’t thank Jim and SERC enough for the time, training, confidence and assistance they have given me. Jim in particular has been an inspiration and has gone out of his way to help me so I will be forever grateful.”

Sean starts his new role at Outlaw at the Capital at the beginning of December and is urging more people to think about the professional kitchen as a career choice.

Sean comments:“For any other people out of work and not 100% sure what to do with their life, I would highly recommend the professional kitchen. Yes, its hard work but if you love food there is no better place to be so get down to your local college and check out the catering courses.”

About the Country Range Student Chef Challenge 2017/2018
• The challenge requires teams of three students to develop a three-course, three-cover menu demonstrating their own unique interpretation of this year’s ‘Around the World in Three Spices’ theme.

• The teams have a maximum budget of £15 worth of ingredients for all three covers and a different fresh or ground spice (single or bespoke blend) must be used in each of the courses.

• The recipes need to be tried and tested to ensure students are able to prepare, cook and present the full menu within a 90-minute period.

• Details of each course including full recipes, methodology showing menu development and understanding of the theme plus full costings and images must be submitted by the 30th November
2017 for the paper judging stage.

• Lecturers can submit and complete the full team entries via or can download the PDF entry form and send it to the freepost address or email it to

• Based on the results of the paper judging, Live Regional Heats will take place at easily-accessible catering colleges between the 22nd January - Friday 8th February 2018.

• The Live Grand Final will take place on Wednesday 7th March 2018 between 11:00am - 12:30pm in front of an exhibition audience at Hotelympia 2018 - the UK’s largest foodservice and hospitality event.

• In addition to taking home the much-coveted title, the three victorious students will each win a bespoke set of three Flint & Flame knives and a trip to the 2018 Universal Cookery & Food Festival, Westlands in September 2018. Here they will be guided throughout the day by various Craft Guild of Chefs’ leading chefs & ambassadors and they will be treated to one night’s accommodation and dinner at Michelin starred restaurant Simpsons in Kenilworth.

• The lecturer of the winning team will also be presented with a specially selected knife set plus the winning college will receive a personalised PR package to maximise regional and industry publicity around the victory.



It’s been a great year for Country Range Products with several award wins including the Q Awards People’s Choice award earlier in the year and the success has continued of late!

We are pleased to reveal that our Country Range Peri Peri Sauce has picked up a Q-Award in the foodservice ‘Added Ingredient’ category after beating off some stiff competition.



The success doesn’t end there as we have been notified that our very own Country Range Rain Forest Alliance Tea Bags have been shortlisted for The Caterer Product Excellence Award in the Tea & Hot Chocolate category.

There is some very serious competition in this category too, in the form of Tetley English Breakfast Tea and their Camomile Tea but given just how excellent our RFA tea is, who could rule us out!



It’s been an exciting October so far with the successful launch of one of the most anticipated Country Range product launches to date.

You may have already spotted them on the front page of the Stir It Up Promotions magazine with a great offer - NEW Premium Chicken Breast Fillets.

The new Fillets are skinless and boneless Class A Chicken breasts that include the inner fillet and are now available to order.
The fillets are fully calibrated to a uniform size and weight meaning that you as caterers can be confident that you will consistently receive 22-24 high quality 200-230g breasts in every tray unlike a lot of the economy products to be found on the market.

The Chicken Breast Fillets have been carefully sourced from Holland, Germany and Belgium and each individual breast is fully traceable back to the farm it was reared on meaning caterers can be confident that their chicken is the best on the market.

We’ve also opted for a product that maintains the inner fillet meaning that you even have the chance to create secondary dishes from the inner fillet such as curries, stews or skewers, whilst delivering excellent ‘centre of plate’ dishes from the main fillet.

As if that’s not enough, we are also proud to say that our chicken has no added water – so the fillet doesn’t lose up to 20% of its weight whilst cooking.

1x10kg (2x5kg trays in box)
200-230g per breast
22-24 per 5kg tray

Store at <4°C

Once opened, the product should be consumed within 24 hours.
The product may contain bones or bone fragments.

Check our social media channels for some mouth-watering recipe ideas to use the fillets in!

The Chicken Fillets are not the only new product launch at the moment – the NEW Country Range Frozen Plain Bagels are also finally here!

Available now are an 85g sliced and a 115g Unsliced Plain Bagel. Both are 95% baked and can be finished in the oven within 4 minutes creating that perfect straight from oven bagel that has seen a real renaissance.

Between the two sizes, there is a perfect solution for almost any caterer with the 85g bagels well suited to the cost sector and the 115g perfect for the profit sector.

50 x 85g or 48 x 115g

Keep frozen at -18°C

Take bagels out of the box and place on to baking trays making sure they are placed individually. Leave to thaw for approximately 40-60 minutes.
Pre-set your oven at 190°C. Place the trays in the pre-heated oven for approximately 3-4 minutes until light golden brown in colour.

Look out for more Country Range product launches coming very soon including:

Madras Plain Poppadoms: NEW Poppadoms made to a traditional recipe in the Madras region of India. ‘Ready to cook’, they can be deep-fried in less than 4 seconds!

Mini Party Pies: Weighing in at a dinky 30g, our new Mini Party Pies are available in two varietals and will ensure that Christmas buffets will never be the same again. The NEW Minced Beef & Ale Mini Party Pies use premium beef mince in a riche ale infused gravy whilst Chicken, Bacon & Leek Mini Party Pies bind chunks of each ingredient in a delicious cream sauce. Both are encases in a shortcrust case and topped with a puff pastry lid. Cook from frozen in as little as 20 minutes!

New Country Range Christmas Desserts: We have a tasty trio of new festive desserts set to go live and we hope you’ll be as excited about them as we are! Launching shortly will be our indulgent Chocolate & Orange Bar Gateau, Premium Individual Chocolate & Raspberry Snowflake and a sumptuous St Clements Orange Bell.



Entries are now open for the prestigious Country Range Student Chef Challenge 2017/2018.

Chef lecturers from across the UK have until November 30th to enter their teams in to this coveted competition, which culminates in a grand final in the Live Theatre at Hotelympia in March next year.

Each team is made up of three full-time students, who will be required to plan, cook, and present a three-course, three-cover meal.  This year’s theme is “Around the world in 3 spices”.  The Challenge is run in association with the Craft Guild of Chefs and judged to professional competition standards.

Last year’s winning chef lecturer, Annemarie Farr, from Ayrshire College, said: “The Country Range Student Chef Challenge is one of the biggies.  It’s a great experience – once in a lifetime – and the girls will remember it forever.  It is the pinnacle of their careers.  Winning has brought fantastic publicity to the college too and it will brilliant on the girls’ CVs.”

Entry Deadline: November 30
Paper judging: December
Announcement of who is through to the regional heats: W/C December 18
Regional Heats: Late January/Early February – specific locations and timings will be announced after the paper judging.
Grand Final: 10 teams to compete March 7 (11am-12.30pm) at Hotelympia

The winning team will receive:
- A bespoke selected chef knife set by Flint & Flame.
- Guided trip to the 2018 Universal Cookery & Food Festival in Westlands (September 2018).  Designed by chefs for chefs, this unique festival changes location every year and features an eclectic mix of demonstrations, workshops and tours. (
- Dinner at the stunning one Michelin-starred Simpsons Restaurant in Kenilworth (, plus and overnight stay in a nearby hotel.
- The winning team lecturer will receive a full knife set by Flint & Flame
- The 1ST and 2ND runners-up will also receive chef knives.

Emily Bucknall has Sat Nav set for the top
A former winning team member of the Country Range Student Chef Challenge has bagged her dream job.

After a whirlwind 18 months, Loughborough College’s Emily Bucknall is embarking on the next step of her professional cookery development after being snapped by the two star Michelin – Restaurant Sat Bains with Rooms.

 Emily completed a 3-day stage at the illustrious restaurant and was offered a role of commis chef on completion after impressing Sat and his experience team.

A delighted Emily said: “I’m over the moon and I just can’t believe everything that has happened this past two years really.  To now be about to start with one of the biggest names in British food, is beyond my wildest expectations but is an opportunity I’m going to seize with everything I have.”


“For me, it all started with winning the Country Range Student Chef Challenge really.  The win gave my direction, a huge confidence boost and a burning desire to work in the best kitchens with the finest chefs.  The skills learnt, experiences gained and happy memories will stay with me for life so I recommend all budding college chefs to get involved.”

For more details and how to enter the Country Range Student Chef Challenge 2017/2018 visit


Wake me up, when September ends goes the song…. but why would you want to miss out when the new month has brought the launch of our NEW lip-smacking Country Range Luxury Crackers.

Country Range are the only foodservice brand to offer a Luxury Cracker range, so these are pretty unique and will also be ideal for the festive season looming ahead!

Our luxury crackers are made with the finest ingredients such as Canadian wheat and our mix of flavours and re-sealable packs provide caterers with the chance to create show stopping cheese boards with zero hassle.

Go Crackers!

Crackers paired with various cheeses is something which was first consumed by sailors in the 1800s before refrigeration existed, and has been described as one of the first fast foods in the United States.

Nowadays, it’s more commonly enjoyed at the end of a meal, either in lieu of or following a dessert.

Cheesy tips:

  • Oddly enough – it is believed that most cheeses actually go better with whites wines than reds as the creaminess found in some cheeses is drowned out by the flavour of the tannin (naturally occurring compounds that exist inside grape skins, seeds and stems) in the reds.
  • About 50g of cheese per person is enough
  • Opposites attract, which is why sweet fruit or a dessert wine goes really well with the tang of blue cheese.

With 6 flavours to choose from, our Luxury Cracker Selection has something for ever palate.

Poppy Seed and Pepper Cracker: A delicate, crisp water cracker with poppy seeds for a warm peppery flavour.

Stone Ground Cracker: Crisp, crunchy and rich flavour finished with a touch of salt.

Salt & Pepper Cracker: Light and crisp sea salt and black pepper savoury cracker.

Sea Salt Cracker: Light and crisp savoury cracker with a pinch of sea salt

Sweet Wheat Cracker: Crisp honeycomb textured wheat cracker with a subtle sweet toasted flavour.

Rosemary Cracker: Crisp and flaky with a hint of rosemary and a light sprinkle of salt.

Pack Size: 500g (2x250g)

Store in a cool, dry place away from direct sunlight.  Once opened, store in an airtight container.

Arriving with us for the first time today, place an order now!  Find the product under code 11545 on our online ordering platform.


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