Training academy

Training academy

SK Chilled Foods has entered into a unique partnership with a local college to establish a new training academy for its 600 staff.

From January 2016, staff at the company’s three sites in Teesside will be able to select from an initial 28 different ‘bite-size’ courses which have been put together with, and accredited by, Stockton Riverside College.

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Katie Beaumont
Marketing & Communications Executive of SK Foods. Your food. Our Passion.
Burns Night

Burns Night

It’s Burns Night so hands up, who likes haggis?

Haggis is a traditional Scottish sausage made from a sheep’s stomach stuffed with diced sheep’s liver, lungs and heart, oatmeal, onion, suet and seasoning. It’s one of those dishes that doesn’t sound the most appetising (stomach, liver and heart!) but trust us, it delicious!

We for one will be tucking into it tonight, along with some tatties and neeps, and a wee dram. If you still can’t be persuaded the vegetarian alternative is also great (and it is still Veganuary), but you can also mark Burns Night by trying some other amazing Scottish food?

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Executive New Product Development Chef of SK Foods. Your food. Our Passion.
Breakfast Week

Breakfast Week

It’s Breakfast Week and whilst we love nothing more than a good old fashioned British fry-up, staying true to our roots we want to pay homage to the different breakfast that people around the world eat.

If you have been to countries like Spain, France and Italy, you will know that they don’t necessarily regard it as the most important meal of the day and our European cousins are quite happy grabbing a quick piece of bread or pastry and some strong coffee.

That’s all good but we crave a proper breakfast and you can find some of the best if you venture a little further afield.

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Jonathan Murray
Development & Innovations Chef of SK Foods. Your food. Our Passion.
Veganuary

Veganuary

No doubt many of you will currently be trying to stay ‘dry’ during January after the boozy excesses of Christmas, so have you thought about doing Veganuary?

If you are like us, that is likely to last until this evening when you get that Friday feeling and, let’s face it, we will all have worked hard during this first week back at work.

So, can we suggest that you do moderate your alcohol (one night a week won’t hurt), but why don’t you also try to get through the rest of the month by going on an animal-free diet.

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Jane Beesley
Development & Innovations Chef of SK Foods. Your food. Our Passion.