Spring food

Spring

It may not seem like it, based on the weather in April – although Prince (RIP) did sing about it snowing in April, but spring has definitely sprung the SK kitchen.

It’s one of our favourite times of the year because so many of the amazing ingredients we use are at their very best.

So, what should you be looking to buy and how should you cook it?

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Jane Beesley
Development & Innovations Chef of SK Foods. Your food. Our Passion.
St George's Day

St George’s Day

It’s St George’s Day.

St George is the patron saint of England but do you know that we are not the only ones who celebrate St George’s Day?

Christian churches across the world, including Canada, Jordan, Lebanon, Hungary and Spain, celebrate the day in a different way by marking the feast of St George.

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John Connell
Development & Innovations Chef of SK Foods. Your food. Our Passion.
International Dining Week

International Dining Week

This week marks the start of International Dining Week, an event which celebrates the fantastic diversity of cuisines available to diners in Britain.

Given the food we make here in the SK kitchen covers everything from haggis bites for our friends north of the border through to hand-folded samosas that wouldn’t look out of place if eaten in a restaurant in Calcutta, this is something we are very much supporters of.

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Development & Innovation Chef of SK Foods. Your food. Our Passion.
New chef joins SK Chilled Foods

New chef

New chef. A man who worked with Marco Pierre White has joined SK Chilled Foods.

John Connell is our newest development and innovation chef. Based at our head office in Wynyard, near Billingham, Teesside, the 46-year-old joins an existing team of four chefs who create the dishes which are enjoyed by millions of people who shop at some of the UK’s biggest supermarkets

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

International Carrot Day

It’s International Carrot Day.

Yes, you heard right, we have an entire day devoted to an orange vegetable.

We’re all for it here in the SK kitchen, after all it is a staple in many of our dishes. It would be impossible to make a vegetable samosa or a spring roll without them and as we make millions of these each year, it’s fair to say we get through quite a lot of carrots!

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