British Tomato Week 2017

British Tomato Week 2017

When we were doing our research for this blog on British Tomato Week 2017, we were surprised to discover that four out of five tomatoes now eaten in the UK are imported.

We understand, obviously, that the Great British Weather, contributes to this, but it’s little wonder that people say tomatoes don’t taste like they used to. They are bound to lose some of their taste if they have travelled thousands of miles to get here.

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Oliver Parkinson
Sous Chef of SK Foods. Your food. Our Passion.
Food awareness days

Food awareness days

There are two great national food awareness days this week so we thought we would give you two for the price of one.

British Sandwich Week is running at the same time as National Vegetarian Week, which is perfect as the two go hand in hand.

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Development & Innovation Chef of SK Foods. Your food. Our Passion.
National Doughnut Week

National Doughnut Week

It’s National Doughnut Week.

If you are a regular reader of this blog you will know we’re big fans of food ‘awareness’ weeks in the SK kitchen as it gives us chefs an excuse, not that we ever need one, to be creative.

Unlike some events that are so obviously manufactured to help big companies sell more of their products (World Nutella Day for one!), this is one we can certainly get behind.

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Oliver Parkinson
Sous Chef of SK Foods. Your food. Our Passion.
Cinco de Mayo

Cinco de Mayo

If you like Star Wars, yesterday would have been your day (May the 4th Be with you), but whilst we are big fans of the movies (apart from Phantom Menace of course!) we prefer to celebrate Cinco de May0. (5th of May).

That’s because Mexican food is one of the staples in the SK kitchen.

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

Roasted 5-year old Shorthorn Beef Carvery Rib

We are still enjoying Great British Beef Week (GBB) here in the SK kitchen this time with shorthorn beef. We couldn’t let the occasion pass without giving you a little inspiration for a tasty and seasonal bank holiday Sunday (or any day) roast. It’s also a fitting tribute to mark the end of GBB week for 2017.

The key with this is the beef of course, and it’s worth search and paying a little extra for the perfect cut. The recipe below uses a beautiful piece of meat is a 5-year Shorthorn rib of beef.

The origins of the Shorthorn breed of cattle are rooted firmly in the Northeast and begin some two centuries ago. From humble beginnings (and  only four cows) the breed has grown to become world renowned and significant in cattle breeding circles.

Enough about cattle… here’s the recipe!

Roasted 5-year old Shorthorn Beef Carvery Rib

Ingredients

  • 1.1kg rib beef
  • Jersey royal potatoes
  • English new in season asparagus

Method

For the beef; begin by slowly cooking the beef in butter and oil over a medium heat on each side for around 10 minutes. Then rest for around 20 minutes. Reserve butter to baste after resting (reheat butter). Allowing the beef to rest is very important and remember to slice on an angle.

For the Jersey royals;  boil them in salted water. We’ve rolled them in parsley butter but they are good enough on their own.

For the asparagus; boil them in water for two minutes to maintain a good crunch.

Katie Beaumont
Marketing & Communications Executive of SK Foods. Your food. Our Passion.
Great British Beef Week

Great British Beef Week

We have been enjoying Great British Beef Week here in the SK kitchen.

It’s one of the meats we use most and if you are a customer at one of the UK’s biggest supermarkets, the chances are that you have eaten one of our dishes. Beef burritos and chilli beef muffins are just two examples.

When I was researching for this blog I came across some very interesting facts, the best being that average person in the UK eats 18.2kg of beef (raw weight) a year. That’s quite a lot of beef if you think about it and I bet at least half of that is consumed as part of a Sunday roast.

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John Connell
Development & Innovations Chef of SK Foods. Your food. Our Passion.
National Garlic Day

National Garlic Day

We love our food-themed events here in the SK kitchen as they give us the chance to be creative, so when we discovered there was a National Garlic Day, the five of us were fighting over who should provide the recipe.

The reason for this is that garlic is one of the staples in our kitchen (and pretty much every kitchen in the world).

If we didn’t have garlic, it would be difficult to make many of the dishes we supply to the UK’s biggest supermarkets.

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John Connell
Development & Innovations Chef of SK Foods. Your food. Our Passion.
Easter food

Easter food

Easter may not quite be the same as Christmas when it comes to eating, but it’s not far behind as far I am concerned.

There’s certainly no other time in the year when you will eat as much chocolate. Is it me, or are Easter eggs getting bigger? In my day, you got a small egg and if you were lucky, it had some sweets or miniature chocolates inside, but now, you not only get a huge chocolate egg, it also comes with full-sized chocolate bars, and often much, much more.

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Chris Brown
Sous Chef of SK Foods. Your food. Our Passion.
The life of a development chef

The life of a development chef

The life of a development chef. Where do I begin?

After so many years spent working in restaurant kitchens, I admit stepping into a development kitchen involved plenty of adjustment.But now, I wouldn’t change it for anything in the world.

Working 9-5 obviously has its benefits, especially after so long working ridiculous hours in hot kitchens for people like Marco Pierre White (but what a blast that was!).

But that’s not the reason I like development work so much.

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John Connell
Development & Innovations Chef of SK Foods. Your food. Our Passion.
Airline food

Airline food

In a previous life, I worked making food for the airline industry making airline food.

Unfortunately, unless you are lucky enough to have travelled first class with BA, Virgin, Emirates or American, you would never have tried the food I made.

But do you know the difference between food in first class and standard class? Aside from it being served on plates and having real cutlery, it comes down to less than £1.

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