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Fine dining

Before we became development chefs, our lives were spent in kitchens in restaurants/gastropubs across the UK, so fine dining is in our DNA.

These include Michelin-starred establishments and, in the case of Chef Oliver, Buckingham Palace and Windsor – not that he frequently reminds us that he used to cook for the Queen of course!

So, we relish the occasions when a VIP visits the SK head office in the North East and we are asked to prepare a creative menu.

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Chris Brown
Sous Chef of SK Foods. Your food. Our Passion.
Technology

Technology

We love technology here in the SK kitchen; so we were intrigued to read this week about a new app that has been launched which may put an end to the saying ‘there’s nothing to eat in this house”.

PixFood does exactly what it says on the tin, if you pardon the pun.

Using the app on your smartphone you take pictures of food/ingredients you have in your fridge, freezer or cupboard and you are then given tailored recipes based on what’s available.

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

Zero Waste Week

It’s Zero Waste Week, which is a grassroots campaign raising awareness of the environmental impact of waste, whatever type that may be.

In our case, predictably, we are focusing on food waste.

Firstly, let’s start with some facts.

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Jane Beesley
Development & Innovations Chef of SK Foods. Your food. Our Passion.
World Plant Milk Day

World Plant Milk Day

Over the last six years, sales of plant-based milks have doubled, so it’s not surprising that there is now a World Plant Milk Day (this Wednesday 22nd).

Whether it’s because of the rising number of vegans, people who are lactose intolerant or the growing trend in ‘flexitarianism’ (the term given to those who are primarily vegetarian but occasionally eat meat or fish), there are now lots of plant-based milk options to replace the cow’s milk we all grew up with.

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Oliver Parkinson
Sous Chef of SK Foods. Your food. Our Passion.
Great British Menu

Great British Menu

One of the SK chefs’ favourite TV programmes – Great British Menu – returns to our screens this week and this year it is celebrating the 70th anniversary of the NHS.

We are looking forward to seeing what the professional chefs come up with as they attempt to win a place at the banquet, but we’re willing to bet, they will steer clear of hospital food.

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Development & Innovation Chef of SK Foods. Your food. Our Passion.
Be frugal

Be frugal

Interest rates have increased for the first time in what feels like forever (it’s actually since March 2009), and while it is in itself only a small change, it can have a big impact on a family’s budget so perhaps it’s time to be frugal.

Eating out has become one of the nation’s favourite ways to spend leisure time, as has cooking more elaborately at home. There’s no doubt that food is very important to us……

One of the largest portions (if you’ll forgive the pun) of an average family’s monthly out-goings is on food, whether that be in a supermarket for the weekly shop or as a leisure purchase in a restaurant. It’s third only to housing and transport in terms of costs.

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

International Beer Day

Put out the bunting, it’s International Beer Day on Sunday (5th August).

Do you know that in 2011 an American journalist decided to abstain from solid food for Lent and drank nothing but beer and water for 46 days? He wanted to see if he could emulate German monks of the 16th century who supposedly lived solely on doppelbock beer—”liquid bread”—during Lent.

He drank four beers a day and needless to say lost weight, but before you all take up the same ‘diet’, once he went through all of his fat, his body began consuming its own muscle to get protein and as a result he got back pain because his kidneys became clogged up, so not something to try at home kids!

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Chris Brown
Sous Chef of SK Foods. Your food. Our Passion.
National Picnic Month

National Picnic Month

The organisers of National Picnic Month must be rubbing their hands with glee given the amazing weather that has coincided with this month’s event.

According to the experts, the average person picnics at least three times a year in the UK, but we are assuming this figure is based on the normally poor British summers.

As we have had wall to wall sunshine for the last few months, with more to come apparently (let’s hope anyone) the averages must be up this year – we have certainly surpassed them in my household anyway.

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

World Cup Final

The 2018 World Cup final was a real David and Goliath match (with Goliath prevailing this time) and this is also reflected in the kitchen, but when it comes to culinary traditions, the two sides have more in common than you may at first think.

Croatia, with a population of just 4 million was in its first World Cup final while France, who also won the competition in 1998, had a population of almost 70 million at home cheering them on.

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Development & Innovation Chef of SK Foods. Your food. Our Passion.
Great British Pea Week

Great British Pea Week

In the UK we love the humble pea – whether it’s mushy, garden, petit pois, sugarsnap, frozen, fresh or marrowfat we can’t get enough of them, eating on average 9,000 peas a year each, so it’s not surprising that we are celebrating Great British Pea Week.

We don’t just like eating peas, we love growing them too – the UK is proudly the largest producer (and consumer) of frozen peas in Europe with around 700 farmers harvesting more than two billion portions a year! To achieve these impressive numbers and satisfy our appetites, they plant the equivalent of 70,000 football pitches of peas every year!

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