Barbecue

Barbecue

Ok, hands up, who had a barbecue over the Bank Holiday weekend?

Is there an actual law that says you have to have barbecue over a three-day weekend. Well, it seemed rude not to, especially when the weather was so good.

As we wipe the last remnants of ketchup from our chins following the last long weekend until August (Noooooooo!) we should pause to appreciate the mighty beast that is BBQ.

Read more

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

Are sprouts 2017’s must have vegetable?

Sprouts have traditionally been the most controversial element of Christmas dinner, but I am pleased to see that they are finally shaking off their totally undeserved reputation.

Not only is one supermarket selling a festive wreath adorned with real sprouts, yes you heard me correctly, stores are also reporting a boom in the sale of specially designed sprout corers which remove stems, ensuring the vegetables are cooked more evenly.

One expert has described sprouts as being like marmite, because you either love them or hate them. I agree that is true to an extent, but I think the ‘haters’ are coming at this from an historical perspective.

Read more

Chris Brown
Sous Chef of SK Foods. Your food. Our Passion.
Halloween 2017

Halloween 2017

Halloween 2017 is approaching and we were not surprised to discover this week that the average consumer in the UK will spend £23 on Halloween-related sweets, food, decorations and costumes.

You only have to look in any supermarket to see how popular ‘All Hallows Eve’ has become in the UK in recent years.

It has always been a big thing for our American friends across the Pond and it’s a little surprising that it took us so long to catch up.

Read more

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

Macmillan coffee morning

Today is the World’s Biggest Coffee Morning, Macmillan’s biggest fundraising event for people facing cancer.

It’s a great cause and one we here at SK certainly support.

There may not be anything more quintessentially British than a cup of tea, but you still can’t beat a damn fine cup of coffee (credit: Agent Cooper, Twin Peaks, 1991, not the utterly weird return in 2017!).

Read more

Oliver Parkinson
Sous Chef of SK Foods. Your food. Our Passion.
National Rice Week

National Rice Week

It’s National Rice Week and it’s fair to say, given we specialise in Asian food, that were are all over it!

Incredibly, rice is the mainstay of food for over half the world’s population and has become much more than just an accompaniment in a dish.

It’s very versatile and can be used to make great starters, main and desserts (rice pudding anyone?). What other ingredient can do that?

Read more

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

Love Lamb Week

As lovers of lamb, it came as a surprise to discover that one of the reasons for Love Lamb Week is that fewer people have been regularly eating the meat over the past 15 years.

What’s not to like?

Lamb is such a versatile dish and despite what you might think, it’s no harder to cook than chicken or pork. It’s also healthy. Grass fed lamb, for example, can in some instanced be higher in omega-3 than fish.

Read more

John Connell
Development & Innovations Chef of SK Foods. Your food. Our Passion.
Fusion - Caribbean Food Week

Fusion

Fusion is an overused word in our business, especially when all it effectively means is combining different types of food.

We like to KISS here in the SK kitchen and by that we mean Keep It Simple Stupid, so fusion, along with rustic, artisan, authentic, farm to table and many, many more, incur the wrath when used in our presence.

However, when it comes to Caribbean food, we make one exception.

Read more

Oliver Parkinson
Sous 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.

Read more

Chris Brown
Sous Chef of SK Foods. Your food. Our Passion.
British Pie Week

British Pie Week

It’s British Pie Week I would like to start off with the question that is on absolutely no-one’s mind, who really did eat all the pies?

Depending on who you believe, it originated from a football chant aimed at Victorian goalkeeper known, affectionately we hope, as William ‘Fatty’ Foulke.

At 24 stone, he is the Guinness Book of Records’ heaviest ever professional player, so there may be some truth in the story.

Perhaps this is what Sutton reserve goalkeeper Wayne Shaw had in mind when he was filmed eating a pie during his team’s recent FA Cup game with Arsenal, although I suspect his chance of making it professional and beating William’s record is slim, sorry couldn’t resist!

Anyway, back to pie.

Read more

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

Great British Menu

Of all the cooking programmes on television the Great British Menu is the one we chefs enjoy the most.

Masterchef: The Professionals is great of course but there’s something particularly great about the Great British Menu.

I think it’s down to the challenge of cooking four courses to a theme, with the prospect of being able to cook one, or more, of your dishes at a banquet for the great and good.

Read more

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