Chris Collins

SK People – Chris Collins

If there’s anything you need to know about an onion bhaji, Chris Collins is your man.

That’s because as part of his role as a Team Leader on the production line at our South Bank site, he is responsible for ensuring the bhaji lines run smoothly.

When you consider we produce 200,000 bhajis a day, you will understand why his role is so important.
He’s become so knowledgeable that if you lined up all the bhajis we do for our supermarket customers, based on the look, taste and smell, he would be able to tell you exactly which bhaji is sold in which supermarket.

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

Wonderful Cherries!

Cherries are causing quite a stir on the internet.

No one can deny cherries are tasty, sweet and good for you, but if you’re going to cook with them you have to face the issue of getting the pit (or stone) out as cleanly as possible.  Read more

Katie Beaumont
Marketing & Communications Executive of SK Foods. Your food. Our Passion.
World Chocolate Day

World Chocolate Day

It’s World Chocolate Day, and while here at SK Foods we make a whole host of delicious savoury snacks, we just can’t resist a sweet treat!

Chocolate is the ultimate comfort food and the first thing we reach for when we’re stressed, when life has taken a turn for the worse and or need cheering up. There is also a claim that it’s a great aphrodisiac as it contains the same chemical that your brain creates when you’re falling in love!

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

Wimbledon – Game Set and Match Tommy

Wimbledon starts on Monday.

That means, for many, it’s time to pretend they enjoy watching two people (or four if it’s doubles) hitting a ball repeatedly at each other for hours.

No doubt, the municipal tennis courts (if they are any left) around the country will also start filling up as Murray fever, and hopefully Konta fever too, hits the nation.

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

Glastonbury – have frying pan, will travel

Glastonbury is underway, so after the recent hot spell that pretty much guarantees that the 100,000-plus people who attend the festival will find themselves drenched and bogged down in mud by the end of it.

It’s hard to believe that the first festival took place in 1970 with just one act, T-Rex, who actually replaced The Kinks at the last minute. There were 1,500 tickets sold for that festival.

This weekend, around 135,000 people will watch the likes of Radiohead, Foo Fighters, Ed Sheeran, Katy Perry and Kris Kristofferson (yes, there is something for all ages!), so it’s certainly changed a great deal in the last 47 years.

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Jane Beesley
Development & Innovations 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.