National Hot Dog Month

National Hot Dog Month

July is National Hot Dog Month, and whilst you might think this meaty snack is quintessential America, it was actually invented in Europe.

There are conflicting claims to the exact origins of the popular cinema snack – one story claims two Austro-Hungarian immigrants, Emil Reichel and Sam Ladany, brought the hot dog with them from Europe to Chicago.

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

World Cup

So, the World Cup is underway and England kick off their campaign tonight against Tunisia.

There then follows games against Panama before the final group match against Belgium.

No doubt, if England manage three wins, the national expectation will skyrocket (again) and this will definitely be the year right?

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

Gin

Gin. It’s everywhere now, isn’t it?

You can’t move down a high street without falling over at least one specialist gin bar and even the most modest of hostelries seems to be offering about a third of their bar space to the spirit.

Last year, just in the UK, we bought 47 million bottles. Sales have doubled in value over the last six years, reaching £1.2 BILLION for the year up to September 2017. It’s the country’s favourite spirit apparently with nearly 30% of people saying it’s their top pick.

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Oliver Parkinson
Sous Chef of SK Foods. Your food. Our Passion.
Hamburger Month

Hamburger Month

May is Hamburger Month. That sounds good to us! We love a burger here – it’s like the little black dress of food – you can accessorise it in so many different ways.

From humble beginnings of a simple ground beef patty, perhaps with just a touch of ketchup and in a toasted bun, the burger has come a long way. It’s constantly evolving and it seems, as a nation, we can’t get enough of them.

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John Connell
Development & Innovations Chef of SK Foods. Your food. Our Passion.
International No Diet Day

International No Diet Day

International No Diet Day and Eat What You Want Day – now they are two awareness days we can definitely get on-board with!

Ok, the weather is getting better and as a result legs and torsos are being exposed to the world left, right and centre, after a long winter of comfort eating and hibernation. Not all of us like what has been hiding under that woolly jumper….our first instinct is to panic. And then renew the gym membership.

But should it really should be a time for thinking about our “beach bodies”, stocking up on salad leaves and dusting off the trainers? Some advertisers would have us think so, urging us to get “bikini-ready” and various diet gurus already proclaiming only their diet can have you ready for summer.

Well, thankfully, not everyone agrees.

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

Leftovers

Cooking with leftovers has been becoming a bit of a “thing” for a while now.

As we become more conscious of food waste, with tightening budgets and get more creative with our cooking, we seem less inclined to throw food away.

For many series now, Masterchef contestants have been tasked with creating culinary greatness from ingredients such as the carcass of a cod, veg peelings, left-over carbohydrate and whatever else may elevate it from bin-fodder to prize-worthy food.

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Chris Brown
Sous Chef of SK Foods. Your food. Our Passion.
Tour de Yorkshire

Tour de Yorkshire

The Tour de Yorkshire starts later this week and as it’s just down the road (pardon the pun) from us, needless to say we’re very excited.

It’s fantastic that this has now become an official event on the UCI Europe Tour following the success of the Tour de France, which passed by our neck of the woods in 2014.

As always, we’re interested in the food and in this case what pro cyclists eat to maintain their incredible fitness levels.

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

Easter

With Easter coming up, we thought long and hard this week for another subject to write about for the blog…we really did.

Alternative Easter feasts, creative ways with lamb, etc….we thought about them all, honest!

But we kept getting distracted by chocolate eggs. The wanting to eat them now is weighing heavily on our minds (and will no doubt weight heavily on our hips later in April) and we just…can’t….turn….away.

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Chris Brown
Sous Chef of SK Foods. Your food. Our Passion.
Spam Appreciation Week

Spam Appreciation Week

It’s Spam Appreciation Week. Yes, it actually exists!

In the days before Spam was a term for annoying emails, it was more synonymous as a brand name for canned cooked meat.

Keeping the troops marching through the Second World War, Spam (or to give its correct styling, SPAM), was a name everyone knew.

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

Burns Night

Next Thursday, Scotland will celebrate Burns Night and a large proportion of the population will sit down to a Burns Night supper to celebrate the birth of the country’s favourite poet, Robert (Rabbie) Burns.

Given our propensity to piggyback on other country’s celebrations (I give you St Patrick’s Day as the perfect example) no doubt many people in other parts of the UK will also take part.

But that’s no bad thing given it gives us the opportunity to sample some of Scotland’s finest food, and yes, we are including haggis in that.

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