Brazil

Brazil

With Germany out of the World Cup, it seems the path has been cleared for Brazil, now the tournament favourites, to lift the trophy.

We love Brazil, but not only because of Neymar and Co, we must admit. It’s not its beaches, although they’re undoubtedly beautiful. It’s not the great cities like Rio and Sao Paulo. It’s not even because of the bright, sunny yellow football strip we are expecting to see so much more of as the World Cup progresses….we love Brazil because of, you guessed it, the food!

So, do you know your acarajé from your açaí? There’s so many great Brazilian treats to try….

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Oliver Parkinson
Sous Chef of SK Foods. Your food. Our Passion.
Taste of London

Taste of London

Taste of London is an event held twice a year, in London, and is widely regarded to be the food festival of choice for foodies offering an insight into some of the capital’s most popular restaurants.

Needless to say, for us, it was an event not to be missed!

This year’s event was held in Regent’s Park where some of the well-known restaurants from across the city had set up their stall. Bao, Bubbledogs, Cinnamon Bazaar, Freak Scene and Bombay Bustle were all amongst the offerings this year.

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Chris Brown
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.
National Tea Day

National Tea Day

It was National Tea Day at the weekend and there was a lot of discussion about how to make the perfect brew.

We’re all about the food here at SK, but let’s set the record straight before we go anywhere else.

The perfect cup of tea involves letting the tea bag(s) or leaves stew for at least ten minutes, then serving black. Forget the milk; what’s the point in diluting perfection after all? We’re divided here in the kitchen on whether to add sugar, but personally I thing strong black tea deserves a spoonful or three!

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

Wake up and smell the coffee

Wake up and smell the coffee.

How many times do you see on social media or hear someone say: “I’ll be fine once I’ve had my coffee….”? Plenty, that’s how many.

Coffee is something of an obsession with us Brits and we don’t seem to mind shelling out for it in any number of variations. Ten years ago, there were around 10,000 places to get a cup of Joe in the UK. Since then there’s been staggering growth in the market.

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John Connell
Development & Innovations 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.
The Great SK Menu

The Great SK Menu

Forget The Great British Menu; it was all about The Great SK Menu this week.

Ahead of a visit from some VIPs, we transformed the meeting room in our northern head office into a ‘pop up’ restaurant, the very exclusive Wellington House.

Like most of the fine dining establishments trying to make a booking was impossible; this was purely invite only and if your name wasn’t down you were definitely not getting in!

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Katie Beaumont
Marketing & Communications Executive 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.