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.
Christmas period

Christmas period

SK Chilled Foods has just experienced the busiest Christmas period in its 30-year history.

In 2017, we produced over 50 separate Christmas party food products for supermarkets, covering Oriental, Indian, Med, Tex-Mex and traditional cuisines.

In total, 3.3 million cases of chilled food were delivered to supermarkets in the 12 weeks leading up to the end of the Christmas ‘season’ on 30th December.

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

Veganuary

The organisers of Veganuary were very clever when they set up this awareness month a few years ago.

Granted, the only other option, if it was about fitting in with the name of the month, was to have it in February (Veganuly just doesn’t right does it?) but January really is the perfect time.

After all, with the excess of the Christmas season (and let’s face it this is getting longer each year) people are ready to do something different, hence why Dry January has become so popular, although you will not find this chef taking part as this month is miserable enough without alcohol to get you through it!

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Jane Beesley
Development & Innovations Chef of SK Foods. Your food. Our Passion.
An alternative Christmas lunch

An alternative Christmas lunch

No doubt, even though Christmas is a still a few days away, many of you will have already sat down to eat a Christmas lunch.

Whether it was a work’s party or just a trip to the pub, you may already be sick of the sight of turkey, roast potatoes and brussel sprouts, although if you are sick of the latter, you obviously haven’t read our last two blogs!

Never fear though because John is here.

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John Connell
Development & Innovations Chef of SK Foods. Your food. Our Passion.
St Andrew's Day

St Andrew’s Day

As were are creatures of habit (with a little bit of OCD thrown in) we like to blog on Fridays, so this comes 24 hours after St Andrew’s Day, but I am sure when you see the recipe you will forgive us.

Scottish food often comes in for a bit of stick, mainly because if conjures up an image of a deep fried Mars bar, even though in reality this was only ever a novelty item. Put it this way, I have had lots of takeaway ‘suppers’ (as they referred to north of the border) in Scotland and never once have seen a Mars bar on the menu.

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John Connell
Development & Innovations Chef of SK Foods. Your food. Our Passion.
Food and nutrition students

New Product Development Technologists

Four New Product Development Technologists recently started working for SK Chilled Foods.

They are Katherine Lenderyou, Michael Thackeray, Lydia Akrami and Juliet Watson.

The quartet have each been assigned their own supermarket customers and will be involved in every aspect of developing new food products from the idea stage to the shop floor.

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