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.

Read more

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.

Read more

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!

Read more

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.

Read more

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.

Read more

John Connell
Development & Innovations Chef of SK Foods. Your food. Our Passion.
New Product Development Technologists

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.

Read more

Katie Beaumont
Marketing & Communications Executive of SK Foods. Your food. Our Passion.
National School Meals Week

National School Meals Week

When I discovered that Monday (13th November) was the start of National School Meals Week it made me chuckle.

The thought of having such a week when I was at school, which granted was a while ago, would have had everyone in hysterics.

When I was a kid, school meals were not something to look forward to. You queued up holding your plastic food tray (remember they had two compartments for your lunch and dessert) to be met by a an old battle axe of a ‘dinner lady’ who slopped mashed potato onto your ‘plate’, along with something that resembled a piece of meat and vegetables that had been cooked to within an inch of their life.

Read more

Development & Innovation Chef of SK Foods. Your food. Our Passion.
Food manufacturer of the year

Food manufacturer of the year

SK Chilled Foods has been named Food Manufacturer of the Year.

We also scooped the title of Chilled Manufacturing of the Year in the Food Manufacture Excellence Awards, which were held in London this week.

The two awards, regarded as the Oscars of the food manufacturing world, recognised the technical innovation that resulted in SK making record sales of £60 million last year.

Read more

Katie Beaumont
Marketing & Communications Executive 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.
SK People - Paul Dales

SK People – Paul Dales

When you have ‘High Risk’ in your job title, you know what you do has to be taken seriously.

And as a High Risk Supervisor working at our South Bank site, that’s exactly what Paul Dales does.

Paul’s role is to ensure that all the correct procedures are being followed in relation to food safety and hygiene. And when you consider how much food we produce and how many millions of people eat it across the UK, then, yes, high risk is definitely the correct name for his job.

Read more

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