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.

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

National Curry Week 2017

There are some food awareness days/weeks we particularly look forward to and National Curry Week is certainly one of them.

It’s not just because Asian food is one of our specialities here in the SK kitchen, although that obviously makes events like this even more interesting (we don’t get as excited for World Porridge Day for example!).

We get excited about it because curry has become such a staple in our diet. When was the last time you had a curry? I bet if we carried out a poll most people would say they have one at least once a week. It’s become as British as a roast dinner!

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Development & Innovation Chef of SK Foods. Your food. Our Passion.
SK People - Adam McFarlane

SK People – Adam McFarlane

Adam McFarlane is part of the “Food Police” at SK Foods.

That’s his own definition of the role he undertakes as a Quality Assurance (QA) Auditor, based at our South Bank site.

Adam is responsible for ensuring that all the correct procedures are being followed in the production of our food. This covers everything from ensuring the refrigerators are all at the right temperature, through to ensuring the packaging is exactly how the customer specified.

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

Love Lamb Week

As lovers of lamb, it came as a surprise to discover that one of the reasons for Love Lamb Week is that fewer people have been regularly eating the meat over the past 15 years.

What’s not to like?

Lamb is such a versatile dish and despite what you might think, it’s no harder to cook than chicken or pork. It’s also healthy. Grass fed lamb, for example, can in some instanced be higher in omega-3 than fish.

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John Connell
Development & Innovations Chef of SK Foods. Your food. Our Passion.
National Burger Day

National Burger Day

It’s National Burger Day. In the not too distant past, going out for a burger meant you were restricted to your local McDonalds or Burger King and, if you are a 40-something like many of us at SK are, you may even remember Wimpy!

Sitting down to a Big Mac, a Whopper, or a Wimpy Cheese Eggburger (yes, they existed) was a real treat if you grow up in the 1970s and 1980s, but, and be honest here, apart from the occasional visit to cure a hangover, how regularly do you frequent these establishments now?

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Chris Brown
Sous Chef of SK Foods. Your food. Our Passion.
Fusion - Caribbean Food Week

Fusion

Fusion is an overused word in our business, especially when all it effectively means is combining different types of food.

We like to KISS here in the SK kitchen and by that we mean Keep It Simple Stupid, so fusion, along with rustic, artisan, authentic, farm to table and many, many more, incur the wrath when used in our presence.

However, when it comes to Caribbean food, we make one exception.

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

Afternoon tea

“There are few hours in life more agreeable than the hour dedicated to the ceremony known as afternoon tea.”

When an author of Henry James’ stature says that, it would be foolish to disagree, so when we discovered the date of this year’s annual afternoon tea, we couldn’t wait to start cooking.

But before you get the recipes (yes, we are spoiling you with three this time!), let’s start with a bit of history (hey, at least it shows the research we put into out blogs!).

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Jane Beesley
Development & Innovations Chef of SK Foods. Your food. Our Passion.
International Beer Day

International Beer Day

When we discovered today was International Beer Day, we fought each other over who should write the blog and provide a recipe.

After all, who doesn’t like beer?

Not only is it great on its own, from a chef’s point of view, it’s fantastic for using in food. Whether it’s giving some robustness to a steak pie or some tang to a cake, it’s very versatile and there is nearly always some leftover after cooking, so it’s win, win!

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

SK People – Stephanie Bell

Stephanie Bell compares the process of pitching food to supermarkets to an audition process.

She says there are some similarities between her current role as an New Product Development (NPD) Manager for SK Chilled Foods and the audition process which an Actor would undertake.

That’s because she often finds herself in front of an audience at an ‘audition’, but in her case, it’s food which is bidding for the leading role.

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Katie Beaumont
Marketing & Communications Executive of SK Foods. Your food. Our Passion.
Emma Bell (1)

SK People – Emma Bell

It’s a good job Emma Bell has Sky+ with a lot of memory, because she needs it for all the food-related shows she records.

From Great British Menu to Masterchef, her planner is always crammed full and that’s not just because she enjoys watching cooking shows.

The main reason is that in her role as a New Product Development Manager for SK Foods, she is always looking for inspiration for “that next big thing”.

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