February 28th, 2016   |  
Author: Katie Beaumont   |  
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Categories: Chefs' Blog

Today is Global Scouse Day, a celebration of all things Liverpudlian. As part of the day, people are being encouraged to eat Scouse. If you have never heard this before, it’s a type of lamb or beef stew which has been enjoyed by generations of people from this fine city. The word actually comes from […]

February 14th, 2016   |  
Author: Katie Beaumont   |  
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Categories: Chefs' Blog

It’s Valentine’s Day and love is in the air so what is a more perfect aphrodisiac than food? If you are planning to make a meal for a loved one, or taking them to your favourite restaurant, here’s some suggestions that will help to spice things up. Oysters – if they were good enough for Casanova, […]

February 9th, 2016   |  
Author: Katie Beaumont   |  
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Categories: Chefs' Blog

It’s not often that we would recommend throwing food around a kitchen but we always make an exception for Shrove Tuesday. Do you know that the tradition of tossing pancakes originated in 1445 when a housewife from Olney, Buckinghamshire, was so busy making pancakes that she forgot the time until she heard the church bells […]

February 8th, 2016   |  
Author: Katie Beaumont   |  
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Categories: Chefs' Blog

It’s fair to say Chinese New Year represents one of the busiest times of the year in the SK kitchen. Only Christmas is busier for us and as an example this year will be providing 1.5 million pieces of prawn toast, 2 million spring rolls and hundreds of thousands spare ribs, lemon chicken and wontons. You don’t need […]

February 8th, 2016   |  
Author: Neil Shaefer   |  
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Categories: SK Foods News

SK Chilled Foods geared up for Chinese New Year by making an astonishing 1.5 million pieces of prawn toast – thanks to a £600,000 new investment. Alongside those at SK Chilled Food’s two production centres at Riverside and South Bank will be a host of Oriental snacks and side dishes including two million spring rolls […]

February 7th, 2016   |  
Author: Katie Beaumont   |  
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Categories: Chefs' Blog

It’s Yorkshire Pudding Day. Are you like us and think that Sunday dinner is never the same without this amazing dish made from nothing more than eggs, flour, and milk? The beauty of the Yorkshire Pud is that it is so versatile. You often now see it as a starter (traditionally this is how it was […]