March 30th, 2017   |  
Author: Sean Flint   |  
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Categories: Chefs' Blog

The life of a development chef. Where do I begin? After so many years spent working in restaurant kitchens, I admit stepping into a development kitchen involved plenty of adjustment.But now, I wouldn’t change it for anything in the world. Working 9-5 obviously has its benefits, especially after so long working ridiculous hours in hot […]

March 23rd, 2017   |  
Author: Sean Flint   |  
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Categories: Chefs' Blog

In a previous life, I worked making food for the airline industry making airline food. Unfortunately, unless you are lucky enough to have travelled first class with BA, Virgin, Emirates or American, you would never have tried the food I made. But do you know the difference between food in first class and standard class? […]

March 17th, 2017   |  
Author: Sean Flint   |  
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Categories: Chefs' Blog

I always find it funny how so many non-Irish people celebrate St Patrick’s Day. Poor St David, St George and St Andrew don’t get a look in when it comes to St Paddy’s Day. When it comes down to it I think it’s because we all just love the idea of the ‘craic’ and an excuse […]

March 9th, 2017   |  
Author: Sean Flint   |  
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Categories: Chefs' Blog

It’s British Pie Week I would like to start off with the question that is on absolutely no-one’s mind, who really did eat all the pies? Depending on who you believe, it originated from a football chant aimed at Victorian goalkeeper known, affectionately we hope, as William ‘Fatty’ Foulke. At 24 stone, he is the […]

March 8th, 2017   |  
Author: Neil Shaefer   |  
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Categories: SK Foods News

Staff at SK Chilled Foods don’t need to wish it could be Christmas every day, because it practically is! Last Christmas was the company’s busiest and most successful ever, with over 50 different products being supplied to most of the UK’s largest supermarkets chains. This included: 3.2 million packs of food supplied to UK supermarkets from […]