February 27th, 2020   |  
Author: Neil Shaefer   |  
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Categories: SK Foods News Categories: SK People

My day in the SK development kitchen always starts with a very important job – making a coffee. Us chefs love coffee. When you have worked in a restaurant during a service, it’s what keep you going. Since becoming a development chef with SK three years ago, I have managed to get a handle on […]

February 20th, 2020   |  
Author: Jane Beesley   |  
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Categories: Chefs' Blog

Did you know that the first recorded Chinese restaurant in Britain opened in 1907? Yes, that surprised us too! Unfortunately, there’s no record of what was on the menu at the appropriately named ‘The Chinese Restaurant’ in London’s Piccadilly Circus, but we suspect the food was very different from what is served in your average […]

February 14th, 2020   |  
Author: Chris Brown   |  
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Categories: Chefs' Blog

Ok, hands up, who knows how to cook rice properly? Whether it’s the burnt layer stuck to the bottom of a pan which takes forever to clean, to a watery splodge that looks more like semolina, even the best of us (including chefs) have encountered just some of these common consequences of trying to make […]

February 7th, 2020   |  
Author: Sean Flint   |  
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Categories: Chefs' Blog

Do you know that the Chinese New Year is celebrated for 23 days? That certainly beats the one miserly day we get off on 1st January which is generally spent in bed catching up on sleep and recovering from the alcohol-induced hangover from the night before. Our cousins north of the border do it right […]