March 27th, 2020   |  
Author: Sean Flint   |  
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Categories: Chefs' Blog Categories: Uncategorised

In last week’s blog we gave some food preservation tips to help you in this self-isolation, social distancing world we currently live in, so this week we thought it would be useful to show you how you can also make meals go further. In particular we’re talking about batch cooking, i.e. making something which can […]

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

As you will be aware, we like a food hack or ten here in the SK kitchen so given the current uncertain and unprecedented climate we are all in, we thought this would be an ideal time to share a few food preservation tips which will make your food last longer. So, here, in no […]

March 17th, 2020   |  
Author: Katie Beaumont   |  
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Categories: SK Foods News Categories: SK People

In response to concerns regarding Coronavirus Covid-19. SK Chilled Foods remain committed to our trading partners and are continuing to take orders and manufacture products to ensure availability across the country. We are working closely with our suppliers and customers to keep food moving quickly through the system to ensure our customer’s shelves are stocked. […]

March 13th, 2020   |  
Author: Sean Flint   |  
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Categories: Chefs' Blog

Do you know why spring rolls are called spring rolls? Yes, you guessed it, it’s because they were a seasonal food consumed during …….drum roll…… the spring. Originating in Asia, they started as a pancake filled with the new season’s spring vegetables, a welcome change from the preserved foods of the long winter months. The […]

March 6th, 2020   |  
Author: Chris Brown   |  
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Categories: Chefs' Blog

With all the recent rain and generally grim weather, it may not seem that spring is upon us, but it officially starts in just two weeks – 20th March in fact. Aside from the lighter nights and hopefully a little bit warmer weather (or although you never know with this county) that can mean one […]