St Andrew's Day

St Andrew’s Day

Today is St Andrew’s Day, the celebration of Scotland’s patron saint.

It’s a bank holiday in Scotland (why don’t we get one for St George’s Day?) and the fact it falls on a Friday this year must be manna from heaven for our friends north of the border, not that they need an excuse for a ‘wee swally’!

It’s also a great time to celebrate everything that is great about Scottish food, and no we are not talking about a fried Mars bar!

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Chris Brown
Sous Chef of SK Foods. Your food. Our Passion.
British Roast Dinner Week

British Roast Dinner Week

Ahh, is there anything more quintessentially British than the roast dinner? That’s why we were delighted when we discovered this week was British Roast Dinner Week.

The week is intended as competition for pubs and hotels to see who does the best roast. Now that will be a hard one to judge but if they want an independent adjudicator we are happy to throw our chef’s hats in the ring!

Hopefully the real judges will steer clear of the establishments who do carvery. Don’t get us wrong, there are some good ones out there, but in our experience, they tend to be a lot more miss than hit.

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Chris Brown
Sous Chef of SK Foods. Your food. Our Passion.
Beetroot Tian cropped compressed

Fine dining

Before we became development chefs, our lives were spent in kitchens in restaurants/gastropubs across the UK, so fine dining is in our DNA.

These include Michelin-starred establishments and, in the case of Chef Oliver, Buckingham Palace and Windsor – not that he frequently reminds us that he used to cook for the Queen of course!

So, we relish the occasions when a VIP visits the SK head office in the North East and we are asked to prepare a creative menu.

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Chris Brown
Sous Chef of SK Foods. Your food. Our Passion.
International Beer Day

International Beer Day

Put out the bunting, it’s International Beer Day on Sunday (5th August).

Do you know that in 2011 an American journalist decided to abstain from solid food for Lent and drank nothing but beer and water for 46 days? He wanted to see if he could emulate German monks of the 16th century who supposedly lived solely on doppelbock beer—”liquid bread”—during Lent.

He drank four beers a day and needless to say lost weight, but before you all take up the same ‘diet’, once he went through all of his fat, his body began consuming its own muscle to get protein and as a result he got back pain because his kidneys became clogged up, so not something to try at home kids!

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Chris Brown
Sous Chef of SK Foods. Your food. Our Passion.
Taste of London

Taste of London

Taste of London is an event held twice a year, in London, and is widely regarded to be the food festival of choice for foodies offering an insight into some of the capital’s most popular restaurants.

Needless to say, for us, it was an event not to be missed!

This year’s event was held in Regent’s Park where some of the well-known restaurants from across the city had set up their stall. Bao, Bubbledogs, Cinnamon Bazaar, Freak Scene and Bombay Bustle were all amongst the offerings this year.

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Chris Brown
Sous Chef of SK Foods. Your food. Our Passion.
Leftovers

Leftovers

Cooking with leftovers has been becoming a bit of a “thing” for a while now.

As we become more conscious of food waste, with tightening budgets and get more creative with our cooking, we seem less inclined to throw food away.

For many series now, Masterchef contestants have been tasked with creating culinary greatness from ingredients such as the carcass of a cod, veg peelings, left-over carbohydrate and whatever else may elevate it from bin-fodder to prize-worthy food.

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Chris Brown
Sous Chef of SK Foods. Your food. Our Passion.
Doughnut

Doughnut

Could a doughnut be any more perfect?

It’s portable and easy to eat on the go. It’s delicious, obviously. And it’s just got a little bit better too…the humble doughnut is not so humble any more. It’s bright pink and favoured by one of the world’s favourite fathers. Homer Simpson….

That’s right, Krispy Kreme (who know a thing or two about doughnuts, it’s fair to say) have just launched an homage to Homer. The Simpsons D’ohnut has arrived. It’s resplendently pink and covered in sprinkles, just like the ones Homer so enjoys. It’s an Original Glazed, but dipped in white chocolate truffle and with a hint of strawberry flavour. How good does that sound?

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Chris Brown
Sous Chef of SK Foods. Your food. Our Passion.
Easter

Easter

With Easter coming up, we thought long and hard this week for another subject to write about for the blog…we really did.

Alternative Easter feasts, creative ways with lamb, etc….we thought about them all, honest!

But we kept getting distracted by chocolate eggs. The wanting to eat them now is weighing heavily on our minds (and will no doubt weight heavily on our hips later in April) and we just…can’t….turn….away.

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Chris Brown
Sous Chef of SK Foods. Your food. Our Passion.
Spam Appreciation Week

Spam Appreciation Week

It’s Spam Appreciation Week. Yes, it actually exists!

In the days before Spam was a term for annoying emails, it was more synonymous as a brand name for canned cooked meat.

Keeping the troops marching through the Second World War, Spam (or to give its correct styling, SPAM), was a name everyone knew.

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Chris Brown
Sous Chef of SK Foods. Your food. Our Passion.
Burns Night

Burns Night

Next Thursday, Scotland will celebrate Burns Night and a large proportion of the population will sit down to a Burns Night supper to celebrate the birth of the country’s favourite poet, Robert (Rabbie) Burns.

Given our propensity to piggyback on other country’s celebrations (I give you St Patrick’s Day as the perfect example) no doubt many people in other parts of the UK will also take part.

But that’s no bad thing given it gives us the opportunity to sample some of Scotland’s finest food, and yes, we are including haggis in that.

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Chris Brown
Sous Chef of SK Foods. Your food. Our Passion.