Dry January

Dry January

No doubt many of you are observing Dry January.

Hands up though how many of you drank in the early hours of 1st January? I know I did, so let’s say, for the sake of argument that Dry January begins on 2nd January. Agreed?

That leaves us all, at the time of writing, ten days in to our dry spell. Some will not be missing the demon drink at all while others (me included) are already starting to waver. Well, the weekend is upon us and it’s been a hard week, let’s face it!

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Oliver Parkinson
Sous Chef of SK Foods. Your food. Our Passion.
School dinners

School dinners

We’ve only got our children to verify this, but school dinners (we’re in the North-East so it will always be dinner, not lunch) these days just don’t seem to be what they were.

Don’t get us wrong, from a nutritional standpoint, they’re definitely better, and it’s great that our kids are eating healthy, balanced meals (although this is not across the board) rather than the beige inspired creations we were used to, but it’s all got a little boring in our view.

Pink custard for example. When is the last time you had pink custard? People of a certain age will know exactly what we are talking about here.

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Oliver Parkinson
Sous Chef of SK Foods. Your food. Our Passion.
Global Champagne Day

Global Champagne Day

When it comes to champagne, and it is Global Champagne Day on 19th October after all, we like to quote Lily Bollinger of the House of Bollinger Champagne.

She said: “I drink Champagne when I’m happy and when I’m sad. Sometimes I drink it when I’m alone. When I have company I consider it obligatory. I trifle with it if I’m not hungry and drink it when I am. Otherwise, I never touch it — unless I’m thirsty.”

We couldn’t have summed it up better ourselves Lily.

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Oliver Parkinson
Sous Chef of SK Foods. Your food. Our Passion.
World Plant Milk Day

World Plant Milk Day

Over the last six years, sales of plant-based milks have doubled, so it’s not surprising that there is now a World Plant Milk Day (this Wednesday 22nd).

Whether it’s because of the rising number of vegans, people who are lactose intolerant or the growing trend in ‘flexitarianism’ (the term given to those who are primarily vegetarian but occasionally eat meat or fish), there are now lots of plant-based milk options to replace the cow’s milk we all grew up with.

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Oliver Parkinson
Sous Chef of SK Foods. Your food. Our Passion.
Brazil

Brazil

With Germany out of the World Cup, it seems the path has been cleared for Brazil, now the tournament favourites, to lift the trophy.

We love Brazil, but not only because of Neymar and Co, we must admit. It’s not its beaches, although they’re undoubtedly beautiful. It’s not the great cities like Rio and Sao Paulo. It’s not even because of the bright, sunny yellow football strip we are expecting to see so much more of as the World Cup progresses….we love Brazil because of, you guessed it, the food!

So, do you know your acarajé from your açaí? There’s so many great Brazilian treats to try….

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Oliver Parkinson
Sous Chef of SK Foods. Your food. Our Passion.
World Gin Day

Gin

Gin. It’s everywhere now, isn’t it?

You can’t move down a high street without falling over at least one specialist gin bar and even the most modest of hostelries seems to be offering about a third of their bar space to the spirit.

Last year, just in the UK, we bought 47 million bottles. Sales have doubled in value over the last six years, reaching £1.2 BILLION for the year up to September 2017. It’s the country’s favourite spirit apparently with nearly 30% of people saying it’s their top pick.

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Oliver Parkinson
Sous Chef of SK Foods. Your food. Our Passion.
National Tea Day

National Tea Day

It was National Tea Day at the weekend and there was a lot of discussion about how to make the perfect brew.

We’re all about the food here at SK, but let’s set the record straight before we go anywhere else.

The perfect cup of tea involves letting the tea bag(s) or leaves stew for at least ten minutes, then serving black. Forget the milk; what’s the point in diluting perfection after all? We’re divided here in the kitchen on whether to add sugar, but personally I thing strong black tea deserves a spoonful or three!

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Oliver Parkinson
Sous Chef of SK Foods. Your food. Our Passion.
Coffee morning

Macmillan coffee morning

Today is the World’s Biggest Coffee Morning, Macmillan’s biggest fundraising event for people facing cancer.

It’s a great cause and one we here at SK certainly support.

There may not be anything more quintessentially British than a cup of tea, but you still can’t beat a damn fine cup of coffee (credit: Agent Cooper, Twin Peaks, 1991, not the utterly weird return in 2017!).

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Oliver Parkinson
Sous Chef of SK Foods. Your food. Our Passion.
Fusion - Caribbean Food Week

Fusion

Fusion is an overused word in our business, especially when all it effectively means is combining different types of food.

We like to KISS here in the SK kitchen and by that we mean Keep It Simple Stupid, so fusion, along with rustic, artisan, authentic, farm to table and many, many more, incur the wrath when used in our presence.

However, when it comes to Caribbean food, we make one exception.

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Oliver Parkinson
Sous Chef of SK Foods. Your food. Our Passion.
British Tomato Week 2017

British Tomato Week 2017

When we were doing our research for this blog on British Tomato Week 2017, we were surprised to discover that four out of five tomatoes now eaten in the UK are imported.

We understand, obviously, that the Great British Weather, contributes to this, but it’s little wonder that people say tomatoes don’t taste like they used to. They are bound to lose some of their taste if they have travelled thousands of miles to get here.

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Oliver Parkinson
Sous Chef of SK Foods. Your food. Our Passion.