Halloween

Halloween

According to research, half the UK population will spend money celebrating Halloween today.

That amounts to £419 million. Crazy or what?

It has now become one of the biggest festivals of the UK calendar, eclipsing Bonfire Night which given its history is astonishing

Not surprisingly, the food industry has also cottoned on that All Hallows Eve is now a big money spinner.

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John Connell
Development & Innovations Chef of SK Foods. Your food. Our Passion.
Meat free week recipe

National Curry Week

It’s national curry week, which has always had a place in our hearts here in the SK kitchen, after all it is our bread and butter (or should that be naan?)

To mark the week, supermarket Morrisons recently launched a new eight chilli-rated curry dubbed the Flaming Fiery Phaal. This was after complaints that their Volcanic Vindaloo was nowhere near hot enough.

This new dish comes with warning label as it contains scorpion chillies (which top the Scoville Heat Scale) as well as naga and green chillies.

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Development & Innovation 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 Porridge Day

World Porridge Day

Today is World Porridge Day.

Yes, you heard us correctly, there’s a day devoted to this popular breakfast staple made with oats – and why not we say?

There is actually a serious side to the day, so before we get to the lighter stuff, let’s thank Mary’s Meals, the Scottish charity behind World Porridge Day. They feed more than 1.3 million of the world’s poorest children and conceived World Porridge Day as a way of raising funds and awareness, so well done guys.

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John Connell
Development & Innovations Chef of SK Foods. Your food. Our Passion.
National Seafood Week

Seafood Week

Oh my ‘cod’, it’s Seafood Week.

When I ‘seafood’ I eat it.

Do you like my new ‘herrings’?

Isn’t this blog ‘brill’?

No we haven’t lost our marbles; we’re just getting ready for the first day of Seafood Week on Friday which starts with National Fish Pun Day.

‘Seabass’ me the remote, I want to watch ‘Tuna Half Men’. OK, that’s enough of the fishy puns, for now!

 

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Jane Beesley
Development & Innovations 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.
Technology

Technology

We love technology here in the SK kitchen; so we were intrigued to read this week about a new app that has been launched which may put an end to the saying ‘there’s nothing to eat in this house”.

PixFood does exactly what it says on the tin, if you pardon the pun.

Using the app on your smartphone you take pictures of food/ingredients you have in your fridge, freezer or cupboard and you are then given tailored recipes based on what’s available.

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John Connell
Development & Innovations Chef of SK Foods. Your food. Our Passion.
Zero waste week

Zero Waste Week

It’s Zero Waste Week, which is a grassroots campaign raising awareness of the environmental impact of waste, whatever type that may be.

In our case, predictably, we are focusing on food waste.

Firstly, let’s start with some facts.

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Jane Beesley
Development & Innovations 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.