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.
Great British Menu

Great British Menu

One of the SK chefs’ favourite TV programmes – Great British Menu – returns to our screens this week and this year it is celebrating the 70th anniversary of the NHS.

We are looking forward to seeing what the professional chefs come up with as they attempt to win a place at the banquet, but we’re willing to bet, they will steer clear of hospital food.

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Development & Innovation Chef of SK Foods. Your food. Our Passion.
Be frugal

Be frugal

Interest rates have increased for the first time in what feels like forever (it’s actually since March 2009), and while it is in itself only a small change, it can have a big impact on a family’s budget so perhaps it’s time to be frugal.

Eating out has become one of the nation’s favourite ways to spend leisure time, as has cooking more elaborately at home. There’s no doubt that food is very important to us……

One of the largest portions (if you’ll forgive the pun) of an average family’s monthly out-goings is on food, whether that be in a supermarket for the weekly shop or as a leisure purchase in a restaurant. It’s third only to housing and transport in terms of costs.

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Jane Beesley
Development & Innovations Chef of SK Foods. Your food. Our Passion.