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

Did you know that the first recorded Chinese restaurant in Britain opened in 1907? Yes, that surprised us too! Unfortunately, there’s no record of what was on the menu at the appropriately named ‘The Chinese Restaurant’ in London’s Piccadilly Circus, but we suspect the food was very different from what is served in your average […]

February 14th, 2020   |  
Author: Chris Brown   |  
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Categories: Chefs' Blog

Ok, hands up, who knows how to cook rice properly? Whether it’s the burnt layer stuck to the bottom of a pan which takes forever to clean, to a watery splodge that looks more like semolina, even the best of us (including chefs) have encountered just some of these common consequences of trying to make […]

February 7th, 2020   |  
Author: Sean Flint   |  
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Categories: Chefs' Blog

Do you know that the Chinese New Year is celebrated for 23 days? That certainly beats the one miserly day we get off on 1st January which is generally spent in bed catching up on sleep and recovering from the alcohol-induced hangover from the night before. Our cousins north of the border do it right […]

February 16th, 2018   |  
Author: Katie Beaumont   |  
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Categories: Chefs' Blog

It may only be the start of the 2018 Chinese New Year (the year of the dog) but here in the SK development kitchen, we’re already planning for 2019 – the year of the pig. You will be very pleased to know that we are skipping ahead this year and providing a pork-based recipe. Dog […]

February 8th, 2016   |  
Author: Katie Beaumont   |  
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Categories: Chefs' Blog

It’s fair to say Chinese New Year represents one of the busiest times of the year in the SK kitchen. Only Christmas is busier for us and as an example this year will be providing 1.5 million pieces of prawn toast, 2 million spring rolls and hundreds of thousands spare ribs, lemon chicken and wontons. You don’t need […]

February 8th, 2016   |  
Author: Neil Shaefer   |  
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Categories: SK Foods News

SK Chilled Foods geared up for Chinese New Year by making an astonishing 1.5 million pieces of prawn toast – thanks to a £600,000 new investment. Alongside those at SK Chilled Food’s two production centres at Riverside and South Bank will be a host of Oriental snacks and side dishes including two million spring rolls […]

July 30th, 2015   |  
Author: Katie Beaumont   |  
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Categories: Chefs' Blog

Asian fusion food may be the norm now, but believe it or not, and this will depend on your age, in the not too distant past a night out at the local Chinese restaurant was considered a real treat. You would order prawn crackers, sweet and sour chicken, beef and black bean sauce, and egg […]