vegan sausage roll

Vegan sausage roll

With the news this week that Greggs have launched a vegan sausage roll (available from today Thursday) and McDonalds following this up with its first vegetarian happy meal, it’s safe to say that the meat-free trend is here to stay.

More and more people are going vegetarian, vegan, or flexitarian if the thought of giving meat up forever is too much to swallow.

Whether you stand on the debate, it’s good to see so any different options now available, and Greggs and McDonalds couldn’t have timed their announcements any better, what with January being a time when people are looking to eat healthier after gorging over the festive period.

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Jane Beesley
Development & Innovations 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 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.
International No Diet Day

International No Diet Day

International No Diet Day and Eat What You Want Day – now they are two awareness days we can definitely get on-board with!

Ok, the weather is getting better and as a result legs and torsos are being exposed to the world left, right and centre, after a long winter of comfort eating and hibernation. Not all of us like what has been hiding under that woolly jumper….our first instinct is to panic. And then renew the gym membership.

But should it really should be a time for thinking about our “beach bodies”, stocking up on salad leaves and dusting off the trainers? Some advertisers would have us think so, urging us to get “bikini-ready” and various diet gurus already proclaiming only their diet can have you ready for summer.

Well, thankfully, not everyone agrees.

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Development & Innovation 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.
apocalypse food

Apocalypse food

News is out that Costco are selling an apocalypse food kit which it promises will keep you and your family fed for a year should disaster strike – when presumably it will be safe to venture out of your shed or whatever you’ve been using as a bunker.

Now, here at SK Chilled Foods, we wouldn’t call ourselves “Preppers” (the nickname given to those who are REALLY prepared for any impending doom), but the kit does sound like a good idea and not just for those who are getting ready for a catastrophic event.

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

Sprouts

Christmas is just over a week away so we’re once again including sprouts in our recipe.

This one uses these little small green gems (we will wear you down until you love them as much as we do) in an Asian style salad served with pork belly.

It is an ideal dish to make after Christmas when, no doubt, you are tired of turkey and party food, et al.

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John Connell
Development & Innovations Chef of SK Foods. Your food. Our Passion.
World Gin day

World Gin Day

We don’t often blog about drinks, given our forte is food, but we are making an exception for world gin day.

And, believe it or not, we also have a gin-based recipe, but more of that in a while.

The organisers of World Gin Day, now in its 9th year, must be rubbing their hands with glee at the massive rise in popularity of the Juniper-based spirit in recent years.

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John Connell
Development & Innovations Chef of SK Foods. Your food. Our Passion.
National Garlic Day

National Garlic Day

We love our food-themed events here in the SK kitchen as they give us the chance to be creative, so when we discovered there was a National Garlic Day, the five of us were fighting over who should provide the recipe.

The reason for this is that garlic is one of the staples in our kitchen (and pretty much every kitchen in the world).

If we didn’t have garlic, it would be difficult to make many of the dishes we supply to the UK’s biggest supermarkets.

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John Connell
Development & Innovations Chef of SK Foods. Your food. Our Passion.
Chinese New Year

Chinese New Year

Believe it or not, Chinese New Year 2017 is only just underway, but in the SK kitchen we have already started planning for 2018!

2017 is the year of the rooster, which is apt given we have two in the kitchen. No, I don’t mean the feathered version, but our Head Chef John and Senior Sous Chef Jane.

Chinese food is one of our key products so if you shop in most of the big supermarkets you are undoubtedly eating our food as we speak – unless you are reading this in the morning of course (although there’s nothing wrong with Chinese for breakfast!).

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