Baisakhi

Happy Baisakhi

We’re big fans of different new year celebrations here in the SK kitchen, so Happy Baisakhi everybody!

After all, why should 1st January be the only time we have a party and eat great food?

The Chinese New Year is a great example. This happened in February and as Chinese food is one of our specialities; it would have been rude not to raise a Tsingtao or three to mark the occasion.

As we are also pretty darn good as making Indian food; then you will understand it will be remiss of us not to also to celebrate Baisakhi.

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

Veganuary

No doubt many of you will currently be trying to stay ‘dry’ during January after the boozy excesses of Christmas, so have you thought about doing Veganuary?

If you are like us, that is likely to last until this evening when you get that Friday feeling and, let’s face it, we will all have worked hard during this first week back at work.

So, can we suggest that you do moderate your alcohol (one night a week won’t hurt), but why don’t you also try to get through the rest of the month by going on an animal-free diet.

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Jane Beesley
Development & Innovations Chef of SK Foods. Your food. Our Passion.
Indian spiced lamb shoulder

National Curry Week

We couldn’t let an event like National Curry Week go by without mentioning it in the blog, after all it is one of our staples in the SK kitchen.

The beauty of curry is that it has such variety. Whether you like it hot with lots of chili (always fresh ones of course) or prefer something less testing on the taste-buds, such as a creamy Korma.

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Gary Olive
Development & Innovations Chef of SK Foods. Your food. Our Passion.
Korean fajitas

Asian fusion

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 fried rice, and even a strange sounding beer, and think it was the height of sophistication.

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