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Cullen Skink World Championships

The 6th Cullen Skink World Championships took place on Sunday 25th November at the Cullen Bay Hotel.

The competition pits the best Cullen Skink makers against each other with judging undertaken as a blind tasting with the highest score being declared the Cullen Skink World Champion.  The competition is a wonderful way to celebrate the heritage of Cullen Skink and for the winner a great marketing opportunity to be known as the Cullen Skink World Champion.

 
2018 Judging Panel
Lady Claire Russell, Lord Lieutenant of Banffshire
Jimmy Buchan from Amity Fish Company Ltd/Star of the BBC series 'Trawlermen'
Peter Cook, Director of Food, Drink & Agriculture at Opportunity North East (ONE)
Alistair Fowlie, Deputy Head of Curriculum at Moray College
Louis Paterson, Owner of Family run Cluny Fish in Buckie.

2018 Results
Lynne Watson, owner of Lily's Kitchen Cafe in Cullen is the 2018 Cullen Skink World Champion

Ian Watson, co-owner of the Cullen Bay Hotel in Cullen is the 2018 Cullen Skink with a Twist Champion.


2018 Winning Recipes
Winning Traditional Cullen Skink Recipe by Lynne Watson, Lily's Kitchen Cafe, Cullen.
Butter
Onion
Milk
Cream
Potatoes
Smoked Haddock
Salt & pepper.

Winning Cullen Skink with a Twist Recipe by Ian Watson, Cullen Bay Hotel, Cullen.
Smoked haddock, smoked on site using whisky infused wood chips
Local potatoes and onions
Graham’s Dairy Milk and Cream
Cullen Bay Shrimps
Cullen Bay Lobster
West Coast Scallops
Spices and Seasoning


Cullen Skink?
The rather odd name is said to come from the Gaelic word "Essence". Initially, Cullen Skink referred to a type of broth made with the scrapings of beef from the front legs of cattle. Hard times in the early 1890s left the Northern people unable to buy this product. By this time, Cullen Harbour (completed in 1819) had become the thriving centre of herring fishing and the village also specialised in the production of smoked haddock. With many families in the local villages having a fishing background, they turned to smoked haddock which was in plentiful supply. By using smoked haddock and various other products all put together, a distinctive delicious soup was made.  Hence Cullen Skink was born.

Contact Details

Graham Bell
Secretary
Cullen Voluntary Tourist Initiative
23a Seafield Street
Cullen AB56 4SU

07801 850827 / 01542 841519

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This project was part-financed by the scottish goverment and the european community moray leader 2007-2019 programme.