Date and time for Cullen Skink World Championships 2026
Location
Event details:
Time: 10.30am to 4pm
Venue: The Grand Ballroom, Seafield Arms Hotel, Cullen.
FREE ENTRY Event for spectators. No tickets required – donations welcomed
Do you get to taste the Cullen Skink – YES!
Get ready for a sizzling showdown at the Seafield Arms Hotel’s Grand Ballroom! The Cullen Skink World Championship is back, bringing together home cooks, amateurs, and professional chefs in an epic battle to create the most mouthwatering bowl of Scotland’s iconic Cullen Skink.
With two thrilling cook-off competitions and 12 talented entrants in each, competitors have just 45 minutes to whip up their championship-worthy Cullen Skink. A panel of expert judges will conduct a blind taste test to determine the ultimate champion, but you—the spectators—also get a say! Sample the incredible dishes and cast your vote for the coveted People’s Choice Award.
This competition is more than just a cook-off; it’s a celebration of Cullen, the birthplace of Cullen Skink! Organised by Discover Cullen, the event showcases the rich heritage of this beloved dish. Contestants can enter one or both categories—Traditional Cullen Skink and Cullen Skink with a Twist.
So, whether you’re cheering from the sidelines, indulging in delicious samples, or picking your personal favourite, this is an event you won’t want to miss! Who will be crowned the Cullen Skink World Champion? Join us and find out!
There will be sales stalls by Cullen Tourist Office and Intricate Designs.
Judging Panel
Jimmy Buchan
Alistair Fowlie
Amy Johnston
Louie Paterson
Event Timings*
Cullen Skink Traditional
10-00 All competitors must report to the organisers by this time.
10-30 to 11-15 During this time each competitor will prepare their soup dish.
11-15 Each competitor must serve up their completed soup dish.
11-15 to 12-45 Judging and People’s Choice Award voting will take place.
Please note that the winner will not be announced until after the second competition is completed.
Lunch
Please visit our wonderful shops and grab a bit to eat from one of Cullen’s eateries. Cullen Skink is on the menu at the Cullen Bay Hotel, Cullen Beach Burger Van, The Royal Oak Hotel, Linda’s Fish & Chips, The Rockpool Cafe, Lily’s Kitchen Cafe, The Yellow Deli, The New Denver and The Seafield Arms Hotel.
Cullen Skink with a Twist
12-45 All competitors must report to the organisers by this time.
13-30 to 14-15 During this time each competitor will prepare their soup dish.
14-15 Each competitor must serve up their completed soup dish.
14-15 to 15-15 Judging and People’s Choice Award voting will take place.
Presentations
15-30 – 16-00 Andrew Simpson, Lord Lieutenant of Banffshire will announce the winners and present the trophies.
*Please note individual timings may be tweaked in the run up to the event. The overall 10.30am start and 4pm finish will not change.
Please email visit@discovercullen.com with any questions about the competition.
Cullen Skink World Championships Hall of Fame
| YEAR | TRADITIONAL | TWIST | PEOPLE’S CHOICE TRADITIONAL |
PEOPLE’S CHOICE TWIST |
| 2012 | Nigel Ross | – | – | – |
| 2013 | Tracey Fuller | – | – | – |
| 2014 | Neal Robertson | Ian Watson | – | – |
| 2015 | Ian Watson | Alex Grahame | – | – |
| 2017 | Ian Watson | Margaret Macrae | – | – |
| 2018 | Lynne Watson | Ian Watson | – | – |
| 2020 | Margaret Macrae | Margaret Macrae | – | – |
| 2023 | Margaret Macrae | Luke Green | – | – |
| 2024 | Kellie Spooner | Kellie Spooner | Alison Taylor | Kai-Uwe Stutzkeitz |
| 2025 | Lynne Watson | John McCruden | John McCruden | Linsay McCallum |
Cullen Skink World Championships 2025 – The Results
Traditional Cullen Skink
Judge’s Award Winner: Lynne Watson, Lily’s Kitchen Cafe, Cullen
People’s Choice Award Winner: John McCruden, The Cafe at Logie Steading
Judge’s Runner Up: John McCruden, The Cafe at Logie Steading
Cullen Skink with a Twist
Judge’s Award Winner: John McCruden, The Cafe at Logie Steading
People’s Choice Award Winner: Linsay McCallum, Hello Scotland
Judge’s Runner Up: Kellie Spooner, The Aberlour Hotel, Aberlour
Congratulations to the winners, runners up and everyone who took part.
Cullen Skink
This 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.
This is now a tribute to the many wives and mothers from the village who over the past years have made Cullen Skink for their families. Today, Cullen Skink is made all around the world.
In January 1999 BBC2 sent a team from their popular Food and Drink programme, accompanied by presenter Michael Barry, to film a Cullen Skink competition by local housewives. Five ladies were duly selected and the television cameras rolled into the kitchens of the Seafield Arms Hotel. After much deliberation and tasting, the panel of judges chose Mrs Mary Addison as the winner and she was crowned the “Queen of Cullen Skink”.
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