3rd Cullen Skink World Championships

cullenskinkSunday 23rd November 2014, Cullen

Cullen Skink is a thick fish soup which takes its name from Cullen, a village of just over 1,300 people on the Moray Coast.

2014 sees the third World Championships take place, this year with a new variation. There are not just one, but two titles up for grabs: Best Traditional Cullen Skink and Best Cullen Skink with a Twist.

Those entering the Traditional Cullen Skink Championships will have a broadly free hand when it comes to their recipes; however, one stipulation rigorously adhered to is the requirement to use smoked haddock, milk, potato and onion.  Those entering the Cullen Skink with a Twist will enjoy even greater latitude.  The basic ingredients must include fish, potato, milk and onion; any other ingredients and/or recipe variations are down to the contestants.

The finalists in each cook-off will have one hour to produce three 250ml portions of the soup for the judges; they will be allowed to prepare raw ingredients in advance, but all cooking has to be conducted at the event itself under competition conditions.

The judging panel will once again be the cream of local culinary expertise – including the Lord Lieutenant of Banffshire, Lady Clare Russell, and Louie Paterson from Cluny Fish at Buckie.

The rules of the competition and an entry form are available on www.discovercullen.com, on request by e-mail to visit@discovercullen.com, or by phoning 01542 840314.

Closing date for entries of 31st October 2014.

Feeling inspired? Have a look at our Cullen Skink recipe.


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