Banffshire Coast News
3rd Cullen Skink World Championships - date announced
Following the success of the championships in 2012 and 2013, the Cullen Voluntary Tourist Initiative has now announced the date for the 2014 championship - Sunday 23rd November 2014.
The two previous competitions have resulted in wins for a Cullen loon, Nigel Ross, in the inaugural event, followed by Tracey Fuller, a Cullen business woman, in the 2nd Championship. So, the championship cup has remained firmly on home soil. This year, the Initiative is introducing a variation to the competition – in that there will be two World Championships up for grabs – for the best Traditional Cullen Skink – and for the 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 Cullen Skink World Championships have now become a key event in the Cullen calendar. Moving the event to the quieter winter months will hopefully enable many more competitors to enter.
The rules of the competition and an entry form are available on www.discovercullen.com, on request by e-mail to email@example.com, or by phoning 01542 840314. The closing date for entries is 31st October 2014.