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Banffshire Coast News

Cullen Skink World Champion declared at 5th Cullen Skink World Championships

The 5th Cullen Skink World Championships took place on Sunday 26th November 2017 at the Cullen Bay Hotel.  

Judging 

  • A panel of independent judges were selected by the Cullen Voluntary Tourist Initiative
  • Judging is undertaken as a blind tasting and each competitor’s bowls are given a number known only by the organisers
  • Each competitor is awarded points between one and ten by each judge and the soup with the highest score will be declared the winner

 
2017 Results

Ian Watson from the Cullen Bay Hotel was crowned Cullen Skink World Champion, a title he retains from the 2015 competition.


Margaret McRae from the Kyle of Lochalsh was crowned the winner of the Cullen Skink with Twist competition.

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.

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