The 6th Cullen Skink World Championships take place on Sunday 25th November 2018 in Cullen. Applications are now invited to compete in the competition with a closing date of 7th October.
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.
Download competition entry form.
The event, to be held at the Cullen Bay Hotel will feature Christmas Arts & Crafts and Food & Drink stalls and entertainment.
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.
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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