The 6th Cullen Skink World Championships take place on Sunday 25th November.
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.
The event, to be held at the Cullen Bay Hotel will feature stalls and entertainment.
A panel of independent judges are 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.
The 2018 judging panel is made up of:
Cullen Skink World Championships Itinerary
Cullen Skink Traditional Competition
11.30 All competitors must report in to the Organisers by this time
12.00 to 12.45 during this time each competitor will prepare their soup dish
12.45 Each competitor must serve up two bowls of the completed soup dish
12.45 to 13.15 Judging will take place.
Please note that the winner will not be announced until after the second competition is completed
Cullen Skink with a Twist Competition
13.15 All competitors must report in to the Organisers by this time
13.45 to 14.30 during this time each competitor will prepare their soup dish
14.30 Each competitor must serve up two bowls of the completed soup dish
14.30 to 15.00 Judging will take place.
The announcement of the winners and the presentation of the Trophies will take place at 15.30
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.
Cullen Voluntary Tourist Initiative
23a Seafield Street
Cullen AB56 4SU
07801 850827 / 01542 841519
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