3rd Cullen Skink World Championships Date Announced - Sunday 23rd November 2014
The Cullen Voluntary Tourist Initiative is delighted to announce the date for the 2014 Championships - Sunday 23rd November 2014.
This year, we are introducing a variation to the competition; there will be two World Championships up for grabs - for the best Traditional Cullen Skink, and for the best Cullen Skink with a Twist.
Traditional Cullen Skink
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.
The Traditional Cullen Skink entry form can be downloaded here. The Traditional Cullen Skink entry rules can be downloaded here.
Cullen Skink with a Twist
Those entering the Cullen Skink with a Twist Championships 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 Cullen Skink with a Twist entry form can be downloaded here. The Cullen Skink with a Twist entry rules can be downloaded here.
The Closing Date for both championships is 31st October 2014.
Cullen cafe owner - Tracey Fuller - has claimed the 2nd Cullen Skink World Championship crown - at her first attempt - and puts it down to her two secret ingredients!
The keenly fought contest was held at the Cullen Bay Hotel, where five finalists competed for the silverware and the glory. Those cooking included Robert Donald (Aberdeen), David Crighton (Portsoy), Nigel Ross (Aberdeen - the 2012 Champion) and Ross Birrell (Mallaig).
The judging panel of Louie Paterson from Cluny Fish, Diana Baxter, Fraser Baxter and Development Chef Craig Smith (all 3 from Baxters Food Group) had the very difficult task of differentiating between the five finalists. Each of the contestants had to provide the panel with a 250 ml portion of Cullen Skink, with a broadly free hand with their recipes, with the only stipulation being that smoked haddock had to be used. Raw ingredients could be prepared in advance, but all cooking had to be conducted at the event itself under competitive conditions.
There was great support for the event, not only from the friends and families of the competitors, but also from members of the public who came along to see what it was all about.
The Cullen Voluntary Tourist Initiative would like to extend their thanks to all the finalists, the judges and to the new owners of the Cullen Bay Hotel, Ian and Rena Watson, for their continued backing for the event.
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