Countdown to return of Cullen Skink World Championships
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IT will be ladles at the ready on Sunday, March 26 when the Cullen Skink World Championships bursts back onto the scene.
It will mark a welcome return for the event after a three-year break due to Covid regulations.
A change of venue is on the cards, with the Seafield Arms Hotel in the centre of town hosting the championships.
Once again there will be two prizes up for grabs – Cullen Skink Traditional and Cullen Skink with a Twist.
The last contest held in 2020 saw Margaret Macrae, of Buth Bheag’s Fisherman’s Kitchen, head back to Kyle of Lochalsh with both prizes.
Behind the event are Cullen Voluntary Tourist Initiative – Discover Cullen.
David McCubbin, chairman of Discover Cullen, said "We are absolutely delighted to see the return of the Cullen Skink World Championships.
"We are very proud to be the birthplace of Cullen skink and to celebrate the dish in this way by hosting the competition is a real delight. Tourism is an important part of the Cullen economy, and many visitors are attracted here to try Cullen skink.
"We invite you to attend and see which entry you think is worthy of being the world champion."
Mr McCubbin added that 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.
Given the difficult task of choosing the winners will be a four-strong judging panel.
Joining Jimmy Buchan – of Trawlermen fame – from Amity Fish Ltd, will be UHI Moray's Alistair Fowlie, Louie Paterson of Cluny Fish Ltd and former Deputy Lord Lieutenant of Banffshire Patricia Seligman MBE.
The announcement of the winners and the presentation of the trophies will take place at 4pm with Andrew Simpson, Lord Lieutenant of Banffshire, doing the honours.
The battle for the traditional title gets under way at 11am, with each competitor required to produced three bowls of the iconic soup. An identical format will be followed in the skink with a twist competition, with cooking scheduled to commence at 2pm.
Blind tasting is used to judge entries in both sections, with highest score clinching the respective trophies.
Both professional chefs and amateur cooks were eligible to enter the championships.
The public are welcome to attend the event free of charge.
