

In celebration of Burns Night tomorrow, our very own Chef Felipe has designed a delicous Scottish themed Specials menu perfect for when the weather is wintery. This got me thinking about the origins of Cullen Skink which I've very much enjoyed on my visits to our northern neighbour. Having attended a Scottish secondary school back in NZ and led the Pipes and Drums of St Kentigern I regret I was not better informed. Time to share the results of my research!
Why is Cullen Skink So Called? Unraveling the Delicious Mystery of Scotland's Iconic Soup
Picture a steaming bowl of creamy, rich soup that captures the essence of Scotland's coastal cuisine - welcome to the world of Cullen Skink. But why such an unusual name? Let's dive into the delectable story behind this warming Scottish delicacy that has been warming hearts and stomachs for generations.
The Origins: A Name with Geographical Roots
The soup takes its name from two distinct sources:
Cullen: A small town in Moray, located in the northeast of Scotland, known for its picturesque fishing heritage
Skink: An old Scottish word meaning "essence" or "slice," traditionally referring to a knuckle of beef or a soup made from such meat
Originally a humble fisherman's dish, Cullen Skink emerged from the coastal communities of Moray, where smoked haddock was a staple preserving method for local catch. What began as a simple fisherman's soup has now become a celebrated national dish, beloved across Scotland and beyond.
The Perfect Recipe: Traditional Cullen Skink Technique
Ingredients:
Smoked haddock (undyed for authentic flavor)
Potatoes
Onions
Whole milk or double cream
Butter
Fresh chives
Salt and pepper
Classic Preparation Method:
Poach the smoked haddock in milk
Create a smooth potato-based soup base
Flake the fish and incorporate into the creamy mixture
Garnish with fresh chives and a twist of black pepper
Burns Night and Scottish Culinary Traditions
A Perfect Burns Night Centerpiece
Cullen Skink is an ideal starter for a traditional Burns Night menu, sitting beautifully alongside other Scottish classics:
Starter: Cullen Skink
Main Course: Haggis, Neeps, and Tatties
Dessert: Cranachan or Shortbread
Accompaniment: Liberal amounts of Scotch whisky!
Modern Variations and Gourmet Twists
Contemporary chefs have reimagined Cullen Skink with innovative touches:
Truffle oil drizzle
Crispy leek garnish
Smoked haddock from artisan smokehouses
Vegan versions using plant-based alternatives
Warming Up a Winter's Day: Comfort in a Bowl
Beyond its cultural significance, Cullen Skink represents ultimate comfort food. Its rich, creamy texture and smoky depth make it perfect for:
Chilly Scottish evenings
Post-hiking recovery meals
Cozy lunch accompaniments
Hearty winter gatherings
Amusing Scottish Food Facts
Haggis was originally created as a portable, non-perishable food for Highland travelers
Scotland consumes more tea per capita than anywhere else in the UK
The deep-fried Mars bar, while notorious, was actually invented in a chip shop in Stonehaven, Scotland
A Burns-Worthy Celebration of Food
In true Scottish spirit, here's a snippet from Robert Burns that captures the joy of good food and companionship:
"Some hae meat and canna eat, And some wad eat that want it; But we hae meat, and we can eat, Sae let the Lord be thankit."
From the lines of "The Selkirk Grace," Burns reminds us that food is more than sustenance—it's a celebration of life and community.
Serving Suggestions and Pairings
Perfect accompaniments for Cullen Skink:
Crusty sourdough bread
Oatcakes
A crisp white wine
A dram of Speyside whisky
Thanks for reading. Our Scottish specials will be running through to the end of February. We hope to see you soon!
BOB 24 January 2025
Keywords: Cullen Skink, Scottish soup, smoked haddock, Burns Night, Scottish cuisine, traditional Scottish recipes, coastal cooking, winter comfort food, Scottish seafood soup

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