The cream of Scotland’s amateur cooks will compete in an upcoming contest celebrating one of Moray’s proudest culinary creations.
The annual Cullen Skink World Championships will take place on Sunday, November 22, in the coastal village famed for its invention.
Organisers yesterday announced that this year’s event has attracted interest from soup enthusiasts from across the UK – with entrants from England and all over Scotland heading to the north-east to put their recipes to the test.
Simon Tucker from the Cullen Voluntary Tourist Initiative said the fourth annual contest could be the toughest yet.
“We have had an even stronger field of entrants for both competitions this time, including entrants from much further afield,” he said.
“Year on year the competition is growing, and we’re absolutely delighted with how successful it has been.”
Participants from Liverpool, Auchtermuchty, Strath Avon and Glasgow are all refining their recipes ahead of the event.
There has also been a surge in competitors taking part in this year’s Cullen Skink “with a twist” contest.
Organisers say they have received “some really interesting recipes” from those keen to enter their own take on the classic dish.
Ian Watson from the Cullen Bay Hotel took the trophy last year for a soup which used rum-smoked haddock.
Mr Watson, along with defending traditional champion Neal Robertson, will return to Cullen to defend their respective titles at the bash.
The competition will commence at 11am at the Cullen Bay Hotel.
Budding chefs will have an hour to prepare their efforts using traditional ingredients, with a winner being announced at 12.30pm.
The Cullen Skink “with a twist” cook-off will begin at 1.30pm and the prize will be awarded at 3pm.
The judging panel this year will include Louie Paterson from Cluny Fish at Buckie, and regional director of VisitScotland, Scott Armstrong.