Excitement is stirring around the Cullen Skink World Championships with a final call issued for the best version of the Moray classic.
The deadline for the cooking compeition is looming with a healthy interest being registered for the soup-making contest.
Prospective Cullen skink champions are now being asked to submit their recipes and their preferred cooking method, with the best entries being invited to the celebrated cook-off at the Cullen Bay Hotel on November 23.
Entries must be received by October 31.
This year’s competition has been extended to include two world titles – one for the best traditional version of the soup and the other for Cullen Skink with a twist.
The judging panel will once again be the cream of local culinary expertise – including the Lord Lieutenant of Banffshire, Lady Clare Russell and Louie Paterson from Cluny Fish at Buckie.
Simon Tucker, Vice-Chair of the Cullen Voluntary Tourist Initiative, said: “We are looking forward to this year’s competition. The two previous competitions have resulted in wins for a Cullen loon, Nigel Ross, in the inaugural event, followed by Tracey Fuller, a Cullen businesswoman, in the second championship. So, we are looking forward to the challenge presented by entrants from further afield.”
The first Cullen Skink World Championships was held in 2012.
Entry forms are available from the Cullen Bay Hotel, Cullen Paper shop, and Cullen post office.
Alternatively, those who want to test their Cullen Skink can email in their recipes and preferred method to visit@discovercullen.com or phone 01542 840314.