CULTURE CULLEN SKINK WORLD CHAMPIONSHIPS
Not bad for starters ...
It began as a small event celebrating the Moray town’s eponymous dish. It’s growing into a contest attracting international attention. What’s the recipe for success?
BY WILLIAM PEAKIN C
ullen is gearing up for the annual celebration of the iconic dish that helped place the coastal town on the culinary
map. Since 2012, visitors from across the country have descended on the Moray community to watch finalists compete in the Cullen Skink World Championships. Held on 22 November at the Cul-
len Bay Hotel, the competition sees entrants compete to prepare the best Cullen Skink, and the best Cullen Skink ‘With A Twist’. In previous years, the championships have at- tracted dozens of supporters and provided a welcome boost to the area’s tourism industry. VisitScotland hopes this year’s
competition, which takes place dur- ing the Year of Food and Drink 2015, will be no exception and will help highlight the region’s outstanding natural larder and dining experi- ences. Organiser Simon Tucker, who is also vice-chair of the Cullen Vol- untary Tourist Initiative, took time out recently to describe the origins of the event.. “We saw the success and interest
created by the annual Golden Spurtle World Porridge Making Champion- ship and were keen to try and repli- cate it. We also felt that Cullen Skink, although internationally recognised, could still be promoted and celebrat- ed with more vigour. “Cullen is proud of its heritage and
links to the fishing industry. We are also immensely proud of Scottish produce. Its quality, freshness and diversity should all be promoted.” It wasn’t easy: “Putting together
the competition was daunting, starting with a ‘blank page’. We spent most of a year – we are all volunteers – researching how other competitions were run and speaking to various bodies to get advice. Te ethos of the competition was to be fun, open to anyone to participate in, to promote and celebrate Scottish produce.” But they can’t be accused of lack-
ing in ambition, calling the event a world championship. Tucker explained: “Cullen Skink is interna- tionally known. We have followers in America and Europe. Some of the UK’s top chefs have featured Cullen Skink on their TV programmes, as well as some of the major newspa- pers. We have had entrants from as far as the Wirral, as well as local entries. “Our winner from last year [Neal
Robertson, from Fife] has an impres- sive pedigree having won several titles including the World Porridge Making Championships. Te most surprising benefit has been the number of spectators who attend the event. We attract approximately 200 spectators every year, a mixture of both locals and tourists.”
THE EVENTHAS grown each year, and in 2014 the organisers added an- other category, Cullen Skink With A Twist, which was won locally by Ian Watson from the Cullen Bay Hotel, whose recipe was based on rum- smoked haddock with chillies. Te event has relied on local
support: “Our local Environmental Health Department has been key in allowing the competition to get off the ground. Lady Claire Rus- sell [of Ballindalloch Castle] and
“THE ETHOS WAS TO BE FUN, OPEN AND CELEBRATE SCOTTISH PRODUCE”
Simon Tucker, vice-chair of the Cullen Voluntary Tourist Initiative
10 | EVENTSBASE | WINTER 2015
An iconic dish that helped place Cullen on the culinary map. Picture: Grant Paterson, VisitScotland
Louie Paterson [of Cluny Fish] have supported us each year by carrying out the daunting task of judging the competition. “Te Cullen Bay Hotel has pro-
vided the venue and support to run the event, along with the businesses in Cullen who have advertised the event and distributed the paper competition entry forms. Many other organisations have helped promote the event through their news feeds and websites and press contacts.”
TUCKERHAS THIS advice for others thinking about developing a local event with national or international reach: “It is important to create a unique event and spend time doing as much research as possible. “Having a team of people with
different skills is vital. Our original group had marketing and develop- ment skills as well as people with
business experience and contacts from different industries and sectors. Tis allows the organisers to discuss in depth the various pitfalls as well as the potential. “Te event has to be sustainable,
especially in this current economic climate as to rely on funding from an external source would risk the long- term viability. To start small and be willing to learn from your mistakes as the event starts to mature and grow.”
What: 4th Cullen Skink World Championships Where: Cullen Bay Hotel When: Sunday 22 November
discovercullen.com/ cullen-skink-world-championship.php
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