Countdown to the return of Colin Skunk’s World Championship

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IT will be ready on Sunday, March 26th when the Colin Skunk World Series returns to the arena.

Margaret McRae made history by taking both the Traditional and Spink Twist classes in recent tournaments - who will be this year's champ?  Photo: Eric Cormack
Margaret McRae made history by taking both the Traditional and Spink Twist classes in recent tournaments – who will be this year’s champ? Photo: Eric Cormack

It would be a welcome return to the event after a three year break due to Covid regulations.

A change of venue is on the table, with the downtown Seafield Arms hotel hosting the tournament.

Again there will be two prizes up for grabs – Cullen Skink Traditional and Cullen Skink with a Twist.

The most recent competition in 2020 saw Booth’s Joyful Fisherman’s Kitchen Margaret McCrae return to Kyle of Lochalsh with two prizes.

Behind the event Collins volunteer tourism initiative – Discover Collins.

Discover Chairman David McCubbin.
Discover Chairman David McCubbin.

David McCubbin, Discover Cullen President, said, “We are very excited 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 a contest is a real treat. Tourism is an important part of Cullen’s economy, and many visitors are drawn here to try Cullen skink.

“We invite you to come and see which entry you think deserves to be world champion.”

Mr. McCubbin added that the competition is a great way to celebrate Colin Schenk’s legacy and the winner has a great marketing opportunity to be known as World Champion Colin Schenck.

Given the challenging task of selecting the winners, the jury will be made up of four members.

Jimmy Buchan – of Trawlermen fame – will be joined by Amity Fish Ltd, Alistair Fowlie of UHI Moray, Louie Paterson of Cluny Fish Ltd and former Lord Deputy Lieutenant of Banffshire Patricia Seligman MBE.

The winners will be announced and awards presented at 4pm with a tribute to Andrew Simpson, Lord Lieutenant of Banffshire.

The battle for the traditional title begins at 11am, with each contestant having to produce three bowls of their famous soup. An identical format will follow at the skink with an unexpected competition, as cooking is scheduled to begin at 2 p.m.

Blind tasting is used to judge entries in both sections, with the highest score winning special prizes.

Both professional chefs and amateur chefs were eligible to enter the tournament.

The public is welcome to attend the event for free.

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