A CHEF who runs a café in Cullen has been fittingly crowned the Cullen Skink world champion. Lynne Watson, of Lily’s Kitchen, used her mum’s recipe to create the traditional soup and described taking the title as a “complete shock”. Now in its sixth year, the prestigious competition was established to celebrate the heritage of Cullen Skink, which uses smoked haddock as its main ingredient with potatoes, onions and cream. The championships played out at the Cullen Bay Hotel on Sunday and co-owner Ian Watson was also celebrating after winning the title for Cullen Skink with a Twist by incorporating
a lobster and shrimp bisque. They were up against a strong field of entrants and were watched on by a crowd of spectators who were eager to get tips from the top. Blind tasting was carried out by a panel including the Lord Lieutenant of Banffshire, Clare Russell, with Trawlermen star Jimmy Buchan, of the Amity Fish Company. Completing the judging line-up were the trio of Alistair Fowlie, the depute head of curriculum at Moray College, Louis Paterson, who runs Cluny Fish in Buckie, and Peter Cook, director of food, drink and agriculture at Opportunity North East. Lynne (39) said the trophy is now on show in her Seafield Street café, where the traditional dish is a
popular choice among locals and guests alike. She said: “We entered last year and came second, so one better this year. “I wasn’t expecting it at all and it came as a complete shock when I realised it was me. “It is my mum’s recipe [Pat Carroll] that we use and I’m glad the judges liked it.” Practice for the competition has played out in the café as Lynne isn’t particularly fond of fish so doesn’t make it at home. But she is delighted to cook it up for her customers and said winning the title was a dream come true. Lynne is originally from Aberdeen and moved to Cullen four years ago. She established Lily’s Kitchen, which is named after her six year-old daughter, the following year.