Imagine eating the most regional dish in its exact place of origin, overlooking the bay and the fields which yielded the produce. That’s my experience at the aptly named Cullen Bay Hotel in the North East of Scotland. This is the home of the famous Cullen skink, a kind of smoked fish chowder. Even better, I am eating (drinking is hardly an appropriate word for the consumption of this viscous deliciousness) skink with a twist, winner of the national Cullen skink championship. The twist is the saucy addition of sweet potato, chilli, molasses and brandy. Nae bad for a lunch snack, followed by sea bream. Yes, I am eating fish.