Tag: Cullen Skink

Making a skink

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,

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Pheasant food

I’ve written before about the fabulous local produce of the North East of Scotland, particularly the Buchan area in Deveronvale is not McLaren Vale, and about the quaint, vertiginous fishing villages- Pennan, Gardenstown, Cullen, Portsoy, Macduff, the bountiful farmlands and rolling hills. Additionally this part of Scotland has plentiful marine life- seals, dolphins, many types

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