Sutherlands of Portsoy

Sutherlands of Portsoy Based in the small fishing town of Portsoy in the North-East of Scotland, Sutherlands produce the finest Smoked Salmon for discerning customers around the world. Their award-winning Salmon is smoked using methods passed down through the same family for 100 years. Firm fleshed and strong, their salmon are hatched and raised in

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Downies, Whitehills

Downies of Whitehills Downies of Whitehills is a long established family business that can trace it’s roots back more than 120 years. As a supporter of local fishing boats, the fish market at Whitehills was the major source of fish for more than 110 years. It is in only the last 10 to 15 years,

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Cullen Skink recipe – Adam Stokes version

Cullen skink – The Adam Stokes method Ingredients • 470 g un-dyded smoked haddock• 500 ml milk• 2 large white potatoes• 4 shallots diced• 1 knob butter• 100 ml white wine• 90 ml double cream• 500 ml chicken stock• 1 tsp mustard powder• 12 quails eggs• 1 lemon• 1 pinch salt• 1 handful parsley leaves• 1 handful chopped chives Pour the milk into a pan and add the haddock and place over a medium heat and bring to a gentle

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Cullen Skin Recipe – Classic

Cullen skink – Classic Method Ingredients 1 tbsp Unsalted butter 1 medium onion 400 g Medium potatoes (about 2) peeled and cut into 1cm cubes 250 g Smoked Haddock 250 ml whole milk 1/2 small bunch parsley or chives finely chopped Add the potatoes and 300ml water and bring to the boil. Reduce the heat slightly and simmer for 10-15 mins. Melt the butter in a saucepan over a medium heat, then

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Cullen Skink recipe – Nick Nairn version

Cullen Skink – The Nick Nairn method Ingredients Stock 2 tbsp Olive Oil 100 g Chopped white vegetables – such as fennel and onion and the white parts of leek 100 ml Dry white wine 2 Arbroath Smokies Roughly chopped Soup 20 g Unsalted butter 2 Banana Shallots finely chopped 100 g Leek White only, finely chopped 2 medium Garlic Cloves crushed then finely chopped 200 g Ratte potatoes or similar waxy potatoes Boiled until tender then

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Most expensive plate of soup?

At the inaugural 2012 Cullen Skink World Championships, the local Glenglassaugh Distillery created what is believed to be the world’s most expensive bowl of the famous soup at the time. Working with Chef Paul Buxton and speciality fish processor Louie Paterson, the soup was presented at the event as a demonstration of the flexibility of

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