A specialty of the fishing village Moray firth, Cullen Skink is a full-bodied chowder of potatoes and smoked haddock that inspires infinite interpretation by chefs and home cooks alike. Our version of this comforting soup, certain to become a fall favorite, highlights the tender Yukon gold variety.
Looks beautiful and My GGGreat Grandpa was from Scotland and i want to learn the food preferred in Scotland.
This issue is especially beautiful, and I’ve read every word, as I always do! I understand the soup bowl and plate shown
in the Cullen Skink soup picture are probably privately owned, but if anyone knows the source/brand or could help me connect with the owner of them, I would be so grateful. I love them!!!
I am so in love with the Victoria mags, I am happy to say I own every issue from the first of the initial issues, before the “suspended” period, through to the present day. I’ll be a subscriber until I die, and as I have no daughters, I can only hope someone deserving of my collection gets them after I am gone. I’ll put them in my will!!!
Thank you for any help you can provide.
Kathleen McMahon
tassymc46@gmail.com