A Feast of Scottish Splendor

A Feast of Scottish SplendorA 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.

2 COMMENTS

  1. 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

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