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called Cullen Skink. Intrigued by the name and onions. It was comfort food at its
and the promise of a local delicacy, we finest, reminiscent of a hearty New England
couldn’t resist venturing inside. clam chowder but with a distinctly Scottish
The cozy restaurant offered the perfect twist.
respite from the afternoon chill and squalls. To complement our meal, we enjoyed a
Cullen Skink was a revelation—filled with pint of Skye Gold, a locally brewed beer
creamy broth, smoked haddock, potatoes, with subtle hints of citrus and honey. It was
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