Walk into The Buttery and there’s one thing you’ll always find on the menu: Cullen Skink. It’s not just a starter. It’s a statement. A reminder of where Scottish food comes from—and how powerful simplicity can be when it’s done right.
So why has this smoky, creamy bowl of comfort stood the test of time? And why do our guests keep coming back for it?
Let’s take a closer look.
What is Cullen Skink?
At its core, Cullen Skink is a soup. But not just any soup.
Here it’s made with three main ingredients: smoked haddock, potatoes, and leeks. Add milk or cream, and that’s the base. It’s hearty, warming, and rich in flavour. Think of it as the Scottish answer to a chowder.
We make it the traditional way—with undyed smoked haddock, finnan haddie, slowly poached to bring out every bit of flavour. The potatoes are cooked to just the right texture, helping to thicken the soup without turning it to mash. And the leeks? Softened, not browned, so they give sweetness without overpowering the rest of the dish.
It’s a balance. Nothing fancy. Nothing overdone. Just a bowl of proper Scottish food.
A Dish That Never Leaves the Menu
Some starters come and go. Cullen Skink doesn’t.
At The Buttery, it’s one of the most ordered dishes on the menu—whether it’s summer, winter, lunch or dinner. It’s popular with first-time visitors and long-time regulars alike. It’s been there for decades, and there are no plans to change that.
Cullen Skink does what a good starter should do: it sets the tone. It’s rich but not heavy, full of depth but not complicated. One spoonful and you know exactly where you are. You’re in Scotland, in a restaurant that takes tradition seriously.
A Bit of Background
The dish gets its name from the town of Cullen in Moray, on the northeast coast of Scotland. “Skink” is an old Scots word that originally referred to a shin of beef or a broth made from it. Over time, the word shifted. In Cullen, it became associated with this particular fish soup.
The town had access to plenty of smoked haddock, thanks to its fishing industry. Local cooks paired the fish with potatoes and onions—affordable, filling, and always on hand. Milk or cream helped bring it all together.
The result? A dish that could feed a family, warm you up on a cold day, and still taste like something special.
By the 20th century, Cullen Skink had moved beyond the fishing villages and into restaurant kitchens across the country. But the best versions stayed true to the original idea.
Why It Still Works
Cullen Skink doesn’t need to be reinvented. It just needs to be done properly.
That’s exactly what The Buttery does.
- Using quality ingredients. No shortcuts, no substitutes.
- Sticking to the traditional method. No foams or deconstructions in sight.
- Focusing on flavour. The smoke of the haddock, potatoes and looks cooked perfectly.
The end result is comfort in a bowl. It’s nostalgic for some, eye-opening for others, and quietly impressive for everyone.
Not every dish needs a twist. Some things are better left alone. Cullen Skink is one of them.
At The Buttery, it’s more than just a starter. It’s a connection to the past. A sign of respect for Scottish cooking. And a reminder that, sometimes, simplicity is key.
So next time you’re sitting down with us and see Cullen Skink on the menu—order it. You’ll understand why it never leaves.
