Cullen Skink

Cullen Skink in a bowl beside Rob Morton

Our head chef has been making Cullen Skink for three years now in Brea. He actually stayed in Cullen for three years too, so we like to think he makes one of the best around! It’s a rich and filling starter, packed full of flavour and also a very traditional Scottish dish.

Rob Morton, Owner, Brea – Scottish Restaurant
BEng (Hons) Civil Engineering, 2000


1x white onion (diced)

3x bay leaves

100g butter

2kilos potatoes (cubed)

500g potatoes (fine diced)

1 ½ litre milk

½ litre cream

1 tbsp veg stock

4x leeks (sliced)

8x oven-baked smoked haddock fillets (bones cut out)



1. Fry onions with bay leaves and butter until soft

2. Add the potatoes and fry for about 1 minute

3. Add the milk, cream, veg stock and salt and cook until the potatoes are soft

4. Add the leeks to cook for about 2 minutes

5. Add the haddock


Check out the full menu at Brea