Hello there


Tuesday 30th November 2021 is celebrated as St. Andrew’s Day and is done so throughout many countries in Europe including; Scotland, Romania, Greece and many more. He was a famous saint that introduced his brother, Peter, to Jesus. Both, in turn, would become one of the 12 disciples of Jesus Christ, chosen by the man himself.

 Furthermore St. Andrew he sided with the Scottish King Oengus (aka King Angus) I to win an important battle against Northumberland to secure Scotland’s safety. King Oengus stated that St Andrew had visited him in a dream promising a victory and on the day of battle, an X symbol would appear in the sky. The King would further vow if they won St Andrew would be made a patron saint of Scotland. He died a Martyr on an “X” shaped cross.

A funny fact though is that St Andrew never once actually stepped foot in Scotland.


How is St. Andrew’s day celebrated in Scotland?

St Andrew’s day marks the start of Scotland’s Winter Festival to celebrate just about everything Scottish.

These celebrations would have a special party called a Ceilidh that is a traditional Scottish dance followed by a classic Scottish dish, the Cullen skink that is a form of fish soup (though it can be made with lamb and beef). See below a recipe from Scotland.org if you would like to try to make it at home.

This recipe is from Andre Fairlie on Scotland.org:

Image from - https://depositphotos.com/stock-photos/cullen-skink.html


  • 1 tbsp olive or vegetable oil
  • 1 leek, well rinsed and chopped into rough 2cm cubes
  • 1-litre fish stock
  • 200g waxy potatoes peeled and cut into rough 2cm cubes.
  • 300g undyed smoked Scottish haddock fillet.
  • 1 bay leaf
  • Freshly ground pepper.
  • 2 tbsp whipping cream
  • Chives, roughly chopped.


  • Warm the oil in a pan. Add the chopped leek, cover and gently cook for a few minutes until soft. Add the stock, bay leaf, potato and haddock. Season lightly with black pepper. Bring to the boil and simmer for 15mins.
  • Remove the haddock from the pan with a slotted spoon. When the fish is cool enough to handle, remove any skin and bones, then flake the haddock back into the pan.
  • Blend a ladle full of soup in a liquidiser and return to the pan. Stir in the double cream and simmer for another 2-3 minutes. Add more black pepper if necessary, then sprinkle with the chopped chives and serve.
  • Serve with chunks of fresh wholemeal or granary bread.


Another recipe based on the traditional Cullen Skink is Christopher Trotter’s smokie chowder (Scotland.org).

Image from - https://theseafoodtrail.com/blog/recipe-smokie-chowder/


  • 1 smokie plus a few extra bones and skins!
  • Herbs such as parsley fennel or dill
  • 1 onion peeled and chopped
  • 1 carrot diced
  • 2 sticks of celery diced
  • 50 mls of white wine
  • 1 large potato
  • Butter


  • Make a stock from the smokie bones and skin with some water, the trimmings from the vegetables and some herbs.
  • Chop the onion finely and sweat in a little butter, when soft add the celery and carrot then cook for a few minutes, add the white wine and 600 mls of the smokie stock, bring to the boil and simmer for a few minutes.
  • Add the diced potato and cook until just done and no more – it has a nice texture to it.
  • Flake the smokie flesh into the soup, you could add some cream (however it’s not necessary).
  • Season and add some chopped herbs or in-season wild garlic.


Have a nice bank holiday St Andrew’s day and make sure to keep yourself safe!