Celebrating the NE250: An Interview with Cullen Bay Hotel

We interview Mark Watson, Manager at Cullen Bay Hotel as he shares insights on welcoming travellers along Scotland’s NE250, highlighting local charm, coastal views, and the unique experience of this iconic route.

The village itself is also well worth spending time in, with a mix of antique shops, cafés, and a few more characterful stops to discover along the way.

Q. Can you tell us a bit about the history of Cullen Bay Hotel and its connection to the local area?

A. Cullen Bay Hotel has always been closely tied to the village and its coastline. Sitting just above the bay, it has welcomed visitors travelling through the North East for many years, while also being a familiar place for locals.

The building itself has been around for a long time and has been operating as a hotel for over 100 years.

Q. What makes Cullen and this stretch of the NE250 route special to visitors

A. This stretch of the NE250 offers a bit of everything. Within a short distance you have dramatic coastal scenery, quiet beaches, historic fishing villages, distilleries, and golf courses.

Cullen itself stands out for its charm and setting. It’s somewhere visitors can slow down, enjoy the coastline, and really take in the character of the North East.

Q. How does your location overlooking Cullen Bay shape the guest experience?

A. The view over Cullen Bay plays a big part in the experience. Being elevated above the coastline gives guests a real sense of space and calm, whether they’re staying overnight or joining us for lunch or dinner.

When the weather turns, the setting becomes even more dramatic, with the sea and sky constantly changing. On clearer nights, guests in our sea-facing rooms are sometimes even lucky enough to catch a glimpse of the northern lights.

It’s something that naturally changes the pace of a stay. Whether it’s breakfast, lunch, dinner, or simply sitting with a drink, the setting is always there in the background.

Q. What do guests most often say about their stay here?

A. Guests often mention how relaxed and welcoming the hotel feels. There’s a balance between being looked after and feeling at ease, with friendly service that stands out.

The views, the food, and our whisky selection come up a lot too, but it’s usually the friendly service or setting that people remember most.

Q. What would be your top recommendation for someone staying?

A. The best thing to do is explore the coastline right on our doorstep, along with Cullen itself.

Heading west from the hotel, it’s a short walk to Bow Fiddle Rock, one of the most iconic natural landmarks along this stretch of coast. In the other direction lies Cullen, where you can take in the beach, the viaduct, and the coastal paths, all within easy reach. A wander down through Seatown towards the shoreline is always worthwhile, especially on a clear day.

In the summer months, the bay really comes to life, with activities like surfing and paddleboarding adding to what the area has to offer. The village itself is also well worth spending time in, with a mix of antique shops, cafés, and a few more characterful stops to discover along the way. There’s been quite a few new shops opening which only helps add to the draw of the village.

Q. Cullen is famous for Cullen skink – I see your chef Ian Watson won the accolade of ‘Cullen Skink with a Twist’ in the recent Cullen Skink World Championship. Are we allowed to ask what the twist was?

A. Definitely. The twist builds on the traditional base, starting with local smoked haddock, alongside potatoes, onions, and fresh cream. From there, Ian introduced a range of additional ingredients including sweet potato, leeks, a touch of chilli, dark rum, sherry pepper, and a hint of golden syrup, along with a blend of spices.

It brings a gentle warmth and depth of flavour to the dish, while still keeping it recognisably Cullen skink.

Q. How important is local food to your offering? Do you work with local suppliers or producers?

A. Local food is extremely important to us. Moray produces exceptional ingredients, particularly seafood, thanks to its fishing heritage and coastal setting.

We work closely with local suppliers and look to showcase the region through our menu. For many visitors, food is a big part of experiencing a place, so we try our best to present what the area has to offer.

Q. How do you see the hotel evolving in the future?

A. In the context of tourism to the area, our focus is on continuing to improve the guest experience, developing the food offering, and making the most of the setting. We’re also looking to bring even more local produce and dishes onto the menu. Alongside this, we would like to expand the hotel to include more accessible accommodation, making it easier for a wider range of guests to stay with us.

The aim is to evolve in a way that feels natural, while still offering something memorable to visitors.

By Victoria Dixon Orkney and Shetland fanatic, likes to capture life through a lens, loves creating, eclectic taste in music, enjoys being a Mum; would secretly love to be a star of the West End!

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