Edinburgh’s luxury waterfront hotel is a real catch with its new bespoke kitchen, designed by Kitchens International
The taste for luxury has never been sweeter at The Fingal, a five-star floating hotel permanently berthed in the historic port of Leith. Especially with its brand-new kitchen by Edinburgh and Kinross-based interiors specialist Kitchens International.
The new kitchen is located in The Bridge, the ship’s former command room, and for the first time the hotel will offer an intimate Chef’s Table dining experience welcoming up to ten guests.
Sitting on the top deck the space has never before contained a working galley. Designers created a compact open kitchen so each course can be prepared just feet from the dining table allowing chefs to engage with diners as the meal unfolds at this world class food destination.
Built in 1963 as a Northern Lighthouse Board service ship, Fingal in Leith was transformed into a luxurious hotel in 2019 by The Royal Yacht Britannia Trust.
The ship has 23 cabins, each inspired by a rich maritime heritage, alongside the Lighthouse Restaurant, which holds two AA Rosettes and delivers waterfront views with art deco interiors.
The Kitchens International commission is the firm’s first installation onboard a ship and represents the latest in a run of hospitality projects the company has developed, including Nick Nairn’s Cook School and Tony Singh’s Supper Club, alongside its residential work.
Graham Johnston, CEO and Owner at Kitchens International, describes the project as an honour and opportunity to bring years of bespoke design expertise to a unique setting.
“Designing a kitchen for a private dining setting with so much history and character was a real privilege for Kitchens International,” Mr Johnston says. “This is the first project of its kind for us, and it drew on everything our design team has learnt across years of bespoke work.”
The design process was collaborative, with Fingal’s Executive Chef Mark Alston and the galley team consulted at every stage. This ensured the new kitchen functions as an efficient professional workspace while remaining visually in keeping with the vessel’s character.
The result is a custom made kitchen that provides a strong visual flow between the Chef’s Table and the working area. A selection of Gaggenau appliances was specified to complement the subtle modern detailing used throughout the ship, creating a carefully balanced blend of performance and style.
“Our hospitality work has grown steadily alongside the residential side of the business, and projects like this one are where our design team is at its most inventive,” Mr Johnston continues. “It was a pleasure to work with the team aboard Fingal, and we are proud of what we have created together.”
Calum Oliver, project manager at Kitchens International, shares some insight about what it’s like building on a floating vessel as opposed to a house. “Installing a kitchen aboard a floating hotel is a very different exercise from a residential fit. The vessel’s naval architecture imposed its own complexities: the floor sits on a camber, the ceilings slope, and at times the ship gently sways. Very little could be treated as square or level, so units were scribed and adjusted in place rather than dropped into a prepared space.
“Seeing Fingal’s vision come to life has been a real privilege, and we have every confidence the kitchen will serve guests on board for many years to come.”
Mark Alston, executive chef aboard Fingal, adds, “Creating a professional kitchen in Fingal’s Bridge came with some unique challenges. We were working within a confined space aboard a historic ship, with the camber of the deck adding another level of complexity. Kitchens International worked closely with us to understand exactly what we needed, creating a space that is both highly functional and perfectly suited to the Chef’s Table experience. We’re delighted with the result, which allows our chefs to prepare and present dishes just steps away from our guests.”
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