From Fingal To Fork

Sustainability is at the top of our priority list. At the heart of our environmental commitment is a journey of continuous improvement, ensuring that we do our part in protecting the world for future generations.

From cultivating our own herb garden to sourcing local and seasonal ingredients, every step we take is aimed at promoting sustainability. Our chefs craft exquisite dishes that not only delight your palate but also support local farmers and producers.



On board, the team of chefs use the best of Scotland's larder to create their award-winning dishes. In an endeavour to have the most fresh and low emission ingredients, the team have started to create a quayside garden which has so far produced rhubarb, lemon verbena and lavender, all of which have been used in creating spectacular cocktails and in the seasonal menus.