RULE BRITANNIA

Locally-sourced food graces restaurant tables on the former royal yacht

Royal yacht to Her Majesty The Queen since 1954, the HMY Britannia was decommissioned in 1997 and has since become one of Edinburgh’s leading tourist destinations, welcoming 340,000 visitors a year. Permanently berthed in the historic Port of Leith, the royal yacht hosts an unrivalled private dining experience in The Queen’s state dining room prepared by executive chef of six years Mark Alston.

‘We spend a lot of time working on our provenance,’ says Mark. ‘All of our food is locally sourced and prepared on board, except for a few ingredients such as truffle.’

Mark’s exclusive evening event menus are seasonal and designed with the client for parties of up to 96 people. On the morning of an event, fresh produce is brought aboard and prepared in the royal galley. ‘We even butcher and fillet all the meat on board the ship; it is important to keep our knife skills up,’ says Mark.

Attention to detail is not only confined to the kitchen. Food and beverage services manager and member of the Court of Master Sommeliers Bruce MacBride, who joined the team in 2006 after ten years on the Orient Express, liaises with clients to create the perfect wine list. Bruce also oversees table laying, which can take more than three hours. Silverware is polished and meticulously placed, each glass perfectly positioned and napkins folded to standards worthy of The Queen herself. After setting, Bruce then performs a final inspection armed with a spirit level and ruler. ‘Attention to detail is absolutely key,’ says Bruce. ‘We put Downton Abbey to shame!’