Scotland’s luxury floating hotel Fingal has announced a duo of appointments to lead its culinary operations, with Pedro Barreira joining in the role of head chef and Andrea Sendon Alonso as restaurant chef.
Pedro and Andrea both originate from Galicia in north-west Spain and boast over 36 years’ experience between them.
In their new roles, Pedro and Andrea will lead a galley team of 14 staff and oversee both the afternoon tea and dinner service in the hotel’s Lighthouse Restaurant.
Barreira’s previous experience includes senior roles at The Caledonian, Prestonfield House, Dalhousie Castle Hotel, and Dalmahoy Hotel in Edinburgh, as well as Ballachulish Hotel in the Scottish Highlands.
He commented: “Growing up in Galicia gives you a real connection with the land and sea. Locally sourced food and drink is very much part of our culture and is something we’re extremely proud of. I hope to continue that tradition and work with Fingal’s galley team to create the finest quality Scottish menus that are bursting with seasonal flavours.”
Alonoso’s career journey includes previous roles with The Balmoral, Restaurant Martin Wishart, and Ondine Restaurant in Edinburgh. As restaurant chef, she will work alongside Barreira to elevate the hotel’s menus.
Alonso commented: “Originating from the Atlantic coast, I’ve grown up with an appreciation of local produce and its flavour and freshness, which has inspired my career over the last 16 years. I’m really looking forward to showcasing the best produce from around Scotland on Fingal’s seasonal menus.”
“Providing ongoing support, training and development opportunities for our close team of chefs is something I really care about. I’m looking forward to sharing my knowledge with a new generation of chefs, from basic food preparation skills to treating quality local produce with love and building a shared passion for world-class food and drink.”
Permanently berthed in Edinburgh’s Port of Leith, Fingal relaunched in 2019 and is managed by the team at The Royal Yacht Britannia.
