Scotland’s “Hotel of the Year” in the most recent Automobile Association awards has appointed a new head chef and restaurant chef.

Luxury floating hotel Fingal, berthed permanently at the Port of Leith in Edinburgh, said new head chef Pedro Barreira and restaurant chef Andrea Sendon Alonso “will now become the driving force behind Fingal's afternoon tea and dinner service in the award-winning Lighthouse Restaurant”.

It declared it had “quickly established itself as a world-class foodie destination, with all the glamour and style of a superyacht, but with an air of old-world Art Deco ocean liner elegance”.

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Fingal declared that both of the new chefs “originate from Galicia in north-west Spain, which shares its fame with Scotland for the world’s finest-quality land and seafood”.

It added: “Gastronomic Galicia has inspired Pedro and Andrea’s passion for food and drink from childhood and ultimately to pursue a career in fine dining.

“With over 36 years’ experience between them, the chef duo now plan to build on Fingal’s reputation for culinary excellence and continue to showcase only the best Scottish seasonal produce.”

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Fingal noted that, in their new roles, the newly recruited chefs will lead a galley team of 14 staff.

Relaunched in 2019, Fingal was developed and is managed by the team at The Royal Yacht Britannia. Fingal describes itself as “Scotland’s only five-star static luxury floating hotel”, and noted it is "AA Hotel of the Year Scotland 2023-24 as recognised by the internationally respected Automobile Association (AA)”.

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Mr Barreira’s career includes senior roles at The Caledonian, Prestonfield House, Dalhousie Castle Hotel, and Dalmahoy Hotel, in Edinburgh, as well as at Ballachulish Hotel in the Highlands.

He said: “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.”

Andrea Sendon Alonso’s career has included roles with The Balmoral, Restaurant Martin Wishart, and Ondine Restaurant in Edinburgh.

She said: “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.”