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MEET Fingal

humble beginnings

The MV Fingal is a former Northern Lighthouse Board ship, built on the River Clyde in Glasgow. She spent her earlier decades stationed in Oban and was later used by lighthouse keepers to travel and carry essential supplies and navigational aids throughout Scottish waters. 

In 2000 Fingal was retired from her lighthouse tending duties and returned to Leith. She received a makeover in 2019 and was converted into Scotland’s first luxury floating boutique hotel.

Guests can enjoy The Lighthouse restaurant & bar, awarded 2 AA rosettes for culinary excellence, serving afternoon tea, dinner, cocktails and filtered still or sparkling Belu water for £1 per bottle.

joining the belu collective

“Our main reason to move away from single use bottled water in our rooms and dining spaces was to reduce our waste and be more environmentally positive. We have managed to reduce our glass waste by over 50% which also reduces our costs both in purchasing and waste collection costs.

After speaking with our beverage suppliers, they advised that a large amount of items being delivered to hotels is water which not only takes up huge space on the delivery vehicle but is also very heavy which uses more energy.

Scottish water is probably one of the best in the world and one of our most valuable resources. Filtering the water through the Belu system and bottling it in our uniquely labelled bottles, it offers a high end alternative to bottled mineral water. Our guests love it!”

Andrew Smith MIH
The Royal Yacht Britannia & Fingal Hotel

A culture of sustainability

Aboard Fingal there is a marked dedication to being environmentally conscious and making sustainable choices wherever possible, as well as consistent effort to continue to make improvements on their sustainability journey. Guest Experience and Environmental Manager, Charlie Granleese, ensures Fingal’s Green Team meet regularly to review progress.

In 2022 Fingal was accredited by ‘Keep Scotland Beautiful’ for their environmental efforts with a Silver Level National Award for Environmental Excellence. The team are committed to maintaining best practices for recycling and energy saving, as well as sourcing and evaluating suppliers.

On Leith’s Quayside, Fingal have created a wildflower meadow, visible from the outside starboard decks, in collaboration with the Water of Leith Conservation Trust and the Royal Botanic Garden Edinburgh. The team are planning to use the produce on board in the restaurant in future dishes and cocktails. 


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