Fingal appoints new chef duo

Fingal, a floating hotel permanently berthed in Edinburgh’s historic Port of Leith, has announced the appointment of a head chef Pedro Barreira and restaurant chef Andrea Sendon Alonso.

Barreira and Sendon Alonso will now become the driving force behind Fingal’s Afternoon Tea and dinner service.

Both originate from Galicia in north-west Spain and have over 36 years’ experience between them.

Barreira’s career 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.

Sendon Alonso’s career encapsulates previous roles with The Balmoral, Restaurant Martin Wishart, and Ondine Restaurant in Edinburgh.

As restaurant chef, Andrea will work alongside Pedro to elevate the menus and share her passion for cooking with the galley team and diners.

Barreira 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.”

Sendon Alonso added: “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.”