Executive Chef, Mark Alston, and his team. Freshly prepared dessert in the Royal Galley. Her Majesty in the Royal Galley

Food and wine

Enjoy exquisite food prepared in the Royal Galley by Executive Chef, Mark Alston, and his talented team. From artisan breads to delicious petits fours, everything is freshly made on board in the original Royal Galleys. We pride ourselves on the seasonality, provenance and exceptional quality of our produce and menus.

Mark Alston, Executive Chef

As Executive Chef at The Royal Yacht Britannia, Mark Alston is rapidly gaining a reputation as one of Scotland's most talented chefs. Training at the Mandarin Oriental in London and latterly at Dalmahoy, he joined Britannia in 2008 as Executive Sous Chef. Leading Britannia’s kitchen brigade, Mark is responsible for the wide range of menus served at our Exclusive Evening Events which are designed for numbers as high as 196 and as low as 2 covers. He also oversees The Royal Deck Tea Room which welcomes in excess of 106,000 covers per year. 

His food is Classically British with modern influences, using local Scottish ingredients wherever possible. Quality is top priority closely followed by provenance. The style of food served on board Britannia is in keeping with the décor of the Yacht. Scotland has some of the best produce the world has to offer such as shellfish, beef, lamb, game and chanterelles (when in season). However, we do go further afield for some ingredients such as Italian truffles and our favourite French double smoked Alsace ham. Mark says: “If you have fantastic ingredients to work with, you’ll never go wrong if you keep the food simple and present it well.”

Stephen Espouy, Executive Pastry Chef

Stephen joined our team in May 2015 from the Ritz Carlton Sharq Village & Spa, Qatar. Having previously worked in Kuwait, Ireland, Scotland, France and Australia we are delighted that he has now returned to settle in Scotland and accepted the role of Executive Pastry Chef on board Britannia.

Bringing with him a wealth of experience, Stephen is responsible for designing and making all the delicious desserts, petit fours and chocolate delicacies that are served on board, as well as the dessert canapés for our exclusive drinks receptions. Leading his team, Stephen oversees all cakes prepared for the Royal Deck Tea Room which so many of our daytime visitors enjoy on a daily basis. Our on board bakery is expanding and his team will soon be moving into a new Pastry Galley. Check back here soon to see the latest pictures from our talented Pastry Team.

 

Bruce MacBride, Food & Beverage Services Manager

With extensive experience in some of the UK’s most exclusive hotels, venues and Michelin Starred Restaurants, Bruce joined the Britannia team in 2006 from the Orient Express Northern Belle. As a member of the Court of Master Sommeliers, Bruce will help you with the perfect selections to suit your menu from our extensive wine lists, or source rare or anniversary wines, ports and spirits.

An Evening Event on board Britannia is an occasion like no other. Attention to detail is key. Every element of the event from the choice of wines, napkin fold and hours spent setting the table is executed to perfection, as would have been expected at an event attended by The Queen and Bruce and his team will oversee all of these elements to ensure your perfect evening on board.

Working in partnership with Moët Hennessy, our Evening Event clients can choose from our extensive list of Champagnes such as Moët, Ruinart, Veuve Cliquot and Krug for pre-dinner drinks receptions held in Britannia’s State Drawing Room.  Wine selections for dinner can be chosen from our extensive wine cellar and include fine Bordeaux’s, Burgundy’s, Italian, Spanish and a wide selection of New World Wines.

Our Scotch Whisky list includes a range of Single Malts, Blends, Grains and Liqueurs which guests can enjoy a tasting pre or post dinner. Champagne tastings can also be held and are a wonderful opening to your perfect evening on board.


View sample menus

View sample wine list

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