Weekly Snaps

The famous Britannia Bell rings a few surprises to visitors outside The Queen’s favourite room on board Britannia, the Sun Lounge.

Visitors admire the panoramic sea views from the deck across the Firth of Forth.

James, Housekeeper, adds a sparkling shine to the Junior Rates Showers.

Facilities Officer, Donald. working outside our luxury floating hotel, Fingal.

Wendy, Waiter, greets guests at the entrance to the Royal Deck Tea Room. The light-filled dining space was originally used by the Royal Family for playing games and entertainment.

Warming soup and smoked paprika potato wedges are just one of the tasty offerings from our Tea Room menu.

Junior Sous Chef, Bob, prepares ingredients for another delicious dish on board.

Angus, Waiter, is ready to serve drinks to our visitors in the Royal Deck Tea Room.

Britannia has its own operating theatre together with a dental surgery, anaesthetic rooms and X-Ray equipment.

All of the clocks on board Britannia show exactly the same time of 3.01pm, the time that Her Majesty The Queen disembarked The Royal Yacht Britannia for the final time.

Gift-giving inspiration for young bookworms can be found in the book corner of the Britannia Gift Shop.

Take home a magical memento of your visit to Britannia with our glitter snowglobe, available from our Gift Shop.

Mark removes the cross travellers' support on 1930s Royal Racing Yacht, Bloodhound, one of Britannia’s stunning fleet.

Gary manufactures a picture frame.

Gary cuts the mitres of the picture frame.

Ewan works on the newly refurbished steps from the Verandah Deck to the Quarter Deck.

Ewan tightens the cross support bars on the newly refurbished steps.

It hasn’t been raining, it’s Nigel deep cleaning the upper deck's port waist!

Dawid in the Galley Team sets up a tier of tempting Afternoon Tea treats at Fingal.

Our Fingal crew aim to surprise and delight our guests. Natasha, places a selection of moreish chocolates in a cabin.

The stage is set in Fingal’s glamorous Ballroom for an evening of decadence.

Denholm, Chef de Partie, adds the creamy Dulce de leche into the hazelnut tarts.