Weekly Snaps

Two visitors enjoying the views over the Port of Leith from the Bridge.

Visitors touring the magnificent State Dining Room, the largest and most opulent room aboard The Royal Yacht Britannia, where guests were hosted in grand style.

Housekeeper, Aiga, making sure that the gorgeous teak-lined Sun Lounge is kept up to Royal standards.

Billy, Facilities Officer, cleaning the perry buoy on the quayside, which is positioned next to a statue of Ellis 'Norrie' Norrell MVO RVM, Britannia's longest serving Royal Yachtsman.

Rameen, a member of the Tearoom team, serving hand-crafted coffees to visitors as they enjoy the stunning views over the Firth of Forth.

A delightful savoury treat, the Royal Deck Tearoom's flavourful cheese scones are baked daily in our onboard Galley.

Make sure to stop in the Tearoom for a delicious lunch during your tour. The Britannia Platter, with your choice of soup and sandwich from the menu, served with our twice-cooked smoked paprika potato wedges, is a favourite amongst our visitors.

Amelia, Senior Chef de Partie, preparing vegan chocolate to be served to guests at an exclusive evening event.

Interesting, gleaming details to be admired inside the Engine Room.

The onboard Mail Office was crucial in maintaining the morale on Britannia. It provided a place where all aboard could send and receive correspondence from friends and family during their long periods away from home.

Take home a Royal memento to remember your day aboard the Royal Yacht. A range of lovely embroidered hanging decorations are available to purchase from our Gift Shop.

Sip your morning brew in style with our Gift Shop's Lord and Ladyship range of mugs.

Stuart plumbing in a sink.

Sean preparing handrails to be varnished by removing the brass ends.

Greig fitting brass ends onto handrails from Fingal Hotel.

Joss sanding handrails.

Greig making a fold down desk for Fingal Hotel.

Stuart in the Engine Room, checking the clinometer.

Join us in Fingal Hotel's Lighthouse Restaurant for a five-course Afternoon Tea or a decadent dinner.

Relax in the restaurant's newly-extended restaurant, where sunlight floods in through floor-to-ceiling windows.

Chef de Parties, Eduardo and Patryck, preparing Isle of Skye langoustine raviolo to be served as part of the seasonal dinner menu.

Exquisite details on the Isle of Skye langoustine raviolo in the onboard Galley.