Top international chef Darin Campbell is to host the third in a series of collaborative ‘Captain’s Table’ dining experiences onboard Edinburgh’s luxury floating hotel, Fingal.
For one night only, on Sunday 19 April, a select band of ten diners will step aboard the world-class foodie destination to enjoy a bespoke tasting menu created by Campbell, in cahoots with Fingal’s head chef, Pedro Barreira.
With over 30 years’ culinary experience around the UK, Campbell was previously head chef at the two Michelin-starred Restaurant Andrew Fairlie at Gleneagles, and executive head chef of Sir Andy and Kim Murray’s Cromlix Hotel.
He has also been awarded his own Michelin Star at Ballachulish House Hotel in the Scottish Highlands.
Earlier in his career, Campbell spent some time working in fine dining establishments in London, including Petrus under the mentorship of Gordon Ramsay, and The Capital Hotel in Knightsbridge.
Over the years, he has cooked for heads of state at the Royal Banquet, as part of the 2005 G8 Summit at Gleneagles. He also worked with Albert Roux MBE for nine years.
Today, Darin works as a private chef in the world of yachting, so he’ll be no stranger to a ship’s galley.
As part of the exclusive dining experience onboard Fingal, guests will be seated in The Bridge, the ship’s former command room turned private dining area, where ‘refined cuisine and the unique nautical surroundings’ create an evening unlike any other in Edinburgh.
Head chef Barreira said: “For one night only, Darin’s carefully curated tasting menu will celebrate top‑quality seasonal produce ingredients influenced by his own local foraging.”
Campbell added: “I’m really excited to be cooking onboard Fingal with my good friend, Pedro. The two of us worked together for many years at Ballachulish House where we were lucky enough to get a Michelin star, so we’re going to relive a lot of memories.
“I’ve been lucky enough to work at some of the best restaurants in Scotland and now work in yachting. I’m hoping to bring some of these influences and fantastic ingredients to this special menu.”
