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Fingal, Scotland’s only five-star luxury floating hotel, is rolling out a new, limited-edition Easter afternoon tea.
Available from 18 to 21 April, between 12.30-3.30pm, in the Lighthouse restaurant and bar, the Easter afternoon tea’s savoury treats include confit pork belly and a Wye Valley asparagus and chorizo tart, as well as sandwiches.
Fingal’s pastry chefs have also created an Easter-themed sweet course, including strawberry, white chocolate Chantilly and yuzu cake; a tonka-bean mousse with passion-fruit caramel; a confit mango and coconut mousse; and a vanilla macaron. Buttermilk scones, served with clotted cream and jam are also on the menu.
As well as the options of loose-leaf teas or Champagne to accompany their savouries and sweets, afternoon-tea enthusiasts can try sparkling tea, an organic, non-alcoholic alternative to Champagne.
Fingal’s Easter afternoon-tea menu is priced at £70 per person, or from £85 per person for the Champagne version. Advance reservation is required.
www.fingal.co.uk/restaurant/easter-afternoon-tea
