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55° 59’ N 03° .10’W South Side of the River Forth, the port for Edinburgh.
Entrance to Leith docks is through an entrance lock which operates 24 hours / 7 days except on 1st January and 25th December. Lock dimensions are 259.10 x 31.60 metres.
Maximum size of vessel which can be handled is 210 metres loa x 30 metres beam x 9.15 metres draft. Brackish water. Exceptionally, larger vessels may be handled. Vessels over 150 metres loa / 10,000 gt must be at Leith approach buoy 2 hours before high water. Depart berth on sailing, about 2 hours before high water.
Leith approach channel from Leith approach buoy to entrance lock is maintained at a dredged depth of 6.71 metres below Admiralty chart datum.
There a Prevailing wind is SW. Manoeuvring at the lock entrance can be difficult during heavy weather. There are no airdraft restrictions. Water density : Brackish
Pilotage is compulsory for all vessels. Distance from Pilot Boarding Position,(Narrow Deep Buoy)to Leith Lock is approx. 8 miles.
Owned and operated by Forth Ports Plc. 5 Voith Schneider tractor tugs. Bollard pull: 1 x 50 tonnes, 1 x 30 tonnes, 2 x 19 tonnes, 1 x 12 tonnes. Tugs use ship’s lines, vessels are met at Leith approach buoy.
Principal berths vessels are at Imperial Dock and The Harbour. Imperial Dock has 2 x 25 tonne gantry cranes for pipe handling, 2 x 15 tonne grab / 25 tonne general cranes, 1 x 15 tonne grab /16 tonne general crane, 3 x 10 tonne general, 2 x 7.5 tonne general and 2 x 6 tonne general cranes. Harbour berth has 2 x 30 metre mobile grain conveyors.
Mondays to Thursdays 0800 – 1700.
Fridays 0800 – 1600. Meal break 1200 – 1300.
Overtime is available in the evenings, on nightshifts and at weekends.
Customs / Immigration services are available at Edinburgh airport, about 5 miles distant.
Bunkers - can be supplied using road cars. Shipchandler, laundry, deck/engine repairs, nav aid repairs all available. Fresh Water – available ex quay.
For further navigational information for the River Forth, together with a list of the charts required, see also: