{"id":7888,"date":"2024-09-07T07:00:05","date_gmt":"2024-09-07T07:00:05","guid":{"rendered":"https:\/\/amnewsworld.com\/?p=7888"},"modified":"2024-09-07T07:00:05","modified_gmt":"2024-09-07T07:00:05","slug":"how-cruise-lines-are-revamping-onboard-dining-with-celebrity-chefs-and-fresh-foodie-experiences","status":"publish","type":"post","link":"https:\/\/www.amnewsworld.com\/fi\/how-cruise-lines-are-revamping-onboard-dining-with-celebrity-chefs-and-fresh-foodie-experiences\/","title":{"rendered":"How cruise lines are revamping onboard dining with celebrity chefs and fresh foodie experiences"},"content":{"rendered":"<p><strong>Cruise lines are taking inspiration from some of the world\u2019s best restaurants to give passengers exciting new ways to dine, finds Russell Higham<\/strong><\/p>\n<p>&nbsp;<\/p>\n<p>More people than ever are discovering the appeal, convenience and value of a cruise holiday, with this year already looking like a bumper one for agents. Iglu Cruise is forecasting market growth of 15% this year and that comes on top of a record-breaking year in 2023 for cruise sales.<\/p>\n<p>&nbsp;<\/p>\n<p>The food on board has always been a major part of the attraction of cruising. For many clients, the quality \u2013 and quantity \u2013 of food available is one of the reasons they keep coming back every year. But potential new-to-cruise clients may need more persuading that they won\u2019t find rigidly enforced dress codes and long, snaking queues to bland, uninspiring buffets.<\/p>\n<p>Jonny Peat, senior commercial manager for cruise at The Advantage Travel Partnership, says: \u201cFood is a key factor in the decision making and customers often want to know about the choices available before booking. The key questions are the number of restaurants, specialty options, dietary requests and whether the restaurants carry an extra cover charge.\u201d<\/p>\n<p>&nbsp;<\/p>\n<p>Additionally, younger generations\u2019 willingness to spend more of their disposable income on memorable epicurean experiences means that they may be expecting higher standards of hospitality, cooking and service.<\/p>\n<p>As the food scene at home continues to evolve, with a greater variety of cuisines and better-quality, more diverse ingredients on offer, younger clients are passionate about their food.<\/p>\n<p>Images of beautifully crafted plates on social media also raise mealtime expectations among this demographic, so cruise chefs must create visual showstoppers as well as delectable dishes.<\/p>\n<p>&nbsp;<\/p>\n<p><strong>New foodie experiences on cruises<\/strong><\/p>\n<p>Fortunately, cruise lines have steadily been upping their game when it comes to food. Many now put their F&amp;B operation at the heart of the cruise experience, making many of their food offerings a strong selling point for this type of potential customer.<\/p>\n<p>Tony Andrews, managing director of\u00a0<a href=\"https:\/\/www.cruise.co.uk\/\" target=\"_blank\" rel=\"noopener\">Cruise.co.uk<\/a>, says: \u201cCruise dining has undergone a remarkable transformation in recent years and it\u2019s a testament to the industry\u2019s dedication to providing exceptional food experiences. Onboard cuisine is no longer just about buffets and formal dining rooms, it\u2019s a journey through local flavours, culinary innovation and personalisation.<\/p>\n<p>&nbsp;<\/p>\n<p>We\u2019re seeing cruise lines elevating dining options to new heights. From gourmet restaurants with celebrity chefs to street food markets, there\u2019s something for every palate.<\/p>\n<p>\u201cPassengers can savour exquisite meals in elegant dining rooms, enjoy casual dining by the pool or embark on an experiential culinary adventure at speciality venues. But it\u2019s not just about the variety of choices; it\u2019s about customisation too. Passengers can tailor their dining experiences like never before. Whether you have dietary restrictions or simply crave a particular dish, cruise lines are more accommodating than ever.\u201d<\/p>\n<p>&nbsp;<\/p>\n<p><strong>Michelin star\u00a0inspiration<\/strong><\/p>\n<p>Edward Dieusaert is director of food and beverage development at Cunard, a cruise line known for its regal connections and exacting standards. At a pre-launch event for its stunning 3,000-passenger ship Queen Anne, he explained how Cunard was ahead of the game in realizing, respecting and catering for its customers\u2019 increasingly sophisticated tastes.<\/p>\n<p>&nbsp;<\/p>\n<p>\u201cLooking back, we probably changed our approach to food beginning with the Queen Mary 2 in 2016,\u201d he says, referring to the flagship\u2019s \u00a390 million upgrade, which included a complete redesign and refurbishment of all its restaurants.<\/p>\n<p>\u201cBefore then, when we were looking at how to set the highest standards in dining \u2013 as well as cruising \u2013 we tended\u00a0to reference our cruise line competitors and looked at what they were offering on board. But now that\u2019s changed. Today we benchmark our onboard dining against the world\u2019s very best restaurants in cities such as London and New York; not other ships.\u201d<\/p>\n<p>&nbsp;<\/p>\n<p>Dieusaert describes how he had the\u00a0rather enviable job of sampling food from some of the finest chefs on the planet as he travelled the globe seeking inspiration for the menus of the 15 new eateries on board Queen Anne.<\/p>\n<p>\u201cFor our new Indian-themed restaurant, Aranya (helmed by MasterChef India celebrity chef Surjan \u2018Jolly\u2019 Singh), I looked to places such as Bibi and Gymkhana in Mayfair.\u201d Gymkhana has recently been awarded its second Michelin star and is considered the gold standard in Indian cuisine by many food critics.<\/p>\n<p>For Queen Anne\u2019s Japanese restaurant Aji Wa, inspiration came from Zuma in Knightsbridge and the Michelin-starred Endo at the Rotunda.<\/p>\n<p>&nbsp;<\/p>\n<p>Cunard is not the only cruise line to realise the pulling power that comes from having a famous name in the kitchen. Seabourn teamed up with chef Thomas Keller, who has two three Michelin-starred restaurants, is a cookbook author and proprietor of one of Napa Valley\u2019s landmark restaurants, The French Laundry. All members of the culinary team serving in Seabourn\u2019s The Grill by Thomas Keller must first undergo training in Keller\u2019s food philosophy by his chef de cuisine in California.<\/p>\n<p><img fetchpriority=\"high\" decoding=\"async\" class=\"aligncenter size-full wp-image-527164\" src=\"https:\/\/travelweekly.co.uk\/images\/cmstw\/original\/0\/6\/a\/4\/0\/easid-527164-media-id-47363.jpg\" alt=\"Beyond the buffet Image 2\" width=\"1200\" height=\"720\" \/><\/p>\n<p>&nbsp;<\/p>\n<p><strong>Restaurant\u00a0collaborations on cruise ships<\/strong><\/p>\n<p>Norwegian Cruise Line, meanwhile, has collaborated with Scarpetta, the fashionable New York City-based Italian restaurant brand, whose London outpost, Sette, is located at the Bulgari Hotel in Knightsbridge. Taking the first part of its name from the word for \u2018wave\u2019, Onda by Scarpetta features on selected vessels within NCL\u2019s fleet, including Norwegian Prima and Viva.<\/p>\n<p>Passengers can order the same signature dish \u2013 the deceptively simple but delicious \u201cspaghetti, tomato and basil\u201d that pasta lovers in the swankiest parts of London and Manhattan can\u2019t seem to get enough of.<\/p>\n<p>&nbsp;<\/p>\n<p><strong>Locally-sourced produce on board<\/strong><\/p>\n<p>And while cruise lines often receive criticism for not encouraging passengers to engage with local economies, many lines are solving this problem by offering food-focused shore excursions that take passengers to restaurants, local street food vendors and markets selling local produce.<\/p>\n<p>Silversea\u2019s Salt (Sea and Land Taste) programme, for instance, offers passengers on selected sailings the chance of a private audience with Italy\u2019s most famous pizzaiolo, Franco Pepe from the Netflix series Chef\u2019s Table: Pizza. He will even make pizza for you at his Pepe in Grani restaurant in Caiazzo, acclaimed as one of the best in the world.<\/p>\n<p>&nbsp;<\/p>\n<p>Or, for something more hands-on, you could spend an afternoon with some of the chefs, bakers and gardeners of the three-Michelin-starred Mirazur in France, before dinner in the private tasting kitchen of the restaurant\u2019s celebrated chef owner, Mauro Colagreco. He has just opened another flagship restaurant in one of London\u2019s latest five-star hotel openings, Raffles London at The Old War Office.<\/p>\n<p>Whichever cruise line your customers choose, the move towards a more interesting, sophisticated way of dining at sea couldn\u2019t be any more pronounced. In fact, with so many food options available to guests on ships at all levels of the market, perhaps they\u2019ll just have to book a longer cruise so they can try them all.<\/p>\n<p>&nbsp;<\/p>\n<p>AMN | Reporters |<\/p>","protected":false},"excerpt":{"rendered":"<p>Cruise lines are taking inspiration from some of the world\u2019s best restaurants to give passengers exciting new ways to dine, finds Russell Higham &nbsp; More people than ever are discovering the appeal, convenience and value of a cruise holiday, with this year already looking like a bumper one for agents. Iglu Cruise is forecasting market<\/p>","protected":false},"author":1,"featured_media":7889,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"rop_custom_images_group":[],"rop_custom_messages_group":[],"rop_publish_now":"initial","rop_publish_now_accounts":{"twitter_1160854738579181570_1160854738579181570":"","facebook_3558452337540614_100649324928663":""},"rop_publish_now_history":[],"rop_publish_now_status":"pending","_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":""},"categories":[237],"tags":[],"class_list":{"0":"post-7888","1":"post","2":"type-post","3":"status-publish","4":"format-standard","5":"has-post-thumbnail","7":"category-tourism"},"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.5 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>How cruise lines are revamping onboard dining with celebrity chefs and fresh foodie experiences | Amnewsworld<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.amnewsworld.com\/fi\/how-cruise-lines-are-revamping-onboard-dining-with-celebrity-chefs-and-fresh-foodie-experiences\/\" \/>\n<meta property=\"og:locale\" content=\"fi_FI\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"How cruise lines are revamping onboard dining with celebrity chefs and fresh foodie experiences | Amnewsworld\" \/>\n<meta property=\"og:description\" content=\"Cruise lines are taking inspiration from some of the world\u2019s best restaurants to give passengers exciting new ways to dine, finds Russell Higham &nbsp; More people than ever are discovering the appeal, convenience and value of a cruise holiday, with this year already looking like a bumper one for agents. 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