Cruise lines are taking inspiration from some of the world’s best restaurants to give passengers exciting new ways to dine, finds Russell Higham
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.
The food on board has always been a major part of the attraction of cruising. For many clients, the quality – and quantity – 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’t find rigidly enforced dress codes and long, snaking queues to bland, uninspiring buffets.
Jonny Peat, senior commercial manager for cruise at The Advantage Travel Partnership, says: “Food 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, speciality options, dietary requests and whether the restaurants carry an extra cover charge.”
Additionally, younger generations’ 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.
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.
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.
New foodie experiences on cruises
Fortunately, cruise lines have steadily been upping their game when it comes to food. Many now put their F&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.
Tony Andrews, managing director of Cruise.co.uk, says: “Cruise dining has undergone a remarkable transformation in recent years and it’s a testament to the industry’s dedication to providing exceptional food experiences. Onboard cuisine is no longer just about buffets and formal dining rooms, it’s a journey through local flavours, culinary innovation and personalisation.
We’re seeing cruise lines elevating dining options to new heights. From gourmet restaurants with celebrity chefs to street food markets, there’s something for every palate.
“Passengers 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’s not just about the variety of choices; it’s 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.”
Michelin star inspiration
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 realising, respecting and catering for its customers’ increasingly sophisticated tastes.
“Looking back, we probably changed our approach to food beginning with the Queen Mary 2 in 2016,” he says, referring to the flagship’s £90 million upgrade, which included a complete redesign and refurbishment of all its restaurants.
“Before then, when we were looking at how to set the highest standards in dining – as well as cruising – we tended to reference our cruise line competitors and looked at what they were offering on board. But now that’s changed. Today we benchmark our onboard dining against the world’s very best restaurants in cities such as London and New York; not other ships.”
Dieusaert describes how he had the rather 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.
“For our new Indian-themed restaurant, Aranya (helmed by MasterChef India celebrity chef Surjan ‘Jolly’ Singh), I looked to places such as Bibi and Gymkhana in Mayfair.” Gymkhana has recently been awarded its second Michelin star and is considered the gold standard in Indian cuisine by many food critics.
For Queen Anne’s Japanese restaurant Aji Wa, inspiration came from Zuma in Knightsbridge and the Michelin-starred Endo at the Rotunda.
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’s landmark restaurants, The French Laundry. All members of the culinary team serving in Seabourn’s The Grill by Thomas Keller must first undergo training in Keller’s food philosophy by his chef de cuisine in California.
Restaurant collaborations on cruise ships
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 ‘wave’, Onda by Scarpetta features on selected vessels within NCL’s fleet, including Norwegian Prima and Viva.
Passengers can order the same signature dish – the deceptively simple but delicious “spaghetti, tomato and basil” – that pasta lovers in the swankiest parts of London and Manhattan can’t seem to get enough of.
Locally-sourced produce on board
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.
Silversea’s Salt (Sea and Land Taste) programme, for instance, offers passengers on selected sailings the chance of a private audience with Italy’s most famous pizzaiolo, Franco Pepe from the Netflix series Chef’s 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.
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’s celebrated chef owner, Mauro Colagreco. He has just opened another flagship restaurant in one of London’s latest five-star hotel openings, Raffles London at The Old War Office.
Whichever cruise line your customers choose, the move towards a more interesting, sophisticated way of dining at sea couldn’t be any more pronounced. In fact, with so many food options available to guests on ships at all levels of the market, perhaps they’ll just have to book a longer cruise so they can try them all.
4 of the best cooking classes at sea
Cook up a storm with Oceania Cruises
Oceania Cruises has staked its reputation on serving fine food and drink at sea, so no wonder it’s also encouraging passengers to pick up a few skills to take home with them in the professional-level Culinary Center. Find it on board new ship Vista, along with refitted Marina and Riviera, and expect lessons in everything from classic French techniques to cooking the perfect steak.
oceaniacruises.com
Explore Patagonian flavours with Regent Seven Seas Cruises
Among the various classes on offer in the Regent Seven Seas’ Culinary Arts Kitchen is Patagonian cuisine. Guests receive hands-on instruction in the secrets of Argentine grilling, as well as Chilean roasting and baking. And since Patagonia is famous for its wine production, this class includes a special focus on sampling and pairing the region’s grape varietals.
rssc.com
Learn from celebrity chefs with P&O Cruises
P&O Cruises is offering a 14-night cruise around Spain, Portugal and the Canary Islands aboard Britannia in the company of super-chefs Marco Pierre White and José Pizarro, who will host live cooking demos, Q&As and other activities, including masterclasses and dinners in The Cookery Club.
pocruises.com
Master local dishes with Hapag-Lloyd Cruises
Guests aboard MS Europa 2 can learn from Hapag-Lloyd’s chefs in a professional-level kitchen equipped with Miele appliances. The onboard culinary school teaches amateurs and budding chefs de cuisine to cook classic dishes and specialities from the regions they’re passing through.
hl-cruises.com
