Monday, 30 November -0001

Luxury Cruises

Meet your favourite foodies on a luxury cruise

Written by Wendy Gomersall
Recently, Britannia, the latest edition to the P&O Cruises fleet, was officially launched in Southampton by Her Majesty the Queen. Britannia is the largest cruise ship ever designed specifically for the British holiday market, has 15 passenger decks and can carry more than 3,600 passengers. She has four pools, nine entertainment venues, a luxurious spa, gym, multimillion-pound art collection and shops galore.

Britannia also o‡ffers 13 places to eat, 13 bars and a special feature, The Cookery Club. This is a 24-person, state-of-the-art cookery school developed in association with top chef James Martin. There’s also an Eric Lanlard patisserie, Sindhu restaurant by Atul Kochhar, Olly Smith’s The Glass House, and gala menus created by Marco Pierre White.

P&O Cruises’ resident Food Heroes and other well-known chefs including Mary Berry and Antonio Carluccio will be on board a number of food-and-wine-themed cruises. For example, a seven-night, May half-term cruise to Guernsey, Spain and France with Eric Lanlard on Britannia starts from £799 per person for a balcony cabin. There’s a 12-night British Isles cruise, which departs on 6 July with James Martin, Mary Berry and Theo Randall, from £1,149 per person for a balcony cabin. The 12-night Canary Islands cruise on Azura, departing on 1 June, features wine expert Olly Smith, from £1,249 per person for an outside cabin.

And there’s a 14-night Strictly Come Dancing Mediterranean cruise, which departs on 28 May on Ventura, from £1,249 per person for a balcony cabin.

0843-374 0111,

Meanwhile, guest chefs Jean-Christophe Novelli and Phil Vickery will share their culinary secrets on Saga’s food-and-wine-themed cruises. On the 12-night Flavours of France and Spain, aboard Saga Pearl II, setting sail on 30 October and costing from £2,259 per person, Jean-Christophe Novelli will host cooking demos and join a Q&A session. The cruise also takes in vineyard tours and tastings.

And Phil Vickery will be aboard Saga Sapphire for a foodie-themed, 25-night Adriatic Explorer cruise, which departs on 30 May, from £4,419 per person.

He will present three cookery demonstrations and also discuss his work on devising gluten-free recipes and cookery options for people with other dietary requirements, including coeliac disease.

The optional excursions available include a trip to the Quinta da Aveleda estate in Leixoes (Portugal), which produces Vinho Verde wine and Adega Velha cognac; a visit to a family-run farm to taste cheese and local wine in Mahon, Spain; and high tea in the gardens of 18thcentury Palazzo Parisio in Valetta, Malta. Other ports of call include Dubrovnik, Hvar and Zadar in Croatia, Corfu, Caligari in Sardinia, and Gibraltar.


Contact Wendy at
Prices are correct at the time of going to press.

Forgot your password?
Click to read our digital edition

Boarders Dormitory Master-Mistress
We are looking to appoint a Dormitory Mistress/Master for 5 nights per week, weekday evenings and nights only, term time. (35 weeks). [...]


Housekeeper to Headmaster
We have an opportunity for an experienced live-out housekeeper. You will provide a cleaning and hospitality service for the Headmaster and his guests and help to ensure the household runs efficiently. [...]


Full Time Housekeeper, Nanny
We are looking for a full time, live-out housekeeper/nanny. We are a relaxed young couple living in a large country house, and will have one newborn baby. [...]


Experienced Carer, Companion, Housekeeper needed
Our elderly mother needs a live in carer/companion on a part time basis. Must be warm hearted, calm & compassionate, with a good sense of humour. [...]


Cook, Housekeeper wanted
Good cooking skills required to cater for light meals for the Principal and a small staff, as well as occasional lunch/dinner parties. [...]




What the stars have in store for you this week.2017

Capricorn Aquarius Pisces Aries Taurus Gemini Cancer Leo Virgo Libra Scorpio Sagittarius

Sign up to receive our weekly newsletter