I Want to Change the Horizon of Cruise Dining ...But Dont Worry, I Wont Rock the Boat ; Frank Barrett Gets a Taste of What Marco Pierre White Is Cooking Up in a Restaurant at Sea

Summary

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Not since Long John Silver joined the crew of Treasure Islands Hispaniola has quite so much interest been attached to the signing of a ships cook. Marco Pierre White may lack a peg leg and a parrot, but he would have proved more than a match for Silver in the ships galley.

Treasure Islands author R. L. Stevenson is vague on Long Johns kitchen skills, though given that the old pirates nickname was Barbecue one imagines that he had probably served very little time in any Michelin-starred establishments (Jim, lad, belay that raspberry balsamic vinegar the dirty dogs will mutiny unless they get their salad properly dressed).

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I Want to Change the Horizon of Cruise Dining ...But Dont Worry, I Wont Rock the Boat ; Frank Barrett Gets a Taste of What Marco Pierre White Is Cooking Up in a Restaurant at Sea

Marco, on the other hand, stretches to the likes of supreme of halibut with citrus fruits, olive oil, coriander and baby fennel: this is one of the many dishes on offer in his White Room restaurant on board the new P&O Cruises ship Ventura.

Cruise lines in general, and P&O Cruises in particular, used to have a reputation for serving up solid, but generally unspectacular, fare (think posh school canteen). Passengers ate to cruise; nobo...

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