Day 6 was highly anticipated – it was the day of the Britannia galley tour, so this is an excellent chance to discuss the dining options on the ship. On a ‘regular’ holiday, it’s a case of finding time to eat in between the activities.
On a cruise, however, it’s a case of finding time to fit in the activities in between eating! With so many options, it’s almost impossible to try every dining option on the ship, so I’ll begin with my favourites.
The place I spent a great deal of time was the Kings Court buffet on deck 7. Divided into four sections – Lotus, The Carvery, La Piazza, and the Chef’s Galley, this informal venue is the perfect place for families to chill out.
The buffet is large and spacious, so it’s a good place for kids to burn some energy whilst not getting in the way of other passengers.
Although breakfast was the same each day (a continental breakfast from 4am, and a full cooked breakfast from 6.30am), there were different menus each day for lunch and dinner, including fish and chip day, and an Indian-themed lunch.
For passengers who don’t fancy dressing up for the main dining rooms, the Kings Court is an excellent alternative, and there are free soft drinks and ice cream throughout the day which kept me coming back for more!
I ate dinner each night in the Britannia dining room, served by our friendly and attentive waiters, Lucas and Narciso. The food offerings were truly exceptional.
The concept of fine dining at sea dates right back to the early 19th century.
As the first classes were filled only with society’s richest and most important, it was only fitting that the passengers were served the type of cuisine they were accustomed to.
Back then, in the golden era of cruising, dinner menus were a little different, and commonly featured pigs heads, for example.
Food was served in as whole a form as possible, as being able to afford an entire animal part, rather than simply a cut, was considered one of the ultimate signs of wealth.
Fortunately, I didn’t see a single animal head on the menu, instead having to decide between fresh lobster, melt-in-the-mouth beef wellington, and zingy lemon sole.
The Britannia galley tour, headed by Executive Chef Nicholas Oldroyd, was fascinating, and it’s must-do activity for all foodies.
I was fortunate enough to see the chefs hard at work preparing lunch dishes, and learnt some unbelievable facts about cruise dining. For example, did you know that on a typical 6 day transatlantic crossing, passengers get through a whopping 720 pizzas, 4,200 scones with jam and clotted cream, and 36,000 cups of tea? It seems crazy.
The previous day I had attended the chef’s demo in the Queen’s Room, where I got to see the chefs preparing petit fours, canapes, sushi, and bread dough.
There was also an impressive display which included intricately carved ice sculptures, statues made out of butter, and even a horse and cart made completely out of bread. If you like food, you’ll love cruising on the Queen Mary 2.
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