Food in restauants on Azura

We have travelled 58 times out of Southampton with P&O over the last 20 years and spent over ?œ300000 pounds over this period. In our opinion, since Carnival bought out P&O the standard of food in quality and quantity has fallen dramatically over the last 8 years. This is clearly a cost saving exercise by stealth.
We have travelled on Azura twice this year. We adore the ship but we have had further cost reductions this year in the main restaurant.
Before Carnival we had waiters serve 2 vegetables and 2 potatoes at the table. You could have as much or as little as possible. This year the plate is prepared in the galley complete with vegetables’ and served only luke warm. The quantity is minimal. One evening I had turkey for my main meal. The vegetables on the plate were 3 brussels (frozen) and 3 baby sweet corn, together with 4 small potatoes.
Another evening I had a starter, goats cheese. The size was the same as a 50pence piece and a quarter inch thick.
The chef has also changed recipes and substituted cheaper materials. I like to think that I am an expert on cr??me brulee. I have enjoyed many on the ships of the fleet. It would seem that some sort of synthetic cream has been used this year. Cheaper materials!!.It looked like rubber and tasted like rubber. Yuk!
I recognise that management at P&O have to regularly review their costs but from our point of view they have crossed “the red line”.