Close
 

Introducing Marco Pierre White’s new gala menus

28/11/2016

Food Hero Marco Pierre White has created a selection of new gala dinner menus inspired by his own favourite traditional dishes

Food Hero Marco Pierre White

Food Hero Marco Pierre White has been working with P&O Cruises for 10 years

There’s something so special about the lasting memories we have from foods tried on holiday. The smell of a seafood linguine can conjure up that afternoon spent in a tiny trattoria in the heart of Venice, or the taste of paella can transport you back to a day spent exploring Barcelona.

We understand how important food – and the experience of trying new things – is to our guests, which is why we are always looking to develop our on-board menus to give you the full foodie immersion experience. We want dining on board to be a unique and fulfilling experience, a highlight of any P&O Cruises holiday.

 

With that in mind, we’ve been working closely with renowned chef and P&O Cruises Food Hero Marco Pierre White and are pleased to announce a series of new gala dinner menus created by the ‘godfather of British cooking’ to take your dining experience to the next level. A household name in the United Kingdom and once renowned as the firebrand of the eighties restaurant scene, by the age of 33 Marco had been awarded three Michelin stars – the youngest chef ever to achieve this accolade. He has been instrumental in creating premium dining experiences across the P&O Cruises fleet, and has a hands-on approach to developing the gala menus, including getting stuck in with both the menu design and in our development kitchen to bring guests the best of the best.

 

Inspired new menus

The new menus, which are now available across the fleet, will be served on a Black Tie evening – a luxury affair on every cruise and a chance for guests to dress in their finery and sample the very best cuisine – and will feature some of Marco’s favourite dishes. ‘Gala nights on board P&O Cruises are always special,’ says Marco. ‘But I wanted to make them even more exceptional by introducing some of my all-time favourite traditional dishes.'

 

Guests can look forward to delicious dishes including: dressed Devonshire crab and scallop ceviche; Marco’s classic beef wellington with a wild mushroom and Madeira duxelle; New England half split lobster with a Mornay sauce; poached Hampshire Chalk Stream trout with caper mayonnaise; Champagne sorbet; and orange-scented savarin with summer berries.

 

‘It’s a great privilege to have a job like this,’ he says of his 10 years of creating fantastic food with P&O Cruises. ‘I don’t think there’s a better job on earth. One, I’m working with food; two, I’ve seen nearly every corner of the world and been exposed to so many different foods, spices, fruits and delicious things that have changed my outlook on food. You wander around the markets, look at the hams, the fish, go to a nice local restaurant for lunch… It’s wonderful.’

Food Hero Marco Pierre White preparing food on board

Every detail is important for Food Hero Marco Pierre White

From field to fork

We always aim to offer a wealth of unique dining experiences created for the British palate, using the finest ingredients and locally sourced produce wherever possible. Understanding the field-to-fork journey of the produce we use on board is always at the forefront of our dining concepts, and this is no different with Marco’s new menus. ‘These dishes are all prepared using the freshest local ingredients,’ says Marco. ‘We take great pride in the food we serve and the quality of produce that we source,’ adds P&O Cruises Culinary Development Manager Haydn Davis. ‘We always try to source local ingredients and showcase them in an array of menus.’

 

Take Chalk Stream trout, for example. This is sourced in both smoked and fresh form from Chalk Stream trout farm in Hampshire. ‘Chalk streams provide a unique environment – the alkaline water is rich in minerals and beautifully clear,’ says Hadyn. ‘There are 210 chalk streams in the world and 160 of those are in England. These trout swim in spring-fed water from the rivers Itchen and Test, and the constant water flow, excellent light and vegetation provide a haven for the fish. It is this unique habitat that gives the trout such a distinctive taste and superb, lean quality.’

 

Marco’s new gala menus are certainly something to look forward to, giving every guest a taste of something special. ‘Marco Pierre White’s outstanding new menus will add to the sense of occasion of our popular gala nights and provide our guests with a gourmet evening to remember,’ says P&O Cruises Senior Vice President Paul Ludlow. ‘We are constantly looking at new ways in which we can enhance the experience of our guests and make their cruise as special as possible.’

 

Find out more about on-board dining >

This website uses cookies to give you the very best user experience. By using our website, you agree that we can place cookies on your device. For more information see the 'About Cookies' link at the bottom of this page.

Close

Close