P&O Cruises chef Marco Pierre White reveals ‘magical’ new food excursion

Cruises and food are, for some, two of the greatest pleasures in life. For Michelin-star chef, Marco Pierre White, they combine on board P&O cruise ship Britannia for a series of “special elements” for passengers. This includes both the British chef’s on-board Cookery Club masterclasses and, new for 2019, a set of shore excursions which he vows will be, quite simply, “magical”. During his cruise tours around the globe, Marco spoke exclusively to Express.co.uk about the brand new offering, during which he accompanies passengers on land to taste local delicacies and source traditional ingredients.

The world’s appetite for eating and buying has grown enormously and the shore excursions enable the traveller to get to the heart of each port of call and taste the dishes typical of each place

Marco Pierre White

Marco told us: “I run a series of masterclasses when I travel on Britannia.

“I will also be hosting my brand new shore excursions in 2019.

“The most important part of any holiday, whether on sea or on land is undoubtedly food and more crucially the specialities of the region.

“The world’s appetite for eating and buying has grown enormously and the shore excursions enable the traveller to get to the heart of each port of call and taste the dishes typical of each place as well as seeing the local producers, markets and restaurants.

“For me it is one of the most special elements of the cruise – seeing and eating the dishes which have been made the same way for hundreds of years, recipes which have been handed down through generations and which we are fortunate enough to be able to share.

“These are magical days on shore.”

For those who wish to stay put on ship, and showcase their creative flair onboard, there is plenty of scope.

Marco added: “The Cookery Club has individual work stations and the guests pair up to cook and enjoy the experience together.

“A real crowd pleasure is my macaroni cheese with wild mushrooms.

“We use Gruyere cheese for added depth of flavour and I always recommend using a whisk as opposed to a wooden spoon to make the base sauce as it helps ensure there are no lumps.

“Seasoning with salt and pepper and a grate of nutmeg gives the dish an extra special dimension.”

Marco, 57, is a patron of the cookery club on P&O cruises.

He told how he prides himself on working with each passenger to enable them to create restaurant quality food at home.

Talking of his 12-year association with the cruise ship brand, he added: “I am very proud of the relationship.

“I love the concept of cruising, the ships really are just giant resorts at sea, with something for everyone.”

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