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The Beach House jerk chicken supreme with rice and peas, coleslaw, shallow-fried plantain and festivals
P&O for the past seven years, and has sailed on every ship in the seven-strong fleet. Arvia is the biggest and newest of the ships and was launched in December 2022 after being chris- tened in the Caribbean with a custom-made 15-litre bottle of Mount Gay Black Barrel rum, overseen by the ship’s ‘godmother’, singer Nicole Scherzinger. Rum has long been associated with the
high seas, as has gin, which, back in the day, was given to sailors in the Navy as a required ration. On-board Arvia is a custom-made still in the Anderson’s Bar, which distils gin on the Mediterranean cruises before being cleaned out for rum production when the ship reposi- tions to the Caribbean. Guests can book onto spirit masterclasses to learn more or sit back and enjoy a cocktail before dinner. Experiences like the gin and rum tasting
and blending are among hundreds of activi- ties on offer to guests, including an Altitude high-ropes experience and a Mission Con-
“We have hardcore, salty seadog sailors up on the bridge that
love Green & Co” Matt Howard
trol escape room. But it’s the dining experi- ence where P&O has been putting in much effort to attract food-loving cruise goers with a number of ‘speciality restaurants’. Arvia has seven speciality restaurants on board (see panel), one of which is the highly acclaimed Green & Co Feat. Mizuhana, which is exclu- sive to Arvia and offers guests a plant-led menu reflecting the latest trends in vegan, vegetarian and flexitarian dining. Beauti- fully plated sushi is bought to the table, along- side vegan dishes such as kombucha-infused
beetroot carved into a rose and served with a white peach gel, wasabi-pickled salsa, candied walnuts and beetroot coral. Larger plates from the menu include dishes
such as a miso-glazed celeriac fondant with horseradish rémoulade, celeriac purée, soused red onions, celeriac crisps, shaved black truffle and a ‘creamed’ jus. Or a chakalaka Welling- ton made from spiced haricot and ‘mock lamb’ wrapped in golden pastry, served with purple cabbage gel, roasted giant corn and a warm green bean salad. “I’m immensely proud of the speciality restaurants on board Arvia, but Green & Co is a game changer,” says Howard, who adds that Green & Co gets more repeat visits than the other speciality restaurants on board – about four visits per cruise. “It’s a phenomenal concept, like works of
art on the plate – you won’t find anything like it at sea, and we have hardcore, salty seadog sailors up on the bridge that love Green & Co.”
10 November 2023 | The Caterer | 25
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