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www.thecaterer.com Speciality restaurants on board Arvia and their typical dishes
The Glass House Grilled whole tiger prawns, mango, chilli and garlic salsa The Beach House Jerk chicken supreme with rice and peas, coleslaw, shallow-fried plantain and festivals Epicurean Miso rack and slow-cooked lamb belly Green & Co Feat. Mizuhana Chocolate earth plate with dark chocolate and beetroot
pebbles, chocolate mushrooms, tarragon jelly, chocolate soil and non-dairy vanilla gelato 6th Street Diner New York strip steak with grilled asparagus, crispy shallows, garlic butter and fries The Olive Grove Moroccan lamb tagine Sindhu Duck tikka Mmalabari The Keel and Cow The Prime Minister burger, ‘the best burger at sea’
Green and Co Feat. Mizuhana chocolate earth plate
glass of Badassiere Picpoul de Pinet, Coteaux Du Languedoc, France. “Olly’s enthusiasm is infectious,” says How-
ard. “He can turn the most hardened beer drinker onto Burgundy within 20 minutes and I’ve never met a chef more passionate about provenance of food and flavours than José.” A collaboration with Shivi Ramoutar is a
Green and Co Feat. Mizuhana nigiri platter
modern twist, served with fine wines in an ele- gant dining room with stunning ocean vistas. P&O’s restaurant offering is endorsed by a number of familiar industry faces, including chef José Pizarro (see panel) and wine expert Olly Smith, two of the brand’s ‘food heroes’. The pair have consulted on the Glass House restaurant concept with its tapas and wine pairings, such as grilled whole tiger prawns, mango, chilli and garlic salsa paired with a
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celebration of Caribbean cuisine at the Beach House – think jerk chicken supreme with rice and peas, coleslaw and shallow-fried plan- tain – while Marco Pierre White also comes aboard to host cooking demos and question and answer sessions. White is a consultant on the menus for the ship’s Celebration Night dinner, where guests dress up in their finest to enjoy a gourmet dining experience of some of his favourite dishes across a five-course menu, such as New England split lobster with a mor- nay sauce and Champagne sorbet. “The moment Marco Pierre White steps on
the gangway he has time for people until the moment he gets off,” says Howard. The food heroes take time to engage with guests and pique their culinary interests, but also work closely with the chefs to ensure the dishes they put their name to are served to perfection. “To get to work with Marco is an inspira-
tion,” he adds. “After all, he’s the reason I put chefs’ whites on in the first place.”
10 November 2023 | The Caterer | 27
PHOTOS: DEBBY LEWIS-HARRISON; CHRISTOPHER ISON
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