By
Rebecca Gibson |
P&O Cruises took delivery of its latest newbuild, Britannia, on 22 February at Fincantieri’s Monfalcone yard in Trieste, Italy.
During the handover ceremony, Fincantieri’s flag was replaced with the P&O flag, while Britannia’s captain Paul Brown was presented with the first water to touch the hull of Britannia during the official float out ceremony.
Senior executives from both Fincantieri and P&O attended the ceremony, including David Dingle, Carnival UK’s executive chairman. Other guests at the handover ceremony included TV wine expert Olly Smith who is represented in The Glass House wine bar and restaurant, patissier Eric Lanlard and cheese expert Charlie Turnbull who are represented in The Market Cafe and Epicurean fine dining restaurant.
Britannia will leave Fincantieri shipyard and arrive in Southampton on 6 March in time for her christening ceremony on 10 March. She will then depart for her maiden voyage to the Mediterranean on 14 March.
Designed to accommodate more than 3,600 passengers, Britannia is the largest cruise ship ever constructed for both P&O and the British market. Expected to boost the line’s capacity by 24%, the 141,000gt ship features 13 bars and 13 dining venues, the line's largest Oasis Spa and open-deck retreat, a sports arena, four swimming pools including a Serenity pool and bar and a library. Guests will also be able to enjoy various entertainment venues including The Limelight Club, a 936-seat theatre with an LED screen and a multi-purpose TV studio hosting shows with guest speakers, cinema screenings, radio plays or game shows. The ship also offers 27 single cabins – more than any other cruise ship – and 15 of those cabins will have outside balconies.Interiors have been designed by Richmond International.
In addition, British TV chef James Martin has helped to develop The Cookery Club, the first cookery school onboard a British cruise ship, while award-winning patissier Eric Lanlard will open his first patisserie range in the Market Café in the ship’s three-tier atrium. Established P&O Cruises favourites Marco Pierre White, Atul Kochhar and Olly Smith will also contribute to the onboard culinary options, which include speciality restaurants and gala dinners. Guests will be able to participate in cookery classes under the guidance of the chefs, while guest chefs will provide onboard assistance to classes of up to 24 people.