By
Rebecca Gibson |
P&O Cruises’ newbuild Britanna is to offer ‘multi- sensory’ menus when she debuts next March.
Celebrating its long-standing affiliation with India, P&O has commissioned Michelin-starred chef Atul Kochhar to create Sindhu restaurant. Kochhar’s menus will combine Indian spices with quality British and European ingredients to create dishes such as Machchi Amritsari, which is pan-fried cod fillet with Ajwain seeds and crushed spiced peas; and Masaledar Chaklet, a warm five-spiced chocolate pudding with tarragon and blood orange sorbet. In addition, Sindhu also offers a bar menu featuring Nashta – Indian tapas.
Meanwhile, in Epicurean, guests can enjoy classic dishes fused with modern British cuisine, such as Devonshire white crab, langoustine and caviar cocktail with pea and chervil custard, parchment bread and a cucumber Mojito.
“In recent years, our guests’ palates have become increasingly more sophisticated and our culinary offering needs to reflect this change,” said Christopher Edgington, P&O Cruises’ marketing director. “In Sindhu, guests will enjoy unique and innovative Indian cuisine combining Atul Kochhar’s heritage with his love of British ingredients, while in Epicurean they’ll be treated to a brand new multi-sensory cooking experience with touches of molecular gastronomy that complement the more traditional dishes. Both restaurants demonstrate a passion for cooking and will satisfy the most discerning guest.”
Britannia, will accommodate 3,600 passengers and is the largest cruise ship ever built for both P&O and the British market. Expected to boost the line’s capacity by a quarter, the ship will feature 13 bars and 13 dining venues, the Oasis Spa and open-deck retreat, the line's largest spa and Oasis Villa, 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 will also offer 27 single cabins – more than any other cruise ship – and 15 of those cabins will have outside balconies.
In addition, British TV chef James Martin will 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 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.