The devil is in the detail at Seabourn Cruise Line

This article first appeared in the Spring/Summer 2015 issue of International Cruise & Ferry Review. To read other articles, you can subscribe to the magazine in printed or digital formats

Seabourn Cruise Line has a diverse deployment with its ships sailing to some of the most remote destinations in the world. The items needed on every sailing are not available in all ports, which means getting them to the ship in time for every voyage.

“To manage the procurement, it is essential that we pay attention to the details and most importantly, plan ahead,” says Christopher Prelog. “We take into account a number of factors when managing the procurement process, from local customs and entry barriers to legal issues and health regulations. We examine the list of food items and determine how quickly those items need to get on a ship.”

Items with a shorter shelf life will be shipped via air, while items with a longer life may be sent out via a shipping container. In addition, Seabourn guests come from different parts of the world, with diverse needs and tastes. “We ask them in advance for special dietary needs and requests so that we can organise and fulfil their requests,” says Prelog. “The key is to plan ahead. If we do that effectively, then it is quite an easy procurement process for our ships.”

However, there are times when things do not go according to plan and are beyond Seabourn’s control – for example, if a cargo ship carrying supplies for one of the ships misses a port. Where possible items are obtained from local ports but “if that’s not feasible, then that’s when we have to think creatively to come up with solutions.”

Prelog cites an example of guests on a recent cruise aboard Seabourn Sojourn being unable to get enough berries. “To satisfy their craving, we made a special delivery of 700 pounds of fresh berries to the ship when it was at Durban, South Africa. A shipment of strawberries, blueberries and raspberries was loaded on an Emirates plane and delivered to the ship for our guests to enjoy.”

Partnerships are one way of ensuring Seabourn meets the exacting standards of its guests, who are used to dining in the finest restaurants around the world and have high culinary expectations. For example it has an alliance with Colorado-based Black River Caviar to provide ossetra sturgeon caviar produced by a sustainable ‘wild farming’ method in South America.

For beef, which is one of the most crucial items on board, Seabourn has partnered with Double R Ranch. “The ranch is known not only for producing premium beef, but for its commitment to animal well-being and environmental stewardship.” And when it comes to champagne, Nicolas Feuillatte has long been the provider.

Seabourn’s guests are interested in learning about the places they visit and here too, Prelog gets involved. “Our guests are always seeking experiences to connect with the local culture, and one of the best ways to immerse themselves is by trying the cuisine from the destinations.”

The brand features a daily ‘local flavours’ section on its menu, reflecting the regional cuisines where the ships are cruising. “Our executive chefs create dishes incorporating local ingredients when possible, prepared in styles representative of the region. We also offer a ‘Shopping with the Chef’ programme, where guests join our executive chefs to visit local markets in search of fresh, seasonal specialities and locally-sourced ingredients.”

Guests learn about produce selection, recipes, preparation and tasting, including fresh seafood, local produce and fruit, meats and cheeses. A selection of local ingredients is brought back to be used for dinner that day.

Local wines from some of the most popular wine-producing regions around the world, such as Australia, New Zealand, Chile, France, Italy and South Africa, are supplied onboard. “We already visit a number of destinations with great wine history, and our sommeliers source wines from local producers and then serve them onboard throughout the rest of the voyage, providing guests with a local taste of the region.”

As they say, timing is everything and when it comes to procurement it’s more vital than ever.