1 0 3 interactive cooking classes onboard the vessels. We have created a hub of culinary exploration onboard both Silver Moon and Silver Dawn in the form of the three S.A.L.T. venues, which have been carefully designed to enrich the guests’ appreciation of the food and beverages they are being served. Guests can visit the S.A.L.T. Kitchen to enjoy a meal that represents the destination we are docking in that day. As the menu and cuisine are constantly evolving, we wanted the interior design scheme to accommodate a wide range of dishes and plating styles. Consequently, the room is full of both ancient and modern artwork and decorative objects, all of which are displayed elegantly to evoke a thoughtful and understated global artisanal aesthetic. This ensures that the decor scheme always complements both whatever dishes we are serving and wherever we are sailing. Next door is the S.A.L.T. Bar where guests can sample local wines and spirits or enjoy custom cocktails inspired by the region they are in. The space is small, intimate and alluring, which makes it one of the best-looking rooms onboard the vessels. The bar displays local spirits and ingredients, so the feel of the place is constantly changing too. Finally, guests can head to the S.A.L.T. Lab to participate in a hands-on cooking class led by one of our onboard hosts, a visiting chef or an invited culinary expert. When we were designing S.A.L.T. Lab, it was important to make it different to a typical cooking school space or a cold industrial kitchen galley. Instead, we wanted it to feel like the central hub for culinary exploration, a place where curious people can gather to explore cuisine together. To deliver on this goal, we have included workstations positioned around a central teaching area where the chef or host can share their expertise and demonstrate techniques. This creates an intimate theatre-in-the-round-style experience. We have also filled the space with containers full of herbs and spices, as well as a wide-ranging collection of cookbooks and culinary titles. To date, the S.A.L.T. venues, classes and shore excursions have resonated well with guests, and it has been wonderful to see their reactions. Modern travellers want to collect people and stories, not just souvenirs. While we know they will enjoy a wonderful meal with a nice view, we are also aware that what they will truly remember is where they tasted something, what they learned about the place, who they were with, and the stories of the people they met along the way. Together, the elements of the S.A.L.T. programme allow us to deliver authentic experiences that give guests a deep cultural understanding and appreciation, forming a connected ecosystem of culinary discovery that is unique in the cruise industry. CFI Adam Sachs is director of Silversea Cruises’ S.A.L.T. programme Left, The S.A.L.T. Lab is designed to feel like the central hub for culinary exploration, while the S.A.L.T. Kitchen (right) provides a place for guests to sample regionally inspired dishes “ We have created a hub of culinary exploration onboard both Silver Moon and Silver Dawn
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