Meet Thomson cruise menu finalists

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Passengers on Thomson Cruises certainly know their onions – and their pork, chicken and venison, judging by the shortlist of finalists in a competition to devise their ultimate dinner menu.
Wannabe chefs were invited to put together the meal from a list of ingredients provided by Thomson for starters, main courses and desserts. Entrants were required to suggest the style of cooking, and add side dishes and sauces.
Three finalists will now take part in a cook-off during a seven-night cruise to the Canary Islands on board Thomson Celebration in March. The ultimate winner receives a Caribbean cruise on Thomson Dream.
I was among the judges invited to select the finalists, and having seen the meals they have come up with, I am kicking myself that other commitments prevent me from joining them on Celebration.
Here’s what I’ll be missing:
David Carr, a veteran of about 20 cruises, says he travels in order to seek inspiration for his recipes. His menu: Beetroot soup with horseradish ice cream; fillet of venison with mushroom risotto; and blueberry and almond torte.
Jasmin Brady has been on three Thomson cruises and enjoyed Cuban stewed pork with rice and beans when she visited Havana two years ago. That was the inspiration for her tropical menu of Caribbean Cornish pasty; Cuban pulled pork and rice ‘n’ black beans; and mojito sorbet.
Kirsty Chisholm is the only finalist who has never taken a cruise holiday and she is hoping that her menu of Caribbean banana and coconut soup; Caribbean-style chicken with seasonal vegetables; and chocolate rum torte will see her win that place on board Thomson Dream.
Good luck to all of them.
More details of the Cruise Kitchen finalists here.

By | 2017-06-15T15:59:28+00:00 31 January 2014|Cruise food|0 Comments

About the Author:

John Honeywell is a travel writer specialising in cruise ships and cruise travel. Winner of CLIA UK's Contribution to Cruise award 2017.

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