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Fred takes on Gavin in the galley
The food on my Springtime in Norway cruise on Saga Pearl II has been sensational. Executive chef Gavin Baxter and his brigade have consistently produced superb meals to match anything at sea and superior to most restaurants on land. Dinner menus are usually limited to a choice of three starters, three soups, and three main courses, but each is so tempting it's still difficult to make a choice. At last night's final formal dinner, for example, there was much head scratching before I settled on the haggis (accompanied by a glass of whisky), lobster bisque with Cognac, and a succulent [...]