What’s cooking? A brigade of food heroes for Britannia’s maiden season

Details of the maiden season for P&O’s Britannia – biggest cruise ship ever to be built for the British market – have been announced.
The ship’s maiden voyage will be from Southampton on March 14, 2015, and the summer includes cruises to the Mediterranean, the Canary Islands, Norwegian fjords, and the Baltic.
There will be a two-night short break cruise to Guernsey in July, followed by a 12-night round-Britain cruise visiting Edinburgh, Inverness, Kirkwall, Glasgow, Liverpool, Dublin, and Cork.
In October, the 3,600-passenger ship will set off for winter in the Caribbean, and fares for the 14-night Transatlantic crossing, which visits Madeira, St Maarten, St Lucia, Antigua, St Kitts and Barbados, start from £78.50 per night.
P&O also announced today that a new name will be joining their brigade of Food Heroes. TV chef James Martin, of Saturday Kitchen, will develop The Cookery Club on board Britannia. “Cake Boy” Eric Lanlard will have his patisserie in the ship’s Market Café in the spectacular atrium.
They were both at a spectacular launch party in the East End of London this afternoon along with established P&O favourites Marco Pierre White, Atul Kochhar, and Olly Smith, who will all lend their names and expertise to the ship’s wining and dining options.
Passengers will be able to take part in hands-on cookery tuition under the expert guidance of P&O Cruises’ famous five culinary giants. Guest chefs will also visit the state of the art cookery school which can hold classes of up to 24 people at a time.
Martin said: “I’m really excited about joining P&O Cruises in this brand new venture. I’ve been fortunate that my career has been very varied, but I’m always most at home when I have the opportunity to talk to people face-to-face about food.
“I’m absolutely delighted with the progress of The Cookery Club, the plans look amazing and I think it will be a world-class space. I plan to travel on Britannia as often as I can but I’ll also have a talented team to run it when I’m not on board.
“I’m also talking to a few of my friends in the culinary world about coming on board to deliver classes.”
Among the ship’s restaurant options – 13 bars and 13 places to eat – will be a chef’s table to allow passengers to experience world-class cuisine in an intimate space.
P&O Cruises are describing their new ship as “the ocean’s finest hotel” and have employed Richmond International – whose work includes the Langham in London and the Four Seasons, Hampshire – to work on the design.
Although the basic hull design is similar to Royal Princess, launched by Kate Middleton last year, the interior will be very different.
The three-tier atrium has at its centre the spectacular Starburst, part chandelier, part sculpture, and the space will be flanked by shops, bars and cafes, including Eric Lanlard’s patisserie.
Like Royal Princess and its sister, Regal Princess, Britannia will have an extensive spa and a secluded open deck Retreat. There will be a total of four swimming pools, a library, and a wedding chapel. There are clubs and facilities for children from two to 17.
The art collection to be installed on board is said to be worth more than £1 million, and entertainment venues include a 936-seat theatre, a multi-purpose studio, the Limelight Club, and – in keeping with P&O’s growing association with Strictly and all things dancing – The Crystal Room.
There’s a total of 1,837 cabins, including 64 suites and 27 designed for solo travellers. Every outside cabin has its own small balcony.
Full details of Britannia’s maiden cruises are listed here.