ERIC LANLARDAwArd-winning MAster PÂtissier

JAMES MARTIN

britAin’s fAvourite chef

MARCO PIERRE WHITE

the godfAther of british cooking

ATUL KOCHHARMichelin-stArred MAster of sPices

OLLY SMITH

Authority in All things grAPe relAted

ATUL KOCHHAR | MARCO PIERRE WHITE | JAMES MARTINERIC LANLARD | OLLY SMITH

ATUL KOCHHAR | MARCO PIERRE WHITE | JAMES MARTINERIC LANLARD | OLLY SMITH ATUL KOCHHAR

INTRODUCINg OUR

The essential ingredients in our food philosophy…

simply put we love food! not just for what it is, but what it brings with it; exquisite surroundings, great company and conversation, waiters who become friends and, of course, fine wines from around the world.

P&o cruises are the leaders in cruise ship cuisine. we are passionate

about food, and are dedicated to bringing our passengers the very best in food and drink, tailored to their every mood.

we have signed some of the brightest lights of the british culinary scene, to further enhance our dining experience, each bringing their own brand of valuable expertise into the mix.

we will be working with our food heroes on all aspects of our dining over the next year which could be anything from the main restaurants, select dining, even the more casual offerings like the buffet.

Britannia’s food heroes

James Martin

the man for cookery tuition! James Martin will feature in the cookery club on britannia.

Eric Lanlard

the man for baking and pâtisserie. eric will feature in britannia’s Market café.

Marco Pierre White

the man for classic british and european cuisine. Marco will be featuring on the main restaurant menus on gala evenings.

Atul Kochhar

the man for fine indian and indonesian cuisine, Atul has sindhu on britannia.

Olly Smith

the man for wines, beers and cocktails. olly smith is the face of the glass house on britannia.

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ATUL KOCHHAR | MARCO PIERRE WHITE | JAMES MARTINERIC LANLARD | OLLY SMITH

ATUL KOCHHAR | MARCO PIERRE WHITE | JAMES MARTINERIC LANLARD | OLLY SMITH ATUL KOCHHAR

The Cookery Club Deck 16, sun Deck

A brand new innovation for P&o cruises, the cookery club is a dedicated space on deck 16, comprising of 12 cook stations (maximum capacity 24 cooks) with a chef’s performance area at the front. each station is fully plumbed in with hobs and prep space, allowing for a fully participative

experience. special cameras will pick up all of the finer detail and be relayed on screens for the participants to follow.

this is a great opportunity to learn from the professionals, whether passengers are beginners or keen cooks.

we will be running regular 2 hour cooking classes throughout the cruise, including a wide range of cuisine, from european, Asian to baking, and even children’s classes.

James Martin is the face of the cookery club and will be devising dishes and classes, and travelling on selected cruises during the maiden season to deliver the classes in person. but when he’s not travelling, our dedicated cookery club team (who will be recruited and trained by James) will teach James’ dishes.

following the session, the class will get the opportunity to enjoy the results of their labour alongside the chef!

Chef’s table

during the evening, there is the opportunity to attend special chef’s table events. small groups will get the unique opportunity to watch the chef at work preparing a 3 course meal, before joining them at the chef’s table to enjoy the result. this is a unique and exclusive opportunity to get up close to the chefs, ask them questions and enjoy their company.

our other food heroes - eric, Atul and Marco - will also be travelling to offer classes of their own creation. olly will be using the space for special wine tastings and hosted dinners, too.

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James MartinJames Martin has made a great impact since he began to appear on television in november 1996 and has rarely been off screen since.

in 1994, at the tender age of 22, James opened the hotel and bistro du vin in winchester as head chef, where he changed the menu every day. it was a spring-board to the hotel opening up 9 further hotels over the next 10 years.

James gives many demonstrations of cookery across the uk each year. he was chairman of the judges of the prestigious nestle toque d’or Award, since

then he is on the judging panel of the most prestigious cooking competition in the uk – the roux scholarship.

James also consults for thomas cook airlines and is heavily involved in developing and testing the 3 million meals and all the menus produced throughout the year. this has been especially enjoyable for James as he holds a pilot’s licence and is currently learning to fly helicopters.

in 2011 his restaurant, leeds kitchen, opened in clarence dock, leeds. it went on to win awards and was the first uk

casino restaurant to be placed in the Michelin guide. in 2012 James opened his second restaurant

inside the newly refurbished hotel,

the talbot, Malton, north yorkshire, an area where he spent all of his childhood. the hotel offers a relaxed bar service during the day, afternoon teas, and a fine dining restaurant. the restaurant was placed in the Michelin guide at the end of 2012. in June 2013 it was reviewed by food critic Jay rayner for the observer who described his meal there as “the single best plate of food i have been served this year” and “three beautifully poised, close to faultless dishes”.

on June 10th 2013 James was honoured with the craft guild of chefs special Award. the special Award is presented to someone who has made an outstanding contribution to the industry, and James was praised for his commitment. taken by complete surprise, as he thought he was there to present an award, James commented afterwards “this award is the biggest and only award i’ve ever won, it means a great deal to me as it is judged and awarded by my peers”.

Market Café featuring eric lanlard Deck 5

A haven for foodies, the continental-style café/deli offers fine cheeses, breads, antipasto, charcuterie, tapas and light snacks, as well as premium, french-style patisserie by renowned celebrity baker eric lanlard. this is just a taster of what eric does, he is also helping us to develop a unique afternoon tea experience in our fine dining restaurant.

here you will also find an excellent coffee menu and a

selection of gourmet ice creams.

with its buzzy, relaxed and informal atmosphere, the Market café is conducive to either a quick bite or a more substantial meal. it’s ideally positioned at the heart of the atrium, so it’s very convenient as a place to stop when you are embarking and disembarking the ship.

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Eric Lanlarderic lanlard is a Master Pâtissier and twice winner of the prestigious ‘continental Pâtissier of the year’ at the british baking Awards; he has changed the face of british Pâtisserie.

eric has four tv series (totalling fifty episodes) to his name. eric has most recently been seen in series two of “baking Mad with eric lanlard”, which aired on channel 4 in March 2012. each programme sees eric sharing his tips and skills - teaching bakers how to produce mouth-watering cakes and desserts with ease and speed. before

“baking Mad with eric lanlard” were two series of “glamour Puds”.

within both series, eric took the audience on a journey of his awe-inspiring work as well as his favourite locations that inspire his craft, from his own café, the renowned cake boy boutique, to the illustrious patisseries of Paris. eric also appears regularly on other television shows, with recent appearances including “the great british bake off” and “Junior bake off” as well as

“Masterchef - the Professionals” (bbc 2) and “Mary Queen of shops” (bbc 1). eric has appeared on “Market kitchen”, “this Morning”, “great food live”, “saturday cook book” (itv1) and

fronted numerous foreign projects in the united states, south Africa, france and Japan.

september 2010 saw the publication of eric’s second book, “home bake”, which is

undoubtedly the only baking book you’ll ever need. home bake is filled with many fantastic ‘fool-proof’ recipes.

this was closely followed by “cox cookies and cake” in July 2011. eric’s first book, “glamour cakes” was published in 2008 and was renamed “Master cakes” in 2010, when published in paperback. his latest publication - “tart it up!” - is out now. the book marks a new chapter for eric as he approaches savoury baking for the first time, featuring a delicious selection of sweet and savoury tarts and pies.

eric has demonstrated at various venues around the world. his most recent appearance was at “gourmet sA” in south Africa, with appearances including “taste of london”, “bbc good food show” and “taste of christmas”. eric has been involved with Pr campaigns including “kenco Millicano” and “Persil” and has designed a range of seasonal Afternoon teas for the five-star Jumeirah carlton tower hotel in london for which he also become an Ambassador in 2012.

eric is brand Ambassador and the face of the ultimate baking web site bakingMad.com. baking Mad is the one-stop site for recipes, tips, videos, competitions and special offers. he also runs regular baking classes at his cake boy boutique, a unique destination café in southwest london.

Dark chocolate moelleuxthis extremely moist sponge is a perfect base for a celebration cake filled with a rich chocolate buttercream and coated with a glossy ganache. it looks great decorated with berries or dried fruits and nuts.

serves 12–14

Preparation time: 30 minutes, plus coolingcooking time: 40–45 minutes

For the sponge

350g (11½oz) butter, softened, plus extra for greasing50g (2oz) dark chocolate, roughly chopped350g (11½oz) golden caster sugar50g (2oz) black treacle8 eggs, lightly beaten300g (10oz) self-raising flour50g (2oz) cocoa powder2 tsp baking powder

50g (2oz) ground almonds

For the ganache200ml (7 fl oz) whipping cream 200g (7oz) dark chocolate, chopped

For the buttercream25g (1oz) dark chocolate, roughly chopped

200g (7oz) icing sugar, sifted100g (3½ oz) unsalted butter, softened

a few drops of vanilla extract2 tbsp double creamberries or dried fruits and nuts, to decorate

first make the sponge. Preheat the oven to 170°c (fan 150°c)/325°f/gas mark 3. grease 2 x 22cm (8½in) diameter shallow cake tins and line with baking paper. Melt the chocolate in a heatproof bowl set over a saucepan of barely simmering water, making sure the surface of the water does not touch the bowl.

in a large bowl, cream the butter and sugar together until light and fluffy. beat in the black treacle. beat in the eggs, a little at a time, then add the melted chocolate. sift the flour, cocoa powder and baking powder together, then fold in with the ground almonds. finish with an electric hand whisk to produce a smooth, glossy consistency.

divide the mixture between the prepared tins and level the tops. bake in the oven for 30–35 minutes, or until a skewer inserted into the centres comes out clean. leave to cool in the tins, then turn out on to a cooling rack.

to make the ganache, put the whipping cream into a saucepan and heat to just below boiling point. remove from the heat and add the chocolate, beating vigorously until melted and smooth. leave to cool to room temperature. to make the buttercream, melt the chocolate as above and leave to cool. in a bowl, cream the icing sugar and butter together using an electric hand whisk until light and fluffy. beat in the vanilla, cooled chocolate and double cream to form a fairly stiff spreading consistency.

to assemble the cake, level the tops of the sponges using a sharp knife. spread the buttercream over the top of one of the sponges and place it on a cooling rack set over a large plate or baking tray. Place the other sponge, upside down, on top to give a nice flat surface. Pour the ganache over the cake, completely covering it. smooth with a palette knife and leave to set. serve decorated with berries or dried fruits and nuts. Ph

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PrEMiuM AfTErnOOn TEA WiTh EriC LAnLArD The origins oF aFTernoon Tea

A quintessentially british tradition, some nations believe that everything still stops for tea in the british isles every afternoon! At P&o cruises, we think it should, and with eric lanlard’s help we have set about making britannia’s afternoon tea an experience to remember. but where did it all start?

the origins of the traditions have been attributed to a peckish 19th century dutchess, Anna the 7th duchess of bedford, who

complained of a ‘sinking feeling’ come mid-afternoon. At the time, it was the norm to eat only two meals a day – breakfast and supper at around 8 or 9pm. the dutchess adopted the habit of ordering tea, bread and butter and cakes to be served in her room of an afternoon and this habit then spread amongst high society with ladies issuing invites to their friends and relatives to join them for tea. the great british tradition of afternoon tea was born!

What makes our luxury afternoon tea different?

Master Pâtissier eric lanlard will be creating a delectable afternoon tea experience to be enjoyed in britannia’s fine dining restaurant (name tbc). eric‘s take on afternoon tea is quirky, surprising, playful and utterly decadent. A far cry from tea and scones!

The Glass house Deck 7

An emerging P&o cruises signature venue, the glass house is a relaxed yet stylish restaurant and bar. connoisseurs and quaffers alike will enjoy the superb wine menu, which has been selected by tv’s olly smith. each wine is served via an enomatic system, allowing passengers to sample each one by the

glass – a rare opportunity. to accompany olly’s fine wines is an informal menu of great steaks and seafood. there are also a range of informal small dishes to be enjoyed.

olly has written extensive tasting notes so that passengers can match the perfect wine to its perfect dish.

olly will be selecting a brand new range of wines to enjoy by the glass. the glass house also has a stunning outdoor terrace for enjoying a selection of wines with a stunning sea view.

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Olly Smithenthusiastic, award winning wine expert and self-proclaimed foodie, olly smith is known for his exuberant tv appearances and writes a weekly wine column for the Mail on sunday.

Wines by The glass

step into the glass house on britannia and you’ll find an enticing array of wines available by the glass. it is unusual to find so many wines

served in this manner as wine, of course, deteriorates when opened. our enomatic wine system ingeniously solves this

issue – keeping the wine in optimum conditions to preserve its life, enabling customers far more choice and chance to sample different vintages. the only downside? there’s no excuse for ordering a whole bottle!

Wine FlighTs

Passengers on britannia can embark on a wine flight in the glass house - a tongue-tingling journey devised

by our wine expert olly smith. each flight consists of three 125ml glasses of wine,

especially selected by olly and comes with tasting notes to test your palate!

Sindhu Deck 7

An emerging P&o cruises signature feature, this is a select dining venue, which will enrich passengers’ on board dining experience. sindhu is great for couples or dining with new-found friends.

P&o cruises has always been proud of its long-standing affiliation with india and sindhu celebrates this in style. Michelin star

holder and ‘Master of spices’, Atul kochhar, is the creator of sindhu, where he will showcase his unrivalled flair for fine dining, indian style. he artfully balances the big bold flavours of his homeland’s spices with quality british and european ingredients.

dinner isn’t the only thing on the menu, the bar menu offers the delightfully informal option of nashta, indian tapas.

At the front of the venue is a feature bar, providing a lively and sociable welcome to the venue. Atul will also be working on some brand new and exclusive dishes.

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Atul Kochhartwice Michelin starred chef Atul kochhar draws inspiration from his native india. combining a love of spices with a passion for british ingredients he is famed for his innovative indian cuisine.

M A I N C O U R S E S

Goan Style Pan Roasted Lobster in Coconut Sauce with Lobster Kedgeree

L A G U S T A X E C X E C

Pan-Fried Sea Bass with Garlic Mash & Coconut Sauce

M E E N M O I L L E Y

Indian Style Baked Chicken & Rice served in a Traditional Handi

M U R G H B I R I Y A N I

Trio of Duck – Stir Fried, Curry & Duck Pulao*

J A L M U R G I P E P P E R F R Y

Traditional Lamb Curry

R O G A N J O S H

Pan-Roasted Beef Tenderloin with Enoki Mushrooms, Garlic & Cream Sauce

served with Thick Cut Coriander Salt Chips*

B H U N A G O S H T

Baked Parcel of Vegetables with Tomato & Fenugreek Sauce (V)

S U B J P O T L I

D E S S E R T

Camomile Panna Cotta with Mango & Melon & a Sesame Brittle Biscuit

P A N N A C O T T A

Warm Five-Spiced Chocolate Pudding with Tarragon & Blood Orange Sorbet

M A S A L E D A R C H A K L E T

Saffron & Alphonso Mango Jelly with Coconut Granita

K E S A R - A A A M - N A R I Y A L

Lavender Scented Yoghurt Cake with Strawberry Coulis & Yoghurt Foam

B H A P P A D O I

Trio of Indian Ice Cream– Mango, Pistachio & Malai

K U L F I

Menu A

Sindhu Menu A_Mar 2012.indd 3

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Dubbed the ‘Master of Spices’, at 31 Atul Kochhar became the first Indian chef to win a

Michelin star. Born in Jamshedpur, north east India, Atul trained and worked at the Oberoi

Hotel in New Delhi before moving to England. In 1994, he assisted in the opening of

‘Tamarind’ in London and it was here that he achieved his first Michelin star in 2001. In 2003

Atul opened his first restaurant, ‘Benares’, named after the ancient holy city in northern India.

In 2007, this restaurant also won a coveted Michelin star.

Since opening his flagship restaurant, Atul has expanded his British empire with a further

two; ‘Vatika’ in Hampshire and ‘Ananda’ in Dublin. He is also a familiar face on our television

screens, first achieving celebrity status competing against a host of other renowned chefs on

the successful series ‘The Great British Menu’. Today, he makes regular appearances on TV’s

‘Saturday Kitchen’ and ‘Market Kitchen’.

Using locally sourced and seasonal ingredients, Atul has developed a unique style of cooking.

“I practiced what I learnt in India here and then I learnt a lot more here and mixed the two.

Some people call it British Indian food, some people call it Indian fusion”. Sindhu celebrates

both Britain’s love affair with Indian food and P&O Cruises long standing affiliation with India,

bringing you contemporary Indian cuisine with a subtle British twist.

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23/03/2012 17:14

S T A R T E R S Squid Salad with Passion Fruit Chutney, Rocket Salad & Mango Dressing M A K A L I L A C H C H A

Spiced White Crab Meat with Vermicelli K E K D A M A S A L ARoasted Chicken Tikka with Celery & Appleslaw Salad & Chlorophyll Emulsion

M U R G H L A A L T I K K ACrisp Fried Lamb Salad with Mixed Baby Leaf

T A L L E G O S H T K A S A L A DBeef Skewers with Garlic Chutney & Cucumber Relish*

G O S H T K E T I N K EMarinated Cheese Grilled Broccoli with Cumin Scented Potato Cakes (V)

M A L A I K A H A R A P H O O L A U R A L O O T I K K I

V – Denotes vegetarian choice Please note that some of these dishes may contain nuts or nut extracts

* Whilst all the food we serve on board is prepared to the highest health and safety standards, Public Health Services have determined that eating uncooked or partially

cooked meats, poultry, fish, eggs, milk and shellfish may increase your risk of foodborne illness, especially if you have certain medical conditions.

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WhErE A SEnSE Of OCCASiOn iS ALWAyS On ThE MEnu Deck 15, liDo Deck

this restaurant (name to be announced) offers an extraordinary gastronomic journey to the very heart of fine dining. fusing classic dining elements with the best of modern british dining to create a sensuous menu, uniquely presented in a sophisticated and contemporary setting.

the emphasis is on grand style and flawless service. the menu features dishes that are skilfully prepared table-side and, with time to thoroughly appreciate each course, you can relax and revel in the restaurant’s special atmosphere.

if the menu proves too delicious to decide, your knowledgeable waiter is on hand to take you through each captivating choice. All our staff are highly trained and dedicated to the pursuit of dining pleasure. their passion for food is an inspiration for guests, and is as much a part of the experience as the food itself.

the menu features a selection of both classic dishes and soon-to-be-discovered secrets.

Sample dishes

• Duo of Smoked Salmon: aged 21-year-old Malt whisky and traditional oak smoked cures hand-carved at your table

• Seared Diver Scallops: with garden Pea flavoured risotto and cauliflower latte

• Whole Dover Sole à la Meunière: with baby vegetables (pin boned at your table)

• Espresso Popping Candy Dark Chocolate Mousse: with baileys white chocolate soup

MAin rESTAurAnTS Deck 5 & 6

All the names of britannia’s main restaurants hint at P&o cruises long, rich heritage:

The Peninsular restaurant The oriental restaurant The Meridian restaurant

the venues will feature P&o cruises ‘new and improved’ club and freedom dining. A selection of ‘classic favourites’ will be available every day (apart from on gala evenings), alongside the à la carte dinner menu, such as caesar salad, fillet of salmon and sirloin steak.

dishes will be presented and served with the vegetables and accompaniments, as opposed to the traditional silver service approach.

Freedom Dining is a wonderfully flexible choice, allowing passengers to enjoy the special ambience of the main restaurant and the same five-course menu as club dining passengers, but at a time that is convenient. guests can choose to arrive between 6.00pm and 9.30pm, with whom they like, and the restaurant Managers will make every effort to seat passengers as soon as possible.

club Dining is the cruising tradition of set sitting times. the same table will be reserved for passengers and their table companions every night for first or second sitting, at 6.30pm or 8.30pm. Passengers simply need to request a sitting preference when booking and P&o cruises will confirm the table number, sitting and restaurant with a card in the cabin once on board.

Marco Pierre White Gala Dinner Menus

As one of our food heroes, renowned celebrity chef Marco Pierre white has created several dishes which can be enjoyed alongside the main restaurant gala menus.

P&o cruises has enjoyed a long relationship with Marco, and these gala dinner menus allow many more passengers to sample his unique style. the gala evenings always serve up a sense of occasion, and the added magic of Marco’s touch will make the whole experience that little bit more special.

The Peninsular restaurant

The oriental restaurant The Meridian restaurant

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DECK OuTLETS Deck 15, liDo Deck

for passengers who enjoy a carefree and relaxing day by the pool, there is an excellent choice of quality food and beverages offered in the nearby restaurants and bars. whether a light, healthy bite or something more indulgent, passengers will find a world of choice from freshly made pizzas, gourmet burgers, salads and sandwiches, all quickly and conveniently available. Plus, selected dishes from the nearby buffet restaurant are available on deck, giving holidaymakers even more flexibility and choice.

The Lido Grill Deck 15, liDo Deck

offering a wide range of grills, from quality burgers, vegetable kebabs and freshly grilled fish to classic fish and chips, the lido grill is bound to be a big hit with families.

The Pizzeria Deck 15, liDo Deck

offering freshly stone-baked pizzas with a variety of authentic italian toppings, the menu is designed to appeal to children and adults alike.

“Grab & Go” Deck 15, liDo Deck

conveniently situated by the main pools on deck 15, the new “grab and go” outlet will serve a range of pre-packed snacks, sandwiches and salads, which are ideal for a no-fuss meal by the pool. A great option for families.

Sample dishes from new ‘grab & go’ outlet:

• Breakfast, Healthy Options - Muesli, granola & yoghurts

• Pastry Items - Almond croissant, double chocolate Muffins, raspberry, vanilla & white chocolate tall Muffins

• Hot Grab & Go - grilled bacon and tomato sandwiches, herby cumberland sausage in a scottish Morning roll

• Smoothies - Alphonso Mango and coconut, wild strawberry and banana, blueberry & honey

• Sandwiches - smoked salmon, Avocado & watercress sandwich in Malted seeded bread, Pulled barbecue Pork

• Cold Salads - thai beef noodle salad with toasted sesame seeds

• Individual Packed Desserts - cheesecakes and mousses

The lido grill

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horizon restaurant Deck 15, liDo Deck

horizon is a relaxed, self-service buffet restaurant, open for breakfast, lunch, afternoon snacks, dinner and late night snacks.

it offers a great, casual alternative to the main and select dining restaurants. A wide and tempting range of dishes are on offer, which change daily, and passengers are free to help themselves to whatever takes their fancy.

offering a magnificent view of the ocean, the restaurant’s elegant design makes for a relaxed and effortless way to dine, at any time of day.

• A live cooking station, with dishes changing daily. for example: - breakfast: American pancakes,

omelettes, waffles, indian dosa, fresh fruit cutting stations

- lunch – stir fry, dosa, stir fries and noodles

• tea and coffee is now served to the table at breakfast, lunch and dinner

• More tables for two, plus counter seating

• dedicated salad counter

• improved layout, with emphasis on ease of flow

• the adjacent terrace bar will have a small self-service counter, which will be convenient for those passengers wanting to grab a quick bite without having to go into the main buffet area

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