Since passengers eat most of their meals onboard, the quality and range of dining options can be crucial.
When Gary Rhodes teamed up with P&O in 2004, and James Martin signed a partnership with Ocean Village Cruises the following year, they heralded a new era in cruise ship dining. Five years on, there is barely a cruise line that has not added some celebrity sparkle to its restaurants. Gone are the repetitive, bland buffets with which cruising may once have been associated. In its place, passengers will find an ever-growing and innovative range of dining experiences. As always, it is about making sure the ship fits the passenger. But whether cooking for 49 passengers on Hebridean Princess or 5,400 on Oasis of the Seas, chefs and restaurant planners are continually adding new surprises. Here is a taster of the delights.......
