P&O Cruises gets cheesy with Charlie Turnbull. P&O Cruises has enhanced its speciality culinary offering on new ship Britannia with the introduction of international cheese judge and expert Charlie Turnbull.
Turnbull, who runs an award-winning delicatessen and cheese shop in Shaftesbury, Dorset and writes regular magazine columns on the subject, will be consulting on the range of British and artisan cheeses in the atrium Market Café and in the fine dining Epicurean restaurant. Following the launch of the ship in March next year, Turnbull will also be travelling several times a year to host cheese and beer/ale tastings on board as well as hosting cheese related shore excursions.
P&O Cruises marketing director Christopher Edgington said: “Britannia will have a real emphasis on authenticity across all aspects of the ship, whether that relates to the design, the entertainment or the variety of dining and ingredients. In each of these areas we have consulted and worked with the experts in the field. Even a detail such as cheese is no exception and in Charlie Turnbull we have a recognized master cheesemonger.”
The P&O Cruises Food Heroes concept embraces some of the biggest talent in the British culinary scene. These include James Martin, Eric Lanlard, Marco Pierre White, Atul Kochhar and wine expert Olly Smith.
“The Market Café will be the social hub of the ship with an informal café style atmosphere. Whether it is patisserie from Eric Lanlard, a plate of British charcuterie or a tasting selection of artisan cheeses chosen by Charlie, paired with a local British beer, we will showcase the best of the best from the best.”
Charlie Turnbull said: “I am really very excited about choosing a team of the best British and European cheeses for Britannia. In this World Cup year Britain would have every chance to win a Cheese World Cup with the cheeses being made here right now. Britannia is a unique opportunity for them to be seen and enjoyed.
“As Britannia will be the sailing ambassador of the best of British food, I am delighted to be the shepherd of her cheeses as she travels the world. I will also be taking advantage of ports of call in the Mediterranean to guest some local cheeses, as well as getting on shore with fellow travellers and seeking out local specialities to compare with our own.”
The Market Café will offer tasting notes for all the cheeses and suggestions to pair with wines and beers while cheese will also be served in the Epicurean restaurant, high up on deck 16. The Epicurean will be the place to go for a stunning, contemporary menu of molecular cooking, home smoking, ingredients with noted provenance and even flaming jellies.