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Toryhere

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  1. Thank you for that reminder of things past on Cunard. its also interesting that you mention the corporate kitchens on Regent and Seabourn. I am a bit worried that SeaDream might go the same way with their new larger and flashier yacht. But the hope is that the fact that SeaDream isn’t owned by a larger line will prevent it becoming too bland
  2. In days gone by, you used to be able to go on a Harbour cruise on which they served a very good Xmas lunch. It’s a shame you are leaving on Boxing Day [26 December], as that is the day that the Sydney to Hobart yacht race starts. It is a wonderful spectacle watching all the boats sail down the Harbour and out of the Heads.
  3. It probably helps that the ship was using Australian supplies.😀 I’ve noticed on SeaDream that the chefs have a lot of leeway too, and can use ingredients obtained at the ports visited. They can also prepare you a special meal if you give them some notice.
  4. All I can say is that 13 January will see a lot of people still on holidays, but I think you would still struggle on the train in the morning peak hour with your husband on a mobility scooter and suitcases.
  5. I think it might be more accurate to say that the very best land based restaurant will always have the advantage when it comes to the very highest level of cooking. But I have dishes on board ship that would rival just about anything I’ve been served on land in some very exclusive restaurants. The food on a luxury cruise ship or yacht will probably be better than the food at most dining establishments on land. But a lot depends on the food culture of the diner and of the cruise line. For example, we could see that Regent’s food was top quality fare, much enjoyed and highly rated by the vast majority of the passengers, who all seemed to be used to fine dining, but to us it didn’t have that extra bit of zing that makes a five star eating experience. It was of course just the result of a difference in food culture, not in quality.
  6. Do they smile upon you flying into the US whilst tripping 😀
  7. I was thinking more about the organisation than the crew. my mother made the mistake of going on a Scenic river cruise. She said the food was average and the passengers included lots of very dull Australians. one of the things I like about travelling is getting away from my own culture for a while. I would thus avoid any line, be it the height of luxury or not, that is likely to have a strong Australian contingent.
  8. It seems a it odd worrying about inclusions, when any luxury cruise is really about the overall package. The difference between the 4 and 5 star lines is not merely the inclusions, but the whole level of the service. Yes, you may not be subsidising others if you go on a premium ship, but then you are also not getting such a good product.
  9. Good comment. the smaller the ship, the more likely that the food will be more interesting. on SeaDream, for example, they often give passengers the opportunity to walk to the local market with the chef, as he selects some local food for that evening’s dishes. You also have the opportunity to get the galley to cook you anything you may prefer, if you give them some notice.
  10. Australians are good fun, but not very good at 5 star service. I will run a mile from Scenic.
  11. I would have added Ponant to the second list
  12. Most of the most upmarket ships with the best food are reasonably small. That I think is what the passengers on those ships prefer. They have lots of facilities however, but just not all the bells and whistles that make big ships like floating shopping malls rather than ships.
  13. I will defer to others, but I always thought that “premium”in cruise language just meant one step up from mass market. Seaborne, Regent, SeaDream, silversea and Crystal are “luxury” brands.
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