exlondoner

I hesitate to take this further, but how do specially trained bakers differ from ordinary trained bakers? Likewise French millers? I think the shorter cruises from Soton are usually freshly supplied with food for that cruise, or else they are loading an awful lot of empty pallets, and then there is the fact that they tend to run out of things when you are almost back. But I don’t actually know.

The fashion for piling seems to be dying out - at least over here.

Simple really. At least Cunard ships make their own rolls - or rather their bakers do.

Incomprehensible. 🙂🙂

I hadn’t tested myself, but had a slight sore throat and felt as if I had a cold. As we were about to go to the WC party, I thought I better have a test, just to check, and rang up the medical centre. Someone appeared more or less immediately and rang up with the bad news not long after.

And do you have another cruise booked? That always makes me feel better about disembarking.

I must say I really wouldn’t have thought a pub was quite the best milieu for him. And to the poster who mentioned parading around in a white toque, he really didn’t do that in his restaurant, but did come out to chat with the punters towards the end of service, having spent the rest of the time checking the dishes at the pass.

In May, I was confined to our cabin, but my husband wasn’t, though he was tested every day, and couldn’t consume things in the bars and restaurants. Don’t know if there have been any changes since.

That sounds like the price of a second hand car. 🙂 Well, perhaps not any more.

I’m sure you are both dreading leaving the ship and longing to get home again. But which feeling prevails? For me, it has been an enchantment to follow your voyage.

With the implication, it seemed to me, that it wasn’t available. Otherwise, why say so, at least without a caveat that it may well have been being consumed elsewhere?

I really don’t think that, even by the most exacting standards, the rack of Dartmoor Lamb I have had in QG is mediocre.

And it’s nutritional content is usually better.

I’m not sure what the distinction is between fresh and frozen fish. If you think that, say, Atlantic cod is often caught by trawlers that are away for weeks, and the fish is kept over ice, it is in effect frozen before it reaches land. And certainly once, long ago, on a NE cruise, on QE2, the QG waiter said they had brought lobsters on board that morning and did we want some. So it used to happen unless they were lying.

Yet commented. Strange.

And indeed it is his restaurant (alas, about to be closed) that I have used for comparison, though I have only lunched there.

So saying you hadn’t ever seen it, with the possible implication it wasn’t likely to be available, really meant you hadn’t noticed it, because you weren’t much interested?

But someone has said how much QG falls short, irrelevant as it may be.

Trying to get schoolchildren to sit still and listen has had a similar effect on school teachers, but I can’t imagine what the significance of that is in terms of quality.

If there are two things I loathe in a restaurant, it is intrusive music and multi-course tasting menus, which do nothing other than demonstrate the arrogance of the chef.

So the difference (not particularly noticed by me) lies in quality of ingredients, quality of cooking, variety of dishes, service or what?

I think the menus are somewhat different. I haven’t found some Cunard meals that different from the few Mich ** ones I’ve had. (Subjective) PG cabins on the Vistas are long and narrow, and not remotely enormous. (Matter of fact)

Last month, a couple adjacent to us in the QG had lobster every night as a starter, so I think you should be OK.

Luxury is so hard to define. For me one of the main ingredients is being well looked after in great comfort without having to to do any housework. 🙂

Well, lo and behold, I have just looked at a few RSS reviews, as they seem to be fêted as a contrast to the poor aspects of Cunard. Now, I know from experience of the Cunard reviews how erratic reviews can be, but still. The average score is slightly lower than the Cunard average, and the reviewers, as on Cunard, are a mixture of those who had a gorgeous time, and those who were very dissatisfied often over pettifogging things, including the food. So I wonder where you might even find a luxury line.