DOUBLE HELPING OF CUNARD TALENT
TWINS Nick and Mark Oldroyd have been Cunard chefs for more than two decades, rising through the ranks to executive chefs – but they can barely contain their excitement when talking about welcoming guests back to sea.
Queen Elizabeth’s staycation cruises from Southampton now feature the brothers’ new menus that were devised during lockdown. Nick and Mark, 45, have now just spent four months bringing the ship back into service with the revised menus that focus on healthy options, locally sourced produce, and vegan and vegetarian alternatives.
Nick, who is the Cunard’s operational executive chef, explained the new Lido Alternative. ‘We are offering a more flexible approach to dining,’ he says. ‘People can book a table on an app or simply call the restaurant. Dining is even more elegant and refined with sensible portion sizes – and there are more tables for two which are proving popular.
‘Menus include leg of Pyrenean milk-fed lamb, which is carved at the table. It’s a nice touch and adds a theatre element to the Lido offering. We are also introducing Forman’s smoked salmon in beetroot marinade which is going down a treat.
‘The Steakhouse at the Verandah features a meat supplier who sources from small farms rearing free-range native breeds such as Hereford and Aberdeen Angus and Hampshire Duroc pigs.’
Mark, who is the Britannia Restaurant’s executive chef, says guests can expect their favourite dishes and try new plant-based food options.
‘More people are looking for healthy choices,’ he says. ‘Even meat-eaters are choosing vegan options because they so good. Our tofu cheesecake is excellent and the Beyond Meat vegetarian burger – halloumi, tomato jam, dill pickles and crispy onions in a brioche bun with truffle mayonnaise – is a real winner.’
So, after 18 years of only seeing each other for a few weeks every couple of years, the Yorkshireborn brothers have spent a great deal of time together. ‘It’s been fantastic,’ says Mark. ‘We’ve really enjoyed working on the menus because we know we each other’s strengths and weaknesses.’
‘It’s been a great experience,’ says Nick. ‘Although there are changes to the dining experience, the one thing that hasn’t altered is Cunard’s White Star service. At the moment there is one crew member to every passenger.
‘When guests return and come to find us to say hello, it feels very special.’