Festival of Food and Wine 2023.
22-29 September 2023, Queen Mary 2.
Indulge in a truly unparalleled experience on our first ever Festival of Food & Wine, in association with The Times and The Sunday Times, on a Transatlantic Crossing with a twist. This unique Event Voyage offers the opportunity to become immersed in a world of gastronomic grandeur, with an impressive repertoire of guests on board plus events to take part in.
Be inspired by experts from the culinary world, such as Michel Roux Jr, legendary two Michelin-starred Chef Patron at Le Gavroche Also joining us on board is The Sunday Times columnist and award-winning wine writer Will Lyons, with more names to be announced.
In addition to these famous faces, you’ll find our own talented chefs, sommeliers, and mixologists on hand to share their knowledge. Be privy to a fascinating glimpse behind the scenes and find out exactly what it takes to curate an exquisite Cunard menu.
Find a tempting array of cooking demonstrations and wine pairings, and join culinary talent for talks, tastings, and Q&A sessions on all things gastronomical. Plus, dine like never before at The Verandah, where Michel Roux Jr will bring the famous cuisine of Le Gavroche to sea for the very first time.
Should you wish to explore the world of wine a little further, another option is to join the Cunard Wine Academy and obtain your WSET (Wine & Spirit Education Trust) Level 1 Award. This is a recognised qualification designed for those who are new to the world of wine.
Le Gavroche at The Verandah.
For the first time two Michelin-starred Chef Patron, Michel Roux Jr, and Executive Chef Rachel Humphrey, will bring the exquisite cuisine of Le Gavroche to sea with a series of takeover evenings at The Verandah. A seven-course feast for the senses awaits, with optional wine pairings chosen by Head Sommelier at Le Gavroche, Rémi Cousin. This experience promises to be an unforgettable occasion for lovers of fine dining.
Special guests on board.
Michel Roux Jr.
After deciding to follow in his father Albert Roux OBE's footsteps, Michel left school at 16 for the first of several apprenticeships at Maître Patissier, Hellegouarche in Paris. He was then Commis de Cuisine at Alain Chapel’s signature restaurant at Mionay, which he cites as his biggest influence. He also worked at Boucherie Lamartine and Charcuterie Mothu in Paris, and the Gavers Restaurant in London.