Festival of Food and Wine 2020.

In June of 2020, we welcome the first-ever Festival of Food and Wine in association with The Times and The Sunday Times on board Cunard’s flagship Queen Mary 2 for a transatlantic crossing with a twist.

June 7-14, 2020, Queen Mary 2.

A tempting array of cooking demonstrations, wine pairings and events will be on offer throughout this unique voyage. Experts from the culinary world will host talks, tastings and Q&A’s about all things gastronomical.

We’ll be joined by Michel Roux Jr, legendary two Michelin-starred Chef Patron at Le Gavroche, along with Executive Chef Rachel Humphrey. For the first time ever, the exquisite cuisine of Le Gavroche will grace the waves with a series of evenings in The Verandah hosted by Michel Roux Jr and a menu created exclusively for this voyage.

Other special guest speakers on this crossing include Steven Spurrier, wine consultant, writer and former merchant, who will delight with stories of his life in wine and the historic Judgement of Paris; award winning wine writer and Sunday Times columnist Will Lyons; and Sunday Times Food Editor Lisa Markwell.

In addition, Cunard’s own talented chefs, sommeliers and mixologists will be very much involved, sharing their expertise and offering a fascinating glimpse behind the scenes of what it takes to create Cunard’s exquisite menus.

And for those that want to come away with even more, there’s the chance to join the Cunard Wine Academy while on board to gain the WSET* Level 1 Award. This is a recognised qualification for those new to the wonderful world of wine. (*Wine & Spirit Education Trust) 

This voyage promises to be a delight for food and drink lovers everywhere.

Special guests on board.

Michel Roux Jr.

Legendary chef Michel Roux Jr is the two Michelin-starred Chef Patron at Le Gavroche. During a career spanning over 40 years, he has opened multiple restaurants including Roux at Parliament Square and two restaurants at The Langham, London. He has presented numerous television shows including 'MasterChef: The Professionals'.

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.

Steven Spurrier.

Steven Spurrier is one of the world’s leading authorities on wine. He is a celebrated critic, retailer, teacher and consultant – as well as the visionary behind the legendary Judgment of Paris.

Steven is also the director of The Christie’s Wine Course, which he founded with Christie’s Education in 1982, wine consultant to Singapore Airlines, and consultant editor to Decanter, and has written a series of successful books of his own.

Will Lyons.

Award-winning wine writer and journalist. Described by The Spectator magazine as having one of the finest palates in Britain, Will Lyons is an award-winning wine writer and Sunday Times wine columnist. For more than a decade, he has published a weekly column on wine, formerly in The Wall Street Journal and now in The Sunday Times. His humorous, informed, down-to-earth writing has been recognized as part of both the Glenfiddich and Roederer wine-writing Awards. He began his career in London as a wine merchant in St. James’s for Justerini & Brooks, where he developed a love for the classic wines of Europe. He has written for a variety of publications, including The Scotsman, The Australian, Scotland on Sunday, The Reader’s Digest, The Spectator, Financial News and Decanter.

Lisa Markwell.

As food editor of The Sunday Times, Lisa marries her extensive newspaper editing experience with years as a restaurant critic, and, more recently, becoming a fully trained chef. She works with the UK's top food names and is writing a book about her journey from home cook to professional chef.

Gareth Bowen.

Gareth joined Cunard in 2017 as Culinary Development Manager, with over 25 years of expertise in fine dining at some of the world’s most iconic 5* hotels. His previous roles include Executive Chef at the Shangri-La Hotel, At The Shard and London Marriott County Hall where he oversaw the new restaurant concepts, menus and openings of twelve of Marriott’s London hotels. These included London Marriott Hotel Grosvenor Square, St. Pancras Renaissance Hotel London and the London Edition.