Beers on board.
Learn about our exclusive Cunard ales in association with Dark Revolution, or try your hand at making our delicious steak and ale pie at home.
A passion for food.
The cuisine on board the Cunard fleet is rightly famed for its excellence, created by our talented chefs. Guests on board all each Cunard Queen can choose between a number of dining experiences in our restaurants and bars, bringing extra variety to their voyage.
Here, we meet just three of our talented chefs to discover more about their culinary specialties and inspiration and discover a delicious recipe from the Cunard kitchen for you to make at home.
Gaspar Fernandes.
Gaspar Fernandes is the Chef de Cuisine of the Grill restaurants on Queen Elizabeth and is originally from Goa in western India.
"Travel has really influenced my work as a chef." - Gaspar Fernandes, Chef de Cuisine.
What’s the best thing about visiting different countries?
I always explore when the ship is in a port to see what people eat locally, so that we can try it in our kitchens on board. The daily Chef’s Special on the menu is often influenced by a country or region we’re visiting, so we can offer our guests a typical dish to try.
Do you make Goan dishes for guests?
Yes, I do. One of the things that gives me great pleasure as a Cunard chef is when guests ask me to make dishes that are typical of where I grew up, such as Goan fish curry, along with other special curries, like my favorite chicken or lamb xacuti. I love cooking with carefully roasted spices and fresh herbs, and I take great pride in ensuring that the balance of different flavors is just right.
What recipe brings back special memories?
My grandmother’s bebinca – a layer cake made from sugar, egg yolks, coconut milk, flour and ghee. Goa was ruled by the Portuguese for almost 450 years, resulting in a fusion of cultures, not least where food is concerned, and this recipe is a great example of that. I’m more than happy to make it as a special treat for our guests on board to enjoy, too!
Redinaldo Garcia.
Reginaldo – known as Reggie – is from the Philippines and is Chef de Cuisine of the Britannia Restaurant on Queen Mary 2.
"I love passing my culinary knowledge on." - Reginaldo Garcia, Chef de Cuisine.
What food do you love to cook the most?
Although I make typical Philippine dishes when I go home to see my family, my absolute favorite is Spanish cuisine – I think that’s because I started out working with an inspiring Basque chef who influenced me so much. As you can imagine, I love going ashore when we’re in Spanish ports like Barcelona!
How do you share your cooking talent with others?
I sometimes do demonstrations for our guests – the Spanish dishes I love, like paella or tapas, are always very popular. It’s also very satisfying to share my own experience and skills with our Cunard team, especially the promising young chefs who join the crew.
How long have you been a Cunard chef?
I joined 18 years ago – that’s a lot of experience! I’ve worked across the fleet and have been with Queen Mary 2 for the last six years. Nothing gives me greater pleasure than seeing our guests – many of whom return again and again – enjoying the dishes that the team and I make for them.
Borche Stojanov.
Borche is from Strumica in Macedonia, and is Chef de Partie in Steakhouse at The Verandah on board Queen Victoria.
"I get such pleasure from cooking with quality ingredients." - Borche Stojanov, Chef de Partie.
What do you like eating most?
I love uncomplicated dishes where the ingredients speak for themselves – pasta with a really good fresh tomato sauce, for instance, or an authentic pizza with a wonderful topping. You can’t beat it when you’re somewhere like Naples, where it originated.
Tell us about your work on board.
In my current role, I head up all the different sections in the kitchen, which makes it very interesting. But I especially love the opportunity to create all the different stocks, purées and sauces from scratch. These can be the making of a dish, and the process can’t be hurried: it’s a skill I’ve worked hard to perfect!
Is there something you make that really has the wow factor?
I especially like it when we’re asked to make a special dish for a guest, such as the romantic-sounding Love Letters – a homemade ravioli with mascarpone and truffle filling. It’s wonderful!
A royal breakfast.
This version of the ever-popular Eggs Benedict combines English muffins, succulent smoked salmon and a creamy hollandaise sauce. Though its origins are unclear - it may have originated in a Manhattan restaurant in the 1860s, or at the Waldorf Hotel in 1894 - Eggs Royale is a timeless and perfect way to begin the day, whether at home or on board.
Ingredients.
- 4 free-range eggs, room temperature
- 25ml (5 tsp) white wine vinegar
- 4 English muffins, toasted
- 6 Slices of smoked salmon (you can also use bacon, ham or spinach)
- Chopped chives
For the Hollandaise sauce.
- 225g (1 cup) butter, melted
- 4 tbsp white wine vinegar (reduction)
- 1 shallot, very finely chopped (reduction)
- 10 black peppercorns (reduction)
- 1 bay leaf (reduction)
- 3 free-range egg yolks
- Pinch sea salt
Method.
- For the hollandaise sauce, melt the butter slowly in a medium pan over a low heat, stirring occasionally. Pour into a jug.
- Put the vinegar in a small saucepan over a high heat and bring to the boil. Cook for 1 minute, or until reduced to by half. Remove from the heat. Allow to cool and keep in the fridge until required.
- Put the egg yolks in a heatproof bowl and place over a pan of simmering water. Do not let the bottom of the bowl touch the water. Whisk the egg yolks with the salt until pale.
- Pour the vinegar reduction that you made in step 2 through a fine sieve over the yolks and continue whisking until well combined. Slowly add the butter in a steady stream, whisking constantly, until the sauce is smooth, thick and shiny. Keep warm until ready to serve.
- Fill a large pan just over one third full with boiling water and the vinegar. Bring the water to a simmer. One by one, crack the eggs into a small bowl and gently tip into the simmering water. Poach for 2–3 minutes. Remove with a slotted spoon.
- Toast the muffin halves and spread with butter. Put a muffin half on each plate and top with the smoked salmon (you can also use bacon, ham or spinach). Place an egg on top of each muffin and spoon over some hollandaise. Sprinkle with chives and serve.
The tastes of a Cunard voyage.
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