Large floor to ceiling windows render an eerie dream quality to the stormy sea, creating an otherworld intensity of nature’s unsettled grandeur as the immense low-slung clouds drop out of the sky nearly covering the white-capped waves that are sinking and rising in an uneven rhythm as if gasping for breath.

The Cunarder unmarked by the grumble of weather compiling more than 300 transatlantic crossing is an elite ocean liner positioned high above the cruise ship throng of today with 40 percent more steel than the typical cruise ship, and specifically designed for the trials of the open seas. The Flagship of the historic Cunard fleet dating to 1840 is maintaining the grace and elegance of a previous era with a dress code that highlights a sensation of occasion with festive gala balls, the largest library and dance floor afloat, and with a notable collection of creative chefs and cooks.

Cunard Traditional Afternoon Tea – A Broad Aesthetic Sophistication

Ignoring the sigh of the open seas, the Queen Mary 2 is sailing west bound from Southampton to New York City celebrating the 100^th anniversary of Cunard’s Southampton connection, while hosting their traditional Afternoon Tea in the Queens Room, the dress code elevated in respect to the celebrated cruise line, Captain Christopher Wells and his staff. An attractive musician, her eyes closed, is passionately playing a harp while formally dressed servers march into the room greeted by a hearty applause.

The elegant setting in absolute disparity to a tempestuous sea feels as if we are in the middle of the world sheathed in a wayward cloud skimming across the Atlantic while enjoying a festive afternoon party sharing the moment with strangers from throughout the world.

The mood is established with the aid of a sparkling chandelier, the strings of the harp, a tantalizing aroma, and the movement of the ship. A classic Cunard tradition for more than 150 years, Afternoon Tea is a show of staff members who gracefully move about the tables with carefully prepared sandwiches, tasty scones and cakes, and a selection of specially blended Assam, Kenyan and Ceylon, Twining Teas. London based since 1706, Twining is the perfect liaison for Cunard with history to match.

Executive Chef Roland Sargunan – The Power of the Palate

Gregarious like a long-lasting pal, Chef Sargunan emanates the passion, creativity and challenge of managing a hard-working galley. Smiling, “Malaysia is my country. I began cooking at home with my mother who was a wonderful cook and she understood the beauty of vegetables and fruit. I’ve been cooking with Cunard for 22 years and have a wonderful assembly of talented cooks. We present multi-national options as well as vegetarian, low sugar, gluten and lactose free choices, and Canyon Ranch Spa selections, a carb gratification.”  Exceptionally striking is the chef’s  Prime Darragh O’Shea beef, an eighth generation Yorkshire establishment noted for grass-fed Black Angus and renowned as providing the finest meat, game and poultry to the city of London. Chef’s Tip: For those sailing with food allergies pre-ordering is an asset.

Steakhouse at the Verandah Deck Two

Sous Chef Surat Gujadhur, born and raised in Mauritius, cooking for Cunard 16 years, creates a carefully orchestrated grilled lemon sole with strands of asparagus and a green bean fricassee, a popular vegetarian burger with crispy onions, and a 28-Day Aged Prime Angus Sirloin Steak prepared to order. Sides of Clam Chowder and Cured and Salt-baked Baby Beets with a touch of goat’s cheese arrive at table in small copper containers with a handle.

A relaxing and comfy Alternative Dining room with small wall lamps adjacent to vibrant Toulouse-Lautrec art, circular booths and draped windows that overlook the sea, set an ideal atmosphere for a sip of 1995 Central Washington State Merlo.

Kings Court Alternative Dining (Stairway C) Bamboo Pan Asian Cuisine

Ronard Cortez, Chef de Partie from the north of the Philippines, another intricate team member of Executive Chef Sargunan’s staff, has clocked 14 years with Cunard and feels at home serving golden brown and crisp kataifi shrimp in a tangy and light tamarind sauce tucked into a Bento Box.

A long-stemmed fresh-cut rose for Chef Cortez and his team, for their lush steamed king scallops with a zesty spiced seafood sauce, long slender enokitake mushrooms, and a soft shell crab creation with a pleasing Thai taste, crowned with a sweet chili sauce, and a dash of Szechuan pepper with slight lemony overtones.

Golden Lion Pub Feast with Live Music

Passages from a unique 22 string guitar resonate throughout the crowded pub as servers hustle from table-to-table brushing past British born Paul Garthwaite performing Liquor and Poker on his unique 22 string guitar. The ambience is that of a London Pub, chatter at a high level, and the opportunity to enjoy a steaming plate of Fish and Chips with their galley-made ketchup.

Britannia Restaurant Dining Stylish and Chic

Elaborate and distinguished in the timeless Cunard style, upon entering the two level dining complex it seems as if Bogart and Bacall should be dancing down the steps in gala dress while at another entrance Lady Ga Ga and Leonardo DiCapiro are gracefully strolling to a table of friends carrying the poise and mode of the future. While dining on corn chowder adorned with flakes of red bell pepper, a crispy goat cheese with mushrooms and walnut pesto, passengers are informed the Queen Mary 2 is passing 200 miles north of where the Titanic lies.

Later that night after dancing to a big band that knows how to swing we stopped at the Champagne Bar for a Titanic remembrance toast and the rich sense of sea-going culinary imagination.

www.cunard.com

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The sounds of the city entering through the swinging door of the celebrated Ritz London late at night are strangely subdued, muffled under moisture-laden clouds hovering over a slumbering Piccadilly. This elaborate palace with its imposing pink-hued marble pillars standing tall, crystal chandeliers sparkling overhead, and floor-to-ceiling mirrors holding secrets of clandestine love affairs long forgotten, is the perfect finale to a dream-filled London evening. The ageless mirrors once reflecting the Ritz’s opening day more than a hundred years ago in May of 1906 when horses and buggies lurched through the streets amidst the electrifying clatter of London life.

The peaceful silence of this London night provides the perfect opportunity to experience the potent elegance and creativity expressed in the slumbering hotel through the art of interior creativity. Special design touches catch the eye, flashing like diamonds, catching guests’ imagination and bringing to mind the radiance of the people who created this historic setting. Guests here are rarely surprised to learn that the Long Gallery on the ground floor has been described as one of the all-time masterpieces of hotel architecture. The brainchild of Cesar Ritz, a skillful and gifted Swiss gentleman with forward-thinking ideas, the hotel was brought to life by two talented architects, one British and one French, who were influenced by the Louis Seize-style architectural traditions of Paris. The pure classical forms common in the architectural design and furniture of the reign of Louis XVI of France are carried throughout the hotel’s decor.

On this contemplative night, the hotel seems to be taking a deep breath to settle itself while guests in 136 elaborate rooms and suites are resting. The city is subdued as the clouds decide to open and let fall a gentle but steady rain. The Ritz has hosted the elite of the world — kings and queens, writers, actors, wounded soldiers, celebrities from prima ballerina Anna Pavlova to Charlie Chaplin, and bartenders who knew them all.

During World War II, Winston Churchill, Dwight Eisenhower, and Charles de Gaulle met in the Marie Antoinette Suite to discuss tactics, hopefully over champagne. Damaged nine times during German bombing raids, like fervent London sentinels, the Ritz’s original 1906 Portland stone and gray Norwegian granite held firm.

The hotel, caught in a historic British time bubble and still showcasing the modern edge of the 20^th century, was recently listed among the world’s top five hotels; not a big surprise to hotel aficionados. Inside, the gorgeous Palm Court feels almost spiritually imbued with good thoughts, an impression heightened by the absolutely brilliant use of light and space. Its splendor was intended as the ideal fashion-forward setting for some of the world’s most stunning women, all adhering to the classic Ritz dress code as they took pleasure in afternoon tea and carefully prepared cuisine with live background music.

Palm Court Afternoon Tea

For more than a hundred years, the Palm Court has been a gracious host and the only hotel in the UK to have a certified Tea Sommelier who offers 18 different types of loose-leaf tea, including a unique house tea developed specially for the Palm Court. With a bit of imagination it’s easy to imagine Princess Diana, Sophia Loren, Jackie Onassis, and Audrey Hepburn, sipping champagne or tea and wondering who may have been enjoying the Palm Court earlier today.

At 2:30 a.m. while the rain continues in a misty haze, the Ritz kitchen is filled with the tantalizing aroma of freshly baked bread, croissants, and rolls fashioned by the baker who works throughout the night to gratify Executive Chef, John Williams. The Chef, personable, articulate, and honored with a Michelin Star, is distinguished among the top chefs in both Great Britain and Europe. With a team of 65 cooks and sous-chefs, Chef Williams oversees the Ritz dining scene. Enthusiastic, passionate, and vigorous, he creates the menus for The Palm Court, Ritz Restaurant, Secret Garden, Rivoli Bar, Room Service, banqueting and private dining rooms — an astonishing and artful task.

Admired by the Royal family, Chef Williams has cooked and catered for Her Majesty Queen Elizabeth II, celebrating two of her birthdays at private dinners for the Royal family, both at The Ritz and at Buckingham Palace.

Williams was born and raised in South Shields in northern England, the son of a Tyneside fisherman, one of six children, from humble beginnings and a hard-working family. His mother set the pace for her young son. He explained that she was a simple, practical cook, who fed the family well with lots of different fish and allowed him to help in the kitchen. Williams attended college and cookery classes working his way through the kitchens of England, tutored by French chefs, before finally landing at the Ritz as an Executive Chef in 2004.

Following in the footsteps of Auguste Escoffiere, the father of modern cooking who was chef at the Ritz during the first years of its opening, Williams says that he prefers modern cuisine and loves to stretch the boundaries, but regardless everything must fit under the roof of the Ritz. “We strive to make it relevant, aim for the stars, and create flavor that gives people joy.”

It’s 3:45 a.m. and the Ritz’s wine cellar of some 500 bins of goodness is locked tight. There is nothing to do now but count the hours till lunch when it will be time to enjoy Chef Williams’ creations. The list embraces Langoustine a la nage, Cherry Bomb Chicken, Drunken Mussels or Eggplant Parmesan Casserole, and a sip of Bordeaux wine.

Before heading for the lift and a bedroom on the second floor, a man, hatless, dripping wet in a brown suit, strides in carrying a thin brief case with a cell phone attached to his ear. He pauses by the grand piano which is played to accompany the Afternoon Tea sitting. He bends over and plays a few bluesy chords, and then continues up the famed staircase, a design urged by Cesar Ritz who believed that a curved staircase allowed ladies to make a dramatic entrance and showcase their fashion. Halfway up, he stops, removes the cell phone from his ear, turns to view the Long Gallery and the Louis XVI setting for a long moment, and with an immense smile nods goodnight. It’s that kind of place.

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