P&O Cruises, experts in luxury cruise holidays, demonstrate an enviable commitment to quality. Nowhere is this more visible than through their impeccable cuisine. Every Executive Chef across the fleet has been inducted into the Chaîne des Rôtisseurs to ensure that each ship in the fleet has a member of the society on board.

Haydn Davis, Executive Chef on board Arcadia, began his cooking career in 1980 working as Head Chef at 5 separate restaurants before joining P&O Cruises in 1991. “To be part of a company that cares so passionately about culinary excellence is a rarity. The fact that P&O Cruises have become members of the Chaîne des Rôtisseurs is a strong example of their commitment to gastronomic excellence and I am proud to be part of that team.”

Between them, P&O Cruises 6 superliners sail to 90 countries and visit over 225 different destinations on holidays ranging from 2 to 108 nights. While on board, passengers can choose to dine in up to 9 different restaurants with food available 24 hours a day. Whether it be a six course Gala Dinner or simple buffet lunches, all the menus are carefully crafted using only the finest ingredients. Wherever their passengers may be sailing, they can be assured of an unrivalled dining experience at every single sitting.

Ships operate: Southern Europe, Baltic, Caribbean, Atlantic Islands, South America, Norwegian Fjords and World Cruises.