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.

Set against the picturesque backdrop of Goodwood and the South Downs the Earl of March is a country pub restaurant in the village of Lavant near Chichester, West Sussex. We serve freshly prepared seasonal food from local produce, a selection of local real ales and a cellar of quality wines. All to be enjoyed in the comfort of our refurbished interior with its sumptuous leather sofas and its open wood fire. The pub dates back to the early 18th century and was originally named The Bat and Ball and served as a coaching inn on the main Chichester to Midhurst road. Local records show that it is where William Blake the famous poet and composer wrote the words to Jerusalem in 1803, while sitting in the east facing accommodation bay window looking out over the breath taking views. It is hardly surprising that he was inspired to write such an epic anthem. The pub was taken over in July 2007 by Giles Thompson, the former Executive Head Chef of the Ritz Hotel London. After spending nine years training under the brilliant Michel Bourdin at the Connaught, he moved to Danesfield House, Buckinghamshire, as Executive Chef where he achieved two AA rosettes and an RAC restaurant award almost immediately for classical cuisine with a contemporary twist. He joined the Ritz as Executive Chef in 1997 where he combined traditional and modern styles to present dishes that fulfilled the customer’s highest expectations. Every dish, however simple, was made of the finest produce and perfectly presented. This was recognized by the accreditation of the Royal Warrant from The Prince of Wales and The Soil Association for commitment to organics; both accolades were a first in the restaurant world! In 2003 he took a change in tack after 20 years in mainstream deluxe hotels and moved to Le Cordon Bleu Culinary Academy in Marylebone as Head of School teaching students from all over the world, the disciplines of French regional and classical cookery.