There’s something cheesy going on at P & O!

Big cheese joins the culinary line up for P & O!

International cheese judge, Charlie Turnbull, is to join the culinary experts on board P & O’s new ship Britannia.

I never knew there was such a thing as a cheese expert, did you?

Charlie runs an award-winning delicatessen and cheese shop in Shaftesbury, Dorset and writes regular magazine columns on the subject. Following the launch of Britannia in March this year he will be travelling several times a year to host cheese and beer/ale tastings on board as well as hosting cheese related shore excursions.

The P&O Cruises Food Heroes concept embraces some of the biggest talent in the British culinary scene. These include James Martin, Eric Lanlard, Marco Pierre White, Atul Kochhar and wine expert Olly Smith.

“The Market Café will be the social hub of the ship with an informal café style atmosphere. Whether it is patisserie from Eric Lanlard, a plate of British charcuterie or a tasting selection of artisan cheeses chosen by Charlie, paired with a local British beer, we will showcase the best of the best from the best.”

Charlie Turnbull said: “I am really very excited about choosing a team of the best British and European cheeses for Britannia. In this World Cup year Britain would have every chance to win a Cheese World Cup with the cheeses being made here right now. Britannia is a unique opportunity for them to be seen and enjoyed.

“As Britannia will be the sailing ambassador of the best of British food, I am delighted to be the shepherd of her cheeses as she travels the world. I will also be taking advantage of ports of call in the Mediterranean to guest some local cheeses, as well as getting on shore with fellow travellers and seeking out local specialities to compare with our own.”

The Market Café will offer tasting notes for all the cheeses and suggestions to pair with wines and beers while cheese will also be served in the Epicurean restaurant, high up on deck 16. The Epicurean will be the place to go for a stunning, contemporary menu of molecular cooking, home smoking, ingredients with noted provenance and even flaming jellies.