You need a good cook onboard
They have Greek yoghurt onboard, specially, for the gal as she cruises on Silver Shadow. An Indian group hosted a big Indian dinner one night. An Australian group of 24 – all one extended family – took over the Champagne fine dining restaurant one night, completely, for a birthday party. Nothing worries Chef Hans (real name Johann Pirker).
Every night, before going to bed, your butler has put out tomorrow’s daily Chronicle, with happenings, say Trivia, and Spanish classes, and lectures, of which more anon. You also get tomorrow’s menus. People develop a routine. Mine is breakfast in the Terrazza (superb buffet with unbelievably gorgeous mango), lunch out on Terrazza terrace (again buffet) and dinner, well, Italian set menu in Terrazza, or choose anything in the main Restaurant, or gourmet in Champagne or hot-stone grill pool side. I have also had one in-cabin, sorry in-suite, salad, as good as any luxury hotel’s, and as fast as Four Seasons‘ celebrated 15-minute delivery. And then, of course, one has to exercise like billy-oh in between…
