Almost there !

  

Last night, we were to have our last dinner at the Brittania.  Tonight we dine at the renowned  Verandah Restaurant. 

Prior to dinner, we had a glass of champagne at the Veuve Clicquot Bar. 

This evening dinner exceeded the excellent standard to date. From the extensive menu, I chose baked escargots, followed by salad, surf and turf (filet mignon and lobster tail), 

Dessert was pancakes with cherries and cherry  sauce: 

Followed by coffee and petit fours. 

After dinner, we had the parade of the 160 chefs, under the Executive chef, a Yorkshire lad, Nicholas Oldroyd,  who, during our voyage, have catered to our every whim 

This morning, those interested have an opportunity to see the kitchen in operation. 

After dinner, we adjourned to the Queens Room for the Roaring Twenties Ball. 

Later,  we repaired to the Royal Court theatre to see the Cunard singers and dancers for the last time. They treated us to a rendition of song and dance from South America. 

A late night snack at the Kings Court completed a perfect day.  

This morning after my usual favourite Eggs Benedict,  

we repaired to the deck for a few rounds  - try as we might to burn off a few calories - it is a hopeless task! The temperature has improved and we have donned summer clothes once again. 

At 1030 hrs, we took the opportunity to visit the kitchen. The Executive Chef was on hand to answer our questions. The kitchen does not use any packet or instant foods All sauces are made from their own stock. The  kitchen is divided into sections. 

 

and one realised the organisation that goes into running a kitchen of this magnitude, serving dinner to 2,000 guests in two sittings - particularly at sea. All food  for the Trans Atlantic crossing must be taken on at port; be it NYC or at Southampton. 

It is quite a feat having fresh food available throughout the voyage. 

After lunch in Britannia, where we had an interesting discussion with a pro Brexit couple and an American who was a member of the Rifle Club of America, I made my way to the Queens Room for the NCA fashion show -

these are the creme de la creme of student fashion designers - there are 100 applications for every place. Below is a sample of their ideas: 

 

     

  What trendy young men will be           

          Wearing in the future

 

        

I'm now sitting on deck, enjoying the sunshine but the wind is whipping up - I hope we don't encounter that hurricane! 

Tonight we saw the last performance of the Cunard Singers and Dancers followed  by Stephani Parkes in another spectacular performance. 

After the performance, we adjourned to the Verandah Restaurant. It is an institution, available only to First Class passengers on QM1 but available to all at a premium  on QM2. 

The food was of Michelin standard - more impressive in that it is cooked on board ship; 8 days out from port.! 

     Goat's Cheese Creme Caramel 

Crab meat with fried broccoli and    

           Cauliflower purée

 

    Cream of Mushroom soup with  

                     truffles

           Turbot with lobster tail

  

                          Sorbet

When I admired the glass, the waiter told me the restaurant was on good relations with the bar and the restaurant reused the broken Martini glasses- I nearly fell for it !!

Poached pear with Valarhone Ice - 

                   cream

Followed by coffee and petit fours - all washed down with a bottle of Côte Roti. 

It was a spectacular meal, the Verandah worthy of its reputation.