CMV to send Azores to Liverpool after Magellan deal

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Written by Kari Reinikainen Kari Reinikainen

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Published: 03 November 2014 03 November 2014

Cruise & Maritime Voyages (CMV), the UK based cruise line,  says it will return to Liverpool in 2015 as 16,844 gross ton Azores will operate a series of cruises from there after the company had agreed to add the 46,502 gross ton Magellan, presently known as Grand Holiday, in its fleet.

“A new 2015 special launch edition brochure will be released on Tuesday 4th November 2014 detailing Magellan’s inaugural CMV summer 2015 and winter 2015-16 programme. Special introductory fares with savings of up to 50% plus a 25% single supplement deal for the solos market will be on offer to launch the programme,” the company said in a statement.

The maiden CMV voyage of Magellan will be a 12 night cruise to Iceland and the Faroes for the Solar Eclipse and Northern Lights sailing from London Tilbury on Sunday 15th March 2015. She will also be sailing from Newcastle Tyne.

“Other programme changes include an Azores ex-Liverpool summer season and an 11 night Autumn Mediterranean fly cruise series plus a second Marco Polo 34 night Autumn Commemorative voyage to Canada,” the company said. Initially, Azores that will join the CMV fleet in January to replace the recently withdrawn Discovery was scheduled to operate from Bristol Avonmouth.

“Magellan will be cruising to the Amazon in winter 2016 while Marco Polo will embark on a new 54 night voyage to Brazil, Argentina & Chile and Tierra del Fuego,” the company stated.

Finnlines intends to bid for Polferries

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Written by Kari Reinikainen Kari Reinikainen

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Published: 30 October 2014 30 October 2014

Finnlines Plc, the Helsinki based listed ferry company that is controlled by Grimaldi naples, says it intends to participate in the negotiation procedure when re-opened by the Ministry of Treasury of Poland on the sale of the shares of Polferries.

"The principal scope of Polferries’ business is the provision of international ferry transport services, as well as organizing group and individual cruises under the brand Polferries, the Finnish company said in a statement.

"Polferries is one of the major shipping companies owned by the state of Poland providing maritime liner services in the southern Baltic Sea between Poland and Sweden / Denmark with three ropax / passenger vessels," Finnlines said.

Finnlines operates a large fleet of pure freight roro and ropax tonnage. Grimaldi Naples is a major operator of roro vessels both in short sea and in deep sea trades. It is also engaged in the ferry sector.

 

Vago, Francis assets worth €33.3 million seized by Italian authorities in tax case - report

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Written by Kari Reinikainen Kari Reinikainen

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Published: 28 October 2014 28 October 2014

Two decrees of seizure of goods to the value of €33.3 million were carried out against Pierfrancesco Vago, CEO of MSC Crociere SA in Geneva, and Zuccarino Francis, chairman of the board of MSC Crociere SpA of Naples, the group’s Italian unit, in a tax case ANSA, the Italian news agency reported

The decrees were issued by the investigating judge of the Court of Naples, at the request of the Economic Crime Section of the local Prosecutor's Office, and executed by the Police Unit of the Guardia di Finanza in respect of Pierfrancesco Vago, of the MSC Crociere SA Geneva group and Francis Zuccarino, chairman of the board of directors of MSC Cruises Spa of Naples, the company’s Italian subsidiary.

The case relates to transfer of certain funds generated from business  carried out of Italy to Switzerland, the report said.

P&O Cruises publishes menus of Britannia's fine dining restaurants Sindhu and Epicurean

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Written by Kari Reinikainen Kari Reinikainen

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Published: 28 October 2014 28 October 2014

P&O Cruises, the UK focused contemporary market unit in Carnival Corp & plc group, has published menus of the two fine dining restaurant on the 143,000 gross ton newbuilding Britannia, which will enter service in March 2015.

"When P&O Cruises launches its new ship Britannia next March, creativity, quality, flavour and variety, combined with a touch of theatre, will be the principles behind the ship’s impressive culinary offerings. These principles will be never more evident than in two of the ship’s fine dining venues – Sindhu and Epicurean – which will continue to build on  P&O Cruises reputation for excellence in dining," the company said in a statement.

P&O Cruises’ marketing director Christopher Edgington said: “In recent years, our guests’ palates have become increasingly more sophisticated and our culinary offering needs to reflect this change. In Sindhu, guests will enjoy unique and innovative Indian cuisine combining Atul Kochhar’s heritage with his love of British ingredients, while in Epicurean they’ll be treated to a brand new multi-sensory cooking experience with touches of molecular gastronomy that complement the more traditional dishes. Both restaurants demonstrate a passion for cooking and will satisfy the most discerning guest.”

Sindhu
P&O Cruises has always been proud of its long-standing affiliation with India and Sindhu celebrates this in style. Michelin star holder and ‘master of spices’, Atul Kochhar is the creator of Sindhu where he will showcase his unrivalled flair for fine dining using big bold flavours combining his homeland’s spices with quality British and European ingredients. Examples of dishes include: 

Starters
·        Jal Tarang: Pan-fried hand dived scallops with textures of parsnip 
·        Karara Kekda: Crisp fried soft shell crab with tomato, cucumber and passion fruit salsa
·        Machchi Amritsari: Pan fried cod fillet with Ajwain seeds and crushed spiced peas
·        Tandoori  Ratan: Rajasthani smoked lamb chop, chicken seekh kebab and basil marinated king prawns

Main Courses
·        Konju Kari: Native lobster fricassée with rice pancakes, asparagus and Atul’s signature malabar sauce 
·        Batak Falliyan: seared gressingham duck breast in Punjabi masala with three bean stew and crispy duck skin 
·        Khumb Khichidi: Stir fried wild mushrooms with lentils, seasonal truffle and rice kedgeree 
·        Tandoori Machhi: Taggiasca olive marinated salmon, cumin baked potatoes and white asparagus
·        Atul’s Signature Plate: Lamb rogan josh, chicken murgh kesari korma and tandoori salmon macchi

Desserts
·        Masaledar Chaklet: Warm five spiced chocolate pudding with tarragon and blood orange sorbet
·        Mungfali aur Chaklet: Peanut butter parfait with palm sugar ice cream
·        Berry Bhapia Doi: Yoghurt cheese cake with Hibiscus tea jelly and textures of raspberry

In addition to this extensive and varied menu, Sindhu also offers a bar menu featuring Nashta – Indian tapas.

Epicurean
This fine dining restaurant offers an extraordinary experience where a sense of occasion is always on the menu. Fusing classic dining elements with the best of modern British cuisine in a sophisticated and contemporary setting, the emphasis is on grand style and flawless service. Using the finest and freshest produce presented with great skill to achieve maximum flavour, the dishes are simple allowing the ingredients to be the stars of the show. The menu features a selection of classic and contemporary dishes including:

Starters
·        Chicken and morel mushroom mousseline with pistachio crumble: duck liver parfait, sweet and sour pickled vegetables and spinach anglaise
·        Devonshire white crab, langoustine and caviar cocktail: pea and chervil custard, parchment bread and a cucumber Mojito
·        Salt and pepper oyster and jumbo prawn tempura: horseradish ice cream, umami seaweed dip and a sweet pimento squeeze
·        Buttered green and white asparagus: crisp deep fried egg and textures of bacon, ham and pancetta 

Main Courses
·        Salt Marsh lamb rack with slow cooked glazed lamb breast and mini crafted shepherd’s pie:samphire shoots, butternut squash purée and a rosemary and mint jelly
·        Butter poached lobster tail and glazed pavé of boneless beef short rib: sour cream crushed new potatoes and a melting cheese lollipop
·        Loin of wild boar with a smoked pork cheek croquette and Lancashire black pudding: beetroot and blackberry cabbage, vanilla charred pear and boulangère potatoes
·        Herb roasted poulet de Bresse: chicken pastilla, vegetable dauphinoise, baby leeks, morel velouté and chorizo Foam

Desserts
·        Black Forest popping candy torte: Dorset cherry ice cream and a shot of New York cream soda
·        Caramelised apple crumble: flaming apple and sherry sorbet and a rhubarb and custard cream
·        Lime leaf pannacotta and coconut butter milk foam: caramelised puff pastry and Alphonso mango relish 
·        Glazed banana with a Caribbean demerara rum tot: peanut butter parfait and aerated dark chocolate