Food and wine
All of Britannia’s exquisite cuisine is freshly prepared in the Royal Galley on board, from the delicate canapés to the bread rolls, from the delicious petits fours to the mouth-watering ice cream. Executive Chef, Michael Soeder, continually delights our discerning guests with his innovative back-to-basics approach. His imaginative, modern style takes its inspiration from French classical dishes, but with a lighter touch. Typical signature dishes include: pan fried foie gras with sweet sherry dressing; confit of wild salmon with a light vegetable nage; roasted breast of squab pigeon with girolles and black truffles; and poached soft berries with a pink champagne sabayon.
Before his career at Britannia, Michael won numerous national competition titles and gained experience in some of the UK’s top culinary establishments including the Ritz, the Hyde Park Mandarin Oriental, Edinburgh’s Oloroso restaurant and Chardon D'or in Glasgow.
We have extensive wine lists to choose from and are more than happy to source rare and anniversary wines, ports and spirits. Our sommelier is always delighted to share his in-depth knowledge of fine wines and help make the perfect selections to suit your menu. In every way we want your evening on board Britannia to be the event of a lifetime.
To discuss your requirements, please contact our Events team .