CHEF FEATURE
COOKING WITH CUNARD
Mark Oldroyd , executive chef on Cunard ’ s Queen Victoria , talks about his career , life on board and the city with the best food in the world .
HOW DID YOU BECOME A CHEF ?
My mother was a cook , so I inherited the passion from her . My twin brother Nicholas and I would help her at the golf club where she worked .
HOW DID YOU END UP WORKING WITH A CRUISE LINE ?
I used to work for a chef called Harold St . Quinton and he spent several years at sea working on the original Queen Mary and Franconia . He ’ d boast about how exciting and rewarding a career at sea was “ back in the day .” I decided to apply and of course , my first choice was Cunard . I ’ m so very proud to be working with such an iconic British brand . I ’ ve devoted 23 very memorable and rewarding years of my life on board many Cunard ships including Queen Elizabeth 2 , Queen Mary 2 , Queen Elizabeth and Queen Victoria . I ’ m looking forward to being part of the build team for our fabulous new ship Queen Anne .
WHERE DO YOU LOVE TO TRAVEL ?
I love Asia and North America . For me , it ’ s all about the food , culture , breathtaking landscapes , structures and sunsets .
HOW DO YOU ADD LOCAL , SEASONAL INGREDIENTS WHILE YOU ’ RE OUT AT SEA ?
Well , of course , it all depends where in the world we are . We buy fresh fish and specialty ingredients at local markets on port stops during the World Voyage to complement the region we ’ re in .
32 CULINARY COLLECTION
Mark Oldroyd