Blogs from North Atlantic, Atlantic, Oceans and Seas - page 7

It's difficult to imagine what was going through the minds of people onboard the Titanic on that fateful night on April 14/15 exactly 100 years ago. Sitting in my cabin at 11.40pm tonight as the Captain Robert Bamberg gave his address and announced the start of two minutes silence I visualised myself hearing the ship hit an iceberg and then experiencing the chaos that followed. I soon began to feel the horror of putting on my lifejacket, making my way though the corridor and pushing my way through crowds of people toward the lifeboats. Yesterday the electricity failed for a just few seconds while I was in one of the ship’s lifts. That was long enough as I started to imagine being stuck in the lift while the ship was sinking. There’d be no way out. ... read more

Our next stop is tomorrow night (Monday) at Halifax, Nova Scotia, Canada. We spend a full day there on Tuesday then do the final leg of the journey to New York. Pictured: The blue pin marks the Titanic wreck site where last night’s memorial service was held.... read more

Last night a sample of the steerage class “tea” menu was on offer. I had Ragout of Beef with Potatoes and Pickles – Hearty beef stew with carrots and thickened with potatoes; served with a red cabbage salad.... read more

Unlike Captain Lars, who had a beard and could pass for Billy Joel’s brother, on our Hawaiian cruise in 2006, Robert Bamberg doesn’t fit the traditional profile of sea captain – he’s tall, slim and blond, of Swedish origin (I think). Before last night’s dinner we were invited to meet the captain in the Neptune Lounge.... read more

My selections from last night’s Titanic Dinner Menu, which was our chef’s interpretation of the Titanic’s dinner 100 years on: First Course: Salmon with Mousseline Sauce. Lightly poached salmon, with classic Hollandaise sauce and whipped cream. Second Course: Cream of Barley. Barley simmered with vegetable stock and a dollop of whisky cream. Third Course: Asparagus Salad. Blanched green and white asparagus, drizzled with champagne saffron vinaigrette. Fourth Course: Punch Romaine. A real palate cleanser. A punch with crushed ice, fresh orange and lemon juice, white wine and drizzled with Bacardi rum. Fifth Course: Filet Mignon Lili. Grilled to your liking, on sliced fried potatoes, served with roasted cherry tomatoes, baby carrots and Madeira sauce. Sixth Course: Waldorff Pudding. Sautéed apple, raisins and ginger, baked with custard and sprinkled with caramelized walnu... read more