Agents get cooking with Michel Roux and Cunard

The event, which took place on March 20 at the luxury Chewton Glen country hotel in Hampshire, featured a Michel Roux cooking demonstration, before guests were treated to a two-course lunch and a Q&A session.

Agents were then tasked with recreating two dishes - miso-glazed skrei, carrot and ginger puree with Crispy Kale, and souffle a la rhubarb with oat crumble and vanilla cream.

The participants were chosen by correctly answering a question about Roux’s collaboration with Cunard. The two Michelin-starred chef will oversee four Le Gavroche at Sea residencies across four Fjords voyages this year, starting with a June 2 sailing on Queen Mary 2.

The five-night residency – available at an additional charge – will cater for 60 diners each evening and showcase a variety of Michel’s signature seafood specialities and culinary classics. Guests will be treated to a five-course tasting menu infused with flavours of the sea.

Roux is also designing menus for the Golden Lion onboard venue and dishes for the Queens Grill Gala menu.

Hannah Ayling, of the Travel Village Group, said: “I want to thank Cunard for such a special day and once-in-a-lifetime opportunity. I’ve picked up some new culinary skills, including how to cook fish in the correct way. I think we all felt a little nervous cooking for Michel Roux, especially a souffle, but thankfully they were all successful.”