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| GMTV Takes to the Seas with P&O |
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| Wednesday, 21 July 2010 |
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P&O Cruises will play host to GMTV next week, as its nationwide search for Britain’s hidden culinary talent – ‘Chefs at Sea’ – comes to a close with the four finalists battling it out on board one of the most popular ships in the fleet, Ventura. Presenter Claire Sweeney will be at the helm and P&O Cruises own culinary genius, Marco Pierre White, will be judging the live final at the end of the week. The four finalist contestants, being chosen by GMTV viewers this week (19 – 22 July) will be boarding the ship on Saturday 24 July and sailing on a week long cruise visiting Vigo, Lisbon, La Rochelle and Brest (N019). The programme will be aired live from Ventura between 7am and 9am each morning between Monday 26 and Friday 30 July. Haute cuisine teacher and chef, Rosemary Shrager, of Ladette to Lady and Soapstar Superchef, will be mentoring the budding chefs and guiding them through a series of fun food tasks on board and on shore as they test their culinary credentials against each other live at sea. P&O Cruises passengers will have the chance to get involved as they vote for their two favourites in a theatre ‘cook-off’ mid-cruise. The two finalists will then go head to head in the final challenge – cooking Marco Pierre White’s signature dish for him and the Captain on the Captain’s table. The winner will receive a Caribbean cruise on Ventura, for themselves and their family, and a private cooking masterclass with Marco Pierre White on board. P&O Cruises managing director, Carol Marlow, said: “P&O Cruises is renowned for fine dining and exceptional quality of food on board, so we are delighted to be hosting this GMTV programme on board Ventura. “She is the perfect ship for this competition – as the dining options on board are so rich and varied – from authentic Spanish tapas, exotic Asian and Oriental, to fresh and colourful Mediterranean fine dining from Marco Pierre White. “Throughout the week we’ll be supporting the contestants as they learn about everything from pastry to shell-fish. We look forward to seeing who comes out on top and to welcoming them and their family back on board later this year.”
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