New on Boudicca

Closer Magazine Winter 2013-14

BOUDICCA Fred. Olsen’s Boudicca gets even better Here’s a preview of some of the wonderful treats on the new coffee and chocolate shop menu… www.fredolsencruises.com 41 In early November Boudicca underwent a dry dock at the Lloyd Werft shipyard in Bremerhaven, Germany. Work was carried out to keep the 880-guest ship in great condition, alongside which a number of new facilities were added to make cruising on Boudicca even more enjoyable. Having already proved popular on Balmoral and Braemar, Boudicca is the third ship in the fleet to gain a Morning Light Pub. Named after the first-ever Fred. Olsen vessel, this replaces the Neptune Bar and will provide a relaxed, informal area for guests to enjoy. Preparations were also made to improve the dining experience. When completed in 2014, the poolside buffet will be replaced with a new al fresco Grill, serving breakfast and lunch à la carte, with guests able to book to dine at the Grill as an alternative to their main restaurant (further details will be released when confirmed). Perhaps the most exciting addition to Boudicca is a new coffee and chocolate shop, located in the area around the Library on Lido Deck. The first of its kind across the fleet, Café Venus will serve a selection of delicious speciality coffees and teas and luxury chocolates. Boudicca will be embarking on 29 voyages in the 2014/15 cruise season, from five UK departure ports – Southampton, Avonmouth (Bristol), Liverpool, Belfast and Greenock – visiting destinations as diverse as the Amazon, Greenland and the Black Sea. Boudicca will also be sailing to Norway during what NASA has predicted will be one of the best years to witness the spectacular Northern Lights. Taylors of Harrogate intensely rich espresso and loose leaf teas Michel Cluizel Palet a la Feuille Gold Dark chocolate ganache decorated with gold leaf Matterhorn Raspberry Heart White chocolate heart filled with raspberry & dark truffle, decorated with raspberry granulate Mont Blanc Nougatine Crisp almond nougat filled with almond gianduja Salted Caramel Chocolate Soft salted caramel enrobed in milk chocolate Azure Mabudu Congo origin spiced with wattlesed on an African papaya base


Closer Magazine Winter 2013-14
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