A MOVING FEAST

Look back at some of the greatest yachts in history, and you’ll notice that their menus hardly changed for decades. On 13 April 1912, for example, hours before RMS Titanic struck the iceberg that led to its tragic sinking, guests in first-class cabins would have enjoyed a lavish 10 courses of fine French cuisine – including oysters, pâté de foie gras and sirloin of beef with parmentier potatoes – that would still be at home on a superyacht today. (Those in second and third class, meanwhile, ate from a traditional British menu as always – that night’s fare included Christmas pudding.)

Fast-forward to 1935 on the RMS Ausonia , and it was a similar story – 10 courses again, and classical French in style, with dishes such as supreme of salmon, soufflé Rothschild and “French pastry”. The archives of the Royal Yacht Britannia make for similar reading. Occasionally, there’s an odd signifier of the times – in 1972, for example, a very 70s-sounding bombe glacée Cyrano sneaked on to the dining table – but as late as 1995, Queen Elizabeth II will still have enjoyed vacherin de fruits on her way to Cape Town.

Today, things have certainly moved on from a predictable menu of repeated favourites. Partly, this is because of evolving preferences and tastes. Where . “These days we are fit, healthy, focused – and ready to meet the demands of our guests.”