Olivia cooks everything on board including bread, biscuits, cakes, petit fours and as far as possible produce is sourced from farms and market gardens within a few mile of the river.
A typical evening’s dinner was:
Chicken liver pate
Passion fruit sorbet
Roast bass, sprouting kale, leaf salad
Irish farmers market cheeses & walnut bread
Vanilla crème brulee
Tia Maria Irish coffee and petit fours
Good red and white wines accompanied all meals after which more liqueurs were served and I frequently had a rummage through the complimentary bar.