Meet the Chef: Shaping Dining at Sea

We recently caught up with our Corporate Executive Chef, Zoe Hayward, to talk about receiving a prestigious award for menu innovation, her passion for creating memorable dining experiences, and what life is really like in the galley at sea. 

Congratulations on winning the 2026 MIDAS Travel & Leisure Award for Excellence in Menu Innovation. Where did you get your menu inspiration from? 

Thank you so much, we're absolutely thrilled! The real inspiration came from our guests themselves. Every voyage, I love the opportunity to chat with our guests, and they share their food memories. That generated the thought process to take classic dishes and give them a little twist – it's something familiar, but with a bit of sparkle. For example, cannelloni is traditionally served with a hearty meat or vegetarian filling, but we take it a step further and fill it with luxurious lobster, king prawns and crab. 

What does a typical day look like for you and your team on board? 

Busy doesn't quite cover it, but we love it. That's why we do it. We're often up before sunrise, checking the product quality and tasting everything that comes aboard (tough job, I know!), and then preparing for breakfast service. After that it's a whirlwind of lunch, afternoon teas, dinner services and late-night snacks – plus all the events in between. But my favourite part? The team huddle before each service. We taste each dish together, tweak seasoning, ensure the mood is upbeat, and make sure we're all proud of what's going out. 

What's one dish you'd always recommend to a first-time guest? 

Oh, now that's a question that keeps me up at night. With a menu full of favourites, it's genuinely like asking a parent to pick their favourite child. But if I must choose, I'd point them towards the chilled beetroot 'Ravioli'. It's not a pasta, but a delicate slice of beetroot wrapped around a luscious filling of honey-whipped feta and sweet caramelised onions. It's vibrant, surprising and tastes like summer on a plate. 

That said, if they're after something comforting and bold, I'd steer them straight to the Malaysian Laksa, a rich, fragrant coconut broth with chicken and duck dumplings, springy noodles, and a soft-boiled egg that soaks up all that spicy, creamy goodness. It's a proper hug in a bowl. 

No matter what our guests choose for savoury, I always insist they save room for dessert. The Caramelised Honey Sour Cream Cake is layer upon layer of cinnamon-honey perfection, and the Norwegian Marzipan Cake is so beautifully almond-sweet that even I struggle to resist a second tasting when no one is looking. 

The best advice I can give a first-time guest is to come hungry, bring a friend, and don't worry about what the scales might say, because missing any of these would be a crime. 

Which dish consistently delights our guests? 

We get great feedback about the Beef Wellington – it's a real showstopper, with that golden, flaky pastry and perfectly pink beef inside. Another firm favourite is the braised lamb shank, which is so tender it falls right off the bone in a rich, velvety gravy. Both are freshly prepared and cooked from scratch on board by our talented chefs, and I think our guests really appreciate the care and passion that goes into every plate.  

I would also recommend a delicious, sweet treat from the Bookmark Café – the pastry chefs’ brownies and soft centre cookies are sublime.  

How do you balance classic favourites with new ideas? 

We like to keep classic dishes that guests are familiar with but give them a modern twist, something that feels comforting yet surprising. For example, we might take the nostalgic flavours of strawberries and cream and serve them as crispy wontons with a cream cheese filling or reimagine a classic steak tartare by topping it with a crispy poached egg for that extra texture and richness. It's about respecting tradition while having a bit of fun in the kitchen and keeping our guests excited about what's on their plate. 

How do you decide which dishes or menus to create, and do regional flavours influence them? 

Absolutely, regional flavours are our secret weapon. As we sail, the chefs pick up inspiration from the ports we visit. A stop in Scotland might inspire a haggis-stuffed chicken breast with a whisky sauce, and when we're in Norway, we love to offer Scandinavian meatballs with creamy Nordic mash and a tangy lingonberry sauce. But we always anchor it in comforting, familiar food that our guests love.  

We look at what's seasonal, what's sustainable, and most importantly, what makes people smile. I often ask the team: 'If your mum was here, what would she want to eat, and would she enjoy this dish?' 

That's our starting point. From there, we let the creativity flow. 

Is there a challenge to prepare menus consistently with being at sea, and how do you manage it? 

Oh yes, the sea keeps us on our toes. One of the biggest challenges is the weather. In rough seas, the galley rocks, and you're plating up while holding onto the counter with one hand! Another challenge is trying to measure ingredients on the scales while the ship is moving – it can be rather tricky.  

Sometimes supplies can be unpredictable; a change of port can delay a delivery, or a favourite ingredient might not be available at the new port. But we're a resourceful bunch. We build flexibility into every menu, so we can swap, adapt and improvise when we need to. And we always have a backup, because at sea, you have to expect the unexpected. It’s a live show! 

What do you enjoy most about cooking at sea? 

I love watching the sunrise before we get started on the day ahead, and those stunning sunsets you see at the end of a shift are just incredible. They remind you why this is such a special place to work.  

But honestly, what I enjoy most is the team. The crew become family. We work side by side and we look out for one another. That is something unique. 

Following our conversation with Corporate Executive Chef Zoe, she shares one of her recipes for you to recreate at home. This comforting sticky toffee pudding, served with butterscotch sauce, brandy snaps and vanilla ice cream, is a delicious way to bring a little taste of Fred. Olsen to your own table. 

Sticky Toffee Pudding 

Serves 4 

INGREDIENTS 

For the sticky toffee puddings: 

130 gr stoneless dates chopped finely 

225 ml water / 3 gr baking soda 

100 gr butter 

17 gr treacle 

65 gr brown sugar 

2 eggs 

180 gr plain flour 

5 gr baking powder 

For the butterscotch sauce: 

120 gr caster sugar 

18 ml water  

18 gr butter (1.5 tbsp) 

275 ml heavy cream 

For the brandy snap biscuit: 

55 gr brown sugar  

55 gr melted butter  

50 gr golden syrup (2.5 tbsp) 

5 ml brandy (1 tsp) 

55 gr plain flour 

For the garnish: 

40g stoneless dates, thinly sliced  

4 scoops vanilla bean ice cream  

4 brandy snaps  

Fresh mint 

METHOD 

Make the sticky toffee puddings: 
• Preheat oven to 180°C (fan 160°C). Generously butter four 250ml ramekins. 

• In a small pan, simmer the chopped dates and water forfiveminutes until soft and pulpy. Remove from heat, stir in the baking soda (it will foam), and set aside to cool. 
• In a large bowl, creamtogetherthe butter, treacle brown sugar with an electric whisk or wooden spoon until pale and mixed. 
• Gradually beat in the eggs, a little at a time, until fully incorporated.
• Gently fold in the flour and baking powder, followed bythe cooled date mixture and any remaining liquid until you have a thick, sticky batter. 
• Divideevenlybetween the four ramekins. They should be approximately half full. 
• Bake for 22–28 minutes, until risenandfirm to the touch. A skewer inserted into the centre should come out with a few moist crumbs rather than wet batter. 

Make the butterscotch sauce: 

• In a medium heavy-bottomed saucepan, gently heat the sugar and water over medium heat. Do not stir, just swirl the pan occasionally.
• Cookfor around 5-7 minutes,until the sugar dissolves and turns a deep amber colour. 
• Remove fromtheheat and carefully stir in the butter (it will bubble vigorously – stand back). 
• Slowly pour in the cream,stirringcontinuously until the sauce is smooth and glossy. 
• Set asideuntil needed, then reheat gently before serving (microwave infive-second bursts or in a pan over low heat). 

Make the brandy snaps: 

• Preheat oven to 180°C (fan 160°C) and linetwobaking trays with parchment paper. 
• In a bowl, mixthemelted butter, brown sugar, golden syrup and brandy together until smooth. 
• Addtheflour and stir to form a thick paste. 
• Roll intoeightsmall, marble-sized balls and arrange well apart on the trays, leaving at least 8cm between each. 
• Bake for 8–10 mins until golden and lacy.
• Leave on the traysfortwo minutes to firm up, then transfer to a wire rack. They will become crisp as they cool. 

To garnish and serve: 

Warm the butterscotch sauce and sticky toffee puddings before serving. 

Spoon the warm butterscotch sauce into the base of each bowl, then place a sticky toffee pudding on top. Add a crisp brandy snap and garnish with thin slices of date. 

Finish each pudding with a scoop of vanilla bean ice cream and a sprig of fresh mint.