Challenge Aurora

Feeding up to 2,700 passengers and crew, running a brigade of 101 chefs working in six galleys to service four restaurants and offering a wide choice of menus is what Haydn Davis loves about his job.

As executive chef on board the P&O superliner MVAurora, 36-year-old Davis regards this demanding task as the challenge he has been waiting for ever since he put a red ring around the company's advertisement in Caterer back in 1989. "I love the business of keeping passengers happy with their meals during a 14-day cruise," he says.

Davis started his marine career as third cook on board MVCanberra more than 10 years ago. By 1995 he had been promoted to premier sous chef on MVOriana, subsequently becoming executive chef to both cruise liners. In April 2000 he was named executive chef on the Aurora, P&O's new 76,000-tonne, four-star luxury superliner and was involved in designing, implementing and planning the ship's food operation.

In addition to its four restaurants, the Aurora has 939 passenger cabins, four restaurants - some with 24-hour dining - a Champagne bar and two-deck penthouse suites. The ship caters for up to 1,850 passengers and 850 crew on a daily basis.

Of the four eateries, two - the Medina and the Alexandria - offer an à la carte menu, while the Orangery produces a running buffet. The Café Bordeaux produces meals and snacks around the clock. In addition, there are various banquets and events to cater for. So far the challenge has been met. "I feel it's a great achievement that everything has run so smoothly for the passengers and the company so soon into the ship's new life," Davis says proudly.

Originally from Gloucestershire, Davis attended Cheltenham Catering College before serving a four-year apprenticeship in the county's Embassy Country Club Hotel. He went on to work at several Michelin Red M restaurants, eventually becoming catering manager at Cheltenham Ladies College before deciding to go to sea. "I was initially attracted to the life by the career opportunities - and the travel, of course. There's always a new country or city to visit. Joining a new ship is exciting too, and, of course, the tax-free salary helps."

While Davis is keen to progress in his career with P&O Cruises, he dislikes the long periods away from home, especially when the sun's not shining. "I do return to the UK briefly for a few hours every fortnight or so, so I'm not really abroad on a full-time basis, but I would definitely like to work in the UK when I get older, unless something better comes along.

"My ambition is to run and own a successful catering establishment that produces modern food in a relaxed environment to a high standard. One that is recognised and well patronised for its quality and affordability." n

interview by Helen Adkins