Silversea has announced 26 sailings with either a food or wine focus for their 2015 and 2016 seasons.

With the only “L’École des Chefs by Relais & Châteaux” cooking school at sea, Silversea offers a special culinary curriculum, including hands-on instruction and events. The program, which is free of charge, is hosted by culinary trainer David Bilsland, a former instructor at the prestigious Le Cordon Bleu culinary school in London.

Highlights include specialised workshops covering an array of topics from basic knife skills and kitchen terminology to sauces and baking; cooking demonstrations with wine pairings and interactive Q&A sessions; cooking competitions between Chef Bilsland and the ship’s own culinary team; a “Lunch and Learn” event offering small groups of guests a chance to sample a meal of specially prepared dishes; and “Take It Home” recipes meant to give guests an edge when entertaining at home.

Also offered on certain voyages, when the itinerary permits, is a “Market to Plate” experience that provides an escorted tour of a local market to shop for fresh ingredients, followed by a cooking class on board or at an actual Relais & Châteaux property.


On each wine cruise, travellers will have the chance to sample great vintages and learn about the tradition and art of winemaking in special complimentary tastings and lectures conducted by Silversea wine ambassador Lawrence d’Almeida, a wine production expert and former winemaker. Depending on the itinerary, guests may also have the chance to explore celebrated wine regions on optional guided shore excursions. And as on all Silversea sailings, guests will also enjoy a complimentary selection of fine red and white wine pairings with both lunch and dinner.

Select voyages will pair both culinary and wine programs, including two on Silver Spirit: Voyage 5534, a 15-day transatlantic crossing from Barcelona to Fort Lauderdale departing 9th November 2015, and Voyage 5603, a 21-day Brazil-focused sailing from Barbados to Buenos Aires departing 25th January 2016.