Immediate Live says the inaugural Good Food Show at Sea took place from the 2nd-16th November 2024 featuring a line-up of culinary stars including John Torode, Lisa Faulkner, Gennaro Contaldo and Rachel Allen, alongside Good Food’s food writers.
After 35 years of delivering culinary experiences on land, Immediate says this new venture brought the Good Food Show to the ocean, with a 14-night gastronomic adventure onboard the Sky Princess.
Departing from Southampton and cruising to destinations including Spain and Portugal, Immediate Live says guests experienced an array of experiences, including celebrity cookery demonstrations, tutored tastings, cocktail classes, and hands-on workshops.
Immediate Live says content came to life with passengers enjoying Good Food classics, meeting culinary heroes, joining live Q&A sessions, and enjoying private meet and greet dining experiences and book signings onboard.
Sky Princess sailed enthusiasts to a host of food lovers’ destinations, from the pintxos bars of Bilbão, to pastel de nata tastings in Lisbon, with exclusive shore guides curated by resident experts providing insider tips on foodie finds, hidden gems, and the best places to dine while in port, added Immediate Live.
The Good Food Show at Sea is the latest in an ongoing series of innovative activations between Immediate and Princess Cruises as it has brought its content expertise to life for passengers and promoted Princess Cruises to its 40 million global audience, continued the company.
“As our partnership with Princess enters its sixth year, we’re so pleased to take it to the next level with this dedicated culinary cruise. The Good Food Show at Sea is the culmination of this great collaboration and is such a natural brand extension” says Rob Hunt, creative partnership manager at Immediate.
According to Barney Desmazery, skills and shows editor, Good Food: “As it was the first cruise we’ve run I really didn’t know what to expect but I was truly blown away by the level of audience engagement. Each session was filled with lively questions, enthusiastic participation, and shared discussions that kept everyone involved. All the guests that attended our cookery clinics and panel talks guests showed genuine interest which made them a pleasure to host.”
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