Cookery lessons from Exec chef Gary .

Last night in the diamond lounge Gary Thomas, the executive chef stopped for a chat, he's a nice guy from Liverpool. We've met him before on other ships.
He was telling us that he was one of four chefs that developed the very unusual menu in Wonderland
He explained how they prepared a couple of the dishes, one thing he explained was how they made the pebbles in the soil and pebbles dish. It appears that the baby boiled potatoes are covered in a pottery clay mixture and then baked in a cool oven which was interesting.
Also in our company last night was Karl Lornie from Beatles Celebration and he always has a story or two.
Overall it was a very pleasant evening.