New US$400 million programme includes fleet overhaul, new culinary concepts and private islands
By
Rebecca Gibson |
Norwegian Cruise Line is to invest US$400 million in a new The Norwegian Edge initiative, which will see the line significantly improving its ships, culinary offerings and private island destination between 2016 and 2017.
Central to the programme is an extensive ship refurbishment initiative, which began with a full refresh of Norwegian Epic and Norwegian Gem in October and November 2015 respectively. Seven more ships will enter drydock over the next two years, including Pride of America and Norwegian Sun this spring; Norwegian Dawn this summer; Norwegian Spirit, Norwegian Sky and Norwegian Pearl in winter 2016; and Norwegian Jade in spring 2017.
Each of the ships will undergo extensive guest-facing and technical enhancements, to ensure they offer the same aesthetic appeal of the line’s newest vessels.
“Norwegian has a long history of investing in its fleet to offer guests the latest and greatest innovations, but the investment to raise our ships to The Norwegian Edge standard of excellence takes it to new levels,” said Andy Stuart, Norwegian Cruise Line’s president and COO. “The new standards of The Norwegian Edge program will entice our guests to return again and again to ships that will look and feel as if they were just delivered, with all new menus and new dining experiences, visiting incredible exclusive destinations that reflect the quality finishes, amenities and outstanding service found across the Norwegian fleet.”
Norwegian Edge will also involve an overhaul of the line’s culinary programme and an expansion of its partnerships with culinary experts. Initially, the line will offer upgraded complimentary dining room menus and optional à la carte priced items in the main dining room. It will also extend the new menus that debuted in Norwegian Escape’s speciality restaurants – Cagney’s Steakhouse, Le Bistro and La Cucina – and new options at Moderno Churrascaria and Teppanyaki to the remainder of the fleet. Guests will be able to dine from these menus on Norwegian Breakaway from 31 January, Norwegian Getaway from 14 February, Norwegian Epic from 6 March; Pride of America after her drydock on 15 March; Norwegian Gem on 1 April; and Norwegian Dawn after her June drydock.
Norwegian is also expanding training and certification for the fleet’s culinary and dining teams. In addition to ensuring that all executive chefs, executive sous chefs and other culinary staff are certified by American Culinary Federation, the line aims to develop a certified service training programme for all guest-facing staff. Three new training and development centres have opened worldwide to help train crew members prior to them boarding ships.
Improving the destination experience is also a key part of Norwegian’s new initiative, so it has expanded plans for private destinations. This includes the development of Harvest Caye in Belize, which will feature an expansive pool, an exclusive beach, a shallow lagoon for watersports, private luxury cabanas and more.
Guests will also benefit from several new offerings and high quality amenities at the line’s private Bahamian island, Great Stirrup Cay, from spring 2017. Although specific details will be revealed later this year, Norwegian said guests should expect to find experiences complementing those onboard its ships, including private spaces, luxury relaxation areas, multiple food and beverage outlets and interactive activities.