SOUTHAMPTON, England — The Queen Anne, Cunard Line’s first new ship in 14 years, made a May Day debut on Wednesday with media and travel advisors aboard.
The long-awaited vessel represents significant growth for Cunard, not only in terms of a major uptick in capacity but also the introduction of new onboard concepts and the modernization of a few old ones.
Cunard’s capacity increases by 44% with the 3,000-passenger Anne coming into service; and it’s also the first time since 1999 that Cunard has had four ships in service at once. Its introduction means that Cunard has enough tonnage to devote one ship (the Queen Elizabeth) to the U.S. market year-round.
With so much riding on the success of the Queen Anne, Cunard executives happily shared good news about demand: January was a record month, with bookings up 25% from the previous high of the past 10 years.
President Katie McAlister said that during her nine-month tenure, she’s been focused on bringing the Anne into service and making sure Cunard can manage the growth. “We’re seeing stronger demand than ever for Cunard,” McAlister said. “And that’s really been the focus, to make sure the demand’s there to fill the ship and make everyone aware of her.”
McAlister said that the goal for the Anne was to preserve its “quintessentially British-heritage luxury experience … and then bring in some new concepts for guests.”
Some of those innovations? Ask any Cunard exec, and they might start with a different one: a pickleball court; 15 restaurants; a big nod to wellness; new and dynamic evening entertainment; a fresh, modern feel and design (Adam Tihany is the ship’s creative director).
A big change is in dining. The Anne has four relatively intimate specialty restaurants. The Italian and Indian restaurants, Tramonto and Aranya, respectively, are jewel boxes of eateries just behind the reimagined lido buffet.
Aji Wa, which serves Japanese food, and Sir Samuel’s steakhouse both boast excellent views of the aft pool.
Matt Gleaves, Cunard North America’s vice president of commercial, said he was especially excited to try Aji Wa, which has a sushi counter and extensive sake menu.
Other new concepts are a cabaret-style nightclub called Bright Lights Society.
Regulars will notice updates in some of Cunard’s tried-and-true spaces. Take the Golden Lion Pub, which has gotten an elevated menu thanks to celebrity chef Michel Roux. McAlister spoke highly of “the best British cheese toasties ever” (she’s British, so I’m taking her word for it). The classic Commodore Club has been expanded into a huge space and a large circular bar.
Gleaves also pointed out that Cunard was able expand its Britannia Club category, which is a midpoint between the line’s standard cabins and the Grills suites, by 200% on the Anne. “It’s so popular as a concept,” he said. “So being able to create a bigger restaurant that can house more people and more cabins is amazing; it’s what people have been asking for.”
And one area that brand manager Francis Fred told me about last year seems to be working exactly as planned: the large midships Chart Room, which is segmented into multiple spaces, going from quiet and relaxed to boisterous and energetic as one approaches the circular bar dripping in silvery spangles.
“We wanted people to start connecting again,” he told me at the time. And if this first night on the Queen Anne is any indication, Cunard has met yet another goal.