Dual forces drive the cuisine aboard Cunard Line’s flagship Queen Mary 2: twin brothers Nicholas and Mark Oldroyd, who serve as executive chefs.
© CUNARD LINE
Both brothers began their seafaring culinary careers when they joined the Queen Elizabeth 2 in September 1999. Mark progressed to chef de cuisine, overseeing six galleys and serving on board for seven years before becoming executive chef of the Queen Mary 2. Nicholas also worked his way up the ranks and joined the opening team for Queen Victoria, later becoming executive chef. Today Nicholas is a resident executive chef on Queen Mary 2, and between them they have led the culinary programs on all three Cunard vessels.
The Oldroyds hail from East Yorkshire and later moved to North Yorkshire. Both studied at Scarborough Yorkshire Coast College, earned culinary awards and gained professional experience in France as well as in Michelin-starred kitchens. Early in their careers they teamed up to cater exclusive events at North Yorkshire Golf Club in Strensall, near York.
When not at sea, the twins divide their time between travel and family life at their home in Kissimmee, Florida. They enjoy relaxing by the pool and sampling new restaurants and culinary trends to keep their menus fresh and inspired.
WHAT THREE GO-TO INGREDIENTS ARE ALWAYS IN YOUR HOME KITCHEN?
Nicholas Oldroyd: The finest Belgian chocolates, fresh strawberries and good coffee.
Mark Oldroyd: Chai tea, premium ice cream (always Häagen-Dazs) and chicken.
WHAT’S YOUR FAVORITE SEASON FOR COOKING, AND WHY?
NO: Winter. I love the traditions and festive flavors: mulled wine, Christmas markets, roasting chestnuts, plum pudding with brandy sauce, hearty roast turkey with all the trimmings, pigs in blankets, roast goose and game pies. Winter menus invite generous, comforting dishes, plenty of Champagne and time spent with close friends and family.
MO: Summer. Food shines when it’s simple, fresh and full of flavor. I have fond memories of picking strawberries in Yorkshire, and the scent of the countryside—wild garlic in Dalby Forest—adds to those memories. I love barbecues, the smoky char of grilled foods and bright marinades, plus summer gatherings by the pool that bring families and friends together.
ASIDE FROM YOUR CURRENT POSITION, WHAT’S THE BEST JOB YOU’VE EVER HAD?
NO: One of my proudest roles was serving as opening executive chef for a royal event where I met Her Majesty the Queen. The media coverage even mixed up our names because we’re twins—Mark’s name was printed under my picture.
MO: Working for Nestlé in York was a highlight—I felt like a chocolate maker in a Willy Wonka world, surrounded by aromas of caramel, mint, praline and vanilla. But the best decision was to work at sea. My first ship was the Queen Elizabeth 2, where I began as a demi chef de partie. The travel, working with diverse teams and tasting authentic cuisines worldwide have been invaluable experiences that I still treasure.
WHAT’S THE FIRST MEAL YOU EVER COOKED?
NO: If I recall correctly, I learned to cook with my mum at Malton Golf Club in North Yorkshire, and our first dish was Yorkshire pudding.
MO: My first solo meal was a roast beef Sunday lunch. My father preferred his meat well done, and by his standards it was overcooked—but he enjoyed it and said, “That’s the way I like it!” I still make an excellent Yorkshire pudding and like to claim mine is better than Nick’s.