Prestige Cruise Holdings, parent company of Oceania Cruises and Regent Seven Seas Cruises, has eliminated fuel supplement charges from all voyages departing in 2009. Prestige had previously announced that fuel supplement charges for 2010 voyages would be eliminated effective Nov. 10, 2008. Prestige Chairman Frank Del Rio said the company was eliminating these charges due to the dramatic decrease in the price of crude oil. “As the price of oil has tumbled into the low $40 range, we can now eliminate the fuel surcharge on all 2009 voyages and as long as the price remains below $65 per barrel, we are confident that we will not require a surcharge in the future,” he said. The fuel supplement charge will be removed from reservations for all 2009 voyages at the time of final payment. Guests who have already paid in full for their 2009 voyage will be issued a shipboard credit equal to the fuel supplement charge they were assessed. Prestige will continue to monitor the price of fuel and retains the right to reinstate the fuel supplement charge at any time should market conditions warrant. For more information, visit http://www.oceaniacruises.com or http://www.rssc.com.

Fort Lauderdale (Vocus) November 24, 2008-- Regent Seven Seas Cruises (RSSC) today announced further details of the new alternative dining venue, Prime 7, that will be added to the Seven Seas Voyager and Seven Seas Mariner as part of the previously-announced $40 million fleet-wide refurbishment program of its all-suite ships. The work will be completed during the upcoming scheduled dry-docks of the two 700-guest vessels which will take place in December 2008 for Seven Seas Voyager and in January 2009 for Seven Seas Mariner.

'We are very excited about our new restaurant concept,' said Mark Conroy, President of RSSC. 'Based on feedback from our loyal past customers, Prime 7 will prove to be an extremely popular venue aboard both ships as it provides cuisine with universal appeal in a beautiful, intimate setting to create a very special luxury dining experience for our guests,' he added.

A glamorous, contemporary interpretation of a classic American steakhouse, Prime 7 will feature a fresh, distinctive decor and an innovative menu of the finest prime-aged steak and chops along with fresh seafood and poultry specialties. Rivaling the most elegant of restaurants ashore, a rich palette of green and golden hues creates an ambiance of luxury and intimacy. Supple leather furniture, polished granite and burnished woods set an impressive culinary stage that is accented by a stunning table setting of custom Prime 7 china, gleaming silver and shimmering crystal.

Standing shoulder to shoulder with the most prestigious steakhouses on land, Prime 7 features an array of avant-garde appetizers such as a trio of steak tartares and foie gras sliders with rhubarb chutney along with traditional favorites that include oysters Rockefeller and jumbo lump crab cake to name but a few. Of course, a tantalizing selection of savory soups, colorful salads and innovative vegetable dishes is always offered.

The stars of the evening are the main courses with eight USDA Prime, dry-aged steaks to choose from plus an enticing selection of lamb, pork, poultry and seafood specialties. Mouthwatering choices include a 32-ounce Porterhouse that is carved tableside, an 18-ounce 'Cote de Boeuf' bone-in rib steak, a 12-ounce New York strip, slow-roasted prime rib, 6- and 10-ounce filet mignons and the signature surf & turf - a 6-ounce filet mignon accompanied by a Canadian cold water lobster tail or Alaskan king crab legs. Scintillating non-beef specialties include New Zealand double cut lamb chops, double cut Kurobuta Berkshire pork chops, center cut milk-fed veal chop, an oven-roasted organic half chicken, Alaskan king crab legs, Maine lobster with drawn butter and grilled branzino with lemon and capers.

No fine steakhouse experience would be complete without the temptations of irresistible desserts to round out the evening. Palate-pleasing sweets include Chicago-style cheesecake with sweet raspberry sauce, a monumental 14-layer Valrhona chocolate cake with roasted pistachio sauce, banana cream pie with peanut butter crust and apricot-caramel glaze, key lime pie with vanilla mousse and that all-American favorite, warm apple crisp with vanilla ice cream.

Each meal is accompanied by complimentary pairings of the finest California white and red wines, and there is an extensive list of extraordinary American wines available for purchase by the glass.

As with all alternative dining venues on RSSC, there is no supplemental charge to dine in
Prime 7. Reservations are required to ensure a leisurely, unhurried gastronomic experience.

November 13, 2008 - Cunard Line's legendary Grills accommodations aboard flagship Queen Mary 2 and newest ship Queen Victoria were ranked #1 and #2, respectively, among the Top Ten large cruise ships in Douglas Ward's recently published 2009 Berlitz Complete Guide to Cruising and Cruise Ships. Cunard once again also received top honours for Best Overall Food and Best Overall Service in the much-anticipated annual guide, and Queen Mary 2's Canyon Ranch SpaClub(r) also ranked among the Top Ten Spas. Now in its 24th year, the well-researched book is widely considered the definitive guide to cruising. Renowned cruise authority Douglas Ward spends an average of ten months per year at sea, rating dozens of ships around the world.

Queen Mary 2's Grills category received a five-star Berlitz rating and Queen Victoria's Grills received a four-star+ rating. "Travelers can expect a truly excellent and memorable experience," Ward noted in the guide.

"It is hard to imagine a more qualified reviewer of ships than Mr. Ward," said Carol Marlow, president of Cunard Line, citing Ward's broad experience working for and, later, writing about the cruise industry. Ward is president of Maritime Evaluations Group, an independent agency that rates cruise lines worldwide. "We are committed to delivering a legendary and memorable experience and in the categories that matter most to travelers, such as food and service, Cunard continues to earn top marks. This is a rewarding testament to our staff's commitment and dedication to providing exemplary White Star Service," Marlow added.

Cunard's Grills accommodations originate from 1936 when the "Verandah Grills" were introduced aboard Queen Mary and Queen Elizabeth and in later years evolved into the Princess Grill and Queens Grill. Queen Mary 2 and Queen Victoria continue the renowned Grills tradition providing guests expansive suite accommodations, exclusive dedicated dining rooms, sun terrace, cocktails lounge and concierge, as well as many sumptuous amenities.

With nearly 400,000 copies sold and in-depth reviews of more than 270 cruise ships, the Berlitz Guide to Cruising and Cruise Ships is considered by many to be the definitive guide to cruising. The authoritative book is designed to answer questions in detail for both first-time cruisers and the seasoned cruise guest.

Dragon Bay will be region's first 6-diamond hotel

Tourism Minister Edmund Bartlett greets Audrey Marks, president of the American Chamber of Commerce of Jamaica (AMCHAM), before the start of the organisation's speakers forum luncheon at the Hilton Kingston Hotel yesterday. (Photo: Lionel Rookwood)
Tourism Minister Edmund Bartlett yesterday said the planned US$100-million expansion of the Dragon Bay Hotel in Portland will transform it into the first six diamond property in the entire Caribbean.

As such, he lauded local hotelier and chairman of Sandals Resorts International, Gordon 'Butch' Stewart, for embarking on the high-end development for that parish, which, he said, was necessary as the island seeks to cater to the increase demands of its high-end visitors.

Bartlett said the 165 ultra exclusive suites will be more of a spa destination with a hotel.

"I am very proud that it will be a Jamaican entrepreneur who will be doing it and it will be the latest of the Royal Plantation brand," Bartlett told an American Chamber of Commerce of Jamaica (AMCHAM) speakers forum luncheon at the Hilton Kingston Hotel.

He said such high-end luxury products are needed at this time as budget and medium-level accommodation are already well represented on the island.

"We need to go to the third tier, which will take us back to where we first began," he said, adding that Portland's capital, Port Antonio, is being defined as the centre for the main top-end development with the Sandals project and expansion of the Trident Hotel, both of which are expected to attract more than US$1,000 a night.

In a previous interview with the Observer, Stewart had said the Dragon Bay Hotel, when finished, would be one of the finest resorts in the western hemisphere.

"Port Antonio will be wasted if it is used for anything other than an upscale development," said Stewart. "Everything about it lends itself to high-end development. We plan an upscale spa/resort - the best in the hemisphere - which will be everything but inexpensive. We have additional land which is earmarked for a villa colony, which will share the beach facility with the hotel."

Yesterday, Bartlett boasted that not only was Jamaica hot as a destination, but its home-grown brands have also achieved world acclaim.

"I want to pay tribute to the Sandals brand as one which has captured the imagination of the world, and also SuperClubs," he said.

According to Bartlett, Sandals has become the standard for excellence in all-inclusive hotels in the world.
He added that other brands like the Sunset Jamaica Grande and Elegant Resorts have also been making names for themselves in the consciousness of the wider world.

Also, with the introduction of top-end luxury accommodation, as well as the additional rooms slated to come on stream soon, the tourism minister said more than 33,000 new persons are to be employed in the sector.

Bartlett also announced that Jamaica was named as the number four destination of choice in the Americas and that international auditing and consulting firm KPMG has declared Jamaica the number one investment tourism destination of the Caribbean.

Wednesday, April 23, 2008

The upcoming refurbishments will cause the property to close from August 31 to October 3. They will include upgrades to bedding, draperies, patio furniture, light fixtures and TVs. The current 55 inch TVs will be replaced with 70 inch TVs. In 2009, the property will begin a second enhancement that will be more involved, but those details are not yet released.