£34m Refit Of Queen Victoria Completed By Cunard
Monday 19th June 2017, 12:00am
One of Cunard’s three iconic ships, Queen Victoria, has now completed her dry-dock makeover set to be worth a reported £34m.
Queen Victoria entered dry-dock on May 5th 2017 at the Fincantieri shipyard in Palermo, Sicily and has undergone a major transformation in the month since.
The upgrade has included an increased choice of staterooms for passengers with all existing staterooms receiving an upgrade too. This includes the introduction of 43 spacious Britannia Club balconies, which are located in a prime mid-ship location on decks seven and eight. Each Britannia Club stateroom has all the hallmarks of Cunard style and comfort with the addition of magnificent premium balconies, a nine-pillow concierge menu plus the freedom to dine in the new Britannia Club restaurant whenever you please.
Speculation was rife that Queen Victoria’s popular Chart Room was to be removed from the ship during the refit, however this isn’t true, it has simply moved location. Plus in the process of it’s move it has been fitted with the allure and glamour of a classic cocktail bar. In the evening this stunning venue serves cocktails linked to celestial charts, which ships used to use to navigate.Other changes onboard include an extension to the aft Lido Sun Deck, to provide more space, as well as the inclusion of windbreakers and additional sun loungers and cabanas. The shaded area has also been made larger to accommodate alfresco dining, with full beverage service available throughout the day into the evening, along with live entertainment.
Simon Palethorpe, Senior Vice President, Cunard said: “This investment in Queen Victoria just goes to demonstrate Cunard’s passion for delivering an experience that exceeds guests’ expectations in luxury travel by sea. For the first time on Queen Victoria, guests can enjoy an elevated experience with large, well-appointed balcony staterooms in prime locations and the new Britannia Club Restaurant will be the perfect setting for those who prefer a more intimate dining experience in one of the finest restaurants at sea.”
By Richard Hemming