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For the fast growing cruise liner industry – fresh, premium produce is at the heart of the luxury experience it offers passengers.

Australians are changing the way we experience the world, in recent years more and more Aussies are choosing to go cruising both abroad and at home. According to a report from Cruise Lines International Association, the number of Australians weighing anchor on domestic cruises increased by a remarkable 40% in 2015, while globally our cruising numbers jumped by 15%.  

Without a doubt, the fine dining experience on an ocean cruise is fundamental to its appeal. Passengers often name fine dining, amazing destinations and value for money as the reasons they choose to cruise. With this and the recent rise in domestic cruising numbers, Australian chefs and producers are being presented with both a unique opportunity to showcase local flavours and a unique set of procurement challenges.

Simon George & Sons has established a strong relationship with the cruise liner industry, having supplied to the sector for over 50 years. From our experience, the produce supplied to cruise liners needs to meet two equally important criteria – firstly it needs to be exceptionally fresh as it may need to last up to 10 – 12 days on the cruise, secondly it must reflect the premium nature of the experience and therefore it has to be of consistently high quality at every port, while still being cost-efficient.

The scale of Simon George & Sons operations across Australia, our market knowledge and the quality of our service has helped our cruise liner clients to meet these challenges. As we move into the back end of 2016, we look forward to continuing to support them with the best produce from paddock to port.