P&O Cruises has launched enhanced menus at Keel & Cow, its signature gastropub aboard Arvia and Iona, marking a significant upgrade to the dining experience.
The refreshed offerings debuted on Iona on 4th July and on Arvia on 5th July, featuring expanded choices whilst preserving beloved pub classics.
The new menu represents a carefully calibrated evolution of Keel & Cow’s established concept, blending traditional British pub favourites with contemporary steakhouse sophistication.
Carnival UK and P&O Cruises President Paul Ludlow emphasized the strategic approach behind the changes, stating the new menu “builds on everything guests already love about the venue, while introducing exciting new dishes, more choice and elevated presentation.”
The gastropub concept has become increasingly popular across the cruise industry, with lines seeking to offer more casual yet upscale dining alternatives to traditional main dining rooms and specialty restaurants.
Keel & Cow occupies this middle ground aboard P&O’s two largest and newest ships, providing a relaxed atmosphere with premium ingredients and preparation.
Both Arvia and Iona represent the pinnacle of P&O Cruises’ fleet modernisation efforts, with Arvia launched in December 2022 as the line’s second Excel-class ship and Iona debuting in 2020 as the first of the class.
At approximately 184,000 gross tonnes and carrying over 5,200 guests each, these vessels are the largest ever built specifically for the British cruise market.
The decision to introduce the upgraded Keel & Cow menu simultaneously across both ships ensures consistency for guests sailing either vessel.
Expanded Starter Selection Features British And Global Influences
The new starter lineup showcases a diverse range of flavours and cooking techniques, from traditional preparations to innovative fusion approaches.
The king prawn cocktail and chicken liver and brandy parfait offer classic British steakhouse starters, whilst newer additions push creative boundaries.
The salmon Scotch egg with masala mayo and lime represents a particularly inventive fusion, taking the quintessentially British Scotch egg format and infusing it with Indian-inspired flavours through the masala mayonnaise.
The pork and chorizo sausage roll with pickled red onions similarly elevates a traditional pub staple with Spanish influences and acidic counterpoints.
Southern fried chicken has emerged as an international favourite in recent years, and the version at Keel & Cow features truffle aioli and parmesan for an upscale twist on the American comfort food classic.
The inclusion of a vegan jackfruit and nori ‘no fish cake’ with tartare sauce demonstrates P&O’s commitment to plant-based dining options, using jackfruit’s meaty texture to replicate the experience of traditional fish cakes whilst remaining entirely plant-based.
Premium Steaks Remain Central To Keel &
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