Ship kitchens run 24 7 by a culinary team of more than 1000 people.

All new food is loaded on deck to every saturday.

Over £600,000 of food, and drinks are provisions for just one week of sailing.

Seafood, meat, vegetables and fruit are all divided and stored in separate fridges.

Once inventory is stored, restaurants on upper decks, put in food orders, chefs come down to pick up their order and carted away to be cooked in the 36 kitchens.

They crank out the same menu every day.