Cruise Critic recently ranked the best cruises for fitness, and Seabourn Odyssey, Seabourn Sojourn and Seabourn Quest were tops in the category of “Best Luxury Workout.”

“Seabourn Odyssey was the first new luxury ship designed since staying fit became a mantra for successful living,” wrote the author of the review. “As such, its designers have incorporated a more contemporary sensibility into the creation of a two-deck-high spa and fitness center, now also included on sister ships Seabourn Sojourn and Seabourn Quest.”

Seabourn also garnered an honorable mention in the “Best Water Sports” category for its retractable marina and water sports activities.

Seabourn Pride and Seabourn Sojourn shared some quality time together in St. Petersburg, Russia recently. The two ships were both advantageously docked at the English Embankment, bringing their guests in close proximity to the city’s main attractions. Guests also enjoyed the city’s famous summer “White Nights.” Seabourn Pride Cruise Sales Specialist Beate Zaderer sent a picture along to mark the occasion.

Sisters Seabourn Sojourn and Seabourn Pride snuggle up in St. Petersburg

Seabourn’s goal is to be serving 100 percent sustainable seafood by the end of the year. To help achieve this, last month Manager of Culinary Operations Bjoern Wassmuth and Corporate Traveling Chef Pascal de Portemont attended a special Lobster and Salmon Academy. The three-day seminar at the new Huntsman Marine Science Centre on the Bay of Fundy in New Brunswick, Canada is dedicated to increasing the value of North American lobster and salmon. Bjoern and Pascal attended the academy to learn more about lobster and salmon and ensure we provide top quality of seafood to our guests.

Industry experts provided valuable insights about the aquaculture industry. Then Bjoern and Pascal visited a salmon hatchery, lobster plant and aquariums. According to Bjoern, the most interesting experience was seeing the entire lobster process from the moment the lobsters are taken out of the water until they are cooked and plated. They boarded a boat and observed the lobstermen catching the lobsters, checking them for suitable size and whether they were bearing eggs. Then, at the plant, he saw how each crustacean was carefully processed strictly by hand – no machines were used.

Lobster is one of Seabourn’s most popular dishes, with approximately 400 pounds served weekly (aboard Seabourn Odyssey, Seabourn Sojourn and Seabourn Quest). We strive to serve top quality seafood, and Bjoern and Pascal attending the Lobster and Salmon Academy is another example of how our staff endeavors to provide only the best to our guests.

Pascal and Bjoern check lobsters for size. Undersized lobsters were released back to the water.

Chelsea and Kyle Johnson, the winners of our “Seabourn Moments” Facebook contest, just returned from their seven-day cruise aboard Seabourn Sojourn in Northern Europe. Not only was this their winning cruise, but it was also a special trip to celebrate their anniversary!

Chelsea and Kyle in front of Catherine’s Palace in St. Petersburg. They attended Seabourn’s exclusive, intimate evening featuring a private tour of the palace, followed by a champagne reception and a live orchestra.

They had a fun time discovering the treasures of the Baltic, and St. Petersburg, in particular, was their favorite port on the itinerary. They explored the city as much as they could, visiting the Hermitage and Catherine’s Palace, walking through the Church on Spilled Blood, watching the ballet, seeing Peter and Paul’s Cathedral and experiencing the “White Nights.”

“We left the city feeling a sense of accomplishment I do not believe we have experienced, at least to that extent, when traveling previously,” said Chelsea and Kyle. “Two of the most enjoyable activities we did were browsing the market behind the Church on Spilled Blood and stopping for pelmeni (Russian dumplings) off of Nevsky Prospekt,” she added.

We also asked them if they experienced any new “Seabourn Moments” during the cruise, to which they replied, “We have a lot!!” They rattled off a few unforgettable experiences, including the moment they stepped onboard and staff greeted them immediately with champagne in their suites. By day two, the staff was addressing them by their names – even those they hadn’t met yet! Chelsea and Kyle were impressed by the never-ending exceptional service and meeting and getting to know different members of the staff.

“In particular, we met Dani, a bartender at the Sky Bar above the pool, and we told her our story about winning the trip. She immediately asked if we liked caviar, to which we responded we had only sparingly tried it in the past. Without hesitation she ordered us a huge portion of caviar and poured us two glasses of champagne,” said Chelsea and Kyle.

Seabourn Sojourn staff surprised the couple with a wonderful cake and bottle of wine to celebrate their anniversary!

It didn’t end there. Knowing they would be celebrating their anniversary, the staff went above and beyond to make the occasion even more special … and to give them another “Seabourn Moment” they will never forget. Chelsea and Kyle happily shared this story with us:

“The Restaurant Manager surprised us at dinner in Restaurant 2 with the most delicious cake!  Our actual anniversary isn’t until July, but we were celebrating a bit early on this trip! We were having the best time experiencing the tasting menu in Restaurant 2 when the staff brought over our special cake. We had a full plate of deserts to try on the tasting menu, so they delivered the cake to our suite for us to have later. When we returned to our suite later that night, there was a note from the staff and a bottle of wine along with our cake. It certainly was another Seabourn Moment!

Overall, we just had the most amazing time on our cruise. We are already looking at cruises for 2013 to see if it might be possible to do another! I’m also working on convincing my parents they need to go on one. We are definitely Seabourn fans for life, and we won’t even consider going on another cruise line. You have lifelong Seabourn customers!“

Thank you, Chelsea and Kyle! We’re thrilled you had a wonderful time and look forward to welcoming you aboard again soon!

Click here for more photos from their cruise.

On the evening of July 4^th, Seabourn Sojourn threaded the narrow entry to the tiny Trollfjord, a two-km-long side branch of the Raft Sound that snakes between the Lofoten Islands and the Vesteraalen islands. The entry is just 100 meters wide, and nearly invisible until you are just in front of it.

The entry requires a tight turn and there is an apocryphal story about a captain who was giving a tour of the fjords to a member of the European royalty. As he steamed confidently toward the apparently sheer granite cliff, a nervous royal bodyguard drew and cocked his pistol and held it to the captain’s head. Once the opening came into view, and the captain began his turn into the breathtaking fjord, the bodyguard quietly un-cocked the pistol and put it away.

Because it is so narrow and the peaks are so high on either side, it is a high point of the journey along the inside passage of Western Norway. Note the sunlight shining on the peaks—this is 10:30 PM!  Thanks to Assistant Maitre d’Hotel Arek Przytula for the photos.

In the Hall of the Mountain King

Threading the fjord

Little House on the Fjord: not much to speak of, but the driveway is awesome!

During a call at Oslo, Norway on June 13, Seabourn Sojourn hosted a luncheon on board for members of the local chapter of the Chaine des Rotisseurs. The Chaine is the oldest and largest organization in the world dedicated to the preservation and appreciation of food and wine cultures, having been founded in Paris in 1950, but tracing its origins to 1248. Seabourn is a member. The Oslo members toured the ship and met Executive Chef Andrew Soddy, as well as enjoyed a special menu paired with appropriate wines for luncheon.

Chaine des Rotisseurs members (L-R) Jan-Goerg Hoffman, Torbjoern Marthinussen, Torunn Tronsvang and Olaf-Jacob Syrdal Christiansen meet Chef Soddy.

Chaine members Tarje Helebust and Mr. Hoffman with Chef Soddy.

Chef Soddy shares a laugh with Mr. Hoffman and Mr. Marthinussen.

Torunn Torsvang, of Oslo Cruise Network, who organized the event, with Sojourn Sommelier Yoan Vernus.

The Hot Chocolate on a Stick that we showed you last month is making its way aboard the Seabourn fleet. Culinary and Beverage Operations Manager Bjoern Wassmuth introduced it on Seabourn Sojourn in May, holding a formal tasting event in Seabourn Square for sweet-toothed staff members.  Once it was made available, the tasty treat was welcomed warmly (sorry!) by enthusiastic guests. Fifty cups were ordered the first day.

Eight cups and four stripes. The tasting was the most popular muster of the month.

Stirred, not shaken: Bjoern demonstrates the technique to Hotel Manager Hubert Buelacher; Bjoern Wassmuth; Public Room Manager Bogdan Crnobrnja; F&B Manager Bozidar Copic; Executive Chef Andrew Soddy; Restaurant Manager Craig Coulson.

Seabourn Sojourn is cruising the Fjords of Norway, and Cruise Sales Specialist Pierre van Breda sent us a few photos of the region’s stunning scenery. According to Pierre, “the scenery is amazing – snow-capped mountains with lush green pastures at the bottom and then the gorgeous sun has been making for some beautiful scenic cruising.” Enjoy these photos from Olden!

Seabourn Sojourn staff assembled pier-side to welcome guests back aboard at St. Petersburg, Russia. The guests had been enjoying an evening of ballet and a gala event at the Catherine Palace. This picture was taken at approximately 11 p.m.!

Seabourn Sojourn Captain Hamish Elliott went home this morning … and he brought 450 guests with him! Seabourn Sojourn made her maiden call to Tyne port, near Newcastle in northeastern England. Tyne port is also near Sunderland where the captain calls home when he is not at sea. The ship held a plaque exchange ceremony with port officials to commemorate the ship’s visit to the port. Below are several photos of the visit provided to us by The Port of Tyne.

Port of Tyne Corporate Affairs Director Susan Wear presents a plaque to Captain Hamish Elliott. Photo by Port of Tyne.

Seabourn Sojourn pictured here at The Port of Tyne’s Northumbrian Quay. Photo by Port of Tyne.

Seabourn Sojourn. Photo by Port of Tyne.

Seabourn Sojourn Captain Hamish Elliott at the helm of the ship. Photo by Port of Tyne.