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.

Seabourn Manager of Culinary Operations Bjoern Wassmuth and Corporate Traveling Chef Raj Adhikary recently held a tasting in the test kitchen at Seabourn’s Seattle headquarters of Hot Chocolate Sticks. Sourced from the world-famous chocolate mecca of Belgium, the treats look like speared chocolate truffles, but are meant to be stirred into a cup of hot milk to create delicious hot chocolate on the spot.  We tried them and they work, stirring up a rich, yummy cup!  They come in various flavors, but those tested were milk, dark and caramel chocolate.  This was just implemented on Seabourn Sojourn and will be featured aboard the rest of the ships soon. Stay tuned for more photos!

Three Squares: A lineup of the new Hot Chocolate Sticks.

Got hot milk? Raj Adhikary, Jafar Al-Shibibi, deputy director of purchasing, Bjoern Wassmuth and Christopher Prelog, director of hotel operations, sample the Belgian treats.

Seabourn’s superb service comes in all sizes.  Here are two Seabourn Sojourn staff members – Ian Clements, public rooms manager, and Johan Lovgren, bar waiter – welcoming guests back from a long day in Warnemünde, Germany.  While there is quite a height difference between them, both Ian and Johan have the same big smiles as they cheerfully greet returning guests with a special drink — warm coffee infused with Baileys Irish Cream.

June 4, 2011 marked the first anniversary of Seabourn Sojourn’s naming in London. Since the day corresponded to the welcome Gala Dinner on board this year, Captain Hamish Elliott decided to make celebration of it. We’ll let him tell it in his own words:

Good morning.

I’d like to share a few pictures with you for the Seabourn Signal. On June 4^th, Seabourn Sojourn celebrated a year in service since her naming on June 4, 2010. As this coincided with the Welcome Gala on our current cruise I took the opportunity to present some of the crew who have been with the Seabourn Sojourn for the whole 12 months. We have well over 100 crew members who were present at the delivery and start-up of this ship, and these are the people who have really helped make Seabourn Sojourn what she is today – one of the finest ships afloat! Unfortunately, some were not able to attend as someone has to work! After a short film showing the construction of the ship, the crew was presented to huge applause in the Grand Salon. A toast was made to a successful first year and many more to come. We also had a birthday cake on display at the entrance to the main restaurant and special dessert featured on the menu. Finally, of course, as well as the crew, we have one very special passenger who was with us at the naming and is still going strong. Mrs. Alene Witzke was also mentioned and pictured with Hotel Manager Hubert Buelacher and myself. All pictures were taken by Paul Charlsey, our Personnel and Training Manager.

 

Capt. Hamish Elliott presents the start-up crew from Sojourn's first year.

Sojourn's First Birthday Cake by Pastry Chef Silvia Daetwiler.

 

Sojourn Hotel Manager Hubert Beulacher, Mrs. Alene Witzke and Capt. Hamish Elliott at Sojourn's Birthday Party.

Earlier this week, Seabourn Spirit met up with her big sister, Seabourn Sojourn, in the Ionian Sea.  Guests and crew came out on deck and waved to each other as the ships sailed past each other.  Seabourn Spirit Cruise Director Nick Hale hopped on the rescue boat and took these pictures of the rendezvous.  It will be a while before the sisters meet again, as Seabourn Sojourn will be sailing in Northern Europe and Seabourn Spirit will be in the Mediterranean this summer. So long for now!