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00:00Some cruise ships venture beyond the expected
00:05to reach the very ends of the earth.
00:08Welcome to the moon. Wow.
00:11Traversing frontiers, heading off the beaten track,
00:16and traveling far, far into the wilderness.
00:23Encountering Japan's majestic Mount Fuji.
00:27Isn't that amazing?
00:30Its sacred shrines. Look at that. Wow.
00:35And dazzling cities.
00:39Uncovering the magnificent sweep of Alaska's frozen glaciers.
00:43Wow.
00:45The hidden nooks of South Korea.
00:50And the beauty of the ancient Mediterranean.
00:53This is stunning.
00:56Crossing continents. Almost.
01:00Into some of the most diverse destinations.
01:04I've never seen anything like it.
01:06In the world.
01:07This is going to be one of those things that stays with me for a long time.
01:11This time, in the Mediterranean, a visit to an olive grove.
01:16That's a wheel and a half.
01:18Proves hard graft.
01:20Visit Abendbush.
01:21Okay, yeah.
01:22I confirm it's Abby.
01:24I'll be here the rest of the day.
01:26And in Alaska, a wildlife expedition.
01:29Oh, come on, Wales.
01:32Oh, come on, Wales.
02:12Oh, come on, Wales.
02:17One of the most elegant ships in the cruise line's fleet, the 19-deck Royal Princess, is on an epic
02:24seven-day journey around Alaska, transporting more than 4,000 guests to some of the most awe-inspiring locations in
02:34America's 49th state.
02:40Today, the crew have dropped anchor in Alaska's state capital.
02:44We are in Juneau.
02:48Are you pronouncing it Juneau?
02:50Just Juneau.
02:52Located on the Gastineau Channel, 900 miles north of Seattle and the lower 48 states, Juneau sits in a land
03:00of wild extremes.
03:03This remote city, with its population of just over 30,000, is only accessible by air or sea.
03:12As it's surrounded by a vast and stunning ice field that covers more than 1,500 square miles, an area
03:21slightly larger than Essex.
03:25This afternoon, some of Royal Princess's privileged guests are going on a special adventure to seek out Juneau's most exciting
03:34residence.
03:36Don't break your leg.
03:38Yeah, watch it, James.
03:41Amongst the intrepid explorers are Preston family, Mum Louise, who is travelling with daughter Beth, and future son-in-law
03:49James.
03:50To see Alaska, it's kind of like a dream come true, because the views, the scenery, the wildlife, everything, it's
03:56something that we're not going to see from Blackpool Sea.
03:59Just memories that are left a lifetime. That's what I'm hoping we get out of this.
04:03It's the family's first trip abroad together since the loss of Louise's husband, Paul, who passed away 18 months ago.
04:13Today is my 30th, well, would have been my 34th wedding anniversary.
04:17Paul always wanted to go to Alaska.
04:19He would have loved the fact that we've still carried on.
04:23We've done what we wanted to do, and we've done what his dream was.
04:26He wouldn't have expected anything different, really. He just knows. We're doers. We get on with things.
04:33The trio are heading 12 miles northwest of Juneau to Ork Bay, a wildlife hotspot popular with arctic tern, bald
04:43eagles and sea lions.
04:47But today, it's whales the guests are hoping to see. Orcas and humpbacks migrate here.
04:57The excursion is led by zoologist and whale expert Jack.
05:03So, what are the chances of us seeing a whale today?
05:06Really good. I'm not going to say 100%. They're wildlife, right? You can't ever guarantee anything.
05:12However, chances of seeing a whale, we would kind of be bad at our jobs if we didn't find something
05:17there to base.
05:17Is there certain things that we should look for in the water to identify where they are?
05:21What you really want to do is look for birds, like eagles circling in the sky, or ducks, or like
05:26waterfowl on the surface.
05:28And then we'll usually start to see something below the water. A lot of times we have seals and sea
05:33lions kind of poking their heads up really quickly.
05:35And then whales, of course, that would be hard to miss.
05:39The area is home to a population of magnificent humpback whales, which migrate here from April to November to feed
05:47in the nutrient-rich waters.
05:57CHOIR SINGS
05:58That looks beautiful. Look at that, Mum. Look at the background, am I?
06:03I've not seen a dancing whale out of the sea yet, which I need to find.
06:09I just want to see a whale. I just really want to see a whale.
06:16Oh, come on, Wales.
06:23Five and a half thousand miles away on the other side of the world, and sailing in much warmer waters,
06:30one of the newest vessels in the fleet, Sun Princess.
06:34Boasting over 30 dining venues and bars and five swimming pools,
06:40it's a state-of-the-art vessel that leaves others in its wake.
06:44The ship is on a week-long voyage of the Mediterranean,
06:48and today has docked at the Greek island of Corfu.
06:52Part of the Ionian island chain, Corfu lies off the northwest coast of Greece,
06:59230 miles from the capital, Athens.
07:04Surrounded by turquoise waters, the island has a long and colourful history.
07:10The Romans, Venetians, French, and English have all ruled here, and all left their mark.
07:17Corfu town boasts stunning Venetian architecture,
07:21a grand esplanade planted by the French, and even a cricket pitch left by the British.
07:28Inland, the Emerald Isle is one of the greenest Greek islands,
07:33covered with rich vegetation and lush olive groves.
07:41Today, it's not just the ship's 4,600 guests who are excited to explore the island.
07:49Hello, how are you both? Hi, welcome to the sanctuary.
07:54Keen traveller Millie from Devon studied tourism management at university.
07:59And the best thing we have is our champagne wall here.
08:02Wow.
08:03The 23-year-old's job is to take care of guests booked into the ship's most exclusive suites.
08:11In a nutshell, concierge, it's like a more personal service with the guests.
08:16You help them more with, like, their dining reservations, spa bookings, and things like that.
08:20But as well as that, when they ask you what can they do in this port,
08:24I go the extra step for them, giving them my own recommendations and just nice little tips.
08:30First-hand knowledge of the destinations is an important part of Millie's job.
08:35And as she's only been in the role for five months, there's much to learn.
08:41Hi, Millie.
08:41Hi, how are you?
08:42How's it going today?
08:43Yeah, good, I think.
08:44To help broaden Millie's experience, her boss, John, from Bolton,
08:49has arranged a trip away from the tourist trail to show her a lesser-known side of Corfu.
08:57They're visiting Governor's Mill, an olive farm that's been in the same family for six generations.
09:03Hi.
09:04Hi, good afternoon.
09:05Hi, how are you?
09:06Nice to meet you, Millie.
09:07Nice to meet you.
09:07I'm John.
09:08I'm Smeiros.
09:09The cultivation of olives has been integral to Corfu's economy, social life,
09:14and culinary traditions for thousands of years.
09:18There are several million olive trees on the island,
09:21and olive oil is one of its biggest exports,
09:24described by the ancient Greek poet Homer as liquid gold.
09:30We are deeply in the heart of Corfu's countryside.
09:36John and Millie have come to meet Smeiros at one of his family's olive groves.
09:42You are standing in front of the oldest olive tree of the island,
09:47counting more than 1,500 years of life.
09:50Wow.
09:51It looks like something out of a movie.
09:52It's just beautiful as well, yeah.
09:53It is unique.
09:54And let me tell you that these trees are still productive.
09:59Still producing the olives that you use.
10:00Exactly, exactly.
10:01It's incredible even for us, whenever we are coming for harvesting,
10:06to realize not only how many Persians,
10:09but how many generations before of us did exactly the same thing to the same tree,
10:15and how many times this tree gives back again and again and again with generosity.
10:2612,000 trees in the olive groves are a variety called Leonolia.
10:31The extra virgin olive oil the trees produce is especially high in antioxidants
10:36and packed with naturally occurring chemicals claimed to have anti-inflammatory and anti-aging properties.
10:43This place was my favorite playground when I was a child.
10:50Which seems to be keeping Smeiros young at heart.
10:54Okay, Millie, do you want a hand up?
10:59Whoa, this is cool.
11:00I bet this was really, really fun as a kid, you know, you and your brothers up here.
11:04Yeah, of course.
11:05Well, when I was younger, I used to climb higher, but...
11:09Not so much now.
11:09After the years, I feel there is, a little bit more.
11:12I'm with you there.
11:13I feel this level is good enough for me.
11:15Yeah, I'm fine here.
11:17Scaling the 1,500-year-old olive tree may have been a breeze,
11:22but getting down looks a trickier challenge.
11:30Worlds away from the sunny Mediterranean,
11:33the icy wilderness of Alaska and its state capital, Juno.
11:39A landscape filled with spell-binding glaciers and abundant wildlife.
11:46In nearby Ork Bay, Louise, Beth and James are on a mission to spot whales.
11:54So, what am I looking for, ducks?
11:56Ducks, birds.
11:58Ducks, birds, fish.
12:01Shoals of fish visible on the surface of the water
12:04could be a sign that Orcas are hunting them from below.
12:09I'm going to use my skills to find them now.
12:12To catch sight of one would be a lucky spot,
12:16as they are only seen on about 10% of trips.
12:23Right.
12:24So...
12:25There's two multiple.
12:27There's a whole bunch of them.
12:29Oh, man!
12:32Okay.
12:33A real one.
12:34Yeah.
12:36There, there, there, there.
12:39No!
12:40Oh, my God!
12:44Can I look?
12:47Woo-hoo!
12:51I'm using my phone to zoom in
12:53because I'm struggling to see through the binoculars.
12:58For Beth and James, it's a dream come true.
13:01But Beth's mum, Louise,
13:04is struggling to catch a glimpse of these magnificent creatures.
13:08It was a bit of a show.
13:10Come on.
13:11Better hope.
13:29In Orc Bay, Alaska,
13:31Beth and fiancé James have spotted an orca.
13:34But so far, mum, Louise, hasn't been as fortunate.
13:39I think they're in the middle there
13:41because I can see splashing.
13:43I don't know, it might be a wave again.
13:45Is it a wave?
13:46Yeah.
13:48Oh, no, no.
13:49Is it?
13:49Yeah, there.
13:50There.
13:51Oh, my God, I spotted them on!
13:52Oh, orcas straight ahead.
13:54Yes.
13:55Can you see them right at the back, well?
13:58Oh!
14:00They're like in sync, aren't they, when they swim?
14:03Wow.
14:0420-foot it is.
14:05That's quite scary, really, isn't it?
14:07Look at the size of the...
14:08Look at, look at...
14:09Now he's just...
14:09Look at the size of it.
14:11Oh, my God!
14:12That is a baby!
14:13That is a little baby.
14:14Did you see, Mum?
14:15Yeah.
14:20Oh!
14:21Oh, it came out a bit more, Mum.
14:25There's three of them,
14:26so it might be a little family like us.
14:31Seeing whales, what a thing to see.
14:34They're just amazing creatures, aren't they?
14:35I mean, to see them all close.
14:37When do you ever get that opportunity?
14:40It's just mind-blowing, really.
14:48Thank you so much.
14:49It was really good.
14:51Hungry after their whale-spotting exploits,
14:54the family have come to the Gold Creek Salmon Bake Restaurant.
14:59It's an opportunity to reflect on what would have been
15:03Louise's 34th wedding anniversary.
15:07I mean, I can't really believe exactly what it is
15:09that we've done today.
15:10I know.
15:10It feels like a really long day,
15:12but it's gone so quick at the same time.
15:13It's flown.
15:13We've done loads.
15:14It's flown back.
15:15And the fact we thought we weren't even going to see anyone else.
15:17I know.
15:17And then we saw that massive one.
15:19Yeah.
15:19Well, it's been a nice day,
15:21even considering the day it is.
15:24You've been able to do things rather than just being at home.
15:28Yeah.
15:28But it's been a nice day.
15:30Yeah.
15:31Rather than sat there on my own with the dogs.
15:35I've loved today.
15:36It's been amazing.
15:37It really has.
15:39We will do something every year on this date,
15:42and it will always be a happy day.
15:44So, I'm happy.
15:46I'm at some Wales.
15:47And I've got my cider.
15:49Cheers to Paul.
15:50Yeah.
15:50Yeah.
15:51To Dad.
15:52And Mum.
15:55And thanks for coming with me.
15:58Thanks for bringing us.
15:59We wouldn't be here without it.
16:09Across the world,
16:10bathed in the warmth of the Mediterranean sunshine,
16:14the glorious Greek island of Corfu.
16:18Sun Princess Concierge Millie
16:20and her boss John
16:21are learning the mechanics of producing olive oil.
16:26Here we are.
16:27Wow.
16:28At a family business that dates back six generations.
16:32Let me introduce you to the source where all magic happens.
16:37Please.
16:37Excited.
16:37Let's go.
16:40This is pretty.
16:41Whoa.
16:42That's a wheel and a half.
16:43The mill's co-owner, Spiros,
16:46is passionate about preserving traditional methods
16:49of olive oil production.
16:51The process of making olive oil was the same
16:53from the ancient period until before 50, 60 years
16:57when we moved to the modern olive mills.
16:59After the olive groves, we have to crush the olives.
17:03This procedure took place inside this machine.
17:06We call it alestikii.
17:08Alestikii is a traditional stone mill that slowly crushes the olives,
17:13generating minimal heat, which helps preserve their delicate flavor.
17:19The alestikii was working sometimes with donkeys and horses and sometimes with humans.
17:26It's quite heavy.
17:28Oh, God.
17:29This is where she's been working out.
17:31I'm ready.
17:31Let me show you.
17:33Lift it up and push.
17:34Okay, yeah.
17:35I confirm it's heavy.
17:37Okay.
17:39Now, how many times does she need to go around for this?
17:41Not many times.
17:43Imagine that for approximately 200 kilos of olives,
17:46we need around two to three hours of continuous.
17:49So, she's fine.
17:50I'll come back in a bit.
17:50I'll be off now.
17:52I'll be here the rest of the day.
17:53We have two in one.
17:56We have production plus some exercise.
17:59Well, there we go.
18:00That's why everybody was so spelt back in the day, right?
18:03Exactly, exactly.
18:09Spiros' extra virgin olive oil is now produced using modern methods
18:14and has won numerous international awards.
18:21This is a limited edition product exactly because it is produced
18:26from the oldest trees of our estate.
18:29So, this is like the tree we climbed, right?
18:31Yes, exactly.
18:32These are the specific olive oil tasting glasses.
18:37Like wine tasting, olive oil comes with its own special ritual.
18:43Before we taste it, we have to close it from the top,
18:48so not allowed the aroma and flavors to leave,
18:50not allowed the oxygen to come inside.
18:52And with the other hand, for a minute,
18:54I want you to start warming up the bottom like this.
18:57It's necessary whenever we want to test an olive oil
19:00to bring it close to the body temperature.
19:03Okay.
19:03So, in this way, what happens?
19:04The olive oil opens and extracts better all the aromatic palate.
19:09Try and turn it around like that.
19:11But I want you to bring it close to your nose.
19:14Take off one hand and take a deep breath.
19:20Mmm.
19:21And then an olive oil drop in your mouth like 5 ml.
19:24Like a sweet spoon.
19:26Excellent.
19:27Close your lips.
19:29Try to fully cover your mouth from inside and feel it everywhere.
19:32And then do not swallow it fast.
19:35Yeah.
19:36That should taste really good.
19:37It's very nice, that's true.
19:38And in Greece, we used to say yamas,
19:42which means to our health.
19:44Yamas.
19:45Yamas.
19:45Yamas.
19:48I feel like when we dock here again,
19:50if guests are asking me like,
19:51oh, what's the best thing to do in Corfu,
19:53I can actually talk about this experience.
19:55I can show them pictures.
19:57And I can actually tell them from like what I've experienced
20:00rather than just saying, oh, yeah, you can go here.
20:02It's much nicer.
20:09On the other side of the world, in Alaska,
20:13the fleet's royal princess is continuing her voyage
20:16off the coast of America's last frontier.
20:20Today, the ship is cruising towards
20:22the stunning World Heritage Site of Glacier Bay.
20:26This national park and preserve spans 3.3 million acres
20:31of rugged mountains, forests, and tidal waterways.
20:35It contains over 1,000 glaciers spread across a wild landscape
20:41etched by ice over millennia.
20:46Glacier Bay National Park is bordered by the Gulf of Alaska
20:51to the south and Canada to the north.
20:55With guests waking up to breathtaking views in every direction.
21:04Starboard 20.
21:05Navigating this 330-metre-long super vessel
21:09is Italian captain Andrea Spinardi
21:13and staff captain Kevin Grant from Newcastle-upon-Tyne.
21:18I've been working for Princess about 25 years
21:20and on Royal Princess approximately two years.
21:23I've cruised around Alaska on and off, I would say, 10 to 15 years.
21:26You never get sick of the scenery because it's always spectacular.
21:30It really is a privilege to be on board a ship that's coming to Alaska
21:33and to be paid to do this job
21:35to enjoy such an exhilarating experience.
21:38This morning, the crew will execute a challenging 180-degree turn
21:44to give every guest on board an optimal view of the stunning scenery.
21:54Welcome to Alaska.
21:55First order of the day, a premium-quality breakfast
21:59served in the exclusive sanctuary area
22:02where guests can enjoy one of the best vantage points on the ship.
22:07My name is Zaza and I'm a leader manager,
22:10co-pilot of Director of Restaurant Operation.
22:13Right now it's already 6.
22:16I get up already 5 o'clock.
22:17I have my coffee already.
22:19So I do, I am a morning person.
22:22I love mornings.
22:23I like the beginning and start of the day.
22:26We need those cushions out, guys.
22:29Now we are before entering the Glacier Bay.
22:33This is basically the highlight of the cruise.
22:37We have a cross-finger that is not going to have any rain,
22:40even though it's perfect how it is cloudy.
22:43With the sanctuary expected to be busy,
22:46Zaza can't afford any hitches.
22:48Yeah, just put the towels on the top.
22:50A smooth breakfast service is vital
22:53so that guests don't miss the special maritime event in just over an hour.
22:58The chef, we need to call him immediately now.
23:02We are a little bit late with the timings.
23:11On the bridge, British Staff Captain Kevin
23:14has notified the National Park Service of the ship's imminent arrival.
23:19Well, swing my stern.
23:21Yeah.
23:22To help protect the natural environment,
23:26only two cruise ships per day can enter the park.
23:29Certain areas are out of bounds during seal pupping season
23:34and speed is limited if humpback whales are present.
23:39We're about two miles from the highlight of the cruise,
23:42which is Marjorie Glacier on our port side there.
23:44And the ship is proceeding very slowly at about two and a half knots
23:47because, as you can see, there's lots of ice around.
23:50Icebergs, bergy bits, growlers, things like that.
23:52And we have to be very careful
23:54that we don't cause any damage to the ship,
23:57the thrusters and the engines and the propellers.
24:01Back on deck...
24:07The guests will expect their breakfast in less than an hour.
24:12So we are waiting still the chef to arrive,
24:15even though we are short of the time.
24:18I come from the military family,
24:20so it has to be done at the time when my father is going to say,
24:25six o'clock, everybody breakfast, everybody breakfast,
24:27six o'clock, with no excuse.
24:33Good morning. Enjoy the view.
24:36Many of the thousand-plus glaciers in the national park
24:39are out of sight high up in the mountains.
24:42But here, guests can see a number of tidewater glaciers
24:46that extend all the way down to the waterline.
24:50With the ship approaching one of the most impressive,
24:53the mighty Marjorie Glacier,
24:56excitement is building with eager guests up for an early breakfast,
25:01including British mum Louise and daughter Beth.
25:05I think I have seen an otter,
25:07but as soon as I look in here,
25:09I lose where I've just looked at.
25:11This is my first time on a cruise ship.
25:13I did used to actually be a travel agent for cruises,
25:17which is bizarre to think I've never actually been on a cruise.
25:21Ensuring guests, including first-time cruisers like Beth,
25:24have the ultimate experience,
25:26is something Zaza takes to heart.
25:30She's been sailing in Alaska for the past ten years,
25:33and her passion hasn't subsided.
25:36I adore.
25:38When I started to work on the ship,
25:40when I was 20-something,
25:44I said I'm going to go only once,
25:47and I'm 22 years here.
25:50I love it.
25:51I found myself here.
25:52I just love it.
25:58Good morning.
26:00How are you?
26:02To Zaza's relief,
26:04a breakfast feast is ready just in the nick of time,
26:08including locally sourced fish.
26:11I can see that we have the salmon in Alaska.
26:14Yes, all the fishes that we're serving is coming from Alaska.
26:22I've got my breakfast.
26:23I've got my food.
26:24I have these great binoculars,
26:26so I'm going to hope to see some whales and seals,
26:30and I think there's going to be some otters.
26:32Yeah, and coffee.
26:33You always have to have coffee.
26:39On the bridge,
26:40staff captain Kevin is preparing
26:42to make the dramatic 180-degree turn.
26:47We're trying to pick the best area,
26:49which is as close as possible,
26:51but as safe as possible,
26:52to the front of the Marjorie Glacier,
26:54where we can stop the ship,
26:56turn around,
26:57and show all of the guests
26:58the port on the starboard side view of the glaciers.
27:02It's 7 a.m.,
27:03and an expectant crowd is ready to watch
27:06as the ship executes its tricky maneuver.
27:21On its seven-day epic voyage
27:24around the Alaskan coastline,
27:26Royal Princess is treating over 4,000 guests
27:30to some of the most spectacular sights on Earth.
27:36The ship is sailing in the furthest reaches
27:39of Glacier Bay National Park.
27:43Captain Andrea and his crew
27:45are about to execute a 180-degree turn
27:48of the 1,083-foot-long super vessel
27:52to give all the guests an optimal view
27:55of the stunning Marjorie Glacier.
27:58We have to find a good position
28:00where we can rotate.
28:01There is sometimes some rush ice here and there.
28:04So once we find the right spot,
28:06we stop the vessel there,
28:07we rotate it.
28:08It is a spectacular moment.
28:12We can see the guests on deck,
28:14so they're choosing a perfect location
28:15for the viewing.
28:19Look at those, look at those icebergs.
28:32The ship's navigator begins to make a graceful turn
28:37as the 21-mile long, one-mile wide
28:40and 200-foot-tall Marjorie Glacier
28:43comes into sharp relief.
28:54This is gorgeous.
28:56Like, we're cruising through a national park
28:58on a cruise ship right now.
29:00There's not a lot of people
29:01that can be able to say that.
29:03No matter how many times you come,
29:05it's different every time.
29:06The weather's different.
29:07The amount of ice is different.
29:08The scenery is different.
29:10And the wildlife is different.
29:12So it's spectacular every time
29:14and you never get sick of it.
29:15I like the tension.
29:17I like the views.
29:18You know, everything is mixed.
29:20All the feelings are mixed together.
29:21And I just love it.
29:24Cheers.
29:26Nice.
29:27To do this with people that I love
29:29and to see a spot that is so untouched
29:32and so majestic,
29:33there just, there really aren't words.
29:36For Louise and daughter Beth,
29:38it's a dream come true.
29:41It's been perfect, honestly.
29:43It's surreal.
29:44Do you know, it's like CGI,
29:46but it's actually real.
29:47Yeah, it's kind of like,
29:48the more you stare at it,
29:49the more it doesn't look real.
29:56After an hour in front of the glacier,
29:59the 180-degree turn is complete.
30:03Across the decks,
30:05thousands of passengers have been impressed by the sights.
30:10Oh, it's absolutely beautiful.
30:11Just mind-blowing, breathtaking.
30:14You know, the snow-capped mountains,
30:16the glaciers,
30:18seeing the icebergs or mini icebergs.
30:21Definitely one of the best highlights
30:23of this trip so far.
30:26Experiencing it with one another,
30:27you know,
30:28when are we ever going to
30:29see something like this together,
30:31you know,
30:31especially from England,
30:33you don't see anything like this.
30:45From icebergs and glaciers in the frozen north
30:49to warmer southerly waters,
30:52where Diamond Princess
30:53is voyaging around the Japanese archipelago.
30:57For guests to experience all the country has to offer,
31:00the intensity of Tokyo,
31:02the festival atmosphere in Aomori,
31:05and the delights of Kagoshima,
31:07the ship must travel hundreds of miles between ports.
31:11Sometimes this means spending a whole day at sea,
31:14giving guests time to learn more about Japanese culture,
31:19with some help from British entertainer Diane.
31:23I'm off to the theatre.
31:25My show is today,
31:27which is very exciting.
31:30So I've just got to get a little,
31:33get my costumes in there,
31:34my kimonos.
31:36Diane's performance will take place
31:38in the ship's 846-seat theatre.
31:43So, we're backstage now.
31:46Most people don't get to see this.
31:49I'm a rakugo performer,
31:51which is traditional Japanese comedy storytelling.
31:55So rakugo's been around for, like, 400 years,
31:58and it's basically a one-man show.
32:03You play all of the characters in the story.
32:06You have two props,
32:07and they can be anything,
32:08and you make your own sound effects.
32:10It could be, like, pouring a drink.
32:12So you do...
32:13The person over there has the glass.
32:15And we...
32:21And you've got, like, five minutes
32:23to get the audience into your world of imagination,
32:25and then you take them on an imaginary journey.
32:29After leaving Liverpool in her 20s
32:31to backpack around the world,
32:32Diane eventually arrived in Japan,
32:35where she has lived ever since.
32:38When I first got to Japan,
32:40everything was so wild and new.
32:43But I knew straight away
32:45that I wanted to be here longer,
32:46and there was something special
32:48that just pulled me in.
32:49Diane immersed herself in the culture,
32:52learned the language,
32:53and landed a job
32:54assisting an English-speaking rakugo artist.
32:57He inspired Diane,
32:59and now she is the only professional
33:02foreign female rakugo performer in Japan.
33:06So I've been performing rakugo for about 27 years.
33:10Do I...
33:10Ah!
33:11I know.
33:12Unbelievable.
33:13Yeah.
33:14It's a little, like, life-changing.
33:15I'm so glad I found that little rakugo world.
33:19Costume is an important part of Diane's performance,
33:23and she has a collection of over 500 traditional Japanese garments.
33:28These are all my kimonos.
33:30I had to go to school
33:31to learn how to put on a kimono,
33:34because these are all of the layers that are inside.
33:37You have, like, a little underskirt,
33:39and then you have, like, an extra layer,
33:44which is, like, a long underskirt.
33:47And that's the third layer,
33:49so we're already up to three layers.
33:52Diane's passion for all things Japanese
33:54has won her many admirers in her adopted country.
33:59I do feel that I've been accepted into Japan.
34:02I think because I do traditional Japanese things,
34:06people are very encouraging and very supportive.
34:11So I feel like I have been accepted.
34:13I'm a Scouse Japanese, yeah.
34:16There are over 1,500 Japanese guests on board,
34:20and Diane needs to make sure
34:21her performance lives up to everyone's expectations.
34:25All done.
34:29Ready for the show.
34:38Across the Pacific Ocean,
34:40off the coast of Alaska,
34:42crew aboard Royal Princess
34:44are preparing for the biggest event of the entire voyage.
34:49Tonight is the much-anticipated formal night.
34:53For over 4,000 guests,
34:55it's a chance to get dressed up,
34:57relax,
34:58and dine in elegant surroundings
35:00at the biggest event of the entire voyage.
35:07Hi, guys.
35:08How are we doing?
35:10There are 12 restaurants on board Royal Princess,
35:13and leading the charge of 200 culinary crew
35:17is corporate executive chef Michal from Poland.
35:21My role on board the ship is to evaluate
35:24and assess all the preparation,
35:27breakfast, snack, lunch, tea time, dinner,
35:30amongst all the outlets,
35:32and make sure that the quality
35:34is what is expected by the guests.
35:38That's good, huh?
35:40That's very good, huh?
35:43At the signature Italian Sabatini's,
35:46guests can choose from a carefully selected menu
35:49of three appetizers,
35:51eight mains,
35:52and three indulgent desserts.
35:55And the chefs must prepare enough of each dish
35:58so they don't run out.
36:01Of course, we have projections
36:03which meals, which dishes are the highest sellers.
36:06The expectation is bigger,
36:09you know, the pressure is on.
36:12Before service begins,
36:14one portion of each dish is prepared and cooked
36:16so Michal can check everything is up to scratch.
36:21Okay, are we ready for the tasting for tonight?
36:24Yes, we're ready.
36:24Okay, guys, let's bring it up.
36:25What are you prepared for tonight?
36:26Let's go.
36:29Okay, good.
36:30Lined up dishes with the pictures, guys.
36:32Don't be shy.
36:33Don't be shy.
36:34We do a lot of tastings.
36:36The whole goal of me being on board
36:39is to help the team and support them
36:41and through the tasting,
36:44I can pass my knowledge to them.
36:47Okay, guys, the food looks amazing.
36:49Then let's dig in, yeah?
36:51Let's taste it, yeah?
36:52Among the dishes on offer,
36:53a starter of mushroom and mozzarella arancini
36:57served with a marinara sauce.
37:07Thumbs up.
37:08Lots of cheese.
37:10Very, very good, guys, yeah?
37:12You did it, buddies, yeah?
37:13I know, I can tell.
37:14You're smiling.
37:14That's good, that's good.
37:15You should be happy about it, yeah?
37:16You should be proud, guys, yeah?
37:18Great job, great efforts.
37:20Don't forget, extremely busy night,
37:22higher expectations, formal night.
37:24Everybody's gonna be dressed up.
37:25Everybody wanna have the best experience
37:27for the dinner tonight,
37:28and let's deliver the excellence,
37:30and once again, well done.
37:32Great job.
37:33Let's get everybody, let's get it done,
37:35and let's get it out of the way, yeah?
37:37Have a great evening.
37:37Let's go.
37:38Back to work.
37:41The pressure to deliver immaculate service
37:44is just as great front of house.
37:48Big party here.
37:50I think that we're celebrating anniversary here.
37:52Ah, okay, very nice.
37:54Leading the team, Zaza and Silvio
37:57from Romania.
37:59Tonight is one of the most important nights.
38:01Basically, it's the night when we welcome
38:02officially on board our guests.
38:04We walk around in all the restaurants
38:06to make sure that they are ready,
38:08the setup is ready for welcoming the guests for dinner.
38:11Tonight, the restaurant is fully booked
38:13with 140 diners.
38:17The pressure is there.
38:19We have quite a huge amount of them
38:21who is coming tonight.
38:23It's definitely not easy to do.
38:38Off the coast of Japan,
38:40aboard Diamond Princess,
38:43guest entertainer Diane
38:44is set to begin her Rakugo performance.
38:48It's 9 a.m.,
38:49an unusual time for a theatrical show,
38:52but with the ship at sea all day,
38:55the crew have laid on plenty of entertainment
38:57for the 2,700 guests.
39:01I know it's going to be a good show.
39:02I can feel it.
39:03I can feel it.
39:04It's good energy.
39:05New to Rakugo
39:06are British guests Yvonne
39:08and her daughter Kerry
39:10on board to celebrate Kerry's 50th.
39:13Are you ready?
39:14Do you want to see the shocker?
39:20Many of the audience are Rakugo aficionados,
39:24so it's vital Diane is on top form.
39:27Thank you very much.
39:28Good morning, everybody.
39:30Good morning.
39:32Very early.
39:34Yeah.
39:37So your imagination
39:39is a very important part of the performance.
39:42You have to imagine everything in the scene.
39:44So if you don't laugh
39:45during today's performance,
39:48that's not my fault.
39:50It's your imagination.
39:52I love to be on stage
39:53and I love to be writing new material.
39:56I just want to play with the audience
39:58and have fun with the audience.
39:59I love to make people laugh.
40:01So if you imagine
40:02that the microphone is a bonsai,
40:05then my fan would become my clippers.
40:08So I'm just going to trim my bonsai.
40:11Bonsai gardening.
40:17Maybe one more.
40:22I'm okay.
40:24I'm okay.
40:25Tiga detenai.
40:26No blood.
40:27No blood.
40:28And it's a beautiful day,
40:30so I'm going to go for a walk.
40:32Chotto sanpo ikitai ne.
40:34Ai, ai, ai.
40:39But I have to get to the ship.
40:42I should hurry up.
40:43I should run.
40:44Hashdohoga in there.
40:50Diamond princess!
40:52Come back!
41:02The Japanese guests have been wowed
41:04and even the Rakugo novices
41:06seem to be won over.
41:07It's one of the best entertainments
41:09that we've seen on the ship so far.
41:11The Japanese get involved a lot more,
41:13maybe, than what we do.
41:15We're perhaps a little bit more reserved.
41:17But no, it was excellent.
41:19Okay.
41:22Hello, hello.
41:25Thank you, thank you.
41:26There's always, like, such a lovely response
41:29from the passengers here.
41:31They're such loyal people
41:32and they always come
41:34and they bring me photographs
41:35or have them on their phone.
41:37They never delete the photos that they've taken
41:39and they have, like, every year with me and stuff.
41:42It's, like, it's so sweet.
41:43It's adorable.
41:504,000 miles away in Alaska,
41:52the 1,346-strong crew
41:55aboard Royal Princess
41:56are in the throes of formal night.
42:01Hey, it's 6 p.m.
42:03Now it's going to be busy.
42:04The peak hours.
42:05A special event in the ship's calendar
42:07where guests are welcome to dress,
42:10to impress,
42:11and everything has to be perfect.
42:14Make sure, guys,
42:15you clean up the plates, yeah?
42:16Clean up the plates around, you know?
42:18Yeah, before, before.
42:19We're going to put them up.
42:22Tonight, Louise,
42:24daughter Beth
42:25and her fiancé James from Preston
42:27have chosen the ship's Italian restaurant.
42:32Good evening.
42:33Good evening.
42:34Warm welcome to Sabatini's.
42:36We have a party of three, right?
42:37Yes, a reservation for three.
42:38Perfect.
42:39Please follow me.
42:42James is my fiancé.
42:44We have been together for eight years, nearly nine.
42:48We've been engaged for just over six months.
42:52He's the funniest person I genuinely think I've ever met.
42:55There's not a day that actually passes by
42:58that he doesn't make me laugh.
43:00I don't know half of these words.
43:05I'm going to stick to one and all.
43:07We met at a local pub up in the north near Preston.
43:11We sort of just locked eyes across from the bar.
43:13After that, I think I messaged her maybe eight times
43:17to try and organise a date with her.
43:19Until one day, she just messaged me going,
43:20are you out tonight?
43:21And I was like, of course I am.
43:22And then from there, it just blossomed.
43:25As they settle in for a relaxing evening.
43:30Arancini, yes.
43:31Yes, please.
43:31And the nasagna.
43:32Can I please have the arancini as well?
43:34And the risotto.
43:37Could I just get the carbonara, please?
43:39Thank you so much.
43:42Now 6pm until 8.30.
43:43It's going to be super busy.
43:45Pressure is ramping up in the galley
43:47for executive chef Michal and his team,
43:50with multiple orders on the go.
43:54Make sure to focus, yeah?
43:56Everybody, I cannot hear you.
43:58Okay, guys.
43:59We're trying to be on top of everything
44:02to provide a smooth and amazing
44:05and appetizing service throughout the evening.
44:09Oh, bingo.
44:10Bingo, bingo, bingo.
44:12We have the arancini al tartufo,
44:15rice balls with mozzarella, truffle oil.
44:17We serve it with marina rasos.
44:21It's really nice, thank you.
44:22Let's enjoy.
44:23Buon appetito.
44:24Thank you so much.
44:25That looks really nice.
44:26Cheers to the holiday.
44:28Cheers.
44:29Miles.
44:34Really good.
44:36It's cheesy.
44:38As the family tucks in...
44:40Okay, guys, do they fire main courses?
44:43In the galley, there's no time to rest.
44:47How long?
44:48Five minutes?
44:49Okay, make it five minutes, yeah?
44:52Okay, yeah?
44:52Pasta, pasta, plate up, plate up, guys, yeah?
44:55The main courses are ready.
44:57Okay.
44:57Oh, fantastic.
44:58Thank you very much.
44:59Lasagna, la bolognese, risotto, funghi porcini.
45:03Perfect, thank you.
45:04Spaghetti alla carbonara.
45:06Enjoy.
45:07Thank you so much.
45:09I've got food envy already.
45:12No, this is really good.
45:13Is it?
45:13Mm-hmm.
45:14This is really good.
45:15I can see you enjoying your meal.
45:17Yeah, it's really nice, thank you.
45:18Yeah, I just wanted to stop by and check how's everything.
45:21No, it's really nice.
45:21Yeah, totally.
45:22That's good.
45:22And I hope you're going to enjoy the rest of the evening.
45:24I wish you everyone have to see.
45:25And if you need anything, just let us know.
45:29Even though Paul can't be here, to spend time without my family...
45:35Do you know, family's everything, isn't it?
45:38You've just got to look after each other and just do things together.
45:43I mean, family means the world to me.
45:49And they're always there for me, and I'll always be there for them.
45:54Next time, in Japan, an immersion into local culture...
45:59So, what do we need to wear, and are there any rules?
46:02...turns up the heat.
46:04In principle, make it.
46:07And in Alaska...
46:08Get right on the edge of the cliff.
46:10A sky-high sightseeing trip...
46:12How high are we?
46:13We're about 80 feet up in the air right now.
46:15...sets pulses racing.
46:17My heart's pumping right now.
46:37I'll be right back.
46:38You know, in the newsletter of English can be seen.
46:45...not say, Carlos, how open life is true.
46:45What the hell are you doing?
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