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Cruising to the Ends of the Earth (2026) Season 1 Episode 3
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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.
00:26Isn't that amazing?
00:30Its sacred shrines. Look at that. Wow.
00:34And dazzling cities.
00:38Uncovering 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.
00:57Crossing continents.
01:00Into some of the most diverse destinations.
01:04I've never seen anything like it.
01:06In the world.
01:06This 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 Abendbusch.
01:21Okay, yeah, I 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, whales.
01:32...provides the wow factor.
01:34Oh, my God!
01:35That is a baby!
01:36There's three of them, so it might be a little family like us.
01:48Alaska, pristine and untamed.
01:51This vast wilderness is by far the largest U.S. state, with a land mass more than twice
01:57that of its nearest competitor, Texas.
02:01Renowned for its breathtaking landscapes, mountains, glaciers and steep fjords,
02:07which are home to a diverse array of wildlife, including sea otters, seals and numerous species of whales.
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,
02:27transporting more than 4,000 guests to some of the most awe-inspiring locations in America's 49th state.
02:40Today, the crew have dropped anchor in Alaska's state capital.
02:45We are in Juneau.
02:48How do you pronounce it? Juneau? Just Juneau.
02:52Located on the Gastineau Channel, 900 miles north of Seattle and the lower 48 states,
02:59Juneau sits in a land of 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,
03:20an area slightly larger than Essex.
03:25This afternoon, some of Royal Princess's privileged guests are going on a special adventure.
03:31to seek out Juneau's most exciting residence.
03:36Don't break your leg.
03:38Yeah, watch it, James.
03:40Amongst the intrepid explorers are Preston family, mum Louise, who is travelling with daughter Beth,
03:47and future son-in-law James.
03:50To see Alaska, it's kind of like a dream come true, because the views, the scenery, the wildlife,
03:56everything, it's something 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.
04:04It's the family's first trip abroad together since the loss of Louise's husband, Paul,
04:08who passed away 18 months ago.
04:13Today is my 30, well, would have been my 34th wedding anniversary.
04:17Paul always wants to go to Alaska. He 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,
04:39a wildlife hotspot popular with arctic tern, bald eagles 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?
05:06Oh, really good. Um, I'm not going to say 100%. It's what they're wildlife, right?
05:10You can't ever guarantee anything. However, uh, chances of seeing a whale,
05:14we would kind of be bad at our jobs if we didn't find something there to be.
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,
05:25or ducks or like waterfowl on the surface. And then we'll usually start to see something below the
05:30water. Uh, a lot of times we have seals and sea lions 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,
05:43of course, which migrate here from April to November to feed in the nutrient-rich waters.
05:57That looks beautiful. Look at that one. Look at the background.
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 whales.
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. Boasting over 30 dining venues and bars
06:38five swimming pools. It'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 and today has docked at the Greek island of
06:50Corfu.
06:52Part of the Ionian island chain, Corfu lies off the northwest coast of Greece,
06:58two hundred and thirty miles from the capital Athens.
07:04Surrounded by turquoise waters, the island has a long and colorful 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, covered 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.
07:53Keen 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, a 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.
08:21But as well as that, when they ask you what can they do in this port, I go the extra
08:25step for them,
08:26giving 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.
08:40Hi, 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.
08:56They're visiting Governor's Mill, an olive farm that's been in the same family for six generations.
09:09The cultivation of olives has been integral to Corfu's economy, social life and culinary
09:15traditions for thousands of years. There are several million olive trees on the island,
09:21and olive oil is one of its biggest exports, described by the ancient Greek poet Homer as liquid gold.
09:30We are deeply in the heart of Corfu countryside.
09:36John and Millie have come to meet Spiros at one of his family's olive groves.
09:41You are standing in front of the oldest olive tree of the island, counting more than 1,500 years of
09:50life.
09:50Wow. It looks like something out of a movie.
09:52It's just beautiful as well, yeah. It is unique. And let me tell you that, these trees are still productive.
09:58Still producing the olives that you use.
10:00Yes, exactly. Exactly. It's incredible even for us, whenever we are coming for harvesting,
10:06to realize not only how many persons, but how many generations before of us did exactly the same thing to
10:14the same tree,
10:14and 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 and packed with
10:37naturally 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 Spiros young at heart.
10:54Okay, Millie. Do you want to hand up?
10:59Well, this is cool. I bet this was really, really fun as a kid, you know, your brothers up here.
11:04Yeah, of course. Well, when I was younger, I used to climb higher, but after the years,
11:10I feel the risk a little bit more. I'm with you there. I feel this level is good enough for
11:14me.
11:15Yeah, I'm fine here.
11:17Scaling the 1500-year-old olive tree may have been a breeze, but getting down looks a trickier challenge.
11:30Worlds away from the sunny Mediterranean, the icy wilderness of Alaska and its state capital, Juneau.
11:39A landscape filled with spellbinding glaciers and abundant wildlife.
11:46In nearby Ork Bay, Louise, Beth and James are on a mission to spot whales.
11:53So what am I looking for? Ducks?
11:56Ducks, birds.
11:58Ducks, birds, fish.
12:01Shoals of fish visible on the surface of the water could be a sign that Orcas are hunting them from
12:08below.
12:09I'm going to use my skills to find them now.
12:12To catch sight of one would be a lucky spot, as they are only seen on about 10% of
12:19trips.
12:23All right, so...
12:25There's two multiple.
12:27It's a whole bunch of them.
12:29Oh, man!
12:31Okay. I read one.
12:34Yeah, yeah.
12:36That, that, that.
12:39No.
12:40Three.
12:40Oh, my God!
12:43Look.
12:51I'm using my phone to zoom in because 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, is struggling to catch a glimpse of these magnificent creatures.
13:08It was a bit of a show. Come on.
13:11Come on.
13:11Got a hope.
13:29In Orc Bay, Alaska, Beth 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, because I can see splashing.
13:43Or, I don't know, it might be a wave again.
13:45Is it a wave?
13:46Yeah.
13:48Oh, 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, one?
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 mate, look at, look at, now he's just...
14:10Look 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, so 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 up close.
14:38When do you ever get that opportunity?
14:40It's just mind-blowing, really.
14:48Thank you so much, it 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
15:02Louise's 34th wedding anniversary.
15:07I mean, I can't really believe exactly what it is that we've done today.
15:10I know.
15:10It feels like a really long day, but it's gone so quick at the same time.
15:13It's fun. We've done loads.
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, even considering the day it is.
15:24You've been able to do things rather than just being at home.
15:28Yeah.
15:28It's been a nice day.
15:30Yeah.
15:31Rather than sat there on my arm 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, so...
15:42And it'll always be a happy day.
15:44So, I'm happy.
15:46I'm with some whales, and I've got my cider.
15:49Cheers to Paul.
15:50Yeah?
15:50Yeah.
15:51To Dad and Mum.
15:53And thanks for coming with me.
15:58Thanks for bringing us.
15:59We wouldn't be here without it.
16:08We'll see you next time.
16:09Across the world, bathed in the warmth of the Mediterranean sunshine, the glorious Greek
16:15island of Corfu.
16:18Sun Princess Concierge, Millie, and her boss, John, are learning the mechanics of producing
16:24olive oil.
16:26Here we are.
16:27Wow.
16:28Wow.
16:28And a family business that dates back six generations.
16:32Let me introduce you to the source where all magic happens.
16:37Please.
16:37Excited.
16:38Let's go.
16:40This is pretty.
16:41Whoa.
16:42That's a wheel and a half.
16:43The mill's co-owner, Spiros, is passionate about preserving traditional
16:48methods of olive oil production.
16:51The process of making olive oil was the same from the ancient period until before
16:5650 or 60 years, when 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, and we call it Alestiki.
17:08Alestiki is a traditional stone mill that slowly crushes the olives, generating minimal heat,
17:15which helps preserve their delicate flavour.
17:19The Alestiki was working sometimes with donkeys and horses and sometimes with humans.
17:26It looks quite heavy.
17:28Oh, God.
17:29So, we mill.
17:29This is where she's been working out.
17:31I'm ready.
17:31Let me show you.
17:32Lift it up and push.
17:34Okay, yeah.
17:35I can burn it, Abby.
17:37Okay.
17:39Now, how many times does she need to go around for this?
17:41Not many times.
17:42Imagine that for approximately 200 kilos of olives,
17:46we need around two to three hours of continuous.
17:49So, she's fine.
17:49I'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?
18:09Spiros' extra virgin olive oil is now produced using modern methods and has won numerous international awards.
18:21This is a limited edition product exactly because it is produced from 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 allow the aromas and flavors to leave, not allow the oxygen to come inside.
18:52And with the other hand for a minute, I want you to start warming up the bottom like this.
18:57It's necessary whenever we want to test an olive oil to 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.
19:12I want you to bring it close to your nose.
19:14Take off one hand and take a deep breath.
19:20And 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 actually tastes really good.
19:37Mmm, it's very nice that too.
19:38And in Greece, we used to say yamas, which means to our health.
19:44I feel like when we dock here again, if 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 rather than just saying,
20:01oh yeah, you can go here.
20:02It's much nicer.
20:09On the other side of the world, in Alaska, the fleet's royal princess is continuing
20:15her voyage off the coast of America's last frontier.
20:19Today, the ship is cruising towards the stunning world heritage site of Glacier Bay.
20:26This national park and preserve spans 3.3 million acres of rugged mountains, forests,
20:34and tidal waterways.
20:35It contains over a thousand glaciers spread across a wild landscape etched by ice over millennia.
20:46Glacier Bay National Park is bordered by the Gulf of Alaska to 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 meter long super vessel is Italian captain Andrea Spinardi
21:13and staff captain Kevin Grant from Newcastle upon Tyne.
21:18I've been working for Princess about 25 years and on Royal Princess approximately two years.
21:22I'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 to 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.
21:56First order of the day, a premium quality breakfast served in the exclusive sanctuary area
22:03where guests can enjoy one of the best vantage points on the ship.
22:07My name is Zaza and I'm a leader manager, co-pilot of director of restaurant operation.
22:13Right now it's already six, I get up already five o'clock, I have my coffee already.
22:19So I do, I am a morning person, I 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, Zaza 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 has notified the National Park Service of the ship's imminent arrival.
23:19Oh, swing my stern.
23:21Yeah.
23:22To help protect the natural environment, only two cruise ships per day
23:28can enter the park.
23:30Certain areas are out of bounds during seal popping 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 that we don't cause any damage to the ship,
23:57the thrusters and the engines and the propellers.
24:01Back on deck...
24:03Hi, mamma mia.
24:04Call the chef, nobody's here, no food, no nothing.
24:07The guests will expect their breakfast in less than an hour.
24:12So we are waiting still the chef to arrive, even though we are short of the time.
24:18I come from the military family, so it has to be done at the time when my father is going
24:24to say,
24:25six o'clock, everybody breakfast, everybody breakfast, six o'clock, with no excuse.
24:33Morning, enjoy the view.
24:36Many of the thousand-plus glaciers in the national park are out of sight high up in the mountains.
24:42But here, guests can see a number of tidewater glaciers that extend all the way down to the waterline.
24:50With the ship approaching one of the most impressive, the 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, but as soon as I look in here, I lose where I've just
25:10looked at.
25:11This is my first time on a cruise ship. I 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,
25:25have the ultimate experience is something Zaza takes to heart.
25:30She's been sailing in Alaska for the past 10 years, and her passion hasn't subsided.
25:37I adore. When I started to work on the ship, when I was 20-something,
25:44I said I'm going to go only once, and I'm 22 years here.
25:49I love it. I found myself here. I just love it.
25:58Good morning. How are you?
26:02To Zaza's relief, a 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. I've got my food.
26:24I have these great binoculars, so I'm going to hope to see some whales and seals,
26:29and I think there's going to be some otters. Yeah, and coffee. You always have to have coffee.
26:39On the bridge, Staff Captain Kevin is preparing to make the dramatic 180-degree turn.
26:47We're trying to pick the best area, which is as close as possible, but as safe as possible,
26:52to the front of the imaginary glacier, where we can stop the ship, turn around,
26:57and show all of the guests the port on the starboard side view of the glaciers.
27:02It's 7 a.m., and an expectant crowd is ready to watch as the ship executes its tricky manoeuvre.
27:22On its seven-day epic voyage around the Alaskan coastline,
27:26Royal Princess is treating over 4,000 guests to some of the most spectacular sights on Earth.
27:36The ship is sailing in the furthest reaches of Glacier Bay National Park.
27:43Captain Andrea and his crew are about to execute a 180-degree turn
27:48of the 1,083-foot-long super vessel to give all the guests an optimal view of the stunning Marjorie
27:57Glacier.
27:58We have to found a good position where we can rotate. There is sometimes some rush ice here and there.
28:04So once we found the right spot, we stop the vessel there, we rotate it. It is a spectacular moment.
28:12We can see the guests on deck, so they're choosing a perfect location for the viewing.
28:19Look at those, look at those icebergs.
28:24Finally, the moment guests and crew alike have been waiting for.
28:30We'll come around these two here.
28:33The ship's navigator begins to make a graceful turn as the 21-mile long,
28:39one-mile wide, and 200-foot-tall Marjorie Glacier comes into sharp relief.
28:54This is gorgeous.
28:56Like, we're cruising through a national park on a cruise ship right now.
29:00There's not a lot of people that can be able to say that.
29:03No matter how many times you come, it's different every time. The weather's different. The amount of ice is different.
29:08The scenery is different.
29:10And the wildlife is different. So it's spectacular every time and you never get sick of it.
29:15I like the tension. I like the views. You know, everything is mixed. All the feelings are mixed together. And
29:22I just love it.
29:24Cheers. Nice.
29:27To do this with people that I love and to see a spot that is so untouched and so majestic,
29:34there just, there really aren't words.
29:36For Louise and daughter Beth, it's a dream come true.
29:41It's been perfect, honestly.
29:43It's surreal. Do you know, it's like CGI.
29:46But it's actually real.
29:47It's kind of like, the more you stare at it, the more it doesn't look real.
29:57After an hour in front of the glacier, the 180 degree turn is complete.
30:04Across the decks, thousands of passengers have been impressed by the sights.
30:10Oh, it's absolutely beautiful. Just mind-blowing, breathtaking. You know, the snow-capped mountains,
30:16the glaciers, seeing the icebergs or mini icebergs, definitely one of the best highlights of this trip so far.
30:26Experiencing it with one another, you know, when are we ever gonna
30:29see something like this together, you know, like, especially what, you know, from England,
30:33you don't see anything like this.
30:46From icebergs and glaciers in the frozen north, to warmer southerly waters, where Diamond Princess
30:53is voyaging around the Japanese archipelago. For guests to experience all the country has to offer,
31:00the intensity of Tokyo, the festival atmosphere in Aomori, and the delights of Kagoshima,
31:07the ship must travel hundreds of miles between ports. Sometimes this means spending a whole day
31:14at sea, giving guests time to learn more about Japanese culture, with some help from British
31:20entertainer Diane. I'm off to the theatre. My show is today, which is very exciting.
31:30And so I've just got to get a little, um, get my costumes in there, my kimonos.
31:36Diane's performance will take place in the ship's 846-seat theatre.
31:44So, we're backstage now. Most people don't get to see this. I'm a Rakugo performer, which is
31:52traditional Japanese comedy storytelling. So Rakugo's been around for, like, 400 years. And, um, it's
32:00basically, uh, a one-man show. You play all of the characters in the story. You have two props,
32:07and they can be anything. And you make your own sound effects. It could be, like, pouring a drink.
32:12So you do, the person over there has the glass. And you've got, like, five minutes to get the audience
32:24into your world of imagination. And then you take them on an imaginary journey.
32:28After leaving Liverpool in her 20s to backpack around the world, Diane eventually arrived in Japan,
32:35where she has lived ever since. When I first got to Japan, everything was so wild and new. But I
32:44knew
32:44straight away that I wanted to be here longer. And there's something special that just pulled me in.
32:49Diane immersed herself in the culture, learned the language, and landed a job assisting an English-speaking
32:56Rakugo artist. He inspired Diane, and now she is the only professional,
33:02foreign female Rakugo performer in Japan. So I've been performing Rakugo for about 27 years.
33:10I know. Unbelievable. Yeah. It's, like, life-changing. I'm so glad I found that little Rakugo world.
33:20Costume is an important part of Diane's performance,
33:22and she has a collection of over 500 traditional Japanese garments.
33:28These are all my kimonos. I had to go to school to learn how to put on a kimono,
33:34because these are all of the layers that are inside. You have, like, a little underskirt,
33:39and then you have, like, an extra layer, which is, like, a long underskirt. And that's the third layer.
33:49So we're already up to three layers. Diane's passion for all things Japanese has won her
33:55many admirers in her adopted country.
33:59I do feel that I've been accepted into Japan. I think because I do traditional Japanese things,
34:06people are very encouraging and very supportive. So I feel like I have been accepted.
34:13I'm a scout Japanese, yeah. There are over 1,500 Japanese guests on board,
34:20and Diane needs to make sure her performance lives up to everyone's expectations.
34:25All done.
34:29Ready for the show.
34:38Across the Pacific Ocean, off the coast of Alaska, crew aboard Royal Princess are preparing for the
34:46biggest event of the entire voyage. Tonight is the much anticipated formal night.
34:53For over 4,000 guests, it's a chance to get dressed up, relax, and dine in elegant surroundings
35:00at the biggest event of the entire voyage.
35:07Hi, guys. How are we doing?
35:10There are 12 restaurants on board Royal Princess,
35:13and leading the charge of 200 culinary crew is corporate executive chef Michal from Poland.
35:21My role on board the ship is to evaluate and assess all the preparation, breakfast, snack, lunch,
35:30tea time, dinner, amongst all the outlets, and make sure that the quality is what is expected by the guest.
35:38It's good, huh? It's very good, huh?
35:43At the signature Italian Sabatini's, guests can choose from a carefully selected menu of three appetizers,
35:52eight mains, and three indulgent desserts. And the chefs must prepare enough of each dish so they don't run out.
36:01Of course, we have projections which meals, which dishes are the highest sellers.
36:07The expectations is bigger, you know, definitely the pressure is on.
36:12Before service begins, one portion of each dish is prepared and cooked,
36:17so 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, what are you prepared for tonight? Let's go.
36:29Okay, good, lined up dishes with the pictures, guys. Don't be shy, don't be shy.
36:34We do a lot of tastings. The whole goal of me being on board is to help the team and
36:40support them,
36:41and through the tasting, I can pass my knowledge to them.
36:47Okay, guys, the food looks amazing, then let's dig in, yeah? Let's taste it, yeah?
36:52Among the dishes on offer, a starter of mushroom and mozzarella arancini served with a marinara sauce.
37:07Thumbs up. Lots of cheese.
37:10Very, very good, guys, yeah?
37:12You did it, buddies, yeah? I know, I can tell, you're smiling, that's good, that's good.
37:15You should be happy about it, yeah? You should be proud, guys, yeah?
37:18Great job, great efforts. Don't forget, extremely busy night, higher expectations,
37:23formal night, everybody's going to be dressed up, everybody want to have the best experience
37:27for the dinner tonight, and let's deliver the excellence, and once again, well done, great job.
37:33Let's get everybody, let's get it done, and let's get it out of the way, yeah? Have a great evening.
37:37Let's go. Back to work. The pressure to deliver immaculate service is just as great front of house.
37:48Big party here, I think that we're celebrating the anniversary here.
37:52Ah, okay, very nice. Leading the team, Zaza and Silvio from Romania.
37:59Tonight is one of the most important nights, basically it's the night when we welcome official
38:03on board our guests. We walk around in all the restaurants to make sure that
38:07they are ready, the setup is ready for welcoming the guests for dinner.
38:11Tonight, the restaurant is fully booked with 140 diners.
38:17The pressure is there, we have quite a huge amount of them who is coming tonight.
38:23It's definitely not easy to do.
38:38Off the coast of Japan, aboard Diamond Princess, guest entertainer Diane is set to begin her Rakugo performance.
38:48It's 9am, an unusual time for a theatrical show, but with the ship at sea all day,
38:55the crew have laid on plenty of entertainment for the 2,700 guests.
39:01I know it's going to be a good show, I can feel it, I can feel that it's good energy.
39:05New to Rakugo are British guests Yvonne and her daughter Kerry, on board to celebrate Kerry's 50th.
39:13Are you ready? You may want to see the shocker!
39:18They're warmed up!
39:21Many of the audience are Rakugo aficionados, so it's vital Diane is on top form.
39:27Thank you very much! Good morning everybody!
39:30Good morning! Very early!
39:37So your imagination is a very important part of the performance. You have to imagine everything in
39:44the scene. So if you don't laugh during today's performance, that's not my fault.
39:50It's your imagination. I love to be on stage and I love to be writing new material. I just want
39:57to
39:57play with the audience and have fun with the audience. I love to make people laugh. So if you
40:01imagine that the microphone is a bonsai, then my fan would become my clippers. So I'm just going to
40:09trim my bonsai. Bonsai gardening. Maybe one more. I'm okay, I'm okay. No blood, no blood. And it's a beautiful
40:29day,
40:30so I'm going to go for a walk. But I have to get to the ship. I should hurry up.
40:43I should run.
40:43That's the whole line there.
40:50Diamond princess! Come back!
41:02The Japanese guests have been wowed and even the Rakugo novices seem to be won over. It's one of the
41:08best
41:08entertainments that we've seen on the ship so far. The Japanese get involved a lot more maybe than what
41:14we do. We're perhaps a little bit more reserved. But no, it was excellent. Okay. Hello, hello. Thank you.
41:27There's always like a such a lovely response from the passengers here. They're such loyal people and
41:33they always come and they bring me photographs or have them on the phone. They never delete the photos
41:38that they've taken and they have like every year with me and stuff. It's like it's so sweet. It's adorable.
41:504,000 miles away in Alaska, the 1346 strong crew aboard Royal Princess are in the throes of formal night.
42:01Hey, it's 6 p.m. and I was going to be busy. The peak hours.
42:05A special event in the ship's calendar where guests are welcome to dress to impress and everything has
42:13to be perfect. Make sure, guys, you clean up the plates, yeah? Clean up the plates around, you know?
42:18Yeah, before, before. We're going to put them up.
42:22Tonight, Louise, daughter Beth and her fiancé James from Preston have chosen the ship's Italian restaurant.
42:32Good evening. Good evening.
42:34Warm welcome to Sabatini's. We have a party of three, right?
42:37Yes, reservation for three.
42:38Perfect. Please follow me. Thank you.
42:40Wait, please.
42:42James is my fiancé and we have been together for eight years, nearly nine.
42:48We've been engaged for just over six months. He's the funniest person I genuinely think I've ever met.
42:55There's not a day that actually passes by that he doesn't make me laugh.
43:00I don't have half of these words.
43:05I'm going to stick to what I know.
43:07We met at a local pub up in the north near Preston. We sort of just locked eyes across from
43:13the bar.
43:13After that, I think I messaged her maybe eight times to try and organise a date with her.
43:19Until one day, she just messaged me going, are you out tonight? And I was like, of course I am.
43:22And then from there, it just blossomed. As they settle in for a relaxing evening.
43:29Um, an arancini, yeah?
43:31Yes, please. And a lasagna.
43:32Could I please have the arancini as well? And the risotto.
43:37Could I just get the carbonara, please?
43:39Do you want to do something? Thank you so much.
43:42Now 6pm until 8.30. It's going to be super busy.
43:45Pressure is ramping up in the galley for executive chef Michal and his team, with multiple orders on the go.
43:54Make sure focus, yeah?
43:56Everybody, I can hear you.
43:58Yeah.
43:59Okay, guys.
43:59We're trying to be on top of everything to provide a smooth and amazing and appetizing service throughout the evening.
44:09Oh, bingo. Bingo, bingo, bingo.
44:12We have the arancini al tartufo, rice balls with mozzarella, truffle oil.
44:17We serve it with marinara sauce.
44:21It's really messy, thank you.
44:23Please enjoy. Buon appetito.
44:24Thank you so much. Thank you.
44:25That looks really nice.
44:26Cheers to the holiday.
44:28Cheers, Miles.
44:34Really good.
44:35Oh, it is cheesy.
44:38As the family tucks in...
44:40Okay, guys, did they fire main courses?
44:43In the galley, there's no time to rest.
44:47How long?
44:48Five minutes.
44:49Five minutes.
44:49Okay, make it five minutes, yeah?
44:52Okay, yeah, pasta, pasta, plate up, plate up, guys, yeah?
44:56The 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.
45:06Please enjoy.
45:07Buon appetit.
45:08Thank you so much.
45:09I've got food envy already.
45:12No, this is really good.
45:13Is it?
45:14This is really good.
45:15I can see you enjoying your meal.
45:17Yeah, it's really nice.
45:18I just wanted to stop by and check how's everything.
45:21No, it's really nice.
45:21Yeah, it's really good.
45:22And I hope you're going to enjoy the rest of the evening.
45:24I wish you a buon appetit.
45:25And if you need anything, just let us know.
45:29Even though Paul can't be here, to spend time with, like, my family...
45:35You 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, uh, what do we need to wear and are there any rules?
46:03...turns up the heat.
46:04In principle, naked.
46:07And in Alaska...
46:08Get right on the edge of the cliff.
46:10...a 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.
46:22When the sun's out, Jamie's ready to celebrate.
46:25All the tips to get you more adventurous outside.
46:27His Ultimate Barbecue is back Tuesday at 8 and streaming now.
46:31Or for the nitty-gritty of the itty-bitty,
46:33get some lessons in intimacy down Virgin Island.
46:35That's also streaming now and here on Actual Telly tomorrow from 9.
46:39Next, we've got the finalists, but is there room for one more in your song?
46:47We'll see you next time.
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