Day 6, Edinburgh, June 20, 2017
When we woke we were docked at the Port of Rosyth. It’s a working port and presently there is a British aircraft carrier under construction. You can see it in the distance. The ship in the foreground is off loading cargo.
We decided to take the included tour to Edinburgh. The tour was interesting and we went with a number of our very best, new friends. There is an entire bus load of them that came along with us.
Edinburgh is about a 30 minutes plus ride from the port. There are three bridges crossing the water . . .
. . . a red one which is for trains, a new one in the foreground and, in between the two an older bridge which is being replaced. According to our guide the old bridge had trouble with it’s steel. Apparently the steel was defective and needed to be replaced. Not very assuring as we approach on a bus. But, all worked out or I would not be sending Day 6.
On to Edinburgh. We stopped for a photo shoot on an observation point. Here are a selection of some of my photos. Edinburgh from this height is striking and I know I cannot do it justice.
The Thistle is an important historical item in Scotland’s history. According to our guide, there was a time when the Scots were being challenged by the Vikings. The Vikings removed their boots as they advanced on the Scots. As they walked through the Thistle they apparently groaned from the discomfort as a result the Scots were alerted and repelled the invaders. The Order of the Thistle is the highest honor given in Scotland. Enjoy my photo of what I think may, in part, be Thistle:
If walking or riding, it is easier coming down than going up.
Next was a walk up, and down, the Golden Mile. Personally, having gone from Edinburgh Castle to Holyroodhouse, I think it is longer than a mile. Here are a few pictures:
During our walk we stopped to visit and admire St. Giles Cathedral. Its dark interior is highlighted by numerous stained glass windows and battle flags.
Our last stop was at Holyroodhouse. Legend has it that while hunting in the forest King David I had a vision of a stag with a cross between its antlers. On this site, as a result of his vision, he built an Abbey and named it Holyrood, which translates as “Holy Cross.” Note: no photos were allowed within the palace and therefore all of the exterior.
Parts of the Abbey are still standing.
From Holyroodhouse it was onto the train station for a brief ride to Inverkeithing where we caught a taxi back to the ship. Sailing from the Port of Rosyth was lovely.
So, I’ve been asked, “how is life on board the Star?” The simple answer is, to quote the British, “lovely.” There are always a few things everyone wants to know about. How is the food? In one word, as of this point in the trip, terrific. We’ve eaten in Manfredi, the Italian restaurant, the Chef’s Table and The Restaurant. Manfredi, as the name suggests, is Italian, but not your typical pasta palace. No, it is quite good and high qualify.
The Chef’s Table is a five course fixed menu which changes every 4th day. Each course is accompanied by an appropriately paired wine. The night we were there the chef featured spice that left a pleasant aftertaste. It was not hot and it was not curry (although we like both). The spices were subtle and complemented the food extremely well. I especially liked the tuna appetizer which was lightly seared and wrapped in spice.
We had dinner this evening in The Restaurant at a table for two. Next to us was a delightful couple from Georgia. The were close enough to hold a conversation but not so close to make you feel that you were at a table for four. I had an excellent Osso Bucco and my wife had a nicely done filet of haddock. We both had an excellent ceviche of shrimp and corvina.
Not to be forgotten, we also had dinner at the World Cafe as we sailed from London. We began with freshly sautéed, as we waited for a moment, sea bass; a hint of garlic and a wonderful crispy skin made it wonderful. Perhaps the best fish I have had while on a cruise ship. That’s how good it was. The sea bass was followed by seafood buffet of king craw claws, snow crab claws, scallops and sushi. The the entire experience was capped off with a slice of beef Wellington.
More about the ship and the cruise in days to come. Suffice it to say this has been a delightful trip so far.