Mediterranean Cruise - Part 2: Behind the scenes and Olympia

On the bridge!

Today's a sea day. No stops until Katakolon tomorrow morning. A chance to chill out on the sun/pool deck, explore the ship have the odd drink, eat a lot...you know the score by now. First thing, as we opened our blinds to see Stromboli, an active volcano island (inhabited) passing by on our port side.

The highlight of today is a behind the scenes tour that we'd booked which included access to the engine control room, the kitchens (or some of them), the laundry and best of all the bridge. At the appointed time/place, our group of around a dozen were issued with our "Inside Access" badges and lanyards and taken into the inner workings of the Celebrity Beyond. We started with a visit to the Engine Control Room or ECR, where 2nd Engineer "Jim"for Greece (that's what his badge said) explained how the ships engines, heating, water and other systems worked. It was a relatively small space filled with big screens and one other engineer in the "live bit". The ship has five engines, of which two are the biggies driving the "Azipod" propellers, each 15m in diameter! Interestingly, the ship has no rudder. It's steered by these azipods that can rotate through 360 degrees.

Anne with 2nd Engineer Jim

Screen showing engines status 
(apologies for the reflections)
Azipods are in green at bottom of screen

After the ECR we were ushered along the corridor on deck 2 that runs the length of the ship that crew use to access wherever they're going. It's known colloquially at "I-95". Then up to deck 11 and along to the bridge, via a corridor containing awards that Capt Kate McCue has acquired over her years at sea.

The bridge was a bigger space than I'd imagined, with an arched central console housing all the systems and screens. Surprisingly other than the officer who was there to take to us, there were only three other people on the bridge. Two officers and a sailor lookout. It was a very calm and quiet environment. We were told all about the controls, including the tiny wooden steering wheel (wooden as a tradition apparently) which is rarely used as all the steering is normally done via much more sophisticated equipment. We walked out to the wing bridge used when docking and un-docking as its easier to see the side of the ship. Using the azipod steering, the ship can rotate through 360 degrees on a sixpence, so tugs are rarely needed in ports.

The working crew on the bridge.
Officers left & right, lookout centre

After the calm of the bridge we were escorted to the laundry. Far less glamorous, but just as important keeping towels, linen and clothing for over 4,000 passengers and crew clean. A massive logistical operation helped by washing machines that take 256lb loads, and machines that dry and fold towels and sheets automatically! Could do with those at home! It's a hot, humid and noisy place though, and I wouldn't want to work there!

Officer showing us how towels are fed in, and automatically folder ready for the outdoor decks

After the laundry, another trip along I-95 to see the provisions stores which are understandably huge. They take on fresh provisions (fruit etc) at every port stop. Then it was on to the recycling centre. Celebrity prides itself on it's green credentials - much of the heat and steam generated by engines is used elsewhere on the ship, it has it's own desalination plant for the vast amounts of water that are used, and whatever can be recycled is.

Our final stop was the kitchens (or at least one of the many kitchens) where top quality chefs prepare our food. Fresh bread is baked from scratch every day with basic ingredients (and I have to say all the bread we ate, and there were LOTS of different types from parmesan breadsticks to brioche, wholemeal, seeded etc was fabulous). We also got to taste freshly made gelato. The logistics involved again are staggering, but they have everything down to a tee.

In the kitchens where some bread has just been baked

It was fabulous tour, and brilliant to see how everything worked.

The rest of the day was spent chilling, with a few drinks and meals thrown in as we navigated the Strait of Messina on our way to Katakolon. In the evening after dinner, we took in a show and headed for our favourite bar,

We passed the volcano island of Stromboli early in the morning

Messina - Celebrity Reflection is docked
We were on that ship in 2018 in the Caribbean

The next morning as we lifted our stateroom blinds, we were docked in Katakolon, Greece. We were up early as we had an excursion to Olympia booked. When you have booked excursions you go to the theatre at the appointed time, collect a sticker for your group and wait to be called. It's a pretty sick process and we were off the ship, and in Olympia after a short 30minute drive by 9am.  Although early, this had two big advantages. 1) although hot, it was nowhere near as hot at it was going to get later in the day 2) we were one of the first groups there so it wasn't overly crowded.

Olympia is of course the site of the original Olympic Games, and our brilliant local guide walked and talked us through the history as we toured the site. Much of the site suffered after some earthquakes many years ago, but the archeologists are still there and still uncovering more of the area. We sayw the spot where the flam for the modern day Olympics is lit - quite a low key spot it has to be said, and the main stadium with grassy banks where the spectators (all men) sat.  The original stone start and finish lines are still in place too. 

Olympia
The site of the training hall

Olympia
The main stadium

Olympia
Anne on the stadium start line

Olympia
Our guide shows us the spot where the flame is lit for the modern Olympics

We also visited the on site archaeological museum where all the artefacts from the site are on display. It's a fascinating place and a marvellous insight to that period of time

We then went on to an olive  farm, where we tasted a variety of olive oils (and very tasty they were too), before having a lunch provided. It was great to have the opportunity to chat to some other passengers (Americans this time) over a meal, before the inevitable and obligatory bit of Greek dancing.

A bit of obligatory Greek dancing

We were back on the ship early afternoon, where we recovered from the heat with an afternoon bevvy, before the usual evening schedule of a meal, a show and some gentler late night entertainment in on of the bars.

Chilling our back on ship

This evenings dinner was a bit special, as we'd booked the posh restaurant Le Voyage by culinary ambassador Daniel Boulud. A bit extra dish but a fabulous taster menu in a small and cosy - almost exclusive restaurant.

About to tuck into dessert in Le Voyage

Captain Kate and her Exec team

The pool deck is colourful at night

When we wake up tomorrow morning, we'll be in Corfu

Intersting(ish) facts:

• Celebrity Beyond can take about 3,260 passengers and has a working crew of around 1,230
• It's maiden voyage was in April 2022
• Like the other ships in the Edge class,  Celebrity Beyond is fitted with the Magic Carpet tender dock, designed to prevent hull collisions while anchored offshore. While sailing, the Magic Carpet is equipped with a bar and can be used as a patio.

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