Key Aspects:
- P&O Cruises has updated Keel & Cow gastropub’s menu with new starters, mains, and desserts.
- The new steakhouse concept has also expanded its vegan and lighter choices.
- The rollout launched aboard Iona on July 4, 2026, and Arvia on July 5.
One of P&O Cruises’ most popular dining venues just received its biggest refresh in years.
The cruise line has unveiled an overhauled menu for Keel & Cow, the gastropub aboard Arvia and Iona. The new lineup features brand-new starters, entrees, and desserts while expanding vegan and lighter options.
The update keeps the restaurant’s signature steakhouse focus but broadens the selection available to guests. New appetizers include king prawn cocktail, chicken liver and brandy parfait, salmon Scotch egg with masala mayonnaise and lime, pork and chorizo sausage roll with pickled red onions, Southern fried chicken with truffle aioli and parmesan, and a vegan jackfruit and nori “no fish cake” served with tartare sauce.
Steaks remain the centerpiece of the menu, with guests able to choose from rump, fillet, sirloin, and ribeye cuts served with a selection of sauces and sides. A new triple-cooked chip recipe has also been introduced as part of the steakhouse experience.
The refreshed menu also adds several new entrees, including a pork chop with chimichurri hasselback potatoes, garlic butter roasted half chicken, grilled Cajun-style salmon fillet, and the new Keel & Cow Best of Both Beef Crumpet.
That signature dish combines five-hour slow-cooked brisket with Black Angus sirloin, mushrooms, crispy onions, and red wine sauce.
Guests with a sweet tooth will also find new dessert choices, including a triple chocolate brownie made with milk, dark and white chocolate, and a strawberry Eton Mess served with strawberry gelato.
“Food is an integral part of the holiday experience and our guests consistently tell us how much they enjoy the variety and quality of dining available across our fleet,” said Carnival UK and P&O Cruises President Paul Ludlow.
He said the new menu at Keel & Cow builds on “everything guests already love” while introducing exciting new dishes, more choice, and elevated presentation.
“Whether it’s a perfectly cooked steak, a comfortable pub classic, or one of our new lighter options, there is something for everyone to enjoy,” Ludlow added.
The updated Keel & Cow menu is available exclusively aboard P&O Cruises’ two Excel-class ships, Iona and Arvia. The gastropub was created specifically for the vessels, which debuted in 2021 and 2022, respectively.
Passengers aboard Iona were the first to taste the new dishes when the menu debuted on the 184,700-gross-ton ship’s July 4, 2026, sailing. That 7-night Norwegian Fjords journey is currently sailing with calls in Stavanger, Olden, Hellesylt, and Haugesund before returning to Southampton, England, on July 11.
The ship carrying up to 5,200 passengers completed its first dry dock in October 2025.
The following day, July 5, 2026, up to 5,200 guests aboard the 185,581-gross-ton Arvia sampled the menu as the ship departed Southampton on a 14-night Mediterranean cruise. The itinerary includes calls at Cadiz, Barcelona, and Alicante, Spain; Toulon, France; La Spezia and Civitavecchia (Rome), Italy, before returning to England on July 19.
Read Also: P&O Cruise Ships by Size: From Largest to Smallest
As the only two Excel-class ships currently in the P&O Cruises fleet, Arvia and Iona remain the only places where guests can dine at Keel & Cow.
Beyond the Keel & Cow update, P&O Cruises continues to expand its onboard dining program through its Food Heroes team. The lineup includes Marco Pierre White, Olly Smith, and Jose Pizarro, who help develop dining and beverage concepts across the fleet.
