Let’s face it first class on trains hardly extends beyond the leg room, and certainly doesn’t make the food much better; the extra cash doesn’t equate to a similar hike in culinary quality.

Dining in the air once had appeal, at least for the obsessive compulsive in us all - the regularly apportioned presentation, each section of dinner in its correct place, each course carefully measure out. That gone, the already dismal soggy stodge (how did they manage to achieve both?) doesn’t even have neat appeal.

On a boat there is more time, more choice and certainly more elbow room, although the time and money investment it seemed to me, made the idea of a cruise is, made as prohibitive as it was attractive. I hadn’t thought to cruise to Europe.

Holland is just across the water, a mere evening’s sail away: just enough time to wine, dine, sleep and feel fine, ready for a spot of site-seeing

DFDS Seaways trip from Newcastle to Amsterdam offers a variety of menus, including what looks like an exceptional gourmet à la carte menu in the Blue Riband restaurant or an authentic Scandinavian and North East buffet in the 7 Seas restaurant for those (so often like myself) who want to try a little bit of everything.

As an almost pescatorian, I have an eager eye focussed on the wide variety of fish, shellfish and sushi options from which I am expecting great things -  the restaurant is after all surrounded by sea. Meat options look good too: tender veal tartar and lamb roasted in cider, or there is a separate steak house for dedicated carnivores.

Gastronomic delights await me, followed by the opportunity to explore a capital city full of vibrant culture, canals and cycling. What could be better? Watch this space.