Yes its the path less travelled, we could have put any old thing into a bag, preserved it using every known chemical just to give you an extra 1 year on the shelf, but theres plenty of that gear going around. We have chosen a different path, and yes there's a story. Why are chefs making food in packets and not on a plate in a restaurant ? A question we often get asked after putting food on plates in some of the best restaurants around the world for over 30 years... well its simple, we also have a great love of the outdoors with adventures offgrid, hunting, fishing and gathering ingredients from all corners of the globe, we would supply our trips with home cooked meals, using ingredients we were connected too, and to this day we believe it made the adventure we were having taste better, it had a taste of purpose, purity and fullfillment. Making provisions to fuel adventures is a way of life for us, its our responsibility to re-connect people to their adventures with what they eat, we are a growing number of chefs from around the world sketching the blueprints for a broader, cleaner and balanced way of eating that tastes like a meal should, one that not only emerges from the landscape but acknowledges its role in shaping it. Our wider community of producers, farmers and other stewards are trying to build a future where all organisms are able to eat and eat well, to live and live well, and live together.

This happens through natures own methods of regenerative agriculture, respectful sourcing of wild and rangeland meat options as well as locally grown plants. At the end of the day we all need to eat, how we eat is completely up to us, now we have choices, to be honest we have always had choices, we just didn't know what choices to make.

Cheers James