Stories

As the Gobi March draws closer, we reconnect with Bazar in the mountains of western Mongolia. His training has become more focused, his gear choices more deliberate, and his connection to the land even more central to how he prepares. From long runs at altitude to traditional high‑fat foods and life in a ger, Bazar’s journey shows how endurance is shaped not just by training plans, but by culture, environment, and resilience.

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Bazar is a young Mongolian herder whose endurance was shaped by a lifetime in the mountains of Khovd. Now, supported by Expedition Foods, he’s preparing to take on the Gobi March 2026, carrying the spirit and strength of Mongolia’s nomadic community into one of the world’s toughest races.

Ultra‑runner Rod Ardehali (The Independent) reviews his gear from the Marathon des Sables 120km, highlighting why Expedition Foods meals were essential on the trail. Discover how ultralight, high‑calorie meals support endurance athletes and learn tips for your next adventure.

Discover how a Marathon des Sables champion fuelled her victory with Expedition Foods. In this in‑depth interview, she shares her nutrition strategy, favourite freeze‑dried meals, calorie planning, and insights into multi‑day racing and motherhood.

Firsthand account of completing the Yukon 1000 in 7 days; what we ate, packed, and learned about food, sleep, and self‑reliance on the river.

We’re proud to have received a glowing review for our plant-based breakfast, Rolled Oats with Apple and Blackcurrant, that’s not only nutritious and delicious but also mindful of dietary needs and environmental impact. 

40 degree heat, sea swells, salt sores, blisters, dehydration, sea sickness… The decision to take on the adventure of rowing across the Mediterranean is not one that is taken lightly. 

Norman Hadley on eating in the outdoors, and why he keeps coming back to Expedition Foods. 

Jacob Myers recounts his surreal journey to Antarctica, fuelled by Expedition Foods.