We think we have the best tasting expedition meals around. But don't take our word for it - see what others think of our food and look at some of the champions who have used our food.

Brian Thompson

Brian is a British yachtsman with 28 world records. He made it into the history books by becoming the first Briton to break the Round the World sailing record twice. He is also the first to sail non-stop around the world four times.

“I take a lot of freeze-dried food – my favourite is Expedition Foods’ Porridge with Strawberries. To increase the calorie intake I will add olive oil to my meals, and I’ll also eat ham, cheese, crackers and fruit. Fresh fruit will generally last for about 10 days, so I eat it when I can. I will often include treats as well, such as chocolate and energy bars.”

Luke Parkinson

Luke is a seasoned campaigner on the Olympic circuit in the 49er class and has represented his country at the Red Bull Youth America’s Cup. He was also the Bowman and helmsman for Abu Dhabi Ocean Racing at the Volvo Ocean Race.

“I like Expedition Foods because it’s one of the faster freeze-dried brands to hydrate as well as having a good range of choices, including my favourite breakfast, Porridge with Strawberries. It’s fairly normal for you to lose weight when racing as you simply can’t eat enough calories. This affects your ability to race, so I’ve really enjoyed Expedition Foods as this is one of the few times I’ve managed not to lose weight.”

Team Uniting Nations

Winners of the Great Pacific Race

 

 

“I would definitely use Expedition Foods again. Once I had my sea legs I never felt hungry and always had the energy to row. Thanks for all your help in the preparation, everything was handled very professionally, especially the tracking of the boxes from the UK to Monterey, California.”

Meghan Hicks

Meghan Hicks - Marathon des Sables Women’s Champion.

 

 

“The center of my food plan is an Expedition Foods meal (the high energy serving). I make the meal all at once and then I eat it in stages, snacking on it for a couple of hours from later afternoon to early evening. There are a number of different Expedition Foods meals to choose from and I urge you to test some at home to see what you like best. If possible, test them after a long training day or a heat-training session in the sauna to mimic the MdS's conditions. Also, I bring a tiny packet of salt for each day, to add to each meal. The meals are low in their sodium content which is a good thing because it allows you to add the right amount of salt for your palette.”

Ray Zahab

Founder of impossible2Possible; winner of 250km Gobi March (4 Deserts Ultramarathon Series); winner of 250km Sahara Race (4 Deserts Ultramarathon Series). Ray ran the length of the Atacama Desert, (1191km from the Peruvian border to Copiapo, Chile) in 20 days.

“When on expedition, calories are critical! But it doesn't matter how many calories you carry if you won't eat them! I have used Expedition Foods on my expeditions and what I like most is the taste. My favourites are the Chicken Tikka and Chicken Korma, which became bargaining chips with my teammate in Siberia!”

Jenna Mosimann

Founder of Better-Being Fitness (www.betterbeingfitness.co.uk) as well as finisher at RacingThePlanet: Namibia and RacingThePlanet: Vietnam.

“I use and would recommend Expedition Foods for dehydrated meals that are light weight, calorie dense and ultra-convenient. They are perfect for self-supported multi-day expeditions, challenges, or races where eating well is important for on-going energy and to aid recovery. Compared to other meals I have tried, I really like the taste of these – and having something you enjoy eating can make a huge difference to mood and motivation. My favourite meal is the Spaghetti Bologese which, on multiday races, I always save for after the long stage to give myself something to look forward to!”

Marshall Ulrich

Marshall has run 120 ultramarathons averaging over 125 miles each, has completed 12 expedition-length adventure races, and climbed the Seven Summits all on his first attempts. He finished the first-ever circumnavigation on foot of Death Valley National Park, about 425 miles in one of the hottest, driest places on earth, during the most blistering month in U.S. history (July 2012).

“During the first 16 day, 425 mile circumnavigation of Death Valley National Park, Expedition Foods were an integral part of my diet. The packages were intact even after being buried underground for 2 months and I knew that I could look forward to high calorie flavorful meals every evening. One of my favorite meals was Fish and Potato with Parsley Sauce, followed with a heavenly Custard with Apple dessert! Thank you Expedition Foods for efficiently fueling me during this difficult event leading to my success!”

David Paabo

Founder of Ice Horizons, an expedition company specialising in Greenland ice cap ski crossings. David has spent 20 years taking part and leading Wilderness expeditions.

“We found that Expedition Foods provides by far the tastiest and filling of expedition meals, and this always adds so much to the enjoyment of a demanding expedition, being the perfect way to end a hard day. Good quality and good quantities of food on a polar expedition are fundamental to its success. In the cold, people tend to desire warm, tasty and filling meals; foods with a high fat, protein and carbohydrate content. Expedition Foods meets these criteria exceptionally well. We find that two of the Expedition Foods 800 calorie range meals per person makes for the perfect dinner.”

Simon Chalk

As a six-time ocean rower, Simon is arguably one of the world's most experienced ocean rowers. He was in the top 10 of the Daily Telegraph Adventurer of the Decade 2000 – 2010.

"After rowing across six oceans and having organised six ocean rowing races around the world – there’s one name that I’ve noticed at the top of our sport for nutrition – Expedition Foods. Whether as part of a solo rowing campaign across the Indian Ocean or attempting a speed campaign across the Atlantic, the need for quality, well packed and balanced light weight food is key to a project’s overall success. In the middle of an ocean, competing in the World's toughest sporting event, looking forward to your next meal is a luxury Expedition Foods provides. More successful ocean rows have used Expedition Foods than any other make of freeze dried food. Choose the best – Expedition Foods!! Extremely good food in extremely tough conditions…"

Will Millard

Will lead expeditions in West Papua and in 2009 he uncovered and recorded a long lost trade route in the heart of Papua’s remotest forests. In 2012, he returned in an attempt to make the first unbroken, unsupported crossing of the province’s 1000km width with Callum Fester. He is a journalist and Fellow of the Royal Geographical Society and Winston Churchill Memorial Trust. When he isn’t on expedition he works for Indus Films in Cardiff who make adventure documentaries for the BBC.

“I cannot tell you how much your Expedition Foods rations helped us. On expedition in 2009 with a different type of freeze-dried meals I became so sick of our food I was incapable of actually eating it. Neither of us are in any doubt that the high-cal range from Expedition Foods probably saved our lives on the retreat in the Wara.

Nick Griffiths

Nick was part of the four-man Bolton Atlantic Challenge team who rowed across the Atlantic as part of the Talisker Atlantic Challenge, the 'World's Toughest Rowing Race'.

“We found the food to be really good and that was despite our little mistake. As you know on any expedition, food becomes one of the highlights of the trip and we had no issues with the quality or taste. In fact it was said on several occasions that it was better than what we got at home. We somehow managed to bring the wrong type of gas canisters to use for cooking on our stove. We did have a gas canister on the jet boil to start, so we did managed to heat food for a few days but once that ran out it was cold food all the way. This meant that all the Expedition Foods we had was cold. The upside of it was it was perfectly fine - we did have to leave it for slightly longer to hydrate but everyone agreed that the food tasted just as good cold as it would have done hot.”