Elements Blog

This summers Intern & Assistant Guide Ryan Ward, asked me to write a article for his blog http://www.duffekandaboof.blogspot.com/ on catering for groups on trips / tours and expeditions.  So here it is, please have a check out of his blog as well, he has some lovely photos  Enjoy – Rob

I spend a lot of my year, looking after people on the water in canoes & kayaks, around campsites, in historic accommodation, in the bush and whilst hiking in the hills.  One of the things that people always ask, is how we provide such good food for our friends and clients whilst in the wilderness.  Well I am not going to give away all my secrets (you will have to buy the book when I finish it), but here are few thoughts to start.

Firstly it worth saying that my usual ethos is to eat as well as possible whilst out, I aim to surprise and amaze people with how well you can actually eat whilst away from home.  The concept of restaurant quality food whilst in a camp site, is one I hold very close to mine and my company’s heart.

Secondly we eat as little (or no) pre-prepared dehydrated so called expedition foods.  Yes they have their place, but really have we actually forgotten how to cook, use our imaginations and not only that, it is at least 8 times the price!  I also however do believe in not carrying too much…. and this is a fine balance to strike.  So out with the Dutch ovens, and in with a good wok, pan and outback oven.

The danger with not relying on the freeze dried approach, is that we actually have to engage our brains and really understand food.  What fresh foods last longest, how can we help vegetables last longer and still be edible, how many calories of decent food does someone need to eat to remain safe and well on a trip, and lastly how are foods actually produced?  Do we understand the TRUE nutritional difference between rolled whole grain oats and some of the other so called porridges attractively available to us?

So where to start?  Get yourself a plan, either for the day in hand but usually for me it’s weeks in advance.  Next, in your plan you need to give cooking food time, care and patience.  If the MSR is going full tilt, probably you will burn something; under cook it or worse still deny some part of the dish of flavour.  So plan what you want to serve and when, ensuring your menu has flavour, texture, variety & enough quantity.  If it is on a trip, expedition or course, have a wholesome, quick, good looking tasty snack for people to eat within 30 minutes of finishing for the day.  This along with a hot drink usually buys you a couple of hours to allow your clients to explore and you to create a culinary master piece.

So on with the master piece, have your plan, ingredients and if clients want to get involved out of a desire to learn what you do let them help you. But I personally do not have it as an expectation of them.  Spend time in preparation, and arrange yourself to have everything to hand prior to starting cooking……

The next bit needs practice, so get practicing on friends, family and anyone else willing to eat your food.  Only perfect practice is good enough, so vary it and cook over open fires, wood burning stoves, MSR’s, gas stoves and of course at home in your own kitchen.  Challenge your imagination, try new ingredients and ask for honest negative feedback (as well as praise) as it’s the only way you will improve.

Lastly every meal is eaten generally by the eyes and nose before; it ever is consumed by the mouth (now that’s a little Heston Blumenthal), so ensure it smells great and looks stunning.  This will set people in the right mind set to truly taste what you have lovingly prepared for them.

In short good, wholesome foods cooked simply with love, and presented with passion makes for delicious eating and very happy friends and clients.