Introducing the new face of the expedition industry’s only complete range of nutritious, delicious, handmade dehydrated meals

“I can genuinely say this was the tastiest dehydrated meal I’ve ever had. Great flavour, great consistency and easy to make.” — British explorer, author and TV presenter, Levison Wood.

“Having planned and fed expeditions in many hostile environments around the world, it would have made life tastier, healthier, easier and considerably more nutritious if Firepot had been around.” — Nigel Gifford OBE, Executive Chef and Author of the Royal Geographical Society Catering Manual.

Firepot meals are a delicious, nutritious and award-winning alternative to the freeze-dried meals that dominate the expedition food sector. These lightweight meals (on average 110g each) only require you to add hot water to the bag to cook. They are ready in just 15 minutes for a taste of home-cooked, all-natural comfort when you are far away from home, whether camping, hiking, sailing, kayaking or climbing. Firepot are available in regular and extra large calorie-packed portions, with fully compostable packaging also available.


New branding: our journey, from Dorset start-up to fuelling expeditions up Everest
Firepot soft launched in February 2017, and hit its stride quickly. Within weeks, our food was fuelling some of the world’s most challenging expeditions. These included the fastest female rowed crossing of the Atlantic by Kiko Matthews; the fastest round-the-world cycle by Mark Beaumont; the first ascent of the most remote mountain in the world, Spectre, by British climber Leo Houlding; and the attempted solo unsupported ski crossing of the Antarctic by polar explorer Ben Saunders, among others.

Thanks to the overwhelming support of the expedition community, we have had a phenomenal rate of growth. Firepot has gone up Everest, into the Gobi Desert, on the Marathon Des Sables, and into the coldest corners of Earth — with every meal prepared by hand in Dorset using family recipes.

In the space of 18 months, we’ve moved from our small wooden barn to a large mill house nearby. We have grown our team, developed our own drying technology, expanded our ranges of meals, and sold to customers in over 25 countries.

In September 2017, we won the Seed Fund award aimed at innovative British food producers. The prize was £100,000 worth of branding support from The Collaborators — a branding agency based in Bath, England. With their support, we changed our packaging from an orange and blue map to the yellow colour you see now. We relinquished our original name ‘Outdoorfood’, pursued plastic-free packaging and created a line of Firepot Minis — half-sized taster portions for those wanting to sample a few recipes. All of these changes are launching today.

New menus: vegan, gluten-free, lactose-free
Firepot is now known for being some of the most delicious meals in the industry, having won awards including Silver in the Taste of the West (judged against restaurant food). All ingredients are sourced as locally as possible and always conscientiously — we will never use palm oil, artificial preservatives or additives.

Until now, seven Firepot meal options have been available. These are: Porcini Mushroom Risotto (vegan, gluten-free, lactose-free), Orzo Pasta Bolognese (lactose-free), Beef Stew with Pearl Barley (lactose-free), Spicy Pork Noodles, Chilli con Carne (gluten-free, lactose-free), Dal and Rice with Spinach (vegan, gluten-free, lactose-free), Posh Pork and Beans (gluten-free, lactose-free).

Today we are introducing three more vegan meals: Chilli non Carne, Vegan Orzo Bolognese and Spicy Baked Beans, with more planned for 2019.

New plastic-free packaging:
As food producers seeking to be as ethical as possible, we have been pursuing plastic-free packaging alternatives so we can protect the environment we love. We have finally found an eco-friendly alternative to our main range of yellow pouches. These brown eco bags, launched today, are made from bio-based sources, including sugar cane, which means they are fully compostable and should completely disintegrate within a year in compost — faster if the levels of warmth, moisture and air exposure are right.

Unlike our main yellow range, these compostable meal bags must be cooked in a pan and not in the bag. Otherwise, the cooking process is the same. Unfortunately, compostable technology is not as advanced as we would like, but in the future we hope to develop a fully compostable range of meals that can also be cooked conveniently in the packet.

New website and social media: firepotfood.com | @firepotfood
As we say goodbye to our old Outdoorfood branding we introduce our new website and social media accounts: firepotfood.com and @firepotfood. We are still encouraging the expedition community to tag their photos with #fuelledbyfirepot, which feeds into our live social media wall on the website.

With the new site, we are also launching a new online magazine where you can read about our Firepot Heroes, from Waldo Etherington — the extreme tree climber featured in the relaunch campaign — to extreme ultrarunner Jamie Ramsay, who ran straight from Canada to Argentina. You will also find helpful guides, including how to plan for your first expedition, and what you need to know before signing up for an ultramarathon. Visit firepotfood.com/field-notes.

Read my review here www.dorsetfoodiefamily.co.uk/outdoorfood-pymore/ (old style packaging, but still the same delicious food)

(Photos by kind permission of Firepot)

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