Outdoorfood

Founder John Fisher left a London web business for Nepal, where he worked on restoring the house Edmund Hillary stayed in after Everest, then carried sixty early prototypes across 120 miles of Greenland and handed the leftovers to a stranger at Sisimiut airport. That stranger emailed three months later wanting more. Back in Dorset by 2016, Firepot began in his home kitchen, then a kitchen installed in a 15th century thatched barn in the Marshwood Vale, outgrown within six months.

The mantra is eat well in the wild, and the meals are slow-cooked with fresh, local ingredients before being dehydrated, so all you add is boiling water. The range runs to meat, vegan and gluten-free mains, breakfasts, snacks and desserts, with extra-large portions and compostable packaging, and it holds Duke of Edinburgh accreditation. Ten minutes after the phone was first connected, Leo Houlding rang about Antarctica. Buy through the webshop and pick your portion size honestly.