The Ice Mile - 3 Years On
Cold water swimmer, Becca Harvey, takes us over the course of a year as she prepares for the challenge of an Ice Mile.
A RED RIDE OUT - MEET FELL FOODIE
Written by Jess Davies /
At the end of May 2021, we hosted our very first Red Ride Out weekend on the shores of Lake Windermere. The aim was to bring a group of likeminded paddlers together to celebrate our love of SUP and adventure. These passionate paddlers and friends of the brand were invited to meet and get to know the Red team through a variety of activities and talks with outdoor enthusiasts.
One such adventurer kindly joined the day, and not only did he cook us a wholesome and delicious lunch, he also shared his story with the group on how he came to combine two of his main passions in life, Food and the Great Outdoors…
Meet Harrison aka Fell Foodie…
Hello, my name is Harrison Ward perhaps better known as Fell Foodie. I’m a Lake District based outdoor cook and hiker. I love nothing better than attempting to recreate restaurant style meals on minimal equipment in remote locations. You can often find me up high with my camping stove taking in the views below whilst cooking.
We are blessed with so much natural beauty in the UK. At my home in the Lake District there are so many opportunities to paddle in lakes, coastal beaches or mountainous tarns. If getting out on the water is a tranquil experience for you then reaching an unoccupied island will only escalate that. And, if you have mountains close by then load up your backpack and head up high. Paddle boarding on a remote mountain tarn is an experience not many can claim to have done. You may burn some extra calories carrying all the kit to the top but having a nutritious meal to prep and cook when you are there means you won’t go hungry and will have plenty of energy for time on the water.
FELL FOODIE’S TOP TIPS FOR OUTDOOR COOKING
1. PLAN THE MEAL APPROPRIATELY
When the weather is colder the last thing you want to be doing is sitting still next to your camp stove with a recipe that is better slow cooked.
2. PREPARE YOUR INGREDIENTS
It’s great relaxing and taking your time in the summer prepping vegetables for the pot but in cooler conditions speed is preferable.
3. ONLY TAKE WHAT YOU NEED
Fresh food often weighs more than the dehydrated adventure packs, so you don’t want to be paddling with a full larder. Decant things and portion out to save on mass and space without compromising on flavour.
4. REUSE AND RECYCLE
Old hair wax pots, toiletry bottles, yoghurt pots, old camera film canisters all make great containers for spices, garnishes, prepped ingredients, sauces and typically have a strong seal to avoid spillages and potentially waterproof in case of capsizing.
5. CONSIDER WHAT YOU ARE BRINGING BACK
Using heavy containers means you have to carry heavy containers down again. Pots and tubs that fit inside each other when empty will cut a lot of space in your rucksack/drybag. By pre-prepping ingredients there shouldn’t be much (if any) rubbish to bring down – LEAVE NO TRACE.
6. TAKE A SEALABLE BAG
This can be an old plastic shopping bag or something that can be washed. A Red Ziplock cool bag or an old drybag will also suffice. It is good to keep contents that may leak in to save your bag and also to avoid contaminating waterways if it ends up in the water.
When the weather is colder the last thing you want to be doing is sitting still next to your camp stove with a recipe that is better slow cooked.
2. PREPARE YOUR INGREDIENTS
It’s great relaxing and taking your time in the summer prepping vegetables for the pot but in cooler conditions speed is preferable.
3. ONLY TAKE WHAT YOU NEED
Fresh food often weighs more than the dehydrated adventure packs, so you don’t want to be paddling with a full larder. Decant things and portion out to save on mass and space without compromising on flavour.
4. REUSE AND RECYCLE
Old hair wax pots, toiletry bottles, yoghurt pots, old camera film canisters all make great containers for spices, garnishes, prepped ingredients, sauces and typically have a strong seal to avoid spillages and potentially waterproof in case of capsizing.
5. CONSIDER WHAT YOU ARE BRINGING BACK
Using heavy containers means you have to carry heavy containers down again. Pots and tubs that fit inside each other when empty will cut a lot of space in your rucksack/drybag. By pre-prepping ingredients there shouldn’t be much (if any) rubbish to bring down – LEAVE NO TRACE.
6. TAKE A SEALABLE BAG
This can be an old plastic shopping bag or something that can be washed. A Red Ziplock cool bag or an old drybag will also suffice. It is good to keep contents that may leak in to save your bag and also to avoid contaminating waterways if it ends up in the water.
HARRISON’S MUST-TRY OUTDOOR RECIPES
FELL FOODIE FAJITAS
A perfect dish to enjoy with friends. Make it as simple or as complicated as you like. Suits all palettes and dietary requirements with toppings being copious yet optional. This lighter option can all be cooked in just a small frying pan.
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