Typical river expedition menu
One of the joys of being on a river expedition is dining on great food around a fire with newly-made friends. Your river guide will have the responsibility of preparing and cooking your meals, but participants are expected to help out. Far from being a chore, this is often the part of the day people look forwards to the most. At North Star Adventure, we believe in serving fresh and tasty meals. Just because we are wild camping doesn’t mean we can’t expect some gastronomic treats! Everything we eat will be freshly and lovingly prepared and tastes all the better for being served in the great outdoors! Virtually all of our cooking will be done over a fire, boiling water in our Kelly Kettle or baking in our dutch oven (these really do create the best pizzas you’ll have ever tasted!). Below is just an example of what you might expect on one of our trips.
In the evenings, expect to be able to enjoy a class of wine with your meal and perhaps a little dram of something local to sip around the fire with great company.
NB: We will, of course, accommodate most food intolerances or dietary requirements where we can. Please contact us to discuss further.
Day 1
Breakfast: fresh coffee/tea/fruit juice, bacon, eggs, sausage, mushrooms beans.
Lunch: wraps, pittas, humus, cheese, salami, fresh fruit.
Dinner: traditional haggis (vegan option available) with neeps and tatties served with a whisky sauce.
Dessert: freshly baked apple and blackberry cake with custard.
Day 2
Breakfast: fresh coffee/tea/fruit juice, cereal, porridge, fresh fruit, toasted tea-cakes.
Lunch: wraps, pittas, humus, cheese, salami, fresh fruit.
Dinner: five-spice caramel pork (a warming dish from the mountains of Northern Vietnam of pork belly simmered in a rich sauce of five spice, shallots, garlic, jaggery and star anise) served with rice and salad.
Dessert: a selection of British and continental cheeses and crackers served with chutney and pickles.
Day 3:
Breakfast: fresh coffee/tea/fruit juice, avocado; halloumi and tomatoes on toast
Lunch: wraps, pittas, crackers, humus, cheese, salami, fresh fruit.
Dinner: Thai green curry (chicken, tofu and vegetables simmered in a fragrant broth of green curry paste and coconut milk, topped with crispy shallots and garlic) served with prawn crackers, sweet chilli dipping sauce and noodles.
Dessert: baked bananas stuffed with a rum and chocolate butter
Day 4:
Breakfast: fresh coffee/tea/fruit juice, sesame-seed bagels stuffed with smoked bacon
Lunch: wraps, pittas, crackers, humus, cheese, salami, fresh fruit.
Dinner: lamb biryani (curried lamb and rice, infused with saffron and baked in the dutch-oven. Topped with egg, pomegranate, almond and coriander) served with naan, poppadums and pickles.
Dessert: a selection of British and continental cheeses and crackers served with chutney and pickles.
North Star Adventure cater for vegans and vegetarians too. We feel that too often only poor alternatives are offered. We can serve up incredibly delicious vegan cuisine including dishes such as a smoky, spiced mushroom pilaf; tahini and charred aubergine pasta, Thai green curry or perhaps a black bean and butternut squash jerk stew.