Before we hit the trail…
For the past seven years, I’ve worked as a chef in some of the most remote parts of northern Canada and New Zealand’s South Island.
When I wasn’t in the kitchen, I was out there too. Hiking, trail running, camping, fishing, and getting into other kinds of misadventures in the hills.
Too often, I heard people say, “Anything tastes good when you’re out there.” I never agreed with this statement. The meal is a part of the adventure. It’s the reward after a long day in the mountains, a reason to gather around the campfire, and the best way to end an exhausting day.
That’s why I created Bushwhacker Eats.
Every meal we make is inspired by the food I loved cooking in remote camps and designed for people who’d rather spend another hour outside than worrying about what’s for dinner. Meanwhile retort technology allows us to preserve real meals with minimal to no added preservatives, while staying true my signature recipes. Whether you’re hiking deep in the backcountry, cycling, paddling a river, heading into hunting camp, or escaping for the weekend, my goal is simple:
To make outdoor food something you genuinely look forward to eating.
See you out there,
Jules
Founder, Bushwhacker Eats