HOW IT ALL STARTED
Sam and Ryan met in 2012, when Sam owned an independent coffee shop in Sheffield – Ryan was a regular customer and would often pop in for a chat. Over time they bonded over their love for the outdoors and going camping, and cooking over fire became their way to get out of the city and into the Peak District.
They spent many evenings sat around the campfire talking about their favourite restaurant, sustainable growers, and butchers - anyone who was disrupting a broken food system.
Sam went on to run a popular wine bar in Sheffield, doing his bit to champion local produce and biodynamic wine. Ryan worked as a medical doctor in the NHS in London, using cooking in his wood fired oven to unwind from the stresses of the job. They kept up the tradition of meeting at a campsite, a wild camp spot or each other’s gardens for a chance to cook together and celebrate their love of British food. What started as a passion became an obsession and they wanted to share their love for outdoor cooking with more people.
Good quality produce should be celebrated
Having spent so much time around the campfire, Sam & Ryan realised the great value there is in the love of cooking being celebrated in the great outdoors. It’s where their journey started – good quality food, simply cooked over fire with those who are closest. The difficult part was doing the produce justice - taking enough ingredients and spices from the kitchen and so Field Blends was born.
We’re on a mission to get you cooking outdoors
The aim of Field Blends is to get more people outside, connected to the food that they’re cooking - whether that's in their garden on a barbecue, or at a campsite or in a campervan. Field Blends wants more people cooking delicious, simple food with friends and family. You can always use Field Blends at home too, but we love seeing Field Blends out in the wild.
