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It is with great pleasure that we present dishes from an exceptional menu. Developed and cooked together with LYOFOOD brand ambassadors – our friends.
Each dish is an expression of individual taste, nutritional preferences, and personality. Without any compromises, they are 100% natural and made exclusively with high-quality ingredients. What sets this menu apart is the fact that each meal becomes shared property. We want our friends to own a fair share of the revenue generated from the products we've created together.
Nettle Curry
This could have been a classic vegan curry, but with Sean in charge, we had to include the nettle he loves, leave out the potatoes he avoids, and add some coconut milk along with as many vegetables as we had left in the fridge.
The key ingredients are aromatic herbs and spices like turmeric, coriander seeds, fresh coriander leaves, cumin, garlic, ginger, and lemongrass.
Sean Villanueva O'Driscoll
is a professional climber and our ambassador. A few years ago, he also made his debut as a film director with the film The Adventures of the Dodo, humorously breaking the conventions of mountain cinema.
Sean pursues his passion for climbing on the biggest rock walls, preferably in wild and secluded places. His expeditions to remote locations impress international audiences and fellow climbers alike. His dedication and perseverance in reaching pristine walls, along with his commitment to ethics and purity of style, make Sean a role model for many.
Apple Crumble
What is Marko Prezelj's favorite dessert?
Apple pie without the pie! Sweet apples roasted with a generous pinch of cinnamon, topped with a traditional crunchy crumble, bring to mind time spent with grandparents.
Marko Prezelj
Although he would never admit it, Marko is a living legend and a mentor to the next generations of Slovenian mountaineers. He has made numerous first ascents in the Karakoram and the Himalayas, for which he has received four Piolet d'Or awards.
For Marko, style in climbing is more important than the summit itself, while in everyday life, he constantly strives for simplicity, which he considers his ideal and ultimate challenge.
Mash and Cheese
Chewing and swallowing at high altitudes is rarely easy, and alpinists know this better than anyone. Mathieu Maynadier’s stories sparked an idea: how about creating a dish that is effortless to consume and provides enough energy to keep you going? This is the very essence behind the EXPEDITION MENU.
Introducing Mash and Cheese by Mathieu Maynadier: a delicious blend of mashed potatoes, a hand-picked selection of the finest cheeses, and mushrooms marinated in homemade Worcestershire sauce. Mesdames et Messieurs, we present to you Mash and Cheese, a real high-altitude feast.
Mathieu Maynadier
is a full-time alpinist and a professional mountain guide. His passion for the mountains was ignited by ski mountaineering. Mathieu was quickly selected for the French national team and competed at the international level, winning silver at the European Youth Championships as well as two national championships on home turf.
In search of new challenges, he stepped out of the race bindings to immerse himself in the world of mountaineering.
LET’S COOK SOMETHING UP – how does it work?
1. Brainstorming
We begin by meeting with the chosen ambassador to discuss their culinary ideas. They are all passionate and conscious of what they eat. They are individualists, each with their own approach to nutrition, different needs, and unique visions of what outdoor food should be. We don’t judge. We just want to make it happen.
2. Creation
Next, we work on various recipes and ultimately select the one that best reflects the athlete’s personality. It’s their taste and nutritional preferences that define the meal. This menu is as much about collaboration and solidarity as it is about individuality.
3. Magic
Eventually, we create a trial version of the meal, which is tested repeatedly by us and our ambassadors. Once approved, the meal goes into production — we cook, freeze-dry, and package it.
4. Revelation
When the meal is ready for the market, promotion and sales efforts are launched. The meal and recipe are co-owned by both LYOFOOD and the athlete, who receives royalties for every pouch sold.
1. Brainstorming
We begin by meeting with the chosen ambassador to discuss their culinary ideas. They are all passionate and conscious of what they eat. They are individualists, each with their own approach to nutrition, different needs, and unique visions of what outdoor food should be. We don’t judge. We just want to make it happen.
2. Creation
Next, we work on various recipes and ultimately select the one that best reflects the athlete’s personality. It’s their taste and nutritional preferences that define the meal. This menu is as much about collaboration and solidarity as it is about individuality.
3. Magic
Eventually, we create a trial version of the meal, which is tested repeatedly by us and our ambassadors. Once approved, the meal goes into production — we cook, freeze-dry, and package it.
4. Revelation
When the meal is ready for the market, promotion and sales efforts are launched. The meal and recipe are co-owned by both LYOFOOD and the athlete, who receives royalties for every pouch sold.
Delicious Anywhere
The OutDoor Industry Award
In 2013, LYOFOOD was recognized as one of the best start-ups in the sports industry.
ISPO BrandNew
LYO Pork Loin in Dill won the palates of experts from the international jury at the 2014 ISPO trade show.
The Outdoor Editors' Choice
In 2015, LYO Barley-Lentils Risotto received recognition from a leading German outdoor magazine.
The OutDoor Industry Award
"The ultimate outdoor smoothies”, part of the LYO Powders line, won the 2015 OutDoor Industry Award.
The OutDoor Industry Award
In 2017, LYOFOOD once again impressed the jury, this time with its "Let's Cook Something Up Together" project.
The OutDoor Industry Award
In 2013, LYOFOOD was recognized as one of the best start-ups in the sports industry.
ISPO BrandNew
LYO Pork Loin in Dill won the palates of experts from the international jury at the 2014 ISPO trade show.
The Outdoor Editors' Choice
In 2015, LYO Barley-Lentils Risotto received recognition from a leading German outdoor magazine.
The OutDoor Industry Award
"The ultimate outdoor smoothies”, part of the LYO Powders line, won the 2015 OutDoor Industry Award.
The OutDoor Industry Award
In 2017, LYOFOOD once again impressed the jury, this time with its "Let's Cook Something Up Together" project.
NEWS & UPDATES
From seeds to the final product. This is how we make our food.
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