The producers, products and places our expeditions are built on: what grows where, when it is at its best, and who stands behind it.
01Cold spring water in a tropical country: a founder-led farm raising sturgeon for caviar and fillet, with grading, salting and packing on site.
02Tropical dairy against the odds: how humidity and heat change aging, and which cheeses actually work on a Thai menu.
03Controlled growing systems with running water at altitude. Fresh rhizome grated to order — a different product from tubed paste.
04Vineyard, winery and vanilla farm in one family estate: tropical viticulture, barrel room, hand-pollinated and sun-cured vanilla.
05Greenhouse growing for restaurants: varietal trials, cut-to-order greens and an aperitif right between the beds.
06Village-level cooperatives at altitude: picking, processing, drying beds and roast profiles — direct trade without a middleman.
07Terraced highland tea: plucking, withering and roasting, with a tasting flight across oxidation levels.
08Local clay, glazes and firing for restaurant service: pieces built around a dish rather than picked from a catalogue.
Both expeditions are built around these producers. Tell us what interests you and we will map the route.