These are multi-day trips built entirely around food — where it grows, who grows it, how it gets harvested, and what happens to it in a kitchen at the end of the day. Groups stay small, usually two to eight people, so we can actually be let into places a coach party never sees.
We go when the restaurant buyers go. You learn what fresh actually looks like, how to argue about price, and what is worth carrying home.
Rice, herbs, coconut, pepper, fruit — whatever the region grows. We walk the fields and talk to the people doing it.
Fish sauce sheds, cheese cellars, salt pans, orchards, small distilleries — where flavour is actually made.
Every day ends with a shared kitchen. You cook, I guide, and dinner is whatever the day handed us.
Thailand — markets, coastal fishing villages, spice and fruit farms. Poland — orchards, dairy, forest foraging and the old home-cooking traditions I grew up with.
Dates are released a few times a year, and private departures can be arranged for your own group.