Savour food prep kit makes dehydrated meals a "gourmet experience"
Northumbria University graduate Amelia Cook has taken home the PriestmanGoode award at this year's New Designers showcase for developing a food container that allows hikers to preserve and eat home-cooked meals in the wild. The Savour kit enables food to be cooked, dehydrated, transported and served in one dish, offering an alternative to the limited
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Northumbria University graduate Amelia Cook has taken home the PriestmanGoode award at this year's New Designers showcase for developing a food container that allows hikers to preserve and eat home-cooked meals in the wild.
The Savour kit enables food to be cooked, dehydrated, transported and served in one dish, offering an alternative to the limited selection of pre-packaged meals typically available to outdoor enthusiasts.
"Savour transforms outdoor dining from a basic necessity to a gourmet experience," explained Cook, who completed the project as part of her undergraduate degree in product design.
"It allows users to enjoy delicious, home-prepared meals in the wilderness, combining the joy of a great meal with the beauty of nature."
Users can prepare their desired meal at home using Savour's metal tray, which is then sealed with a lid and placed onto the accompanying dehydrator to remove the moisture and preserve the food for up to three months.
On the trail, the food can be transported in the same pan and reheated on a camping stove with a splash of water to regain its original texture and flavour.
The Savour kit also includes portable tableware inspired by restaurant plates, allowing the meal to be served in a way that is both convenient and appetising.
The kit's design places the plates on either side of the pan, facing inwards and held in place with an elastic band so their dirty surfaces don't touch the rucksack whilst being transported home to be washed.
"The form of the Savour kit was influenced by the space limitations of the average daypack," said Cook, who recently "bikepacked" from Munich to Venice. "The product conveniently sits at the base of a typical rucksack, allowing room for other equipment."
Savour's colours and material finishes were chosen to reference those found in nature. The textured surface on the plate and lid, for example, is based on lichen and was colour-matched to create a greater sense of connection to the outdoors.
Cook also chose to redesign the dehydrator as part of the project, making it smaller than most current examples so it takes up less space on the user's worktop or when stored in a cupboard.
Savour was presented at the annual New Designers event in London, which showcases work by graduates from UK universities and colleges.
Cook was announced as one of two winners of the inaugural PriestmanGoode Award, presented by the London-based multidisciplinary design firm.
Other recent design projects aimed at outdoor exploration include an AI compass for phone-free walks and a Nike poncho that can turn into a tent.
All photography courtesy of Amelia Cook unless otherwise stated.
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