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sidetracked seeds

Sidetracked seeds

Together it is our vision to bring you closer to nature on our trips. To challenge yourself, step out of your comfort zone and to open your senses for wild places. We believe, only when you have such experiences in your back pocket you can really understand what it means to value the environment.

What started off as a hand drawn map, a old pair of Finnish army skis and a group of reliable buddies willing to follow me up to the arctic has now turned into my dream job. I fell in love with Lapland in 2015, and returned home where the stability of a graphic design job failed to drown out the call of adventure. It was the best thing I ever did. Finding amazing places and then getting to share them with other cool people is what it’s about. I’ve been able to put everything into Sidetracked that I was missing beforehand – adventure, community, experiences, creativity, challenge and a way to give something back. It’s a part of me, and I’m incredibly proud of that.

Sidetracked is a small outdoor adventure company organising guided tours all over Europe. Focusing on true wilderness experiences off the beaten track. Taking you to beautiful places, in small groups and getting to experience something truly unique. Allowing you to discover new places, push yourself and make new adventure buddies. We are making it our mission to make sure that we give more back than we ever take away. From the tiny decisions to the big stuff. We are conscious that we want to protect these amazing wild places that we’re lucky enough to explore.

I cannot wait to take you on an incredible journey!


Personal achievements include: Dolimities Ultramarathon, Scottish National Trail in 5 Weeks and cycling East Coast of Australia.

Explore cool places with cool people!

We do things differently, that’s why we’re called Sidetracked. You won’t find us following the crowds – you’ll see us dropping back and heading the other way.


I accomplished my first Wilderness Trekking Guide course in Germany several years ago. Took it one step further another couple of years later, moved to Finland and trained for a year to become a fully certified Wilderness Guide. And here the seed was planted for a new direction in my career. Here I also met my powerful friend Sophie.

Cake! Coffee! Cairns!

Sidetracked seeds

Pour the rapeseed oil into a pan, turn the heat on your stove to max, when smoking add the marinated chicken and sear briefly on all sides. Turn the heat down to a low simmer, add any remaining marinade, cover and continue to cook, shaking the pan occasionally until cooked through. Taste for seasoning and adjust if necessary. Remove to a covered plate and allow to rest for 2-3 minutes.

Pineapple and chilli carpaccio
4 thin slices of fresh pineapple, peeled and cored.
1 deseeded birds eye chilli, deseeded and finely diced
3 tsp caster sugar

Heat the rapeseed oil in a pan, when hot add the spices, stir for 1-2 minutes, then add the pineapple chunks.
Stir on a medium heat for 3 minutes, add enough water to just about cover the pineapple, then simmer until the water has almost evaporated.
Add the cider vinegar and sugar, bring to the boil, turn off the heat, add the mango and leave to cool.
Once cold store in a tupperware box or glass jar.
The chutney will keep for 3-4 days in a cool place or up to 1 month in the fridge.

Method – Advanced Preparation

Your legs, back and lung muscles are taunted as your eyes and ambitions take in the breadth, height and white veiled flanks all around you. It’s a virtual playground for mountaineers, trekkers, backcountry skiers and snowboarders. You’re most definitely not in Kerry, Kent or Kansas anymore.

Chicken Tikka
2 breasts organic or free range chicken (skin off), each sliced into 4.
4 tbsp rapeseed oil (for frying)

Marinade 2
150ml yoghurt
4 tbsp rapeseed oil
1 tsp coriander seeds
1 tsp ajwain seeds
Handful dried or fresh curry leaves
1 tbsp finely chopped green chilli
2 tsp turmeric
2 tsp garam masala
Sea salt


In addition to fifteen years work as an international mountain leader and trekking guide on five continents, Kieran has nearly two decades experience of catering for some of the most demanding customers – fellow instructors who want nutritious food with a bit flair, lots of it, now and don’t care that it’s minus 10c and snowing! Twitter @kierancreevy

To Serve
1 banana leaf, cut into 4 (available fresh or in the freezer section of most Asian stores)
Fresh Chapatti or Paratha (optional)