Freeze dried diet powers Frank across the Atlantic

Seventy year-old rower Frank Rothwell achieved his dream of becoming the oldest person to row the 3,000 miles across the Atlantic unassisted – powered by freeze dried food.

The plucky 70-year-old started his journey from Tenerife on December 12th to reach Antigua in 56 days – using his store of nutrition from Summit To Eat freeze dried food. And Frank has so far raised more than £830,000 of his £1 million target for Alzheimer’s Research UK.

With its lightweight benefits, seven-year shelf life and guaranteed calorific content, Frank said Summit To Eat was ‘ideal’ food to power him through his adventure.

“The freeze dried food worked a treat – I always knew there was a tasty meal ready and all I had to do was add water,“ he said. “I loved the rice pudding anytime meal. I just added add cold water and left for 20 minutes. I’d like to thank Summit to Eat for donating the food in a good cause – every penny will go to Alzheimer’s Research UK.”

Frank, from Oldham, was reunited with his wife of 50 years Judith, as he arrived in Antigua after starting out from La Gomera.

Diana Morris, of Summit To Eat, said: “When we heard Frank was going to commit to this voyage we wanted to help and thought the nutrition provided in Summit To Eat would be the answer. We’re just delighted he achieved his goal and is well and healthy despite his challenge.”

Hilary Evans, Chief Executive of Alzheimer’s Research UK, said: “By taking on such a monumental challenge at 70 years old, he has helped to spread awareness and inspired people of all ages to take on their own challenges. To bring about life-changing treatments for dementia, fundraising efforts from ordinary people like Frank and his supporters provides a crucial lifeline to the progression of our research.”

Summit To Eat, manufactured by European Freeze Dry, offers a wide variety of meals for extreme sports and adventures of all kinds, including breakfasts, snacks, lunches and dinners designed to keep energy levels high.

Meals include staples of typical home cooking such as chicken tikka, pasta bolognaise and macaroni cheese, to outdoor classics like vegetable chilli or beef and potato stew. Frank can also indulge with a dessert of rice pudding, and breakfast porridge pots.

You can support Frank’s challenge by visiting his JustGiving page here and the first £500,000 worth of donations are being match-funded by Iceland Foods Charitable Foundation:


Innovations in Food (& Beverage) Technology is a quarterly magazine distributed globally both in Print and Digital formats.  Twitter: @Innovfoodtech.  Instagram: @innovationsinfoodtechnology.  Linkedin: