Appetite for Adventure bring Garden Tearoom to Flower and Gardening Show | New Forest Show

Appetite for Adventure bring Garden Tearoom to Flower and Gardening Show

Appetite for Adventure, proud members of the New Forest Marque, are specialists in outdoor catering, making a difference with a completely fresh approach – we love implementing imaginative ideas across different style events. We have built a solid reputation specialising in providing superb experiences across many different environments.

Owners Jason Plevey and Adie Callaghan have over 20 years experience in hospitality and event management and regularly work for national and international clients as well as private individuals and local businesses. In 2016 we were privileged to look after many high profile clients including Jo Brand, Jodie Kidd, Richard Branson and family and HRH Princess Beatrice.

We are delighted to be running the new format tearoom this year at the 2017 New Forest Show and will be tempting visitor tastebuds with a range of homemade goodies including savoury scones, a breakfast sausage roll, freshly made sandwiches and quiches, chilled soup, a variety of platters as well as the obligatory scones, local jam and clotted cream and locally made classic cakes. Our Head Chef Jason is also making a special “show-themed” flavour of our infamous Rocky Road!

If that wasn’t enough, as a memento for visitors coming to the new Garden Tearoom this year, we have teamed up with fellow New Forest Marque member Dangly Hearts and will have a special limited edition ‘afternoon tea’ tea-towel for sale with all profits going to Oakhaven Hospice.

Jason is a fully trained chef with a passion for preparing rustic, hearty food using only the very best local ingredients that he and his team can source. Jason, who started his career as a Commis Chef back in 1994, has worked in various countries and travelled extensively, working as a chef. While travelling, he also followed his other passion and became a qualified mountain guide. He has vast experience working and running large kitchens as Head Chef.”