News on Appetite for Adventure

A big announcement from us…

Thu, 02 Apr 2020 00:00:00 +0000

We have some big news to share. With events, festivals and weddings on hold, our kitchens have not stopped — they have simply changed direction. We are launching online ordering: the same freshly prepared, locally sourced food we take out to events, delivered to your door.

You will find main meals, soups and snacks, desserts, fruit and veg boxes, store cupboard essentials, treats and goodies, plus handcare and home products from producers we know and trust.

Great British Baking

Wed, 18 Sep 2019 00:00:00 +0000

There is a reason a good traybake never lasts long on our counter. Whether we are feeding cyclists at the side of a road or laying out afternoon tea at a corporate away day, baking is what people reach for first.

Our infamous flapjack with a flavour twist and the legendary Appetite for Adventure Rocky Road with a boozy twist have followed us to just about every event we have catered. They turn up in our hampers , on festival stalls, and in the back of the van on long drives across France.

The challenge of catering for big numbers whilst on the move

Tue, 11 Jun 2019 00:00:00 +0000

Catering for five people in a kitchen is one thing. Catering for five thousand at the side of a road, in the rain, with no mains power, is quite another — and it is the part of the job we love most.

Charity cycle challenges are the best example. Riders arrive across a three to four hour window with wildly different levels of ability, and every one of them wants a hot, fresh lunch when they get there. That means a menu planned around nutrition and slow-releasing carbs, not just what is easy to serve, and a pop-up kitchen set up right where the riders are.

Kids Zone Recipe – Chocolate & Raspberry Frozen Yoghurt Pops

Tue, 24 Jul 2018 00:00:00 +0000

One for the school holidays. These take about ten minutes to put together and the kids can do most of it themselves.

You will need

500g natural or Greek yoghurt
150g fresh raspberries (local ones, if you can get them)
100g dark or milk chocolate
2 tbsp honey (optional, to sweeten)
Lolly moulds and sticks

Method

Crush the raspberries roughly with a fork — leave some texture in there.
Stir the yoghurt and honey together, then ripple the raspberries through. Do not over-mix; the streaks are the best bit.
Chop the chocolate into small chunks and fold most of it in, saving a little for the top.
Spoon into the moulds, scatter the last of the chocolate over, add the sticks and freeze for at least four hours.
Dip the moulds in warm water for a few seconds to release.

Swap the raspberries for whatever is in season — strawberries, blackberries and blueberries all work beautifully.

New Hog Roaster for Chef Jason!

Mon, 16 Apr 2018 00:00:00 +0000

There is a new arrival in the yard, and Jason is not letting anyone else near it.

Our new hog roaster is bigger, cleaner-burning and considerably kinder on the back than its predecessor — which matters when it is being loaded into a field at six in the morning. It also gives us more control over the last hour of the cook, which is where the crackling is won or lost.