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TEAM-BUILDING


ON THE


Mary Isokariari takes the plunge at a Pembrokeshire activity centre


I


don’t get many opportunities to indulge my adventurous side, so when I was offered


the chance to try out a ‘fitness and adventure’ break in Pembrokeshire, I jumped at the chance. My new home was the eco lodge


at Preseli Venture, the only five-star activity centre in Wales, and the weekend was filled with activities run by a team of professionals with a love of the outdoors. Early starts included a 7.30am Zumba session on the Saturday and circuit training the following day. Tere was also coasteering – certain-


ly not for the faint-hearted but ideal for adrenalin junkies and anyone wanting a challenge – and the awe-inspiring Pembrokeshire coastline provides the ideal venue for this exhilarating event. Kitted out in wetsuits, helmets


and buoyancy jackets, we swum out to explore sea caves. While the sea was a little rough and chilly – my hands were cold as I had forgotten to pick up some gloves – coasteering is a thrilling experience.


36 | August 2016 | Te qualified instructors tailor


your session to suit the fitness levels of individuals and groups, and I plucked up the courage to try cliff jumping. Re- assured that I would not remain under water for longer than ten seconds due to the weight of my wetsuit, I jumped off a ten-foot cliff and flew through the air before landing in the clear blue sea. Admittedly, I inhaled what felt like a gallon of water, but I was absolutely buzzing and smiling from ear to ear. After we dried off, we headed back


Getting there


The nearest train station is Fishguard & Goodwick, approximately 5-hour train journey from London. Driving time is around 4.5 hours from London, 3 hours from Birmingham and 2 hours from Cardiff.


to the lodge for lunch. All meals are home-cooked by a resident chef and, happily, include desserts. Delicious and wholesome ingredients are sourced locally wherever possible and cater for special diets. And the dishes are filling! While we were there, we enjoyed chunky vegetable and lentil soup, wholemeal pasta with zoodles (spiralised courgette) and pesto, and Moroccan chicken tagine with couscous. Desserts were divine, from the skinny apple crumble to fruity flapjacks and chocolate brownies.


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LIVING EDGE


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