Picnics are idyllic in theory but often tricky in execution. The key is choosing food that is structurally sound, travels well, can be eaten alone or with salad, and is comfortable sitting out for a while. The humble scotch egg is a strong contender, according to Luke Larsson, head chef and co-owner of Khao Bird in Soho, London. He favours a Thai-style version: a soft-boiled egg wrapped in sai oua sausagemeat, a northern Thai sausage packed with turmeric, chilli, herbs and aromatics, then coated in panko breadcrumbs and deep-fried. “Leave to cool slightly before packing them up, so they stay crisp,” Larsson advises, and pack chilli jam or nam jim for dipping.
Nostalgic and unfussy picnic fare
“I’m a big believer that picnic food should feel nostalgic,” Larsson says. “Unfussy things that you actually want to eat on the grass with a drink in hand.” That includes the jambon beurre sandwich, often enjoyed by Manon Lagrève, author of La Saison, after a family bike ride in France. “It’s always an occasion to make a delicious sandwich,” she says, recommending the best baguette, ham from the butcher, comté cheese, a few cornichons, and salted butter. Rather than worrying about moisture soaking into the bread, Lagrève suggests packing all elements individually, popping them in a cool bag, and constructing the sandwiches on arrival: “That enhances the picnic vibe too.”
Pâté, terrine, and arancini for variety
A selection of pâté, terrine and rillettes are ideal for the park. “It’s the best time to eat them, and you don’t have to worry about transportation,” Lagrève says. She recommends something fresh on the side, like jars of grilled artichokes or stuffed peppers from the supermarket. For pudding, “pick up some nice goat’s cheese and jam,” she adds, noting it would also make a delicious sandwich. For those who find sandwiches unsatisfying, Emily Roux, co-owner of Caractère in west London, suggests arancini. She makes a risotto base, then mixes in grated pecorino and parmesan and lots of crushed black pepper for a cacio e pepe twist. “Once breaded, keep them in the freezer ready to fry as and when, so they’re perfect for any last-minute adventures.”
Quiche, salads, and tinned fish
Dips and salads are always options, but a quiche done correctly is hard to beat, says Miles Tuddenham, co-founder of Roam in Devon. He also recommends having good-quality tinned fish on hand: “Tinned anchovies, sardines or tuna served with sliced red onion, crusty bread, olive oil and a touch of salt may feel incredibly simple, but it’s also quite luxurious when you’re sitting outside with a glass of wine. The trick is editing rather than overbuying: a few very good things will always beat an overloaded picnic.”
