When planning a picnic, the challenge is finding food that is structurally sound, travels well, can be eaten alone or with salad, and remains enjoyable after sitting out. Chefs recommend several failsafe options, from scotch eggs to tinned fish.
Scotch Eggs: A Top Contender
Luke Larsson, head chef and co-owner of Khao Bird in Soho, London, champions the scotch egg. He favours a Thai-style version: a soft-boiled egg wrapped in sai oua sausagemeat (a northern Thai sausage with turmeric, chilli, herbs and aromatics), coated in panko breadcrumbs and deep-fried. "Leave to cool slightly before packing them up, so they stay crisp," Larsson advises, and suggests packing chilli jam or nam jim for dipping. He believes picnic food should feel nostalgic and unfussy, perfect for eating on the grass with a drink.
Jambon Beurre: A Classic Sandwich
Manon Lagrève, author of La Saison, recommends the jambon beurre, a sandwich she enjoys after family bike rides in France. She insists on the best baguette, ham from the butcher, comté cheese, cornichons, and salted butter. To avoid soggy bread, she packs all elements separately and assembles the sandwiches on arrival, enhancing the picnic experience.
Pâté, Terrine and Rillettes
Lagrève also suggests a selection of pâté, terrine and rillettes, which are ideal for picnics as they require no special transportation. She recommends pairing them with something fresh from the supermarket, like grilled artichokes or stuffed peppers. For dessert, goat's cheese with jam is a simple yet satisfying option.
Arancini as an Alternative
Emily Roux, co-owner of Caractère in west London, finds sandwiches unsatisfying and prefers arancini. She makes a risotto base with grated pecorino, parmesan, and crushed black pepper for a cacio e pepe twist. Once breaded, she freezes them ready to fry for last-minute outings.
Quiche and Tinned Fish
Miles Tuddenham, co-founder of Roam in Devon, says a well-made quiche is hard to beat. He also recommends good-quality tinned fish—anchovies, sardines, or tuna—served with sliced red onion, crusty bread, olive oil, and salt. "The trick is editing rather than overbuying: a few very good things will always beat an overloaded picnic," he notes.
