With picnic season upon us, we turned to our Head Chef Stewart Turner for inspiration and guidance on preparing a delicious spread. Discover Stewart’s simple picnic tricks, alongside a selection of summer-friendly bottles handpicked by our wine specialist Isabella Cameron.
When planning a picnic, it’s important to start with good-quality ingredients. Most will be served as they are, such as cheese and charcuterie. I always opt for delicious, high-quality olive oil and fresh sourdough bread.
I like to use raw seasonal vegetables to form a selection of crudités, which I'll serve with my homemade hummus or aïoli. These vegetables can also be used to make up a salad. One of my favourites is roasted Provençal vegetables with cous cous or tabouleh.
I'll usually include some peas or broad beans, dressed very simply in a classic French dressing or just with lemon juice and olive oil. Fresh herbs are also an excellent way to enliven simple dishes.
Asparagus – a great early summer gem – goes beautifully with homemade mayonnaise. I am also a big fan of a Panzanella salad made with fresh heirloom tomatoes, or creamy burrata drizzled with good olive oil. In terms of meat and fish, a classic coronation chicken, tuna niçoise or shellfish cocktail is always guaranteed to go down a treat.
Four picnic-friendly bottles