Few things seem quite as quintessentially British, nor as romantic, as a picnic. I was reminded of this at the weekend, when a group of us parked ourselves on a tartan blanket on the boundary of a cricket pitch, cracked open a bottle of Prosecco and went to town on a serious selection from the Marks & Spencer deli aisle. It was all delightfully casual, the most idyllic combination of weather and dining that I think there could be. But it did make me wonder – why don’t we do it more often?
See, I think there is really something to a good picnic. In fact, I think it might just be one of the best options to get people together, mostly because it eliminates most of the usual stress factors that come with hosting. For starters there’s no constraint on numbers – realistically, you’re only limited to as many blankets that you can find, and the vast expanse of park is yours for the taking; you can let friends of friends come along as they please, without worrying if your place is going to be left resembling a hostel. Secondly, it offers free al fresco dining, which might usually be a stretch for urban dwellers, but is such a treat during the summer months. This is before we even think about the fact that there is no washing up, because cutlery and crockery can all be disposable – leaving you, to simply be merry and enjoy.
Of course, there are levels you can go to as a picnic host. Take the totally hands-off approach, for example, and tell everyone to bring their own food, buy all yours from the local supermarket and let the day roll on without a care for more than when your plastic glass might be refilled. Then again, why not make an event of it, as you would with any other dinner party or weekend brunch? It was this element of the affair that picqued out interest, and we knew there was only one team to speak to, to satisfy our queries.
Enter: Fortnum & Mason. If any team knows a thing or two about picnicking, it is this one, and they spoke to us about the tips and tricks they have for playing the perfect picnic host. From casual get-together’s to very special occasions, this is the only low down you need – hampers at the ready.
“The first essential you need for any picnic, is a carrier that has the famous F&M on the side – be it a wicker, cool bag or lunch box,” says Fortnum’s Fresh Food & Hospitality Buyer, Andrew Canvanna. “For the classic English picnic, my favourite items or dry cured boiled ham, boiled quail or hens eggs and celery salt, potted shrimps, cheese and crackers, English cherries or strawberries ad English ales.”
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“If you’re looking to add some flair,” he continues, “always ask yourself what you would like to eat at a picnic, and more importantly outside. Picnics are no different to hosting a dinner party (but outside) so get as close to emulating what you would do inside, outside. Think of the different combinations you would want to eat – starter, main, side, cheese and something sweet, or all day grazing and nibbling? Finally, always present food as best you can – mason jars and Kilner jars make for great picnic vessels with lids.”
“Can you prepare for bad weather? Yes and no,” he muses, before adding, “but that’s the fun of an English picnic. To help avoid soggy bottoms, waterproof backed blankets are great, and a few large umbrellas can help as a windbreak. However, the best you can hope for is that if a downpour does occur, it occurs once everything has been eaten and drunk.”
“On the topics of good blankets, “ he adds, “look for something that is easy to carry – so not too heavy – and preferably something that fold away neatly. Also remember that you don’t need a table – just a flat surface, and even a good set of cushions work well!”
“When it comes to location, I prefer woodlands and beaches, however there are some great spots in London too. Wimbledon Common and Richmond Park are some of my favourite places, with plenty of clearings to lay out your spread. Further afield,” he continues, “I would opt for Dungeness in Kent, not only for it’s incredibly natural and beautiful landscape, but also for the memories it holds for me. Plus, now it is an incredibly fashionable place to go!”
“If you’re looking for tricks on keeping food cool, remember that whole or self-contained foods, as well as those that are preserved in some way are those that generally survive the best (think pies, boiled eggs and whole fruits, along with salted, dried brined or cured items.)”
“When feeding a group, the best hosting option food-wise are large sharing platters. Out festival picnic is perfect for groups, with larges quiches and chocolate tarts, large platters of snokes salmon and ham, bowls of salad and a lovely refreshing fruit platter. Plenty of booze is also a must, “ Andres adds. “We’ve based our picnic on at least ¾ of a bottle of bubbles, red or white wine per person.”
“For additional drinks options, bring along an F&M bottle of cassis to make a Kir or a Kir Royale instead of just wine or prosecco. You could also bring chilled, homemade negronis in a flask, or even decant a cognac, port of digestif into a smart 375ml screw cap bottle of after dinner drinks. Do remember though, to always bring at least 2 litres of still or sparkling water. Cordials are also important too, but attract unwanted flying visitors. To avoid this, either pre-make the cordial and freeze overnight, or be very strict when using them.”
“A final note on the question of homemade Vs. bought: it totally depends on how much time you have to spare, or even how bothered you can be. At F&M our range of picnics cover virtually all occasions, so there’s plenty of choice. We’re more than happy to do all the hard work for you!”