Summer’s not over just yet…
Make the most of the last of the summer sunshine and grab the wicker basket and head out in search of grassy slopes, golden sands and shady banks. Boringdon Hall’s Head Chef, Scott Paton, reveals how to craft the perfect picnic.
‘Eating al fresco doesn’t need to involve a whole lot of fuss. Fresh fare from the local deli or farm shop makes a fantastic portable feast’ says Scott. ‘Cured meats, fresh local strawberries and rolls stuffed with in-season native lobster taste absolutely delicious when devoured in the fresh air and sunshine. And even the most modest of picnics can be turned into an outdoor occasion by serving your guests a glass or two of sparkling Camel Valley wine.’
Picnic prep-ers with more time can impress friends and family with a couple of home-cooked showstoppers.
‘A classic homemade scotch egg always goes down a treat,’ says Scott. ‘I also like to make a beetroot salad made with lentils and a hazelnut and ginger dressing. It’s a favourite with guests at Boringdon’s Spatisserie.’
Scott suggests challenging your friends to a cook-off: everyone bringing along a home-cooked dish. ‘On my stag-do, a crowd of us went to the races and each one brought a homemade item,’ he says. ‘It was the best picnic ever – though it probably helped that more than half of the group were chefs.’
A word of warning though: if you’re going fill your hamper with heavenly home-made grub, avoid runny or potentially rancid ingredients: ‘Don’t prepare messy dishes based around sauces or food that spoils easily, especially those containing milk, eggs and mayonnaise,’ adds Scott.