UK chefs and authors recommend picnic foods and ready‑made hampers

Head chef Luke Larsson of Khao Bird in London suggests a Thai‑style scotch egg – soft‑boiled egg wrapped in northern Thai sausage, coated in panko and deep‑fried – as a sturdy picnic bite, served with chilli jam. Author Manon Lagrève advises packing classic jambon beurre components (baguette, ham, comté, cornichons, butter) separately and assembling on site, and also recommends pâté, terrine and rillettes for easy transport. Caractère co‑owner Emily Roux proposes arancini made from risotto, pecorino, parmesan and black pepper as a satisfying sandwich alternative.

For those who prefer a ready‑made solution, chef Tommy Banks of Made in Oldstead curates “The Ultimate Oldstead Hamper”, featuring a glazed ham, Yorkshire coppa, rarebit, tea loaf, honey, assorted chutneys, cocktails such as Sloe Negroni and Rhubarb & Fennel Sour, plus red and white wine. Priced at £299, the hamper offers a comprehensive, hassle‑free picnic experience.