How To Host An Epic Outdoor Feast

GO MEXICAN FOR A VIBRANT FIX

Thomasina Miers chef and co-founder of Wahaca reveals what’s on her trellis table.

Best spot for al fresco dining: “When I was filming ‘A Cook’s Tour of Spain’ for Channel 4, I went Percebes fishing (percebes are a rare delicacy) with a bunch of Spanish women in their 50s and 60s, who were fantastic. That evening Guy Grieve and I built a fire on the rocks off the stunning Galician coastline. We simmered the fish in a cauldron of seawater, while a bottle of Albariño chilled in a nearby rock-pool. We ate like kings.” 

Tips to wow guests: “Gather seasonal vegetables and grill them. Then forage for herbs and either bash them together and create a makeshift salsa verde in a pestle and mortar. I’ve just created a wonderful roast tomato salsa, with fresh chilies and lime for Wahaca so I’d also suggest making a charred salsa, Mexican style, in a pan on the fire with tomatoes, garlic and chillies.”

And don’t forget, like most things, it’s the little extras that count…

• The camping stalwart ALWAYS bring fairy lights (ideally solar powered), imparting a rustic but convivial ambience in the evening
• Cut sweetpeas or wildflowers just before fully open and pop in a jar for the table. 
• Prep your icebox. Line your box with blocks of ice and cool your drinks first, or invest in an electric cool box.
• Don’t forget the condiments. Michelin chef Tom Kerridge has a new range of handmade ketchups (from £4.75, buy here) that make the perfect accompaniment to an outdoor feast. Flavours include Virgin Mary, Chipotle Barbecue, Black Garlic, Fruity Brown and Gherkin.