How to make better camping meals

Camping's cool again, whatever the weather. The food's moved on a bit since beans in a billycan, too. Josh Sutton, AKA The Guyrope Gourmet, tells us more

There’s more to camping cuisine than bangers and beans, a lot more. With over a million people in the UK taking to tents last year, camping has undergone a renaissance in recent years, though that’s more than likely due to economic circumstances rather than the nation’s craving for camping food.

While camping cuisine has traditionally been along the lines of bangers and beans, or tinned and processed food, The Guyrope Gourmet sets out to demonstrate that not only is eating fine food under canvas as easy as opening a tin of beans, it’s the natural way to enjoy regional produce.

Look out for farmers' markets

The beauty of camping in the UK is that you are never pitched far from a farmers’ market or a local food producer. This provides an excellent opportunity to get your hands on some local food.  A simple lamb stew pitched high in the Welsh hills, lobster and linguini on the Yorkshire coast or venison and rich single malt sauce deep in Savenake Forrest. These are all dishes you can knock up on a camping stove.

Be prepared!

You might miss the Moulinex, but the camp kitchen needn’t be basic. The trick is to make sure you have the right kit with you. Be sure to bring along a selection of herbs and spices from the cupboard at home. A decent non-stick pan, a stock pot, chopping boards and sharp knives are all easily stowed in the back of the car. If you think it might come in handy, bring it along.

Gimme the power of Man’s red flower

Cooking on an open fire is no easy feat, besides most campsite owners won’t allow an open fire. The thing to have is a two-ring gas camping stove, preferably with a grill. With two rings you can prepare a whole host of amazing meals and the grill means you can have toast for breakfast in the morning. I cater for a supper club on mine!

A restaurant with a view

So you’ve got all your local ingredients, you’ve done the prep and the tagine is simmering nicely on the stove. It’s time to sit back for a while with a glass of wine and take in your surroundings. Freshly prepared local food, good company and a restaurant with a breathtaking view. What more could you ask for? OK, maybe a volunteer to do the washing up.

For more recipes and ideas visit www.guyropegourmet.com