How To Host A Posh Picnic In The Sun This Weekend

Make the most of the good weather this weekend and plan a picnic in the sun. Four experts share how to create the right vibe – from the ground up …

Cliodhna Prendergast, Photographer & Food Writer | @cliodhnaprendergast

I’m a huge fan of picnicking, be it a few juicy morsels from home on the train, packing a tart or some ‘nice’ sandwiches for a hill walk, having a barbecue by the lake or a sunset dinner by the sea. I believe everything tastes better outdoors. For me, the magic of it isn’t about perfection, but about the delightful surprise of enjoying something special in an unexpected location. You don’t always need a full set-up to take the cooking out of the kitchen. For example, with a little camping gas stove you can warm flat breads or heat up lunch without hassle.

A bit more effort, but still relatively simple with all the ingredients prepped and packed, is a paella cooked over cooling coals. It’s impressive and notoriously never ready on time, so it should have a slightly burnt bottom – that’s part of its charm! For a simple yet unbeatable dessert, strawberries and cream with a sprinkle of sugar are perfect. Crème fraîche holds up better than traditional cream, but have ice packs on hand just in case.

Then there’s the joy of an elegant picnic by the sea. I love to set a beautiful table, even if it’s simple. Flowers gathered from the roadside or a nearby field instantly elevate the setting, so I always bring a glass or jar to fill with water. Since a full table isn’t always practical to transport, I cut a piece of board to size to easily place on a box or rock, draped with a tablecloth. Good quality stemmed plastic glasses are a worthwhile investment, along with cutlery and ice buckets.

For more elaborate affairs, a warm roast chicken and salad is a wonderful option. For the ultimate indulgence, nothing beats still-warm Connemara lobster served with salad and sliced tomatoes dripping with olive oil. To finish, a raspberry tart, washed down with sunshine.

Tara O’Connor, The Designed Table | @taradolloconnor @thedesignedtable

I always keep a picnic basket ready for spontaneous sunny-day gatherings. I love transforming a simple picnic into an inviting set-up with a folding table, beach chairs and tablecloth to set the mood. Portable tables, wooden crates turned upside down or even a sturdy picnic basket can double as a serving platform.

Choosing the right location makes all the difference. I like a cosy corner of the garden or any scenic outdoor space that creates a haven. Comfort is key, so I layer blankets and cushions. To add a decorative touch, flowers from the garden make a charming centrepiece, with candles or a lantern to add ambiance into the evening.

I make sure to bring glass and dinnerware, so the meal feels special. Investing in a high-quality basket is always a good idea, which will last for years and become a staple for outdoor entertaining.

A small speaker playing soft background music can enhance the atmosphere, creating a truly immersive alfresco dining experience. And to save you from the elements, have a pop-up pagoda on hand, just in case. Woodies often have great options, at half price, depending on the time of year.

Helen Turkington, Interior Designer | @helenturkingtondesign

I take every opportunity to dine outside when the weather allows. If your memories of a picnic as a child are soggy sandwiches with a side of sand, my motto is that it’s not just a picnic – it’s a memory and luxury lives in the little things. I set the scene with as much thought as I would bring to any dining scape, but I’m always mindful of functionality.

I lay the ever-useful linen tablecloth with striped plates and rattan chargers for extra stability. Pretty as well as practical, my wicker picnic basket is nostalgic but endlessly useful, with copious space for drinks, glassware and treats! I actually received one as a wedding present and it’s one of my most treasured gifts. Pretty napkins, plush outdoor cushions, throws and a covered dome are useful additions.

I love the simplicity of a charcuterie board – a visual feast of artisanal cheeses, cured meats, fresh fruits, crusty bread and delicate accompaniments – all artfully arranged to please the eye as much as the palate. It’s maximum impact for minimal effort. My signature rhubarb summer cocktail is a summer’s day must: light, slightly tart and refreshing, it’s also easily modified for the kids.

Helen’s Rhubarb Cocktail

Ingredients: 2 oz (60 ml) gin (or vodka if you prefer), 1 oz (30 ml) rhubarb syrup (recipe below), 0.5 oz (15 ml) fresh lemon juice, sparkling or tonic water. Garnish with mint sprig, lemon slice or thin rhubarb ribbon.

Rhubarb Syrup: (Makes about 1 cup, enough for several cocktails), 1 cup chopped fresh rhubarb, 1 cup water, 1 cup sugar.

Instructions: 1. Combine rhubarb, sugar and water in a saucepan. 2. Bring to a boil, then simmer for 15 minutes, stirring occasionally. 3. Strain through a fine sieve or cheesecloth. Cool completely before using.

Cocktail Instructions: 1. Fill a cocktail shaker with ice. 2. Add gin or vodka, rhubarb syrup and lemon juice. 3. Shake well, strain into a glass filled with ice. 4. Top with sparkling water or tonic. 5. Garnish and serve immediately.

Laura Horgan, LNH Edit | @lnh_edit @lauranolanhorgan

The theme of my ideal summer picnic is “Blush Botanicals” – a dreamy tablescape that brings together elegance and laidback luxury, perfect for garden gatherings or an alfresco afternoon. I always start with a statement tablecloth to set the tone, then I layer these hand-block printed linens for a cohesive aesthetic.

This romantic look centres around our Pia napkins, tablecloth and cushion covers in a palette of pinks and pops of deep berry. The dominant hue pairs beautifully with rattan textures in placemats and woven napkin rings to add a rustic warmth and contrast to the glassware; creating a look that feels both elevated and inviting. I add height and greenery with potted plants in wicker baskets. Finally, comfort matters: cushions in matching prints provide seating while doubling as décor.

As for my menu, I try to match the food and the setting. For any picnic, I’ll have a bottle (or two) of chilled champagne or sparkling elderflower, and I’ll also serve a refreshing fruit platter. Mini sandwiches or crostini with herbed cream cheese and smoked salmon are crowd pleasers, as is a crisp salad with arugula, peaches and burrata. As a finale, I serve lemon drizzle cake or strawberry shortcakes.