With the UK summer now firmly established, many households will find themselves either hosting or attending barbecues. While the traditional spread of supermarket sausages and basic bread rolls remains a staple, culinary experts are encouraging a more sophisticated approach to garden party contributions, moving beyond the obvious to thoughtful and distinctive items.
One key area for improvement lies in pre-barbecue snacks. Given the often-lengthy wait for coals to reach optimal cooking temperature, substantial nibbles are becoming a necessity. Recommendations include upgrading standard crisps to totopos, which are dried, fried tortillas, and pairing them with quality dips. For a more substantial starter, guests could bring quality bread such as ciabatta or sourdough, accompanied by premium tinned anchovies, prosciutto crudo, or stracciatella, to be toasted over early flames and drizzled with olive oil.
Cheese offerings are also highlighted as a prime opportunity for elevation. Beyond the standard burger slice, options like mint-infused halloumi wrapped in foil with mango chutney are suggested as a satisfying pre-barbecue snack. For burgers, Ned Palmer, an author on cheese, recommends Ogleshield for its melting properties or a firmer blue cheese such as Cropwell Bishop Stilton. For a cheese board, David Lockwood of Neal’s Yard Dairy suggests fresh goat's cheese like Perroche for lighter fare, and Mrs. Kirkham’s Lancashire cheese, noted for its enhanced flavour when warmed.
Beverage choices are another area ripe for refinement. Beer writer Jonny Garrett advocates for better quality lagers, suggesting widely available options such as Pilsner Urquell, Budvar, Spaten, and Estrella Galicia over more generic supermarket brands. For non-alcoholic alternatives, premium pink lemonade from brands like La Mortuacienne or pre-mixed radler (a German shandy) from Bitburger are proposed. Non-alcoholic aperitifs like Crodino are also noted as a sophisticated zero-alcohol option. For those seeking something more adventurous, micheladas, a spicy beer cocktail, can be prepared with ingredients like Worcestershire sauce and hot sauce.
Finally, the article touches on the importance of unique condiments and sauces. Mrs. Balls chutney, a South African staple, is recommended for braaibroodjies (cheese, tomato, and onion toasties), serving as a flavourful accompaniment while waiting for the main barbecue to commence. These enhanced culinary suggestions aim to transform the typical British barbecue into a more memorable and gourmet experience for both hosts and guests.