A Halen Môn picnic on the beach

A picnic on the beach is all about food that travels well and lets good, seasonal ingredients shine. 

Choose dishes that can be prepared ahead at home and enjoyed at room temperature, like the ones we’ve put together below – think thick sandwiches with doorstop slices of peak-season tomatoes and smoky mayonnaise that get better as they sit, seasonal pasta or potato salads that travel well and little bite size snacks for sharing. Wrap sandwiches in paper to keep them fresh, and make sure not to use anything too delicate in your salads, nothing that will wilt. No sad salads here. 

It could be even simpler. Bring along a small jar of Halen Môn Pure Sea Salt to sprinkle over ripe tomatoes, buttery radishes, or a dusting of our Pure Sea Salt with Chilli + Garlic over freshly sliced watermelon, just before eating. Dips like our Smoky Hummus, chutneys, and pickles for sharing are always welcome.

It’s all about choosing the best quality ingredients and keeping things simple. Let seasonal produce sing, pack a little extra for sharing, and enjoy the view. 

SUMMER COURGETTE CONCHIGLIETTE

An excellent make-ahead pasta salad. As perfectly delicious at room temp as it is warm, this very simple pasta dish is full of flavour and is best enjoyed in the summer months when courgettes are in peak season. It is light and fresh and perfect for a summer evening in the sunshine. We have used both green and yellow courgettes here but no effect of the flavour if you only have green.

SMOKY TOMATO AND MAYONNAISE SANDWICHES

Wrap these in greaseproof paper and they will just get better and better as they sit. There’s a triple hit of smokiness in these sandwiches with our Smoky Dijon Mustard, Smoked Water and Pure Sea Salt Smoked Over Oak. The campfire effect has a totally transformative effect on the juicy, fresh tomatoes – almost making them taste “cooked” without losing any of their brightness.

PERFECT LITTLE SAUSAGE ROLLS

These sausage rolls are famous for a reason – and are only made better by a good dollop of our award-winning ketchups. Make them in this very moreish snack size for picnics.

OAK SMOKED HUMMUS

You can make this up to 2 days ahead and keep it in the fridge. A winning use for our Oak Smoked Water, it lends this hummus a rich smokiness. Scoop it up with toasted flatbreads or your favourite crisps. 

HERBY CHARRED NEW POTATO SALAD

Charring the spuds on the grill or BBQ imparts them with a husky depth, which we like to emphasise with a generous spoonful of our smoky Dijon mustard. Try charring them on the BBQ at the beach but in the spirit of keeping things simple, you could also boil rather than parboil and they'd be just as good without seeing the coals.