What to bring for a camping club weekend

A camping club weekend needs more than tents and food. You need enough reusable tableware, cold storage, cooking equipment, lighting and seating for the whole group, plus a simple way to handle waste and washing up. Use the plan’s shopping list alongside the final participant numbers and dietary information. Buy chilled food as close to departure as possible, pre-cool the cool boxes and allow extra time to unload and set up the cooking and dining areas.

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What to bring

Grouped the way you'd shop for it, with quantities.

Furniture

Party tentsqty 2
Foldable tablesqty 6
Folding chairsqty 35
Beer benchesqty 4
Waste binsqty 4

Tableware

Reusable platesqty 40
Reusable bowlsqty 40
Reusable cupsqty 60
Reusable cutleryqty 45
Coffee cupsqty 35
Wine glassesqty 35

Kitchen

Cutting boardsqty 4
Chef's knivesqty 4
Serving plattersqty 8
Serving spoonsqty 6
Coolersqty 5
Water jugsqty 4
Dishpanqty 3

Equipment

Camping stovesqty 2
Gas cylindersqty 4
Barbecuesqty 2
Coffee machinesqty 2
Thermos flasksqty 4
Bluetooth speaker

Lighting

LED light stringsqty 4
LED lanternsqty 6
Extension cordsqty 4
Power stripsqty 4

Decorations

Tableclothsqty 6
Buntingqty 6
Name badgesqty 40

Sports equipment

Kubb set
jeu-de-boules setsqty 2
Card gamesqty 6

Cleaning

Dustpans and brushesqty 3
Bucketsqty 4
Microfiber clothsqty 12
First aid kit
Fire extinguisher

Catering

Groceries
- Hamburgers - 40 pieces
- Chicken skewers - 30 pieces
- Vegetarian burgers - 12 pieces
- Barbecue sausages - 30 pieces
- Hamburger buns - 45 pieces
- Baguettes - 8 pieces
- Herb butter - 6 tubs
- Baby potatoes - 5 kilograms
- Pasta salad - 4 kilograms
- Mixed salad - 3 kilogram
- Cucumbers - 8 pieces
- Tomatoes - 3 kilograms
- Bell peppers - 12 pieces
- Corn cobs - 30 pieces
- Mushrooms - 2 kilogram
- Arugula - 6 bags
- Red onions - 2 kilograms
- Grated cheese - 1,5 kilograms
- Feta - 1 kilogram
- Mayonnaise - 2 bottles
- Ketchup - 2 bottles
- Satay sauce - 2 jars
- Garlic sauce - 2 bottles
- Barbecue sauce - 2 bottles
- Mustard - 2 jars
- Olive oil - 2 bottles
- Salt - 2 packs
- Black pepper - 2 jars
- Paprika powder - 1 jar
- Italian herbs - 1 jar
- Eggs - 60 pieces
- Kaiser rolls - 45 pieces
- Whole grain bread - 8 loaves
- Croissants - 36 pieces
- Butter - 1 kilogram
- Young matured cheese - 2 kilograms
- Ham - 1.5 kilograms
- Chicken breast slices - 1,5 kilogram
- Hummus - 1 kilogram
- Jam - 3 jars
- Peanut butter - 3 jars
- Yogurt - 5 kilograms
- Muesli - 2 kilograms
- Bananas - 30 pieces
- Apples - 30 pieces
- Grapes - 3 kilograms
- Paprika chips - 6 bags
- Plain chips - 6 bags
- Snack mix - 4 bags
- Peanuts - 2 kilograms
- Cookies - 6 packs
- Cola - 8 bottles
- Cola Zero - 6 bottles
- Sinas - 4 bottles
- Iced tea - 4 bottles
- Spa Blauw - 10 bottles
- Spa Rood - 6 bottles
- Apple juice - 4 packs
- Orange juice - 4 cartons
- Alcohol-free beer - 36 bottles
- Pils - 96 bottles
- White wine - 8 bottles
- Rosé - 6 bottles
- Red wine - 4 bottles
- Coffee - 4 packs
- Tea - 2 boxes
- Milk - 8 liters
- Oat milk - 4 liters
- Sugar - 1 kilogram
- Mints - 1 box
- Lemons - 12 pieces
- Ice cubes - 12 bags
- Aluminum foil - 4 rolls
- Cling film - 3 rolls
- Baking paper - 2 rolls
- Paper towels - 8 rolls
- Toilet paper - 48 rolls
- Trash bags - 50 pieces
- Dish soap - 3 bottles
- Scouring sponges - 12 pieces
- Hand soap - 4 bottles
- Hand sanitizer gel - 4 bottles
- Liquid hair gel - 2 bottles
- Charcoal - 10 bags
- Firelighters - 4 boxes

Tips

Count plates, bowls, cups and cutlery for every participant, then add at least 10% extra. Shared meals and dropped items can otherwise leave you short before the weekend is over.
Allow two to three drinks per person for the first hour, then about one drink per person per hour. Bring extra water and use the water jugs to keep drinking water available away from the cooking area.
Pre-cool the cool boxes at least 12 hours before departure and separate drinks from perishable food. This keeps the food box closed more often and makes it easier to protect chilled items during transport.
Plan one cooking station for every 20 to 25 people if meals are prepared at the same time. Check gas bottles, barbecues and camping stoves before leaving; replacing fuel at the campsite is often too late.
Pack lighting for both the dining area and the paths to the facilities. Test LED light strings, lanterns, extension leads and power strips before departure, and keep cables away from walkways and wet ground.

Frequently asked questions

How many cups and plates do I need for a camping club weekend?: Plan one plate, bowl, cup and set of cutlery per person, plus 10% extra. For 30 people, that means at least 33 of each item; bring more cups if drinks will be served throughout the day.
How much food and drink should I buy for a camping weekend?: Use the confirmed participant list and dietary requirements as your base. For drinks, allow two to three per person in the first hour and roughly one per person per hour afterward, with water available throughout the weekend.
When should I cool the cool boxes before camping?: Start pre-cooling them at least 12 hours before departure. Chill the food and drinks separately, add ice or frozen cool packs just before loading, and keep the boxes closed during transport.
How many cooking stations are needed for a camping club weekend?: Plan one barbecue or camping cooking station for every 20 to 25 people when several dishes need to be ready together. Check fuel and equipment at least one day before leaving so shortages can be fixed before departure.

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