What to bring for a cooking camping weekend

A cooking camping weekend needs more than ingredients and tents. You need enough cooking equipment for the group, reusable tableware, safe food storage and a setup that works outdoors. Plan portions before shopping, check dietary requirements and separate non-perishable supplies from chilled food. This list also helps you spot items that are often arranged too late, such as gas cylinders, coolers, lighting and power access.

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What to bring

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

Furniture

Camping tablesqty 6
Folding chairsqty 30
Party tentqty 2
Beer tablesqty 3

Camping

Tents for four peopleqty 6
Sleeping matsqty 24
Sleeping bagsqty 24
Cushionsqty 24
Herringqty 48
Ground tarpsqty 6

Kitchen

Gas burnersqty 4
Gas cylindersqty 6
Large cooking potsqty 4
Frying pansqty 3
Cutting boardsqty 6
Chef's knifeqty 6
Mixing bowlsqty 4
Measuring cupsqty 3
Serving spoonsqty 6
Kitchen tongsqty 4
Can openersqty 3
Kettlesqty 2

Tableware

Reusable platesqty 36
Reusable bowlsqty 36
Reusable cupsqty 48
Cutlery setsqty 36
Coffee mugsqty 30
Serving bowlsqty 8

Equipment

Coolersqty 4
Extension cordsqty 3

Lighting

LED string lightsqty 4
Rechargeable lampsqty 6

Campfire

Fire pitsqty 2
Long lighting sticksqty 2

Cleaning

Washing-up basinsqty 3
Dish brushesqty 3
Spongesqty 12
Tea towelsqty 12
Towelsqty 6
Waste binsqty 3

Catering

Groceries
- Ground beef - 4 kg
- Vegetarian mince - 1.5 kg
- Chicken breast - 4 kg
- Red kidney beans - 12 cans
- Chickpeas - 8 cans
- Diced tomatoes - 16 cans
- Tomato paste - 8 cans
- Coconut milk - 8 cans
- Basmati rice - 5 kg
- Pasta - 4 kg
- Potatoes - 6 kg
- Tortilla wraps - 48 pieces
- Hamburger buns - 36 pieces
- Eggs - 60 pieces
- Bacon strips - 2 kg
- Gouda cheese - 2 kg
- Feta - 1 kg
- Yogurt - 4 liters
- Oatmeal - 3 kg
- Bread - 12 loaves
- Butter - 1 kg
- Peanut butter - 3 jars
- Jam - 3 jars
- Hummus - 1,5 kg
- Lettuce - 8 heads
- Tomatoes - 4 kg
- Cucumbers - 8 pieces
- Bell peppers - 3 kg
- Onions - 3 kg
- Garlic - 6 bulbs
- Carrots - 3 kg
- Zucchini - 8 pieces
- Mushrooms - 2 kg
- Corn - 8 cans
- Apples - 5 kg
- Bananas - 30 pieces
- Grapes - 3 kg
- Lemons - 12 pieces
- Chili seasoning mix - 8 bags
- Curry powder - 2 jars
- Paprika powder - 2 jars
- Cumin - 2 jars
- Italian herbs - 2 jars
- Salt - 1 pack
- Black pepper - 1 jar
- Olive oil - 2 liters
- Sunflower oil - 1 liter
- Mayonnaise - 2 jars
- Ketchup - 2 bottles
- Chili sauce - 2 bottles
- Barbecue sauce - 2 bottles
- Mustard - 2 jars
- Honey - 1 jar
- Marshmallows - 3 bags
- Cookies - 5 packs
- Chocolate - 10 bars
- Coffee - 3 packs
- Tea - 2 boxes
- Sugar - 1 kg
- Milk - 8 liters
- Oat milk - 4 liters
- Orange juice - 8 liters
- Apple juice - 6 liters
- Spa Blauw - 48 bottles
- Sparkling mineral water - 24 bottles
- Cola - 12 bottles
- Cola Zero - 12 bottles
- Orange soda - 8 bottles
- Alcohol-free beer - 48 bottles
- Red wine - 8 bottles
- White wine - 6 bottles
- Beer - 72 bottles
- Ice cubes - 12 bags
- Dish soap - 3 bottles
- Hand soap - 3 bottles
- Paper towels - 8 rolls
- Toilet paper - 24 rolls
- Trash bags - 3 rolls
- Aluminum foil - 3 rolls
- Cling film - 2 rolls
- Barbecue firelighters - 2 packs
- Firewood - 4 bags

Tips

Work out portions before buying food, then add around 10% extra for shared staples such as bread, rice, pasta and snacks. This prevents shortages without leaving you with a large amount of waste.
Plan at least one large pot, one frying pan and one cutting board for each cooking team. If several teams cook at the same time, check that you also have enough knives, serving spoons and tongs.
Use one cooler for drinks and another for ingredients if possible. Pack chilled food last, keep it closed during transport and fill the coolers immediately before leaving.
Match sleeping equipment to the final participant list: one tent for every four people, plus one sleeping mat and sleeping bag per person. Buy or pack ground tarps and tent pegs before departure, not at the campsite.
Do a non-food equipment check at least 24 hours before loading. Gas cylinders, a can opener, extension cords, coffee mugs and lighting are easy to overlook because they are not part of the menu.

Frequently asked questions

How much food should I buy for a cooking camping weekend?: Calculate portions from the confirmed participant list and planned meals, then add about 10% for shared basics and unexpected extra servings. Keep dietary and allergy-specific portions separate and label them before loading.
How many tents do I need for a cooking camping weekend?: Allow one four-person tent for every four participants, with the final number rounded up. For example, 10 people need 3 tents, plus one sleeping mat and sleeping bag for each person.
How many cooking pots and burners do I need?: Plan at least one large cooking pot and one gas burner per cooking team, with one frying pan available for shared use. Add spare gas cylinders before the trip rather than assuming one cylinder will last the whole weekend.
When should I buy and pack the food for camping?: Buy non-perishable food 2 to 3 days ahead and sort it into labelled groups. Wash, cut and portion vegetables no earlier than 24 hours before departure, then fill the coolers just before loading.

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