What to buy for a culinary walk

A culinary walk needs more than food at each stop. You also need a reliable setup at the starting point, clearly labelled items for allergies, chilled drinks and practical serving equipment. Buy or gather supplies according to your participant limit, then add a small buffer for breakages and unexpected guests. Check the list at least two days before the walk, so missing tableware or cooling space does not become a last-minute problem.

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What to bring

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

Furniture

Foldable tablesqty 6
Folding chairsqty 12
Tableclothsqty 6

Tableware

Platesqty 70
Dessert platesqty 60
Bowlsqty 60
Water glassesqty 80
Wine glassesqty 60
Coffee cupsqty 60
Forksqty 70
Knivesqty 70
Spoonsqty 70
Teaspoonsqty 60

Kitchen

Serving boardsqty 8
Serving plattersqty 12
Serving tongsqty 8
Measuring cupsqty 4
Cutting boardsqty 6
Chef's cutleryqty 8

Equipment

Coolersqty 6
Thermos flasksqty 6
Kettlesqty 3
Food warmersqty 4
Extension cordsqty 4
Walkie-talkiesqty 6
Power banksqty 4

Lighting

String lightsqty 4

Decorations

Directional signsqty 12
Menusqty 60
Table cardsqty 24
Allergy labelsqty 80

Catering

Water jugsqty 8
Drink dispensersqty 4
Name stickersqty 60
Notepadsqty 10
Pensqty 20
Groceries
- Baguettes - 12 pieces
- Butter - 1 kilogram
- Cream cheese - 1 kilogram
- Hummus - 1 kilogram
- Green pesto - 500 grams
- Tomatoes - 4 kilogram
- Cucumbers - 2 kilograms
- Arugula - 1 kilogram
- Mixed salad - 2 kilogram
- Red onions - 1 kilogram
- Garlic - 250 gram
- Carrots - 3 kilogram
- Leeks - 2 kilograms
- Celery - 1 kilogram
- Courgettes - 3 kilograms
- Bell peppers - 2 kilograms
- Mushrooms - 2 kilogram
- Potatoes - 5 kilograms
- Chickpeas - 12 cans
- Lentils - 8 cans
- Vegetable broth - 8 liters
- Coconut milk - 6 liter
- Olive oil - 2 liters
- Sunflower oil - 1 liter
- Balsamic vinegar - 500 milliliters
- Red wine vinegar - 500 milliliters
- Mayonnaise - 1 liter
- Mustard - 500 grams
- Ketchup - 1 liter
- Soy sauce - 500 milliliter
- Salt - 500 grams
- Black pepper - 250 grams
- Paprika powder - 250 gram
- Curry powder - 250 grams
- Cumin - 150 gram
- Italian herbs - 150 grams
- Chili flakes - 100 grams
- Parmesan cheese - 1 kilogram
- Feta - 1 kilogram
- Mozzarella - 1 kilogram
- Shredded cheese - 1 kilogram
- Eggs - 30 pieces
- Whipped cream - 3 liters
- Greek yogurt - 3 kilogram
- Vanilla ice cream - 5 liters
- Dark chocolate - 1 kilogram
- Cookies - 2 kilogram
- Apples - 4 kilograms
- Grapes - 3 kilograms
- Lemons - 2 kilograms
- Limes - 1 kilogram
- Fresh basil - 250 gram
- Fresh parsley - 250 gram
- Fresh mint - 200 grams
- Coffee - 1,5 kilogram
- Black tea - 100 tea bags
- Herbal tea - 60 tea bags
- Sugar - 1 kilogram
- Milk - 8 liters
- Oat milk - 4 liters
- Still mineral water - 36 bottles
- Sparkling mineral water - 24 bottles
- Cola - 12 bottles
- Cola Zero - 12 bottles
- Orange juice - 8 liters
- Apple juice - 6 liters
- Non-alcoholic beer - 24 bottles
- White wine - 12 bottles
- Red wine - 12 bottles
- Rosé - 6 bottles
- Ice cubes - 15 kilograms
- Paper napkins - 300 pieces
- Paper towels - 8 rolls
- Toilet paper - 24 rolls
- Trash bags - 60 pieces
- Dish soap - 2 bottles
- All-purpose cleaner - 2 bottles
- Hand soap - 4 bottles
- Hand sanitizer gel - 4 bottles
- Sponges - 12 pieces
- Microfiber cloths - 12 pieces

Cleaning

Waste binsqty 6
Hand broomsqty 3
Bucketsqty 4
Dish cratesqty 6

Tips

Plan drinks by the first hour: allow two to three drinks per person, plus water, and keep the stock chilled in coolers before participants arrive.
Match tableware to the menu at every stop. For a dessert course, count one dessert plate and one teaspoon per participant, then add at least 10% extra.
Prepare allergy labels before shopping is finished. Print enough labels for every dish and keep dietary requirements together with the relevant menu.
Do not leave route materials until the day itself. Print one menu per participant, prepare directional signs and assemble participant packs at least one day ahead.
Check the starting point setup two hours before departure. Put out the foldable tables, tablecloths, serving boards and water glasses, and test extension cords and walkie-talkies before the group arrives.

Frequently asked questions

What should I buy for a culinary walk?: Buy drinks, snacks and any food needed at the starting point, together with water and chilled storage. You will also need tableware, serving utensils, menus, directional signs, allergy labels and materials for participant packs.
How many drinks do I need for a culinary walk?: Allow two to three drinks per person for the first hour, including non-alcoholic options, and provide water throughout the route. Add around 10% extra if the walk lasts several hours or the weather is warm.
When should I prepare the shopping list for a culinary walk?: Finalise it at least two days before the event, after the participant limit and dietary requirements are known. Shop for chilled stock no earlier than necessary, then store it cold until setup.
How much tableware do I need per participant?: Count one plate, glass and set of cutlery for each course or service point where items cannot be washed and reused. Add at least 10% extra plates, glasses and utensils for breakages, dropped items and late additions.

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