What to Buy for a Midsummer Dinner

Use this midsummer dinner shopping list to prepare an outdoor meal without leaving key supplies until the last minute. It covers food preparation, serving, drinks, seating, cooking equipment and evening lighting. Plan quantities from your confirmed guest count, then check what you already have before shopping. Include dietary requirements in the final menu, and chill drinks and prepare ingredients early enough to avoid a crowded kitchen just before dinner.

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What to bring

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

Furniture

Party tent
Tablesqty 5
Chairsqty 32
Buffet tableqty 2
Bar stoolsqty 4

Tableware

Dinner platesqty 36
Dessert platesqty 36
Bowlsqty 36
Drinking glassesqty 48
Wine glassesqty 36
Coffee cupsqty 36
Knivesqty 36
Forksqty 36
Spoonsqty 36
Serving spoonsqty 12

Kitchen

Cutting boardsqty 4
Chef's knivesqty 4
Mixing bowlsqty 6
Serving plattersqty 8
Serving trays with lidsqty 4
Coolersqty 4
Water jugsqty 6

Equipment

Barbecueqty 2
Gas burnersqty 2
Food warmersqty 4
Coffee machinesqty 2
Extension cordsqty 4

Lighting

String lightsqty 6
Lanternsqty 8

Decorations

Table runnersqty 5
Vasesqty 8
Flower arrangementsqty 8
Napkin holdersqty 6

Cleaning

Waste binsqty 4
Bucketsqty 3
Mopsqty 3
Dish brushesqty 3

Catering

Groceries
- Chicken thigh fillet - 6 kilograms
- Halloumi - 1.5 kilograms
- Ciabatta - 8 pieces
- Butter - 500 grams
- Mixed salad - 2 kilogram
- Cucumbers - 8 pieces
- Cherry tomatoes - 3 kilograms
- Red onions - 1 kilogram
- Bell peppers - 12 pieces
- Zucchini - 8 pieces
- Eggplants - 6 pieces
- Corn cobs - 30 pieces
- Potatoes - 6 kilograms
- Lemons - 15 pieces
- Garlic - 6 bulbs
- Fresh parsley - 6 bunches
- Fresh mint - 6 bunches
- Fresh basil - 4 bunches
- Feta cheese - 1 kilogram
- Greek yogurt - 2 liters
- Olive oil - 2 liters
- Red wine vinegar - 500 milliliters
- Honey - 500 grams
- Mayonnaise - 1 liter
- Ketchup - 1 liter
- Mustard - 500 milliliter
- Soy sauce - 500 milliliter
- Paprika powder - 1 jar
- Cumin powder - 1 jar
- Dried oregano - 1 jar
- Salt - 1 pack
- Black pepper - 1 jar
- Vanilla ice cream - 5 liters
- Strawberries - 3 kilograms
- Mixed berries - 2 kilograms
- Whipped cream - 2 liters
- Dark chocolate - 1 kilogram
- Coffee - 2 packs
- Tea - 2 boxes
- Sugar - 1 kilogram
- Milk - 4 liters
- Sparkling water - 12 bottles
- Still water - 12 bottles
- Cola - 6 bottles
- Cola Zero - 6 bottles
- Sinas - 4 bottles
- Lemonade - 4 bottles
- Non-alcoholic beer - 24 bottles
- Pilsner - 48 bottles
- Rosé - 8 bottles
- White wine - 8 bottles
- Red wine - 4 bottles
- Prosecco - 6 bottles
- Ice cubes - 12 bags
- Napkins - 100 pieces
- Aluminum foil - 2 rolls
- Cling film - 2 rolls
- Baking paper - 2 rolls
- Barbecue charcoal - 4 bags
- Firelighters - 2 boxes
- Dish soap - 2 bottles
- All-purpose cleaner - 2 bottles
- Paper towels - 6 rolls
- Toilet paper - 12 rolls
- Trash bags - 2 rolls
- Sponges - 6 pieces

Tips

Plan about 2–3 drinks per guest for the first hour, then 1 drink per person per hour. Add extra water and keep it in jugs or coolers so guests do not rely only on alcoholic drinks.
Count tableware for every course and add 10% spare pieces. For a three-course dinner, that usually means dinner plates, dessert plates, bowls, cutlery, drinking glasses and coffee cups for each guest, plus four extra settings for breakages.
Buy or check food according to the confirmed guest count, including a separate option for every recorded dietary requirement. Shop for meat, vegetables, sauces, dressings and dessert early enough to marinate meat and prepare cold dishes before guests arrive.
For an outdoor meal, arrange one buffet table, serving platters and covered trays, then keep hot food on warmers or the barbecue. Have cutting boards, chef’s knives, mixing bowls and serving spoons ready before cooking starts.
Do not leave lighting and power supplies until the evening. Check extension cords, string lights and lanterns before setup, and add a party tent or weather cover if the forecast may affect the garden seating.

Frequently asked questions

How much food do I need for a midsummer dinner?: Use the confirmed guest count as your base and plan a complete portion for every guest, plus about 10% extra for shared sides and unexpected appetites. Keep separate portions for each dietary requirement rather than assuming guests can share the main dish.
How many drinks should I buy for a midsummer dinner?: Plan 2–3 drinks per person for the first hour and 1 drink per person for each following hour. Add water for the full evening, and chill drinks several hours before guests arrive.
How many plates and glasses do I need per guest?: Allow one dinner plate, one dessert plate, one bowl, one drinking glass, one wine glass and one coffee cup per guest when all courses and drinks are served. Add at least 10% spare tableware, so 22 settings are a sensible minimum for 20 guests.
When should I buy supplies for a midsummer dinner?: Buy non-perishable supplies, tableware and equipment at least 3–7 days ahead. Shop for fresh food 1–2 days before the dinner, then marinate meat, wash vegetables and prepare dessert according to the menu schedule.

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