When you’re cooking on the road, other than your cooker, the most important bit of kit you carry is your camp kitchen. There are lots of options out there – from the home-away-from-home sets right down to nothing more than a sharp knife and a spoon.
I carry a commercial Sea to Summit kitchen set that I’ve modified with a few personal luxuries (if you can call a small whisk a luxury). But more than things like knifes, forks, spoons and washing gear the most important part of your camp kitchen are your everyday spices and little extras that mean you can cook properly.
My kitchen contains:
- Washing up gear (sponge, cloth, washing up liquid)
- Small bottle of nut oil
- Salt & Pepper (stored in GSI shakers)
- Chilli Powder
- Paprika
- Thyme
- Nutmeg
- Cinnamon
- Anti-Bac Hand Gel
- Cutting board
- Fold up spatular and cooking spoon
- Small whisk and grater
- Zip-lock bags
- Pegs
- Pot set (MSR Flex 3 with Trangia kettle)
- MSR Dragonfly Stove
- Ortlieb folding bowl (sink)
- Bloody sharp hunting knife
- Victorinox Rucksack knife
- Light My Fire mess set (dish, spork, cup, chopping board / strainer, air-tight pot, plate)
- Mug
Of course – this is just me – other people have smaller sets and others have larger sets, especially if they’re travelling two up. I recorded a quick video showing my set and my best mate Stace’s.
