A Field Guide To Campsite Cooking (Winter Edition)
The magic of cooking outdoors in winter
There’s a special kind of joy that comes with cooking outside when the air is crisp and your breath hangs in the light. Every spark from the fire feels earned, every bite more satisfying. Winter camping slows things down; fires burn longer, meals simmer slower, and the world feels quieter. The food you cook becomes more than just fuel; it’s comfort, warmth, and connection. Whether you’re pitching up in the woods or pulling into a favourite site, here’s our winter field guide to keeping camp cooking simple, safe, and seriously delicious.
1. Prep smart for cold weather
A bit of planning goes a long way when the temperature drops.
Winter cooking is all about warmth, simplicity, and food that fills the soul.
Pack for the conditions:
Bring extra fuel – cold air slows down combustion, so you’ll burn through charcoal and gas faster than usual.
Use an insulated cooler not just to keep food cold, but to stop it from freezing solid overnight.
Pre-portion ingredients into jars or containers to make things easy when your hands are cold.
Pre-prep for comfort:
Think hearty, reheat-friendly dishes like chilli, lentil stews, or slow-cooked meats. Or bring jars of marinades and rubs made with your favourite Field Blends.
2. Build & maintain a warm fire
Your fire is your kitchen, heater, and evening entertainment, so make it a good one.
Check the rules first:
Some sites only allow raised fire pits, while others restrict wood burning. Always check ahead before you go, and steer well clear of disposable barbecues. (They’re bad for your food and the planet.)
Start slow, burn steady:
Use dry kindling and build up with hardwoods like oak or birch. Once you’ve got a glowing bed of embers, you’re ready to cook. The key is maintaining steady heat, cold air can cool your coals fast, so feed the fire regularly. It can be a battle using matches in the wind, so we often opt for a gas lighter and waxed firelighter.
3. Cook slow, eat well
Winter is made for slow cooking. Long, gentle heat brings out deep flavour and warmth.
Here are some of our go-to methods for the colder months:
Cast Iron Cooking:
A Dutch oven or heavy skillet is your best friend. Use it for slow stews, bubbling curries, or our Harissa Chicken with smoky winter veg.Foil Pack Feasts:
Wrap root vegetables with olive oil, garlic, and herbs in foil and bury them in the coals. They’ll come out caramelised and sweet, the easiest winter side ever.One-Pan Wonders:
From shakshuka to sausage and beans, one-pan meals keep things simple and warm.Grilled Comfort:
Toasted sandwiches, charred mushrooms, or a good steak quick wins that taste better when it’s freezing out.
Cooking outdoors in winter isn’t about perfection. It’s about warmth, good company, and that first bite of something hot after a long day outdoors.
4. Stay warm, stay safe
Don’t be a hero.
It’s all about balance, enjoying the moment while keeping things comfortable and safe.
Keep spare gloves just for cooking (nothing worse than greasy hands in the cold).
Stay hydrated, it’s easy to forget when it’s chilly, and the cold dehydrates you quicker than you think.
Keep fire safety front of mind: wind and dry kindling can be unpredictable.
Always leave no trace, pack out everything you bring, and scatter cooled ashes responsibly.
4. Embrace the stillness
Cooking outdoors in winter isn’t just about the food, it’s about the rhythm of it all. The quiet. The crackle of wood. The satisfaction of making something simple and good under an open sky.
There’s no rush, no pressure. Just warmth, smoke, and the people you’re with.
That’s what we’re all about.
