I was staying in London at The Fox and Goose in Ealing. Having checked in I grabbed my luggage and headed to my room.
There was a free beer in the fridge, a bottle of London Pride. Nicely chilled.
I do like it when my hotel rooms have a fridge. I also like it better when there is a beer in there.
The fridge comes in useful for keeping drinks cold, but also fresh milk. Though saying that the hotel provided small bottles of milk for tea and coffee. Though it is part of the same chain at the Drayton Court Hotel I was a little disappointed that, whereas the Drayton Court rooms came with a Nespresso machine, The Fox and Goose rooms didn’t. However in a stroke of luck I had my coffee machine in the boot of the car. So at least I could have decent coffee during my stay.
One of the reasons I blog, it’s more for me than other people. It’s a useful reminder for me about what I have eaten, what I have cooked, and as in this post challenges when cooking on holiday.
At the end of July we went on an Eurocamp holiday in France. Having visited Brittany last year and stayed at a Eurocamp site I had anticipated blogging about myself-catering experience and what worked and what didn’t, but for some reason never got around to it. I wish I had as it would have made this trip a little easier.
This year we went with another Eurocamp to La Croix Du Vieux Pont in Picardy or Hauts-de-France in Northern France. So I have decided to quickly write up some of those experiences in preparing for self-catering.
My previous experience of self-catering apartments was from the Greek Ionian islands and Cyprus. This was before children, so it was me and my other half. We rarely used the self-catering facilities for cooking, as we would eat out a bit, but it was useful to have a hob, a fridge and a few utensils and crockery. The “kitchen” in the apartments I experience were very minimal and not really sufficient for anything more than snacks and hot drinks. Also the local shopping environment wasn’t exactly great for self-catering, with very small supermarkets.
When we booked our Calpe holiday in 2016, due to dietary requirements (gluten free) we wanted to ensure we had not only a self-catering kitchen, but a decent enough kitchen for actual real cooking. We found the kitchens in caravans in the UK great for self-catering, if a little cramped. However I would usually take a range of ingredients and kitchen utensils to make my life easier when cooking. So I did something similar when we went to France this year.
At La Croix Du Vieux Pont, we had a three bedroom caravan which came with a well-equipped kitchen including a proper gas hob, an oven and an outside gas barbecue as well.
This was in many ways better than the equipment I have had at UK holiday parks, for example there was a washing up bowl and a draining rack! This made clearing up after a meal so much easier than just having the sink and draining board.
I took the following items with me to make cooking and catering easier.
Chopping board – for some reason the only chopping board I find in caravans are glass ones! So I always take a plastic chopping board with me.
Knives – I have found the knives on holiday either blunt or broken, so I have a large kitchen knife and a bread knife that I use on self-catering holidays.
I took a sieve with me, but in the end didn’t use it, as the caravan was equipped with a colander.
I took a spare baking tray, as usually there is only one in the caravans I have been in, in addition I took a pair of tongs which is useful for turning items on the grill. There was a long-handled barbecue tongs were provided which worked well for the outdoor barbecue.
Though I wanted to take my Tassimo coffee machine, I was overruled so we took a cafetière that worked well.
I took a potato peeler and I also took a pair of scissors, but there was one in the caravan.
The other things I take with me our sandwich bags, cling film and foil. This is easier to store uneaten food but also for packed lunches.
To help with washing up and cleaning, I took some steel scourers, washing up sponges, j cloths, washing up liquid and tea towels. In addition I take spare binliners as well.
I also took the following ingredients, though I know I could get some of these in French supermarkets, I wanted to avoid spending extra money on basics that I already had in the kitchen.
Tomato pasta sauce
As two of our household are gluten free I also took a range of gluten free items as well.
I pack the fresh food in a cool box, which if we get a small fridge I use during the week as supplementary fresh food storage. The fridge though we got was pretty big and I didn’t use the cool box.
Overall I don’t think I missed anything, apart from some mustard and white wine vinegar to make a French dressing, so in the end we bought some dressing from the supermarket.