Good Food Blog
Getting back to basicsPosted at 12:02PM, 12 August 2009 by Lulu Grimes - Deputy editor, olive magazine
Self-catering always sound so promising, a cottage/villa/flat/mansion at a destination with a fabulous food culture. A chance to shop local, peruse markets (and even unfamiliar supermarkets) then return to your holiday kitchen with basket or bag stuffed to the gunnels with goodies and your mind full of plans.
But at this point, if you haven't already carried out a thorough inspection of the kitchen things can go horribly wrong.
What is it that makes the owners of some of these establishments think that a couple of giant casserole dishes, a blunt kitchen knife and a set of corn on the cob forks are enough to rustle up a meal or three?
I've lost count of the number of times there has not been a single roasting tin or baking sheet in evidence, there is no knife that cuts through anything tougher than butter or that the sole saucepan is either suitable for 500 or 2 but nothing in between. And let's not even mention the corkscrew.
I take precautions these days: a sharp knife, a potato peeler that works and a cork screw go into my hold luggage. Just in case. And I always check out what the kitchen cupboards hold before planning what to cook. I've left some kitchens better equipped than when I've arrived!
So have you ever had a nasty surprise when your holiday let has been less than adequately equipped? And what would you never consider travelling without?