The Hostel Kitchen Survival Guide

Before buying food for a hostel meal, find out what the kitchen actually offers. A quick look at the cupboards can prevent a shopping bag full of ingredients you cannot use.

Check the kitchen first

Look for a working hob, suitable pans, a knife and board, plates and a place to wash up. Ask about kitchen hours, fridge space and food-labelling rules. Do not assume that equipment shown in a listing is available at the moment you want to cook.

Plan a meal that fits

Choose a small number of ingredients that suit the equipment and the time you have. If your stay is short, consider how the remaining ingredients will be used before checkout. A simple meal you can finish and clean up after is more useful than an ambitious menu that occupies the whole kitchen.

Respect shared food and space

Use only your own ingredients unless an item is clearly marked communal. Label food according to the hostel’s rules and keep your supplies together. Ask before borrowing someone’s pan or seasoning. Give other cooks room to reach the sink and hob.

Finish the whole job

Wash, dry and return what you used; wipe the work area and remove your rubbish. Check your shelf and fridge space before leaving the hostel. Sharing a kitchen works better when the next person can begin their meal without first cleaning up yours.