Kitchens for serious cooks
August 5, 2014
Roundhouse bespoke kitchens are often chosen by food professionals – we’ve been lucky enough to design kitchens for chefs Yotam Ottolenghi, Peter Gordon and Thane Prince. Here we detail some of the considerations we make when designing a bespoke kitchen for a professional chef. The thoughts we share can be applied to any kitchen but in particular for serious cooks.
Key requirements
- Plenty of prep space with robust worksurfaces. We often use stainless steel in cook’s kitchens. Large sinks are a must and boiling water taps are very useful.
- Lots of storage space. Open shelving, pan drawers, spice drawers, dry goods pantries.
- Plenty of room to work in. Our newest island is a real cook’s workhorse – it incorporates a combination of worksurfaces, including stainless steel, a gas hob and a large recessed preparation area as well as a cantilevered breakfast bar to allow guests to watch the cook in action.
- Good lighting – it’s useless for a cook to have a beautifully designed kitchen if the lighting isn’t right so care must be taken at the planning stage to incorporate a good lighting scheme.
