Most of the kitchens I’ve designed appear to be a traditional layout with an island unit, range and dressers, but in fact from a functional point of view the cook’s preparation and cooking area is more akin to a galley kitchen. This means there are only one or two steps required to wash, chop/prepare and cook. The other side of the table/island unit is allocated for ‘grazing’ such as making a cup of tea, getting a bowl of cereal, making some toast etc without disturbing the chef. Everything is within easy reach. The kitchen is functional but aesthetically pleasing, a place all the family can use without getting under each other’s feet.
