Living & Lifestyles

Kitchen Sink Drama

Kitchens are the focal point of the home, so there’s no room for error with a new installation. We speak to the experts on how to get it right.

We eat there, play there and sometimes have a cry there (admit it – it’s not always the onions). We know it pays to get it spoton so we’ve got some top tips from the experts to put you on the road to kitchen heaven

Planning

Deciding on a budget before you’re hooked on a trendy fridge or bespoke cupboards is an obvious but essential choice. And size matters, but it doesn’t have to be restricting, says Tom Taylor of Taylormade By Stanton kitchens. “Just because you have a small kitchen, doesn’t mean you have to have an inferior one. I always say that whatever you choose, it’s got to stand the test of time. This might not be the case if you are doing up a property to sell it on, but it will be if you want to get the pleasure out of using it.”

Take your time about it too, says former BBC DIY SOS presenter and interior designer, Deborah Drew. “If you rush then things become an afterthought, and that’s when it gets expensive and messy and not time-effective. Plumbing and lighting are key to getting it absolutely right.” According to renowned cabinet maker, Jeremy Davies, expect to spend a fair amount of time from initial planning through to completion: “From finalising design through to selecting lighting, flooring, appliances to completing installation of kitchen furniture can be 12 to 15 weeks.”

Design

Many independent and larger retailers will offer a virtual design service, and it’s worth using these, says Nick Hancock, Leekes of Llantrisant kitchen design expert.

“A computer-aided design is a must. It will assist you in visualising your proposed kitchen layout in full colour and from every angle, so you can ensure you are completely satisfied with the layout and overall design before you commit.”

The bigger picture

Think about how the whole room will function, not just the details says Deborah Drew, “It’s all very well having a large oven range and sink, but if it’s going to eat into your workspace you need to consider this. Workspace is optimum. Also, think about the number of sockets, and remember there’s a limit to how close you can have one next to the oven.”

It’s also worth doing some role play to get a practical sense of your needs, she advises. “When you are planning it, think about a meal you would cook in it, and go through the process of doing it – can you get to what you need easily? Where are you going to put your spices? Spice drawers are a good plan, and think about where your pots and pans will go.”

Styles

The aesthetics of your kitchen will obviously be premium, but make sure the look matches its practicality, says Tom Taylor. “Know the various properties of the surface. You need to know if it’s a porous surface as they can cause problems. Know that if you leave a wine glass on it over night, you can clean the wine mark off in the morning.” But this doesn’t mean you can’t have the material you want – you might have to look at it from a different angle, he says. “I would suggest that wood surfaces are oiled and not lacquered, as if you scratch the lacquer, that’s it.”

The same can be applied to the use of glass, says Drew. “If you are going to have glass shelves in a unit, think about what you’re going to put on them and how much glass to use. Dishes are going to stop light getting through and it will look cluttered. Put opaque shelves on the bottom.”

And although having highimpact colour is de rigueur, it can be achieved subtly if you’re wary of the effect dating. “ If you want colour in the kitchen, think about different shades of wood,” advises Taylor. “We use a light Canadian rock maple to give a lighter effect. Wood will always stand the test if time, it doesn’t get boring. People shouldn’t be frightened to experiment with hard woods. People can mix – you can have hard timber on most of the space, and granite around the wet areas.”

Appliances

Don’t skimp on quality if you want to enjoy longevity in your appliances is the advice from Paul Collier, business manager at Leekes. Collier, who is heavily involved with design can speak from personal experience. “When I fitted my own kitchen some years ago, I got a good quality ceramic hob, but thought that as we didn’t use the oven an awful lot I’d get a cheaper one,” he says. “That was a mistake – we used it a lot more than we thought and in no time at all we had to throw it away as it broke down and the warrantee was up. It was probably an out-of-date oven before I bought it.”

With this lesson learned, Collier advises not to go for appearance alone. “Most people tend to go for the aesthetics, but buy appliances that meet your cooking needs. Steam ovens are in the public eye now, and are great for people who enjoy steaming their food, but don’t buy one if you aren’t going to use it – it will only take up valuable space.”

And having help with the washing up isn’t lazy, he adds. “Dishwashers are a necessity now – they have improved tremendously. They are hygienic, water- and time-saving.”

Don’t forget to include the extras and use new technology to overcome sizing obstacles, says Deborah Drew. “If you can afford it, go for a flip-down TV. You don’t have to lose lots of space for a radiator, you can choose vertical ones, or if you have no space for one consider an electric plinth heater which fits under the units. It will be more expensive to run, but it is an option.”

And don’t forget

Set out with a clear idea of what you’ll be getting, says Tom Taylor. “You also need to draw up a quality contract to set out exactly what is going to be done, and make sure you retain financial control until the project is finished and done to your satisfaction.”

Deborah Drew’s top tips for a kitchen that makes your life easier:

• Have the cutlery drawer in front of the tea and coffee
• Look at bringing out a peninsula and if you have the space, and island
• If you would rather have a dining area, think about having a breakfast bar on one side of the peninsula
• Consider under-floor heating – if you are doing the whole area it’s a good opportunity to do this
• Utilise as many walls for storage as possible, and have it floor to ceiling if you can
• Think about the lines. If you have a full height high line unit, a door and a stack of drawers will give you clean lines, or have them separately but with no more than five drawers

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