In this episode of Kitchen Central we talk about open-plan kitchens.
Tom Howley, Tom Howley: A kitchen used to be a space you cooked in and that was pretty much it. Then it moved onto informal dining, and the room started to get bigger and bigger, and now it’s a social space.”
Richard Moore, Martin Moore: We try to get involved in the building projects as early as possible and encourage our clients to come in and speak to us, because we can often then move doors and windows. If there’s a beautiful view, we won’t suggest blocking the window, but that one big window turns into two other ones, or windows that turn into French doors.
Pia Rosling, Sola Kitchens: Communication is a big part of the project: its wrong to say that the architect is doing one part and the kitchen designer is doing another part – we are really tied together.
Jane Powell, Roundhouse: Open plan spaces need as much thought as a compact space. You must make sure you zone the kitchen really well, or else it can become a free-for-all with the whole family in there at once.
Martin Moore: Be aware of the space: where the light is going to come from in the morning, where it’s going to end up in the evening, where people are sitting and if they can get the sun on their faces.
Chris Mossop, Harvey Jones: If you’re making a kitchen in a large area, make a focal point that will draw your eye.
Luke Beveridge, DesignSpace London: You’ll often find that when people are opening up a space they will overfill it and then you negate the reason that you’ve opened the space up.
Roundhouse: People want to add personality to the kitchen; it’s not just a separate room anymore, people want it to fit in with their living and dining area. It’s much more interesting for us as designers to be able to add personality to spaces.