d56 ANNA
KITCHENS / CHEF’S KITCHENS
HANSEN MBE
Chef and owner, The Modern Pantry, London
DESIGNER: What is your ideal kitchen layout and appliance configuration for the home? HANSEN: For me, it is about creating a sense of space and flow whilst having everything I need close to hand. Practicality combined with light, open- plan, family living. For a busy cook’s kitchen, a smart layout is essential. As a professional chef, the key is grouping cooking elements together to create ease of movement – for example, from the hob to the oven. It is also important to open up space where necessary, such as being able to bring food out of the oven easily and set it down somewhere accessible without knocking into people.
DESIGNER: What kitchen appliance(s) could you never be without in your own home? HANSEN: A Miele dishwasher, without a shadow of a doubt. It is the most used item in our household and the most indispensable.
DESIGNER: Which professional appliances and techniques do you feel should (or will!) make the transition to the home? HANSEN: My Miele appliances enable me to cook with the same degree of precision at home as in the restaurant. My Miele Stem Combination Oven, for example, heats to within one degree of accuracy, making it perfect for Sous Vide cooking as well as steaming and roasting to perfection. The Tepan Yaki is another of my favourite appliances and really handy with a family and when entertaining, as it allows you to cook in abundance at one time.
MAR 18
SEP 2015
designer kitchen & bathroom
designerkbmag.co.uk
DESIGNER: What are your preferred materials in the kitchen at home (including for worktops, flooring and elsewhere)? HANSEN: For me, work surface material that is heat resistant is very important. It means I’m not hunting for the trivet or another surface every time I want to put a hot pan down, or tray straight from the oven. Worktops also need to be easy to clean and maintain. I like white or plain colours, so it is easy to focus on my ingredients and what I’m doing. We recently lifted the parquet flooring and laid tiles between the island and the sink bench opposite, creating an effect similar to having a runner. The wood was not coping well with constant traffic, moisture and food being spilt on it.
DESIGNER: Gas or induction hob (and why)? HANSEN: I used to prefer gas and was slightly apprehensive when I switched to induction. I wondered if my existing pots would work, or whether things would cook the same. I even had a wok burner installed just in case it didn’t work out. Since installing my induction hob, I have not
looked back. So much more efficient and as very little residual heat is left on the hob there is less chance of burns. A million times easier to clean and I would now never go back.
DESIGNER: What would you most like to change about your current home kitchen? HANSEN: I would have the sink next to my induction hob made a little larger and with a little more space between it and the hob. Otherwise I think it is pretty perfect!
DESIGNER: What advice would you give kitchen designers looking to create residential spaces that work as effectively as a professional kitchen? HANSEN: Clean, uncluttered spaces with a natural work flow is the way forward. I have almost everything in drawers with Hafele hardware, which has been a revelation. After four years of constant use, they are still as solid as the day they went in.
The Modern Pantry /
themodernpantry.co.uk Miele /
miele.co.uk
Page 1 |
Page 2 |
Page 3 |
Page 4 |
Page 5 |
Page 6 |
Page 7 |
Page 8 |
Page 9 |
Page 10 |
Page 11 |
Page 12 |
Page 13 |
Page 14 |
Page 15 |
Page 16 |
Page 17 |
Page 18 |
Page 19 |
Page 20 |
Page 21 |
Page 22 |
Page 23 |
Page 24 |
Page 25 |
Page 26 |
Page 27 |
Page 28 |
Page 29 |
Page 30 |
Page 31 |
Page 32 |
Page 33 |
Page 34 |
Page 35 |
Page 36 |
Page 37 |
Page 38 |
Page 39 |
Page 40 |
Page 41 |
Page 42 |
Page 43 |
Page 44 |
Page 45 |
Page 46 |
Page 47 |
Page 48 |
Page 49 |
Page 50 |
Page 51 |
Page 52 |
Page 53 |
Page 54 |
Page 55 |
Page 56 |
Page 57 |
Page 58 |
Page 59 |
Page 60 |
Page 61 |
Page 62 |
Page 63 |
Page 64 |
Page 65 |
Page 66 |
Page 67 |
Page 68 |
Page 69 |
Page 70 |
Page 71 |
Page 72 |
Page 73 |
Page 74 |
Page 75 |
Page 76 |
Page 77 |
Page 78 |
Page 79 |
Page 80 |
Page 81 |
Page 82 |
Page 83 |
Page 84 |
Page 85 |
Page 86 |
Page 87 |
Page 88 |
Page 89 |
Page 90 |
Page 91 |
Page 92 |
Page 93 |
Page 94 |
Page 95 |
Page 96 |
Page 97 |
Page 98 |
Page 99 |
Page 100
