search.noResults

search.searching

saml.title
dataCollection.invalidEmail
note.createNoteMessage

search.noResults

search.searching

orderForm.title

orderForm.productCode
orderForm.description
orderForm.quantity
orderForm.itemPrice
orderForm.price
orderForm.totalPrice
orderForm.deliveryDetails.billingAddress
orderForm.deliveryDetails.deliveryAddress
orderForm.noItems
PRODUCTS | Professional style kitchens


This kitchen by Day True


features Rotpunkt furniture and 1810 sinks and taps with Miele and Bora appliances


believe that removing any potential for germs and bacteria, helping to minimise the risk of cross- contamination when prepping food and prevent mould and mildew developing when working in such a humid environment will become an increasingly important part of kitchen design going forwards.”


Consumers are also increasingly using dishwashing programs that offer a higher level of cleanliness than washing by hand. A recent study found that during the pandemic there was a 29% increase in the use of sanitising dishwashing programs. Indesit recently launched a range of full-size Push&Go dishwashers that boast the eXtra hygiene cycle, which is said to eliminate 99.9999% of bacteria, thanks to its 72°C rinse. Available as both freestanding (DFO 3T133 F UK) and integrated (DIO 3T131 FE UK) options, the new dishwashers from Indesit also benefit from the time- saving Push&Go feature that starts a clean and dry cycle with just one push of the dedicated button.


Sub-Zero PRO48 side-by-side fridge- freezer with viewing window


Larders have had a real revival over the past five years or so. These are seen as extensions of the kitchen and as a status symbol by many.


Pantries


Jonathan Stanley, vice-president of marketing, EMEA, at Caesarstone comments: “One needs only look at stats from Houzz that indicate searches for pantries have risen to become one of the most-saved photo categories on the site. In fact, one image of a classic navy-blue larder cupboard was saved 300,000 times. “We’re seeing this replicated on social media, with Instagram awash with neatly-organised cupboards and larders, aided by the rise of the ‘de-clutter’ influencers.” Matt Baker, kitchen designer at


Harvey Jones, adds that it makes perfect sense for the larder to have become a must-have in the kitchen because all food goods are in one place and not scattered around in numerous wall cupboards, meaning people can be more organised when


The Avant-Garde surfaces from Dekton embrace designs inspired by natural stone


doing their food shopping and preparing meals.


“The other great advantage of a larder and its storage capacity is that a kitchen no longer needs to be full of cupboards. It frees up entire walls to either be left free or have an attractive piece of artwork, which in turn helps to make it feel less like a kitchen and instead more of a relaxed environment, perfect for open-plan living areas. “Larders can also be adapted to have granite cold shelves, which will help raw ingredients stay cooler while waiting to be prepped. It will also allow for more worktop space or the hiding of larger appliances, such as mixers and cooling trays, when not in use.” But larders are generally associated with more traditionally-styled kitchens and head of UK operations at Rot - punkt, Matt Phillips, has a different view. He believes that the move towards open-plan and broken-plan spaces has increased the need for adaptable storage with plenty of options in place of the traditional


52


walk-in larder. He adds: “We are finding that extra-tall units are proving a popular way of optimising floor-to-ceiling storage alongside the use of glass- fronted vitrines that offer an element of display storage, while keeping crockery and glassware close to hand.” So far we’ve focused on appliances and layout but, of course, other top priorities include the sink, taps and lighting. Sinks and taps should be hard-wearing and multifunctional, while lighting should be carefully considered to offer practical illumination, while enhancing the drama. The colour palette of the scheme may also play a part here – you’ll want to ensure it provides an atmospheric backdrop, but doesn’t pull focus from the chef. Finally, think about arranging the room in two broad zones – one for the stage and the players, and one for the audience with a comfy seating and dining area. All that’s left now is to wait until we can welcome guests back in.


· May 2021


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