A Kitchen Mockery

Hob needs to be in reasonable reach of the oven so dishes can be swapped. A island only gives either side of the hob which is pretty tight to get any sort of drop zone in. If we pop the hob off center, then that allows for 'placing' hot stuff. Maybe square would be better? The island here is on the slab and we tiled up to it.

Same as the base units round the wall although we should have tiled under the dishwasher we found out later. You are right, once you take the basic decision, sooooo many questions follow. I put our Island, and all the kitchen units, on to the finished floor. The reason is that the flooring is travertine tiles and is likely to outlast the kitchen, so if we fit a new kitchen then there will be flooring everywhere and that will allow for the new kitchen to be a slightly different shape of size.

Beware of activity spaces and circulation spaces. You will have to check English BR but up here one must have a mm by mm "circulation space" in the kitchen. This has forced me to leave a mm gap between the main run of kitchen units and the island.

Mocking up a Kitchen island - Kitchen Units & Worktops - www.newyorkethnicfood.com

That seems "too big" and makes the space the other side cramped for the larder, so we are likely not to build the larder yet and after sign off, move the island closer to the main unit then build it. You need a solid top on your mocked up units and then make cardboard templates for a sink, a hob etc and you can position them in different places. For us, the island was as much about a seating area to get the view to the west over the mountains as any cooking purpose, thought he hob is on the island. Re sockets, I have fitted a pop up socket bank on the Island. I chose this one https: I chose that, because it is only 6cm diameter, so when retracted drops down into the 7cm wide gap between the back of the island kitchen units and the back panel.

You can get better ones that have USB sockets built in, but they are all much larger diameter, so would have had to drop down inside a cupboard which we did not want. Remember the standard width of an island is mm. Our island is by mm and gives ample seating room for 3 along the back edge. English regs don't need circulation space thankfully Also consider cupboard door sizes. UK standard is a module which is ok but means you need to stand a long way back or to the side to open the doors.

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ProDave what is the quality like on those pop ups as I want one but some get poor reviews due to finish of the pop up piece. It seems well made and works well.

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As I say it was the only one that was small enough for our particular application and it achieves this by putting the sockets on their side. I would say between opposing units is about right, which is probably where ours will end up eventually. You can get better ones that have USB sockets built in, but they are all much larger diameter, s o would have had to drop down inside a cupboard which we did not want.

DIY Kitchens is less than 2 hours from you - worth a day out as they have about 30 display kitchens and it will give you some ideas and inspiration. They also have free coffee and cake To save drilling into the finished floor, I anchored all our wall facing units to the walls only and I anchored the island by sticking some lengths of planed 2 x 1 down to the floor, 2" side down, inside the outline of the island carcass.

I used the small angle brackets that seem to come in abundance with a new kitchen to secure the island down to these bits of 2 x 1. It seems very solid, yet if we needed to replace it I'm reasonably sure I could use a sharp knife and cut the silicone bond holding down the bits of 2 x 1 and so reposition things on the floor to suit a different shape.

Athlete’s snap of his kitchen PACKED with junk food is mocked online

Other big advantages of flooring the whole kitchen before fitting any units is that you get a dead level floor to work from, plus you can seal around all the edges. I used some PVC angle that was around 25mm to 30mm and bonded it to the floor and wall all around the bottom where the units went, so that any accidental water spillage could not get to the walls or underneath the flooring.

And you can make the back to back units wall units instead of base units so instead of mm depth it gives you mm depth. Then you get the knee tuck for sitting but also a full width of units for stability.

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Not entirely sure id like a pan of hot water in my lap though so perhaps this size island doesn't lend itself to being 'sat at'? Our island is just a single run of units. It is not fixed down, it just stands there under it's own weight. I am sure there must be innumerable variants of fruit and vegetable soups waiting to be made by cooks who have never thought of this course except as taking the distressing form known as gravy soup and as a means of using up old bones.

The second course is the more difficult one.

For the weaker brother, I should be inclined to recommend savoury dishes of eggs, cheese, macaroni, and vegetables, rather than nut compounds, which are an acquired taste. Otherwise, a well-made nut roast is the best substitute for the meat course, and the vegetarian method of cooking can make of the accompanying vegetables something that in time will wipe out from this country the reproach of the watery potato and the sodden cabbage.

The success of the third course is always assured, for vegetarian Christmas puddings and mince pies are often preferred even by non-vegetarians. Fruit, sweets, and nuts being a part of the diet rather than a mere accessory, the Christmas dessert is also certain to be excellent. The assumption that anybody can cook vegetarian food is as false as the assumption that vegetarian food is cheap. It is only cheap when it is dull, insufficient, and unattractive, if not actually nasty; and the very best vegetarian diet, like the very best mixed diet, can only be produced by a highly trained chef, at a good salary, able to buy the best materials the world can produce.

The food reformer who is out to simplify life and has no sympathy with a desire for perfect food and plenty of it will not trouble to pander to the epicure, and still less the glutton. In a world that contains all sorts, the epicure as well as the ascetic must be taken into account, and the epicure will only be converted to vegetarianism when it is made as attractive as any other sort of diet; he will certainly not be converted by a bad dinner, however humane in intent. As for the glutton — well, after all, has no one ever met a greedy vegetarian?

A pleasant change I think that vegetarians sometimes make a mistake when they try to imitate popular meat dishes. Topics Vegetarianism From the Guardian archive.

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