How We Plan a Kitchen Layout (And Why It Matters More Than Aesthetics)

Most people arrive at their first design meeting with images. They have saved photographs of kitchens they love, colour palettes that appeal to them, handles they have seen on Pinterest. All of that is useful, and we enjoy seeing it. But it is not where we start.

We start with the room.

Reading the architecture

Before we discuss a single colour or finish, we need to understand the space. The dimensions, obviously, but also the architecture. Where are the windows and what direction do they face? Where are the doors and how do they open? Where do the services come in: water, waste, gas, electrics? Are there structural elements that cannot move, such as columns, chimney breasts, or load-bearing walls? What is the ceiling height, and does it change across the room? Is the floor level? Are there exposed beams that affect the height available for wall cabinetry?

All of this shapes what is possible. A beautiful island means nothing if it blocks the natural route through the room. An impressive run of tall cabinetry fails if it cuts off the light from the only window. A hob positioned against an outside wall with a large window above it may look wonderful in a photograph, but it limits your extraction options. The architecture has to come first.

Understanding how you live

The next question is how the kitchen will actually be used. This sounds obvious, but the answers vary enormously from one household to the next. A family with young children has different requirements from a couple who entertain regularly. Someone who cooks seriously every evening needs a different layout from someone who uses the kitchen mainly for quick meals and socialising. We ask about daily routines, about how many people are typically in the kitchen at once, about whether there are two cooks or one, about how the kitchen connects to the rest of the ground floor. We ask about the moments in the day when the kitchen is busiest, and what causes frustration in the current space.

Zoning the space

From there, we start to zone the space. The working triangle, the relationship between sink, cooking and refrigeration, is a useful starting principle that has been a foundation of kitchen design for decades. But modern kitchens have moved well beyond a simple triangle. We think in terms of zones: a preparation zone close to the sink with good worktop space, a cooking zone around the hob or range with storage for pots and utensils within reach, a cleaning zone around the dishwasher and sink, and often a social zone as well, perhaps an island with seating or a breakfast bar. The aim is to position these so that the workflow is natural and the different activities do not conflict with each other. You should not have to walk past someone at the hob to reach the fridge. The bin should be near the preparation area, not across the room.

Getting the island right

The island, if there is one, needs particular care. It has to serve its purpose, whether that is preparation, cooking, seating, or a combination, without disrupting the flow of the room. We work to a minimum clearance of around 900mm to one metre between the island and any facing run of cabinetry. This allows two people to pass each other comfortably and ensures that cupboard doors and drawers can open fully without obstruction. If there are two cooks working simultaneously, more space is better.

Planning storage alongside layout

Storage is planned at the same time as layout, not afterwards. We think about what needs to be stored, where it needs to be accessible from, and how frequently it is used. Everyday items should be within easy reach of where they are used. Occasional items, the roasting tin that comes out at Christmas, the stand mixer used for weekend baking, can go higher or deeper. A walk-in pantry, if the space allows, can take enormous pressure off the main kitchen by housing dry goods, small appliances, and overflow crockery.

Structural supports can influence the layout significantly. Columns, steel beams, and chimney breasts are realities of the building, and we work with them rather than treating them as obstacles. We have incorporated columns into island designs, used structural steels as visual features, and built cabinetry around chimney breasts so seamlessly that the structure disappears into the furniture.

Appliances as part of the layout

Appliance positioning is integral to the layout, not an afterthought. The location of the oven, the hob, the fridge, the dishwasher, and any secondary appliances like a steam oven or coffee machine all need to be resolved at the layout stage. Each appliance has specific requirements for ventilation, services, and clearance, and these need to be coordinated with the cabinetry design from the outset.

Aesthetics come last

Only once the layout is resolved do we move on to aesthetics. The style of door, the colour, the handles, the worktop. These choices are important, of course, and they are the part of the process that most people find the most enjoyable. But they sit on top of a layout that has been carefully planned to work. A beautiful kitchen that functions poorly is a daily frustration. A well-planned kitchen that happens to be beautiful is a pleasure to use for decades.