WHY OUR KITCHENS ARE DIFFERENT
Welcome New York Times readers to Johnny Grey Studios – where we campaign for better, more exciting, more relevant kitchen design – and then make it happen. Eye contact while you cook we do as basic; likewise our planning allows for you to ‘flow’ around kitchen with easy body movement. We have done this for years. Want to view your food properly after it’s cooked and is ready for serving? We always include a long food bar, a key part of the design. Like to chat while you cook? We provide perching points at strategic places.
We build kitchens throughout America - with offices on the East and West Coast as well as all over the world, (see our portfolio pages drop down menu). If you love cooking, enjoy entertaining, want to eat outside and like the idea your garden being part of your kitchen you have arrived at the right place.
To email Johnny direct: Johnny@johnnygrey.com. Alternatively contact our UK office 011 44 1730 821 424
why should sabres have all the fun?
Is your kitchen a bit on the dark side? Our Light Dresser - launched three years ago - was born out of that problem. This is both a large lampshade and traditional dresser that provides stylish open storage.
With the inspiration and help of designers Light IQ we have added a light spectrum to help reduce seasonal affected disorder, known as SAD syndrome. So you can switch on and light up your mood.
Check out our light dresser;
Katrina Burroughs 'Freestanding and flexible kitchens can be put together fairly inexpensively, but they are also the focus of bespoke makers, design-artists such as Johnny Grey who specialises in living spaces in which you cook. A kitchen island in the shape of a shoe? A family food preparation area complete with a children's workbench? Nothing simpler for Professor Grey, the man to be the recipient of the first tranche of my winnings'.
For enquiries please use our contact email or phone the studio on 01730 821424.
Sandor Katz Masterclass in our clients Hampshire kitchen
Sandor Katz turned on a tremendous performance. Four hours of condensed thinking, from the history to the origins and current use of wild and homemade fermented foods. We learnt everything from how to make sourdough starters to kefir, cheese and milk products to the principles of alcohol fermentation. After a great lunch provided by Australian chef and food writer, Monique Lane, we had a hands on workshop making sauerkraut. We could not have had a better guide than Sandor, whose knowledge of this transformative 'invisible realm' of food and drink is second to none. And we could not have had better hosts than Roy and Janine Naismith, the owners of a now, eight year old, Johnny Grey kitchen.
Twitter users can dip into this culture by buying The Art of Fermentation or Wild Fermentation (the book I am currently reading) or following Sandor (@sandorkraut), a man described by Michael Pollen in Cooked as the 'Johnny Appleseed of fermentation, a fiftyish writer, advocate, and itinerant teacher'.
Kitchen Design Course receives widespread support
The kitchen industry came up trumps last Thursday in response to our presentation about the kitchen design course. Ten bursaries have now been promised, along with offers of marketing assistance to ensure we spread the word. These developments will ensure the course goes ahead later this year.
Bucks Uni and myself would like to thank Criag Matson of Roundhouse, Martin Warbrick consultant to Smallbone, James Herriot and Gordon Stanger-Leathes of Callerton, Gary Baker of Corian CDUK, Nathan Coburn of BSH, Simon Hart of Blanco, James Archer of Danesmoor, John Lennon of PWS, Michael Linsky of Sensio Lighting, Jim Gettings of AFG Abingdon and Ben Shipley ArtiCAD. David Sanders, as Blum's MD, provided us with great hospitality and proved to be the perfect chairman. If you wish to join the support group please contact either myself or Bucks New University: Christine.Vass@bucks.ac.uk.
For PR co-ordination contact: Jeannie Long; email@example.com
Posted by Johnny on July 31st, 2014
The enhanced flavour of food eaten al fresco, dappled shade, open skies… at this time of year the urge to cook in an outdoor kitchen is irresistible. First we had to build one though, bearing in m...
Posted by Johnny on July 31st, 2014
A space that people really enjoy being in is has always been the aim of my work. Alongside that is furniture that people find pleasurable to use. But furniture always needs to furnish a room rather th...