Kitchens work hard. They are places where cooking meets sociability and space can be tight. Johnny’s design philosophy is based on over forty years balancing practical demands and aesthetic choices, bringing architecture, ergonomics and happy home life together.
We start by finding the room’s sweet spot and placing dedicated work surfaces within it. The table is positioned to catch sunlight as it moves across the room. Our planning technique locates cooking logically, with minimal distance between the hob and oven (or Aga), the prepping, serving and washing up areas and access to storage. The sweet spot gives the cook eye contact with others in the room and, often, a view of the garden. We generally place a central island in front of this and a sink cabinet behind it, with areas to perch nearby.
Applying neuroscience principles, we design spaces that make our clients feel comfortable, relaxed and safe. We have solutions to the problems of not enough space or light, or a room that is too large for a feeling of intimacy. Different age groups’ needs are met with, for example, a lower surface for children’s cooking and seating for older people preparing food. Teenagers can do their homework in our kitchens while the dog snoozes near a heat source.