‘It was important to me (as I do most of the cooking) to have a peninsular rather than an island because I like my work space to be mine whilst cooking. A peninsular separated the cooking and dining areas so there would be no human traffic around me when I am in ’the zone’ of food prep. having said this, I didn’t want to be anti-social when, for example we were entertaining guests and the peninsular meant I could still ‘own’ the cooking space but chat at the same time.
We live in an area of Outstanding Natural Beauty and a Conservation Area. Hence the Planning Department were extremely particular about the design of the extension and actually wanted it to contrast the original building. We therefore wanted to reflect this in the design of the kitchen and achieve a modern feel that would also compliment our older house, which is a converted barn.’