It’s true we’d all love a little more space in the kitchen – there never seems to be enough. When you are stuck with a tiny kitchen take heart - streamlining the way you work, use storage and move around the space can make or break its efficiency.
Minimalism may be the word on everyone’s lips but the concept behind living with less is the key to not only an efficient home but a sustainable one. Buying only what you need is the best way reduce your footprint and save time, stress and money.
Cull unwanted items and from your draws, cupboards and pantry and make a rule that moving forward items only come in to your kitchen to replace something that breaks or runs out.
Use your space wisely. Built in storage makes the best use of available space and wherever possible, try to make spaces do more than one job:
- fix racks to the inside of cupboard doors to hold spice racks or pots lids
- fit shelves into corners and take them right up to the ceiling for seldom-used items
- use your island bench as a breakfast bar and store mugs or cutlery in draws beneath
Make your kitchen stylish and functional by investing in cookware, utensils and appliances that are nice enough to leave on display. Mount knives together in a block or on a magnetic wall strip. Seek out a matching set of mixing bowls in commercial stainless steel or colourful ceramic that stack inside one another neatly and look attractive when stacked on open shelves. Take inspiration from professional food preparation space and have everything close at hand.
Keep it clean and tidy as you go. Rather than a large waste bin that gets filled to over-flowing, downsize to one that needs regular emptying and takes up less space.
Wash up as you work. Keep the sink full of hot soapy water as you cook and wash up bowls, knives and utensils as you go. This way you can reuse items and wont have with a great stack to wash at the end of your cook.