The overall look of an industrial kitchen should be pure raw simplicity. Kitchen islands with siding of rustic old timbers can become interesting focal points as can a rustic reclaimed dining table. The appliances within a space are typically stainless steel and sleek, and when space permits it, they should be industrial sized. When selecting your kitchen countertops for your industrial kitchen, the prevalent trend is dark granite or neutral low gloss granite like Astoria granite.
The worktop may also include a large built-in hardwood chopping board, with a pull-out waste-disposal drawer beneath into which to scoop vegetable peelings, and perhaps a slab of cool, smooth marble as well, traditionally the best surface for rolling pastry. Otherwise a freestanding central work station with all-round access may include both cooking rings and a sink for washing fruit and vegetables. The height of all these worktops needs to be carefully calculated because at the wrong height they will make preparing and cooking food unnecessarily tiring.
One way to achieve an open shelf look is to have base cabinets with open shelving and racks overhead instead of traditional overhead cabinets. We offer a wide range of internal storage solutions that work brilliantly inside these under-counter cabinets and drawers, helping you to make the most of the space you have. For something bang on-trend, choose copper shelf brackets and store items in matching copper wire baskets. And, if you’re looking for a project, consider creating your own shelving out of sawn timber and shelf brackets. Finish by staining or painting it a dark, rich colour.
While cooking and preparing food may be low on some people's list of priorities, for others these activities will completely dominate the kitchen design ideas: full-time cooks and caterers may only really feel at ease in a room that has been devoted to working with food rather than dining and entertaining. Professional kitchen design ideas are planned as workplaces, taking into account the exacting regulations of commercial hygiene standards. And it is worth noting that if you will be producing food for public consumption in your kitchen, the same constraints will apply, even in what you would consider your domestic environment.