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Recreating a "chef's kitchen" at home

02 February 2016, by Joyce O'Hagan

Being a chef and owning an event catering business, I thought it would be easy to design a new kitchen for my home. This turned out to be harder than I anticipated; sometimes too much knowledge can be a problem!  It has taken a great deal of effort to get it right as I spend a lot of time in the kitchen and my long term plan is to do more Jackson Gilmour menu development at home -  where I am not in the way of our event production team.

My choice of designer was always going to be critical and I came across Edmondson Interiors in a picture in a magazine. They have a fantastic showroom in rural Kent and I was impressed by both their attention to detail and their excellent range of professional quality appliances. My designer Cris, has taken numerous meetings and created multiple layouts to help me achieve the optimum work flow. Without his support I would have been pulling my hair out.

 

I have chosen a “T’ shape layout with the ovens behind, the hob in front, the prep drawer underneath and small sink next to me. This cuts down the walking -  literally very few steps to make a dish – because if you have move to many different areas for cooking it gets tiring and it’s hard to keep an eye on what’s cooking. The central island is large and will be useful for demonstrating techniques to my colleagues as well as serving up coffee and snacks for my family and friends.

In terms of appliances I have opted for two top-of-the-range, eye-level ovens, an induction hob and a gas hob, a tepanyaki plate, a built in deep fat fryer, a warming drawer and an under-counter fridge drawer for easy access to fruit and veg for prep. The two ovens will give me the flexibility to cook different foods at varying temperatures, say slow poached salmon at 55 degrees and roasted vegetables at 220 degrees, as well as dessert and meat at the same time.  We use both induction and gas hobs in our Jackson Gilmour kitchen because they’re good for different tasks: induction is perfect for boiling liquids quickly but you really can’t beat the controllability of gas for other techniques. I am looking forward to having the luxury of both at home.  I’m particularly excited about the tepanyaki plate which is a flat hot plate ideal for searing ingredients like scallops, skewers and steaks.  It has a consistent hot surface so its more reliable than a frying pan which is hot in the middle and cooler on the outside. Also great for making warm crepes in the morning for my son (with maple syrup yum yum!!).

As a thank you for their wonderful support during this process, I will be taking a Jackson Gilmour team to the opening of the beautiful new Edmondson Interiors’ showroom in Goudhurst on February 11th.  We’ll be trying out their latest appliances and demonstrating how you can create our delicious Jackson Gilmour Superfood canapés in your own kitchen.

If you would like to come along to this evening event contact us for more details at info@jacksongilmour.com