The kitchen is no longer just a working environment, it has become the social hub of the home, and thus host to a diverse range of activities from cooking to leisure, working and entertaining. Stoneham are working with Blum - who have revolutionised storage space concepts - to turn their hand to modern kitchen design through their new registered "Dynamic Space" concept. For more information, click here go to the Blum website.

In essence this separates a kitchen into five main activity zones: consumable storage, non-consumable storage, cleaning, preparation and cooking. Each of these activity zones should be strategically designed and organised to offer optimum storage and access to the commodities, implements, utensils and equipment relevant to their direct requirements. In this way the kitchen becomes highly functional and efficient.

Consumables:
Typically, provisions such as preserved food, rice, pasta and of course refrigerated products are kept in this zone.

Non-Consumables:
This zone is used for the storage of tableware such as crockery, glasses, cutlery etc            

Cleaning zone:
This zone not only accommodates the sink and dishwasher but also storage areas for cleaning utensils and materials. It also houses the waste and recycling area.

Preparation zone:
The preparation zone is one of the main work zones in kitchens. Appliances, kitchen implements, spices and lots more should be located close to the worktop intended for preparing food.

Cooking zone:
This zone does not only include a ceramic hob and oven but other gadgetry such as a steamer, a microwave and extractor hood. Pots, pans, baking sheets and cooking utensils are all items that should be readily available in this zone.