The story: Designer Richard Jackson had the opportunity of working with the clients on their London property, so designing a second kitchen for the same client in two years meant that he knew how they lived and worked. “We had used a Wolf hob, Sub-Zero refrigeration and Miele ovens previously,” says Richard, “so with the success of kitchen number one, we all knew what was wanted – it was just a different room in a different house. The clients had some very particular requests for both kitchens – space for post, a key cupboard, spaces for pan lids and a sensible way of storing cutlery. Everything we manufacture is for the client, so designing and building bespoke units is the norm for us.”

The designer: Richard Jackson at McCarron & Co, who has showrooms in London’s Chelsea and Notting Hill as well as Wiltshire (mccarronandco.com)

Designer Q&A:

Q) What was the brief from the client?

The client had sensibly moved the kitchen into the centre of a rather beautiful Victorian house. The doors in this room lead into a sunny contained garden and there is a pair of French doors rather than a window to site a sink area. So the brief was to design a kitchen with an island but to ensure the client could enjoy views of the garden.

Q) How did you set about answering that brief?

We used the wall furthest from the French doors to house the Sub-Zero fridge, Miele oven, steamer and larder cabinet. The sink run is on the side wall and by using the Wolf downdraft system, we were able to site the Wolf hob on the island. As two ovens were required, a second oven was housed under the worktop in the island. On the opposite side we incorporated a breakfast bar, so once again when the couple are taking a casual meal they have the best of the view and natural light. There is a second room leading either side of an old fireplace, which we used as a breakfast room with a small desk area.

Q) Which products did you use and why?

For furniture we used the Brompton style from one of our ranges, which is factory-painted, We contrasted these units with a very dark stained walnut and used fabulous beaten matt stainless steel handles. The worktops are white macaubas, a naturally occurring quartz. This was only available in 20mm but that became an advantage, as the Brompton style is very much a contemporary-classic style of furniture. Adding this natural quartz combines to keep the clean lines classic but sophisticated.

Q) Was there any building/renovation work involved?

Moving the whole kitchen in a house always demands a lot of building works but this was a complete renovation of a Victorian Rectory so the works carried out have included hidden modern insulation. How wonderful to have the advantages of age and style with modern convenience.

Q) Any advice for someone who may be planning a new kitchen?

Find a designer you trust – buying anything for your home is an investment and will cost money. You need to work out your budget, which needs discussing with the designer. Then you should choose appliances, furniture worktops etc that work within the budget. If there is flexibility, explore what is out there – for example, we used a Sub-Zero fridge freezer and a Wolf hob. They are expensive but they are the best! If you cook Indonesian style food or stir-fries you will be held back by a £150 hob. You need to advise the designer how you cook and what you are looking for in the kitchen. If they don’t connect with your thoughts – change your designer.

The details:

Cabinetry, McCarron & Co, www.mccarronandco.com

Appliances, Sub-Zero, Wolf and Miele, www.subzero-wolf.co.uk and www.miele.co.uk

Sink and tap, Franke and Abode, www.franke.com and www.abodedesigns.co.uk

Hayley loves: the larder cupboard, which sits snugly in the corner and offers stacks of storage inside.