When it comes to planning a kitchen layout from scratch, the one thing that most people know from interior design shows, guidebooks and even showrooms is the concept of the “working triangle”. Based around the simple notions of ease of access, health and safety as well as simple hygiene, the foundations of a kitchen should ideally follow this basic rule of thumb.

The triangle itself is formed between three key things in any kitchen: the sink, oven/hob and fridge-freezer. While storage and countertops undoubtedly play a major part in bringing the three together in a more formal way, these can be fitted around the trio of major features.

Ultimately, therefore, three “zones” ought to be created: the storage zone, cooking zone and washing zone. The tough balance to strike is ensuring that these three areas are not too far away from one other, as you don’t want to trek too far with a hot pan, heavy dish or a stack of dirty crockery – but at the same time, they’re not surrounding you to the point of feeling claustrophobic or short of room.