NWR Kitchen Thread

Discussion in 'UK Wine Forum' started by David Crossley, Jan 8, 2020.

  1. Apologies if this has been covered, I did a search but mainly found a thread about extractor fans.

    We are thinking about a new kitchen this spring. We want to be somewhere better than B&Q DIY but not up to Grand Designs levels of expenditure. I suppose I mean something decent and fairly durable but within reason (which I know, what with all the Tesla drivers here, is pretty subjective, but still...).

    Our current kitchen is 11-12 years old, and considering it was purchased from Möben (not sure whether they went bust?) it has lasted reasonably well. But not only would I like something better, and certainly "modern" rather than "farmhouse", I'd also need someone who is creative with space. Our current kitchen's worst fault is that it was badly designed.

    Are there any national or regional companies anyone here can recommend?

    Also, and I know this is a very difficult question, can anyone give a "ballpark figure" for a new kitchen including built in oven and dishwasher but not other appliances?
  2. Have you looked for small, local bespoke places? There are loads near me in Devon and we just went with one of them. Not too much more than getting something off the shelf and not made of MDF or chipboard. And much much cheaper than places like Smallbone.
    Leon Marks likes this.
  3. We did as Jonathan suggests - a small local firm of carpenters/joiners who had made a couple of nice bookshelves for us a couple of years previously. Any similar firm will probably make a substantial proportion of their income from kitchens even if they don't describe themselves as such. Yes it cost a bit more than B&Q etc but a fraction of the big-name boutique places. Very pleased with the outcome.
  4. Harvey Jones? Plain English?

    We had a quote from Harvey Jones coming out 40k or so with appliances but that was Neff appliances (two ovens, warming drawer), a lot of gas and electricity work, Quooker tap...
  5. Interesting! I'd never heard of Plain English until I acquired a house that seems to have one of their kitchens. Same is true of Everhot as a type of oven...
    I would second the suggestion to find a local firm. They would likely buy in much of the kitchen, but will at least take care to fit it nicely.
  6. There has been a somewhat glorious kitchen thread - just search for "90 cm pig oven" and you'll doubtless find it...

    We went for a local company that resells German (Nölte) kitchens. I think it was something like 30% more than doing Ikea carcase with fancy doors but we were very pleased with them. I think what we wanted fell somewhere between traditional English farmhouse style and super modern clean lines. I think if we'd have tended further in either direction we would have been able to get a better and / or cheaper result - but I'm still very happy with what we have.

    It seems to be drawers that drive the cost up - that said - i get a huge amount of joy taking pans and dishes out of drawers every day - even typing this makes me smile...

    We have a big-ish kitchen and that ended up coming in at 25-30 (depending on how you squint and look at the appliances...)
    Jonathan Budd likes this.
  7. Thanks all. Some good ideas. I think we will have a good look for local firms first.

    Yes Leon, everywhere we rent now seems to have these big drawers and they make life so much easier for creaky old guys like me.
  8. We went to magnet, wickes and ikea. Magnet were disinterested. Wickes very good, but priced even higher than magnet (who I thought would be the most expensive). Ikea superb, and around half the price. We went with them. We had them install it, and went very well for us, but I think that's somewhat down to luck of who you get on the day. Spoke with a few people with ikea kitchens and no complaints and online reviews seem fine. When we finally move in I can use it in anger but pleased so far.
    Leon Marks likes this.
  9. My sister had a good experience with Howdens.
  10. Hi David

    Our previous kitchen was Moben. Their sales technique was oppressive and their drawers didn't last long.

    Our current kitchen was installed by a local builder that had recommendations from our friends who'd used him. Units and some fittings we chose from Howdens, oven from John Lewis and induction hob from local independent electric store.
    David Crossley likes this.
  11. I choose Ikea units but bought elsewhere superior 50mm wood worktops. Used cheap Ikea fridges, but more expensive Miele ovens and expensive extraction ducted outside with outside motor. Pleased with the result. Installer overran on cost. Ikea units cheap to buy. Cost is in the labour to assemble and fit. Perhaps best to get Ikea to fit kitchen too as other forumite suggests.
    Leon Marks likes this.
  12. I did pop into a local place today that sells Nölte kitchens and I was impressed, so that’s a possible way to go. Ikea puts me off primarily because getting to our closest is so difficult with the traffic that it’s nowadays one of those “life is too short” situations.
    Leon Marks likes this.
  13. I can certainly recommend the '90cm pig oven'...well, ours is 76cm, but the extra space is awesome and you can get double ones. I also adore the downdraft extractor we went for.....and I am a complete convert to induction cooking. Glad I followed Simon G's advice and got lots of 'burners'.
    Leon Marks and Simon Grant like this.
  14. +1 for induction. Karen was convinced we needed to go gas, but trying out friends’ induction convinced her. One unexpected consequence is that that more controllable heat leads to less smoke in the kitchen - I get unfeasible amounts of joy from gently fizzling butter without burning it.

    I didn’t get Grantian levels of hob coverage and while I tell myself I did the right thing, it still hurts a little...
    Jonathan Budd likes this.
  15. Very interested in the induction diversion. I've always cooked on gas, and I like it for the controllable flame which I use a lot cooking Chinese and Indian dishes on a central burner. My life motto has been gas hob and electric oven, and it's hard to imagine not using a real flame at this moment. However, although there are gas hobs in the showroom, the Nölte brochure seems to show induction hobs exclusively in their kitchens, almost all with downdraft extractors.

    I need to learn quickly because we are heading down to the showroom together tomorrow, though obv don't need to choose a hob right then.
  16. We went induction almost two years ago. I was really really nervous about it, and insisted on having a big single gas burner alongside the induction hob, but I'm a complete convert. The gas burner now gets used only when the round-bottomed wok is needed, or when all five induction zones are in use, which is very rare. IMG_3404.JPG
  17. I thought the same, David. Having switched to induction I won’t go back to gas. Far quicker/responsive and more sensitive control than with gas. Easy to clean, and in effect a flat surface to use when not cooking.
  18. Has anyone used an induction wok burner? I know they exist and are even used in some restaurants but I am assuming the wok would need to be in perfect contact at all times, which sounds awkward.
    Are induction tops as breakable as they used to be? a very hot pan, perhaps from the oven, placed on an unused burner could have disastrous results in the past.
  19. A Google only found domestic hybrids, induction with a gas hob burner.

    A restaurant stand alone one 'ring' induction for a wok had a concave surface.

    Re perfect contact. As a party trick I have placed a newspaper over the hob with a saucepan of water on it, turned on and bubbles start rising immediately in the pan. Also putting a silicon trivet on the ring and the pan on the trivet and it works.

    I use a iron wok with a flattened bottom and that works well for a stir fry. I suppose the side don't get as hot as if the heat source -i.e. flames were surrounding all around, but can't compare as I have never done that.
    Jonathan Budd likes this.
  20. I've noticed that catering suppliers that offer induction wok burners end up discounting massively, which to me suggests there may be issues.
    Leon Marks likes this.
  21. I have a Le Creuset wok in Provence which works very well with our induction "wok" cooker... only pb is it is very heavy, so I use it rarely.
    Main advantage I find with induction is for low intensity compared to gas where our Lacanche struggles a bit in London
  22. Thirding the suggestion from Jonathan and Bryan. We went for a local firm, who made everything as we wanted and to fit the spaces perfectly.
  23. We have gone 'local' too. You only have to see the size of the brochure the 'glitzy' names provide to know where a good chunk of your money is going! I'd reckon our local is about 40% cheaper, the 'locals' seem to be not much more than the better mid-market chains.

    Possibly interesting given the other cooker thread, all the kitchen companies around us seem to be favouring NEFF appliances as great QPR, we are having a couple of ovens and I've already installed one as my Smeg was driving me nuts and it is a revelation, heats up quickly, holds temperature. Fairly basic issues you'd think in an oven but the Smeg failed miserably at. Mrs M wanted the 'slide & hide' door which is not essential but does work well.

    I've had induction hobs for years due to no mains gas and initially missed the high heat of a large powerful gas burner but find the low controllable heat is actually day to day far more useful for keeping things warm etc and will be going for another one in the new kitchen, and yes, the paper under the pan trick never gets old!
    Chris Davies and David Crossley like this.
  24. It would be a total shock if we suddenly go induction but I know Simon and Bryan well enough to trust their judgement. I know where the convo will be going tonight over the first glass of red (this thread to hand). Thanks guys.

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