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For many, the most important room in the house, and without doubt the most expensive outlay, the kitchen is the nucleus of the modern home. Shaker styles, which dominated design at the turn of this century, have been replaced with three new styles, which could not be more different.
Concealeddesign
Taking minimalism to a whole new level, these avant-garde kitchens are all about form and combine practicality with aesthetics. Surreal Designs in Galway has been creating ultra-modern kitchens for more than 13 years and installs cutting-edge German Eggersmann kitchens, which utilise unique materials such as soapstone, slate, silica glass, and exotic woods for both countertops and cabinets.
Influenced by the Bauhaus movement, the earthborn organic materials have flat, smooth surfaces with homogenous cubic shapes. “Trends often pass us by, what’s important to our customers is aesthetics and unique materials,” explains Barry Blaine of Surreal Designs. “Having stone or slate-fronted cabinets is becoming popular with our clients, who want a dramatic and unusual kitchen space.”
Using such materials can set you back though, and Blaine points out: “People often overlook the price of appliances; if you want very high-end such as Gaggenau, Sub Zero and Wolf, you can end up paying in the region of € 30,000 just on appliances. Our kitchens start off around € 13,000 but the Eggersmann range, due to the exotic materials used, are in the region of € 40,000.”
With all materials sustainably sourced and certified by the Forest Stewardship Council, Eggersmann kitchens tick the eco-friendly box, and while Rory McIlory’s kitchen in Miami looks great with its sleek clutter-free counters, busy families may find it difficult to keep the minimalist look.
Industrial design
With a mix of rustic and commercial units, the industrial look pays homage to Manhattan loft-style kitchens – with lots of stainless steel, exposed ducting and commercial-sized taps.
Concrete countertops combined with open shelving and exposed brick walls are a new trend this season. Having an edgy feel, they ooze individuality and are perfect for both small and large areas as each kitchen will have a personality of its own. Subway tiles are a must, and old wooden furniture marries wonderfully with steel, as do exposed overhead beams.
As most of one’s wares will be on show on open shelving, for the look to work, the old adage ‘a place for everything and everything in its place’ is a must. Try keeping all spices and dry goods in Kilner jars for a more streamlined effect.
Hamptons design
Based on the all-white coastal design from the east end of Long Island, these kitchens have one prerequisite – space. Focused around a large central island in a light-filled room – preferably with a white pitched roof to hang outsized pendant lights – these elegant kitchens, always house gigantic stainless-steel fridges, with gigantic prices to boot.
Par for the course are bespoke kitchen hoods complete with corbels which hide ugly extractor fans. Traditional Hamptons’ style kitchens have some glass fronted cabinets, so for this look to work seamlessly, matching white ware is essential.
Finish and colour trends
There is a movement away from high-gloss units, and creams with a mix of cherry or walnut veneers have been replaced by hand-painted units. The beauty of painted units is they can be updated every decade or so, when colour fashions change. Currently, whites and off-whites are still in demand with the ever popular elegant greys catching up. Gunmetal greys and navy tones are creeping in popularity on kitchen cabinets as they are on wall colours. Handle-less cabinets and drawers create a more streamlined effect and work well in minimalist designs. Worktop trends Wood, which can be a wonderful choice for worktops, is easily scratched, susceptible to water damage and cannot take hot pots directly on its surface.
If wood is your worktop of choice, Iroko is a good option. Often called African Teak, it is no relation to the teak family – but does possess some characteristics of teak, such as good water resistance, and is less expensive. Iroko is durable, and if cared for will last a lifetime, in addition to having rich patinas which will deepen over time.
If you have a wooden worktop, IKEA’s Lämplig Trivets (€ 5 each) are a must for having beside a hob – as they will house hot pots, pans and oven dishes without damaging the work surface.
“Quartz is still the worktop of choice, with Silestone, a quartz composite, being the favourite choice,” says David Dempsey of Noel Dempsey Kitchens in Wicklow. With a 25-year warranty, a range of 60 colours, stain and scratch resistance and bacteriostatic protection, it is easy to understand why.
Cosentino, the makers of Silestone, have brought a new product called Dekton to the market, which is virtually indestructible. Kitchen designers agree it has limited appeal at the moment due to its high price and limited colour range but predict it will be the worktop of choice in the future.
Marble is losing favour due to its susceptibility to scratching and staining. Red wine and acidic fruit are arch enemies of marble and it requires extreme care. Granite is less popular these days due to its limited colour range, visible seams, porous nature and need for maintenance.
Other options include: formica, which is cheap but not hardwearing; tiling, but pale grout will show stains; concrete, which has a modern feel and can be dyed any colour; and Corian, which can be moulded seamlessly, but is susceptible to scratches.
Stainless steel, copper, pewter and zinc can be dramatic, are stain- and heat-resistant but can scratch and dent. Before deciding on a worktop, assess your needs and budget, and seek advice from a good kitchen designer.
Flooring
The last 30 years have seen a transition from linoleum to tiles – which vary from marble to pale, polished porcelain – which has been a regret for many due to the fact it shows every single stain and crumb, and is totally impractical for families with children and pets.
New trends are steering towards wood flooring; as it is softer underfoot than tiles and more forgiving than pale tiles with stains. Current trends are in the form of semi-solid bleached oak, which echo the popular choice of greys used on cabinets. For Hamptons’ style kitchens, rich red woods such as Jatoba are popular and coloured concrete is a favourite for concealed kitchen designs.
Appliances
If budget allows it is worth investing in good appliances, as replacing appliances comes at an extra cost if sizes differ for integrated models. Appliance garages with roller doors were all the rage in the 1990s – where toasters, kettles et al were hidden out of sight when not in use. The general feeling today is they eat up a good deal of valuable counter space, and pull out drawers are a better option for appliances with minimal use.
For dishwashers, besides energy rating and warranty, the decibel rating is the most important factor when choosing an appliance – the lower the decibel rating the quieter the machine. With many homes now having social kitchens in the form of an open plan kitchen/dining area, a decibel rating of 60 will have the same noise level as a conversation, whereas a rating of 90 will be akin to having a lawnmower in your kitchen. Ratings from 41-50 are virtually silent.
Some new models have a narrow cutlery tray on top – allowing more space on the first and second drawers, and Fisher & Paykel has a dish drawer range where the drawers can be used separately – perfect for smaller households.
Sound ratings also hold true for extractor fans. New models on offer are flush with ceilings and downdraught options built into islands offer a more streamlined look. There is also a move away from integrated coffee makers with stand-alone capsule machines becoming more popular.
David Dempsey of Noel Dempsey kitchens says hot water taps such as Quooker are now a standard choice in new kitchens due to their energy efficiency and the availability of instant hot water. Child-proof and allowing for clutter-free worktops, they seem set to replace the humble kettle.
While a return to ranges, especially the Aga, is prevalent, designers say that eye-level appliances are still in demand, but double ovens are now being replaced by two separate ovens with different functions. Steam ovens are becoming very popular. Offering more nutrient laden dishes, and the fact that food cannot burn in a steam oven will appeal to many in doubt of their culinary skills. Sales of steam ovens are now outselling microwaves, which are taking the form of smaller integrated models.
Design and cost
Using a good kitchen designer will help you to find the perfect balance between beauty and functionality. Recent reports suggest that householders change their kitchen every 13 years at a cost anywhere between € 5,000 and € 100,000.
While the budget option of repainting cabinets can transform an outdated kitchen on a shoestring, for many a new kitchen is a work of art where one can display their culinary prowess.
"We have a list of 40 questions we ask our clients, down to their lifestyle and pets so we can create the kitchen of their dreams," says Martin Lenehan of Neptune Kitchens in Dublin. "What is odd though, is that many people spend more on their car than their kitchen – a car depreciates the minute you drive it, and a good kitchen, where you spend most of your leisure time, will add considerable value to your property and should last 20 years." surrealdesign.ie; neptune.com; noeldempsey.com
