How to Design a Kitchen: A Layout and Storage Guide for London Homes
Learning how to design a kitchen is about getting the layout and storage right before you fall in love with a worktop. A kitchen that works is one where the cooking, prep and cleaning happen without you crossing the room five times, where there is somewhere for everything, and where the light is right for both chopping and lingering. This guide walks through the process for London homes, whether you are fitting out a narrow galley in a period terrace or an open-plan space in a new build.
It is part of our room-by-room series, alongside guides on how to design a living room and a home office.
Start with the layout
Everything follows from the layout, so plan it before you choose a single finish. The old idea of the work triangle, the path between sink, hob and fridge, still holds: keep those three within an easy few steps of each other and the kitchen will feel effortless. In practice, think in zones instead: a prep zone with clear worktop beside the sink, a cooking zone around the hob, and a storage zone for food and everyday items.
The right shape depends on the room. A galley, with runs along two facing walls, is efficient for narrow London kitchens. An L-shape suits a corner and leaves room for a table. A U-shape gives the most worktop and storage if the space allows. An island only earns its place if you have the floor area to leave roughly a metre of clearance all round; squeeze one into a small room and it becomes an obstacle rather than a help.
Get the measurements and ergonomics right
Comfort comes from dimensions most people never think about. Allow enough clearance between runs of units so two people and an open dishwasher door are not fighting for space. Set worktop height to suit whoever cooks most. Keep a decent stretch of uninterrupted worktop next to the hob and the sink, because those are where the work actually happens. Position the oven at a height you are not stooping to, and leave landing space beside it to set down a hot tray.
Plan storage properly
Storage is where most kitchens succeed or fail. Deep drawers hold pans and crockery far better than low cupboards you have to crouch into. Use tall units for food and appliances to keep everything at eye level. Make the corners work with carousels or pull-outs rather than losing them to dead space. Think about where the bin, recycling and everyday china live in relation to how you move, and build in a little more storage than you think you need, because you will fill it.
Choose worktops and materials that suit the use
Worktops take the hardest wear in the house, so match the material to how you cook. Quartz is hard-wearing and low-maintenance. Granite is tough and heat-tolerant. Solid timber is warm but needs oiling and care. Laminate keeps costs down and now looks far better than it used to. Whatever you choose, sample it in the actual room light before committing, because stone and colour shift completely between a showroom and a north-facing London kitchen.
Layer the lighting
A single ceiling light leaves you working in your own shadow. Layer three types: ambient light for the room overall, task lighting under the wall units so the worktop is properly lit, and a little accent or pendant light over an island or table to make the space feel finished. Put them on separate switches or dimmers so the kitchen can be bright for cooking and soft for eating.
Details that matter in London homes
Period properties bring lovely proportions and awkward realities: uneven walls, chimney breasts and limited runs of straight wall, so a good design works with the features rather than against them. Many London kitchens sit in a side-return or rear extension, where rooflights transform a dark galley into a bright open-plan space; if you are extending, check what falls under permitted development and what needs consent on the government's Planning Portal. In smaller flats, an open-plan kitchen needs to look good from the sofa, so treat the units as furniture and hide the clutter. For the full picture on budgets and process, see the Vertigo Interiors guides.
Frequently asked questions
How do I start designing a kitchen?
Start with the layout, not the finishes. Work out the zones for prep, cooking and storage and the path between sink, hob and fridge, then choose the shape, galley, L, U or island, that suits the room. Only once the layout works should you pick worktops, units and lighting.
What is the work triangle in kitchen design?
It is the path between the three points you use most, the sink, the hob and the fridge. Keeping them within a few easy steps of each other reduces walking and makes the kitchen feel efficient. In modern kitchens it is often thought of as zones rather than a strict triangle.
Do I need an island in my kitchen?
Only if the room is big enough to leave roughly a metre of clearance around it. An island adds worktop, storage and a social focus in a large or open-plan kitchen, but in a small room it blocks the flow and a peninsula or a table is usually a better choice.
What is the best worktop material for a kitchen?
It depends on use and budget. Quartz is hard-wearing and low-maintenance, granite is tough and heat-tolerant, timber is warm but needs care, and laminate is affordable and much improved. Always view a sample in the room's own light before deciding.
How should I light a kitchen?
Use layers: ambient light for the whole room, task lighting under the wall units to light the worktop, and accent or pendant lighting over an island or table. Put them on separate switches or dimmers so you can go from bright for cooking to soft for eating.