Utopia    Feature 04 Jul 2017

Exclusive interview with chef Stephen Terry tells us how to get the professional-kitchen-inspired look

Top chef Stephen Terry has cooked for ex-American President, Barack Obama, and now runs the award-winning restaurant and hotel, The Hardwick, in picturesque Abergavenny, Wales. He is in the process of designing his home kitchen by himself.

Tell us about your kitchen plans?

We are looking to put in a Sub Zero fridge freezer, Wolf range cooker and commercial extraction with a copper cooker hood. The kitchen area bene ts from a high ceiling, which will have a bit more of an industrial feel about it with exposed extraction and the lighting will be vintage style hanging strip lights with day light bulbs. We are bound by the listing to retain the agstones but they will be polished and sealed.

How will it differ from your previous kitchen?

It will have a much more commercial feel. It’s function over cosmetics. One of the things I’m most excited about is incorporating my kitchen island, which will be designed by myself and built by somebody locally.

What kind of meals will youcook there?

I will be cooking for anyone from my kids and their friends after school to some of the country’s nest
chefs when they stay as my guests.

What kitchen appliances make your life easier?

Up until recently I’ve been very much against domestic dishwashers, but my wife is insisting on one. I also want a decent sized bin that is also built-in.

Top tips?

If you can afford the space, I would seriously look at including a plate-warming cupboard. There’s nothing worse than thinking you need to get everything out of the oven to get the plates warm! Ultimately a kitchen design comes down to your own personal preference.


The Hardwick thehardwick.co.uk

Sub-Zero and Wolf | subzero-wolf.co.uk
Published in Utopia Kitchen & Bathroom Magazine