It’s that old management principle -
- often shortened to ‘kiss’ -
that most things are best when they are simplest!
In addressing this Garden Designers Round Table ‘Postathon’
….. regarding dining al fresco………
…..we could in all conscience have applied the principle to any aspect of dining outside:
furniture, tableware, tableside plantings, awnings and even menus!
We have however chosen to apply it to what you cook on.
Our starting point being:
Are they serious?
Who needs it?
Get back to your Michelin Starred kitchen and boss your sous – chef around!
We moved on to:
Jamie Oliver’s Pizza Oven at Chelsea last year.
And he normally does laid back caj~ so well!
But this is still looking a bit testosterone charged and when it’s off duty it’d be like having the proverbial Black Hole of Calcutta chez vous.
More laid back again:
Flemings, the Aussie guys who deliver chic to us Poms at Chelsea Flower Show most years, came up with a kitchen at this year’s show that James Bond would think cool.
Between the fridge with integral champagne bucket which is against the steps and the cooker and sink at the back is a wet bar:
Cool, but clinical too!
At Chelsea 2009 ( OK guys we do take style tips from elsewhere, but it is billed as The Greatest Flower Show on Earth):
this iron firebox with pendent stainless steel griddle above had a gutsy honest functionality.
But so heavy!
Whereas wafting down from some homeware website this 3 legged ‘space craft’:
would go where we chose….
sun this time
shade the next
near the house if we’re lazy
overlooking the view from the garden’s end
you name the place.
Remembering our starting maxim, we will say no more!
Please go on to view the posts from the select group of our fellow members of The Garden Designer Round Table who have chosen to post on this subject:
Robert and Lesley