unwind
Feel at home in a spacious, calming, lightfilled kitchen, catch up with Rosie Birkett’s latest home projects, and lose yourself in the deliberately patient approach to making perfect eggs benedict
I’m a screenwriter, creative director, gardener and cook. I wrote a bestselling gardening book a few years back, How to Grow: A Guide for Gardeners Who Can’t Garden Yet (£20, Orion Spring). I live down by the sea in Poole, Dorset, with my husband Tim, toddler Bertie and our doodle, Lettuce. This is our home – a dilapidated 1920s bungalow that we bought four years ago, completely renovating it from top to bottom.
We have a light, bright, L-shaped kitchen/living room – about 40 square metres – with an enormous peaked floor-to-ceiling window extension that makes it look far bigger than it is. The entire back wall is glass, so even on the dreariest of days it’s impossible for the kitchen to feel gloomy or cramped. Though white is the base, I’m a magpie when it comes to colour and have pops all over the place; they’re particularly concentrated in the snug living room corner.
We moved here from a basement flat in London that had a windowless galley kitchen where you had to crab-walk past each other to the cupboard. Light and space were consequently the biggest design factors with our new kitchen. Those, and an open-plan cooking/dining/living space. No more shouting to guests from the next room!
Diese Geschichte stammt aus der September 2021-Ausgabe von Olive.
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Diese Geschichte stammt aus der September 2021-Ausgabe von Olive.
Starten Sie Ihre 7-tägige kostenlose Testversion von Magzter GOLD, um auf Tausende kuratierte Premium-Storys sowie über 8.000 Zeitschriften und Zeitungen zuzugreifen.
Bereits Abonnent? Anmelden
kitchen therapy with Rosie Birkett
Give salad the Jersey Royal treatment with Rosie's rustic new potato platter
PUB MENU The Barley Mow
Put aside some quality time at the weekend to recreate this relaxed Anglo-French pub menu from a newly restored Mayfair landmark
BOLTHOLE Fort Road Hotel, Margate
Kentish ingredients, local artists and extra touches of hospitality give this distinctive seafront hotel the perfect combination of contemporary style and seaside nostalgia
COOK LIKE A LOCAL South Korea
Su Scott introduces the deep, complex flavours of this East Asian country
READY? SET MENU? GO!
Delegate decision making to the experts - say feed me, thrill me. Rather than poring over menus, opting for a great-value set menu or a blow-out tasting experience allows you to kick back and relax, confident that incredible food will follow
Speedboat Bar SIGNATURE DISH
Whip up a spicy chillispiked dish and zingy ginger cocktail from Thai canteen Speedboat Bar in London's Chinatown
Coronation chicken cups
Give this gorgeously creamy filling the canapé treatment - perfect for easy entertaining
3 WAYS WITH Pickles
Whether it's cornichons, onions, beetroots or dill pickles, you can do so much more than you might think with these vinegary beauties
Keep it sweet
Show-off desserts to end your meal with a flourish, from food writer Claire Saffitz
Cook with the season
That sweet spot between spring and summer brings with it some of the very best produce