New Spaces 09 EN

Tradition and modernity The light-coloured wallpaper and carpets have lightened up some of the heaviness of the house — as have the beige and brown tones (above). In the extension, the crisp, austere lines of the kitchen contrast with the back wall of natural stone, the walnut dining table and the Wegner chairs (right). “To be honest, we don’t spend a lot of time here, even when we have guests,” she admits. Her guests tend to gravitate towards the family’s favourite place: the kitchen. Accordingly, this is where most of the modernisation took place. The small cottage on the garden side of the house was torn down to make space for a new addition that would provide space for a large live-in kitchen. David Lee’s brother John, an architect who has an offi ce in Manchester, designed a simple box shape with underfl oor heating and porcelain tile fl ooring. The kitchen appliances are integrated into a large slate-grey wall unit. “The wall accommodates all the essentials,” says Vicki Lee as she opens the door to a surprising hidden bonus — a large walk-in pantry. It’s a chef’s dream, with room for everything, from pasta, rice and jars of jam to a picnic basket. Vicki Lee is always prepared to entertain guests. “I’m a perfectionist, and I like to plan in advance,” she says. “That’s why I need lots of space to store things.” She expects her kitchen to not only look attractive but also function smoothly. “It’s important to have everything placed close together. And I couldn’t do without my two dishwashers, as I hate dirty dishes standing around,” she says. The generously proportioned refrigerator is also essential. “Food is stored either there or in the pantry. I don’t fetch fresh fruits and vegetables until it’s time to prepare a meal,” she says. Which kitchen appliance does she appreciate the most? Without hesitation she points to her Combi-steam oven, which is integrated into the wall unit. “This appliance is the absolute highlight of my kitchen,” she answers. “Steaming is one of the healthiest ways of preparing food. That preserves valuable vitamins and minerals, as well as the aromas and colours of the food.” And what kinds of meals are served in the household of a nutritional consultant? “Of course I pay great attention to serving healthy food,” says Vicki Lee. “I’m very relaxed about everything else. My husband and I eat lots of salads and grilled fi sh, and the children’s favourite food is pasta. Actually, there’s almost nothing that’s off limits as far as I’m concerned.” Only processed foods are frowned upon. When the lights go on in the evening, the inner life of the extension really comes into its own. The Lees have brightened up the cool atmosphere of their kitchen by adding a back wall of natural stone, attractive wooden furniture and an expressive cocoon lamp designed by Tobia Scarpa hanging above the dining table. In the evenings the kitchen is the centre of family life, just as it is in the mornings. David Lee sits at the table unwinding from his working day with a glass of wine. The children are enjoying the appetisers. Friends often come round for dinner. The conversation focuses on politics and football while people chop vegetables or prepare salad ingredients. One couldn’t imagine a more pleasant and relaxed atmosphere. And because the cooking and dining areas are not separate, the conversation continues while the dishes are cleared away between courses. “It’s an ideal kitchen, and for us it’s a dream come true,” says Mrs. Lee. She has certainly got exactly what she wanted: a house with lots of character and charm and a harmonious combination of work and daily life. “After all, when you’re cooking and everything is just perfect, the food is always much better,” she says. ¤

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