Start typing to see products you are looking for.
  • Menu

Shopping cart





Pantries and larders are now at the top of many people's wish lists when it comes to kitchen layout, no longer the exclusive domain of opulent rural estates. There are solutions for everyone, no matter how much room you have, according to the experts, it just takes being savvy. This is true whether you live in a small townhouse or are planning a specific extension. We enquired as to how to make it operate.
"In the past, 'pantries' were used to keep tablecloths, silverware, and non-perishable items like jams, cereals, and flour. These days, they are more adaptable; frequently, they serve as a utility room as well as having an additional fridge or freezer. Design manager Adrian Bergman of British Standard by Plain English
The term "modern pantry and larders" is used to describe any auxiliary kitchen space nowadays and is no longer used to refer to the refrigerated food storage area of the past. These days, most unique kitchen designs can include pantries and larders. Lead designer of Blakes London, Oana Sandu
The placement of larders and pantries is flexible; some kitchens may even opt to have more than one pantry. In a kitchen, we want to keep the pantry close to the work spaces. If there is a kitchen island, the pantry must be on the work side of the room, near the stove, refrigerator, and counter space. - Oana
Personally, I prefer larders and pantries to be spacious enough for you to enter while still being able to shut the doors behind you. The immersive experience is everything. Even though our kitchen isn't particularly large, having a walk-in pantry was important, so space had to be made for it. For instance, instead of a large American-style refrigerator, we chose a smaller built-in model for the main area. Martina from the refrigerators and larders
Even in tiny galley kitchens, we've successfully created walk-in pantries and larders. On a recent job in a tiny, terraced property in London, we created a pantry area by putting in glass doors that led through to a room that contained the more practical components of a kitchen, such as a larger sink and dishwasher as well as other appliances. As a result, the space's open-plan kitchen felt less practical and blended more seamlessly with the sofa and sitting rooms. Having said that, if there isn't enough room, pantries and larders do not necessarily need to be walk-in. For example, we've built pantries into the space underneath stairs, which is a smart use of small living spaces. - Oana
To meet a range of demands, it is worthwhile to plan a mix of shelf and cupboard styles. Determine the purpose of the area; do you want a sink or a small refrigerator included? Once you have a brief, you can use it to guide your choices for the storage and layout that best meet your needs. A. Adrian
Remember that MFC or spray-painted shelves, which are subject to dings and regular wear and tear, are preferable to veneer or hand-painted larders and pantries. Since they offer access to the deeper portions of the area without requiring that the things at the front be unstacked, drawers are popular below waist height. Customers seem to be getting more eager to have a second dishwasher installed in their walk-in pantries as well, I've seen. - Oana
Glass doors are useful in cramped areas where you want to let in light or just want to add more aesthetic flair. In larders and pantries that may not always look as neat as they should, reeded glass works particularly well. The reeded glass still allows light to pass through, yet it blocks enough of the view to not require constant upkeep. Glass might not always function, though. Another common and stylish alternative is to conceal a pantry behind tall woodwork that complements the rest of the kitchens. - Oana
"There isn't a floor that I'd say is miles better than another because, in most situations, the space is mostly used for storage and has less foot traffic. However, we frequently advise using the same material in both the pantry and the larder to maintain the connection to the kitchen and the flow. A. Adrian
"Anything that can be cleaned quickly! I decided on terrazzo, a substance that is popular in Italy. In addition to being gorgeous to look at, it is also incredibly resilient and excellent at hiding crumbs. by Martina
Tiles are always effective. Customers frequently enjoy playing about in the larders and pantries. In order to create a more relaxed bistro atmosphere, we are now building a pantry with hexagonal mosaic tiles and writing in the tiles. Run the same flooring across the area if it's open concept or extremely small. "I'd steer clear of underfloor heating; food is better preserved in a cool, dry environment," said Oana. Everywhere in the kitchen has underfloor heating, but the pantry was purposefully left without it. by Martina
Larders and traditional pantries wouldn't be heated. However, pantries are now a more significant component of the kitchen, so you wouldn't want to make a part of the house cold and uncomfortable to be in. Most should be the same temperature as the rest of the house, unless you have extremely specific requirements for your pantries and larders, such as specialty cheese storage or meat drying/curing requirements. If you want to add a refrigerator to your pantry, modern models are more than capable of holding any things that require refrigeration. - Oana
"Your first consideration should be functionality. Next comes aesthetics. In order to provide the jars with a gentle, attractive backlight, we installed LED strips under each of the pantries and larders of our pantry at the back. The kitchen's pantry serves as the primary source of lighting in the evening. The fluted glass further diffuses the light when the doors are closed, resulting in a warm and welcoming ambience. by Martina
"Balance is crucial when it comes to lighting in pantries and larders; we always advise using a variety of light sources for both aesthetics and usefulness." A. Adrian
"I adore color pops, and a walk-in pantry offers a chance to be daring, adding an additional layer of color to the area." A. Adrian
Just keep in mind that people are becoming more environmentally concerned and that kitchens aren't always influenced by trends. They don't want to constantly maintain or update the area, therefore they don't want the kitchen to become outdated or lose its appeal. Even in pantries and larders, we observe that people tend to be a little more reserved. People often want to express themselves in the downstairs restrooms. On top of a Statuario marble worktop and back splash, we recently lined a 2.5 x 1.5 m pantry with these white and green striped encaustic tiles; it looks very amazing! - Oana
Before plastering the wall, make sure the walls have been reinforced. Before plastering, we advise using at least two sheets of plywood. To support the weight of the pantries and larders, you can then place specialized brackets to the underside of the shelves. - Oana
"My pantry is u-shaped, and each part has a certain purpose, albeit on occasion I like to rearrange the contents. The design as it is now appears to be functioning fairly nicely. I have my collection of loose herbs, teas, infusions, grains, seeds, and pulses displayed on the shelves. I store pasta, grains, cereals, almonds, biscuits, crackers, and other bread-based snacks in the middle part. I keep all of my canned goods, spices, and a row of homemade jams on the left. Two shelves are also under the counter. I neatly toss all the items that don't fit on the shelves—either because they don't seem very elegant or simply because they don't fit in the jars—on the top one, which is covered by a pantry skirt. I keep all of my cookbooks on the bottom shelf, along with some decorative objects like my grandmother's old larders and pantries and some lovely traditional rice bags we bought in Japan. Martine
We can all agree that while neatly arranged and color-coded pantries and larders are beautiful to look at, they aren't always practical or simple to keep clean, especially if additional family members utilize the area. In order to get you thinking about how and where you store your food and whether this space works for you rather than against you, today I'm going to share specific zones for food storage and my pantry.
Since we moved into our house eleven years ago, I feel like our pantries and larders have been constantly changing. Part of this is because of the kids' ages, how much food we use today compared to when we first moved in, and dietary preferences. The majority of our food is kept in our refrigerator, and dry goods are kept in the pantries and larders because we consume a diet high in whole foods with a few convenience foods for snacks. I adore our pantry and would certainly build one with a similar size if I were building a house. It is neither too big nor too little, yet it works for us.
One significant modification I made was to stop using numerous quart canning jars for food storage. Instead, I put the items we use frequently—flour, sugar, oats, and granola—in larger glass jars and switched to keeping dry storage in the pantries, larders, and boxes, which I then placed in wood bins. We consume a lot of brown and white rice as well as quinoa, so I discovered that quart jars weren't the best option for us at this time. It's acceptable to change your mind and find an alternative answer.
First things first, I advise snapping a picture with your phone and dividing the space into zones if you want to totally reassess your pantries and larders. It doesn't matter how big your food storage space is because you're making the most of what you already have. This can apply to any portion of a cabinet, including a shelf, the complete cabinet, a freestanding cabinet, a standard pantry, a walk-in pantry, and everything in between.
Organize your pantries, larders, or food storage area into zones, then add containers to separate and, well, contain your food. This maintains everything in its proper location and makes it simple to find and store food. Place the objects where you want them to go, but be prepared to make changes as you go in case anything isn't functioning as you had hoped. Show other people in your home where everything is, how to find it, and how to keep it tidy if you've just reorganized your food storage room and they happen to be there. This article on setting up zones in the refrigerator and freezer might interest you as well.
What is the largest issue you have with food storage? Which pantry, larder, or food storage item is your favorite? The wood storage bins are fantastic; they have streamlined our pantry and we love the way they look with our white furniture.
The fall's brisk and cool air tempts us to cook up a variety of hearty dishes in order to stay warm. Consider bone broth stew, apple tarte tatin, garlic-herb mashed potatoes, and oven-roasted vegetables. The cool and reviving flavors of the summer are long gone; they belong to another era. It's time to refresh our kitchen larders and pantries with a collection of earthy and spicy scents as we teeter-totter between cool mornings and balmy afternoons.
However, stocking kitchen pantries and larders is a difficult task, particularly during the change of a season. How does one begin? Which particular objects ought to be discarded, and which ought to be added? What methods can you use to maintain an organized pantry? How much is excessive?
Prepare to delve into your larders' and pantries' darkest, most hidden corners. Making an inventory and conducting a thorough evaluation of all your stocked things is the first and most crucial stage, according to Roszkowski. With this stage, don't be afraid to get filthy and, if necessary, deconstruct everything in your pantry.
You're going to use what you have, which, in Roszkowski's opinion, is kind of the beauty of it. The first step, in my opinion, should be to make a list of any items you might wish to restock.
Fall recipes can be created using versatile ingredients including cereals, legumes, spices, oils, and seasonings. Traditional summertime ingredients can also be used. If you have leftover canned corn and red peppers that were roasted in olive oil from a previous season, don't throw them out; they'll be useful for making hearty chili and stuffed peppers with an autumnal theme.
Stage 2: Recognize what belongs in pantries and larders and what doesn't
Foods that are prone to moisture or leaking should never be stored in kitchen pantries or larders because of their tiny size and confined nature. The refrigerator is a better place for things like butter, jams, condiments, and mayonnaise.
According to Roszkowski, pungent and odorous items like vinegars and fermented foodstuffs should also be avoided in the pantry. Their powerful odors have a tendency to linger in small spaces and can easily overpower the flavors of other fresh items.
Additionally, it's best to keep fresh vegetables out of the larders and pantries and instead store it in a bowl on the counter or the refrigerator. But you may store vegetables like potatoes and sweet potatoes in your pantry without risk. Roszkowski suggests placing them in mesh baskets to assist maintain some airflow in order to help preserve their freshness. Nothing is more disgusting than opening a pantry that smells like decaying potatoes.
Roszkowski's main point is to constantly check your pantry to make sure there aren't any chances for unpleasant surprises. Remember that fresh meals can be made possible with a fresh pantry.
Step 3: Generate a list of additional things.
It's time to make a list of additional goods to buy and include now that you are aware of what is currently in your larders and pantries. Roszkowski advises organizing your list around particular dishes. For Roszkowski, her family enjoys eating the South Asian delicacy khichuri. As a result, she has enough of turmeric, rice, lentils, onions, and potatoes in her personal pantry.
A lot of anti-inflammatory spices, oils, and root vegetables are included in fall recipes. Roszkowski advises including cinnamon, clove, ginger powder, cardamom, all spice, chili powder, and cumin on your list of fall-essential spices.
Roszkowski also suggests a few unusual things to consider when it comes to oils.
Roszkowski says, "I would include a really good toasted nut oil." "You could just sprinkle it or make salad dressings," the author says of walnut, pistachio, and macadamia oil.
Roszkowski suggests stocking up on jalapeño oil, chocolate oil, and pumpkin seed oil for the more ambitious home cooks. The latter has an exceptional nutty flavor and a vibrant green tint.
4th Step: Get those must-have products by leaving the house.
This step pretty much speaks for itself. After doing the necessary preparation, go to your neighborhood supermarket and stock up! Keep your handy list with you at all times to prevent overspending and unneeded purchases.
Finally, after a fruitful trip to the market, you are back at your house with bags of seasonal fresh ingredients. What's next?
Don't just throw these fresh goods into your larders and refrigerators. Your kitchen pantry is a functional and essential storage area rather than a waste of space.
Instead, Roszkowski advises storing dry ingredients in transparent bins, containers, and jars since they make it easier to determine whether they are still fresh. Roszkowski advises labeling spices in clear jars to make it easier to identify between them. To prevent spoilage, oils should also have a date on the label. Included in clear containers should be flours, nuts, seeds, and powders. The best way to store potatoes and onions is in baskets.
People shouldn't be afraid to change things around, Roszkowski adds. "I believe moving things around a little bit as you go through is good."
By purpose and need, Roszkowski advises classifying goods. For instance, one shelf is devoted to oils and canned goods, another to spices, and a third to baking tools. In order to avoid any pantries and larders catastrophes, pantry items can also be grouped by liquids and dry ingredients.
Giving oneself a hearty pat on the back is the last but most important step. The neighborhood's most effective and fully equipped kitchen larders and pantries are now yours! The next time you have visitors over for supper, treat yourself to a prepared dish from the fall menu and be ready to show off your pantry.
Below are the stages for putting the Safe & Healthy Food Pantry and Larder Project into action. The techniques and strategies described in this article can be modified to fit your pantry, so think outside the box and decide what will work best for you.
Step 1: Use the Safe & Healthy Food Pantries Assessment tools to evaluate the operations of your present food pantries and larders. Use the findings of these evaluations to determine the top priorities for changing the pantry's atmosphere and establishing goals. Not all issues will require urgent attention, and not all issues may be compatible with the structure and functions of your current pantries and larders.
Step 2: Examine the Safe and Healthy Food Pantry Strategies sections for suggestions and best practices for enhancing the environment of the food pantry that are based on current research. When you are comfortable with these techniques, proceed to Step 3 to create your Action Plan based on the findings of your program evaluation (Step 1).
Step 3: Create an Action Plan outlining the planned changes at the food pantry using the goals you established in Step 1. Include in your strategy the strategies from the Safe & Healthy Food pantries and larders Strategies section that your pantry is willing and able to execute (Step 2). Create a food pantry's established nutrition and food safety policies. These regulations are essential instruments for directing, disseminating, and maintaining pantry operations related to food safety and nutrition.
Utilize the concepts and resources offered in the Safe and Healthy Food Pantries and Larders Tactics and Tools to Support You sections to put into practice the strategies outlined in your Action Plan.
Then, review the operations of your larders and pantries to record your success. The food pantry conducts regular assessments, at least once a year, to monitor your success and progress toward your objectives. Future Action Plans can be created to maintain current modifications and expanded to include fresh ideas for enhancing the environment of the food pantry.
Scroll To Top