Wealden Times | WT200 | October 2018 | Kitchen & Bathroom supplement inside

symes INTERIORS
Richard Vassallo, Managing Director
We start with a full survey of the room to make
sure that what the client wants can be fitted in the
space and that the drainage position isn’t too far
away from where the sink is going, or there are
obstructions in the way.
Then we look at practical requirements for the
kind of cooking they do. We go through what kit
they have, how many pots and pans, how much
crockery, because it varies considerably between
clients. Some people have a dinner set from their
wedding they want to expose with glass doors,
other people want everything put away.
Gadgets are key nowadays. Some appliances work
on wifi and people are very tech savvy. Baking is a
big trend and making bread and pasta, so people
have big mixing machines and need more storage
and work space. People love entertaining and need
a big island space for people to sit around.
Larders are a great way to get the most out of
a space. Because we are bespoke, manufacturing
everything ourselves, it doesn’t matter what the
space is, we can always build one. Spice racks inside
larder doors are very popular.
It’s important that people are realistic about
budgets. There are expensive options, but you get
better value for money with a bespoke kitchen,
because we can make the most of any space.
Symes Interiors, Alton, Surrey 01386 841060
symesinteriors.co.uk