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bellacatandme

Queenie I've had large and small kitchens, some with miles of bench and others with hardly any. After thinking about it and watching friends work in their kitchens I concluded that most of us do our prep in a very small area actually. I do most of my prep in an area that measures roughly 65x60cm. That's regardless of whether I have acres of space or not. Up the other end I have a smallish area where the teas and coffees are made, the toast is buttered, sandwiches prepared etc. I like to cook but only use a small area either side of my stove for my prep gear. I'd need more room there if I didn't have a pull out cupboard beneath and next to my stove which holds all my spices, oils etc etc so I pull out, use and put back as I cook.

I like galley kitchens, cuts down on the walking around. Have a pull-out, supported, cutting board/bench built under your counter top, it will give you more working space. My hold all pull-out cupboard near the stove is only 31cm wide and has 2 built in sections to hold all the oils etc, your kitchen could manage one of those.

In one of my kitchens I had the back door in an area I needed bench space so I had a bench with a piano hinge and a drop down leg made for there. I didn't need it all the time and it wasn't noticeable. I had the door cut in half so when entertaining I could open the top put the bench up for a servery area (I had another door to get in and out). My point is there are tonnes of ideas and a galley kitchen is a good start.

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wuff
@bellacatandme, I only use a tiny amount of bench space as well, I try and make myself spread out and use more bench space but if find myself naturally containing my self to those measurements you suggested, there are bits of my benches that I only wipe down to clear the dust etc. my kitchen is not huge either, not as small as the ones pictured.
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