My new kitchen – Abode, Manchester

The starting point of the kitchen design was the existing extraction canopy, which dictated the position of the Bonnet suite. A central plancha facilitates fast cooking of items such as foie gras and scallops, while two solid tops provide plenty of room for pots and pans. Two radiant hobs are used for tasks such as confiting because they provide a more constant temperature than the solid tops

Photograph by Adrian Franklin

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