Harmoniously mixing old with new isn’t always easy, but using an inside-out approach — where the internal hardware, materials and appliances are as modern as possible, encased in a more provincial exterior or finish — the brief was successfully fulfilled
“The client wanted a kitchen that was sleek and modern, yet warm and inviting at the same time. A perfect example of this strategy is the treatment of the rangehood, where a state-of-the-art ventilation system is cloaked within a distinctly classical case, featuring long elegant lines, finished with mouldings at the base for added detail and architectural interest. The fixture is given pride of place as a dazzling white focal point against the rich dark-blue walls either side. The cabinets and panels, though made of modern materials, are also given the same treatment by incorporating an American Shaker-style finish — simple yet effective in conveying a certain old-world charm.
The look is completed with the inclusion of beautifully rustic reclaimed timber beams and suspended light case, which mirrors the thick, bevelled island benchtop in oak. In terms of colour, I left the palette minimal, using neutral tones as the dominant scheme in line with the polished concrete floor. The deep-blue colour matches the window and door frames, and highlights features such as the rangehood and floating island bench.”
Designer: Peter Lague for Innovative Kitchens
SHOP THE LOOK
Cabinet doors & panels Shaker-style two-pack satin in Solver Coffee Tort and Dulux Metalise
Internal hardware Hettich InnoTech runners, chrome baskets in pantry
Splashback Tiles
Benchtop essastone Bone White and American oak
Handles Hettich
Kickboards Brushed aluminium and two-pack satin
Floor Polished concrete
Oven Smeg free-standing
Rangehood Schweigen undermount
Dishwasher Miele
Refrigerator LG French Door
Microwave Smeg
Sink Undermount
Taps Teknobili pull-out sink mixer
Bins Hettich twin bin
SHOP THEIR SHOWROOM
Innovative Kitchens Lincoln Park Estate, Lot 66 Commerce Cres, Victor Harbor SA
(08) 8552 2090
Originally from Kitchen Yearbook magazine, Volume 19