Set in the courtyard of a busy dairy farm in South Cumbria, Tom and Anna’s home looks every bit the traditional stone farmhouse. Built in 1901, it has high ceilings, large sash windows and a steady flow of people coming and going throughout the day. It is a family home, but it is also part of a working business.

Tom has lived on the farm his whole life. When he and Anna married in 2013, they moved into the farmhouse and made it their own. With two young sons and a farm office based in the house, the kitchen has always been at the centre of daily life.

“The house has always been well loved,” Anna says. “Tom’s mum has a great eye and the rooms had been looked after. But the kitchen was around 30 years old and starting to feel tired. The Aga had broken, and we knew it was time to rethink the space properly.”

Rethinking how the kitchen worked

This was never about changing the location of the kitchen. It had always been in the same place, but the way it connected to the rest of the house needed attention.

They widened the doorway from the hallway, replacing a single door with double Crittall-style glass doors. An old chimney breast was removed to make space for new oven housing, and the boiler was relocated out of the kitchen altogether. That change allowed for a new bench area with a concealed television.

“We wanted a TV in the kitchen because we’re a family who love sport,” Anna explains. “But we didn’t want it to dominate the room. Being able to hide it away was important.”

A Space for Cooking for Six and Feeding Fourteen

The demands on the kitchen are unusually high. During the week, Anna provides cooked breakfasts for up to six people on the farm, often from early morning. At busy times of year, particularly during harvest, she regularly caters for 12 to 14 people at once.

“It’s a bit like an open house,” she says. “Tom’s parents are in and out, meetings happen here, and the kids are always around. We needed it to look right, but more than anything it had to work.”

One of the key ideas was to create a tea and coffee area that could be used independently of the main cooking space. Positioned just inside the kitchen, close to the office, it allows people to help themselves without disrupting the rest of the room.

“We joke that Tom and Mike are only allowed in that area,” Anna laughs. “But in reality it really helps keep the kitchen flowing.”

Shaping the layout

Light and sightlines played a big role in the layout decisions. The sink was kept in front of the main windows, while the island became the social centre of the room.

“I’m not a fan of a sink in the island,” Anna says. “I tend to leave pots to drain, and I didn’t want that on show. Having the hob on the island made much more sense for us.”

They chose a Neff hob with a glass downdraft extractor, which added an extra layer of reassurance with children often sitting at the island during busy mornings. Cooking while facing the room also changed how the space felt day to day.

“I’m no longer cooking with my back to everyone. We can all talk while I’m cooking, which makes a big difference.”

Eyeline ovens replaced the idea of a range, a decision Anna hadn’t expected at the start.

“I thought I’d always choose a range, but once we looked properly, the ovens just made more sense. They’re practical for cooking in volume, and I really like how they sit in the space.”

Going Dark in a Light Room

Anna had always been drawn to darker cabinetry, narrowing it down to either deep green or blue. Seeing kitchens finished in Farrow & Ball Railings helped settle the decision.

“It’s a large, bright room, so we knew it could take a darker colour. I also knew I wanted antique brass hardware.”

The handles and knobs are from Armac Martin, chosen for their weight and feel. Flat Sash Knobs are used throughout, with Colmore Pull handles on larger elements such as the bin, dishwasher and larder cupboards.

“These are the things you touch all the time,” Anna says. “They needed to feel solid and considered.”

For the worktops, the decision came from noticing a pattern in the kitchens she kept saving.

“I always thought I’d choose something plainer, but everything I was drawn to had more movement. We went with Diore Casablanca Quartz from Bluestone, and it was absolutely the right choice.”

Underfoot, limestone flags from Quorn Stone tie the kitchen back to the farmhouse, sitting comfortably alongside the red and black quarry tiles in the hallway.

Designing remotely with TWKC

Anna and Tom worked with us remotely throughout the design process.

“We had a strong idea of the layout,” Anna explains, “but the design meetings really helped refine it. Holly understood what we were trying to achieve and helped make sure it was practical, not just nice to look at.”

Installation was handled by our fitting team.

“They were fantastic. Professional, patient, and very easy to work with. I didn’t always know what I was doing, but they were great.”

Living in the space now

The biggest change has been how the kitchen is used in the evenings.

“We sit in here far more now instead of moving into the living room. With the accent lighting on, it feels really comfortable.”

Mornings are calmer too.

“I can be cooking while listening to the boys read or practise spellings. It’s definitely reduced the stress.”

When friends visit, the kitchen comes into its own.

“The easiest way to describe it is that it just works. The kids can eat without getting under our feet, and we can relax and enjoy the space.”

Looking back

If Anna had to pick one decision she’s most pleased with, it would be the coffee and tea area.

“It makes the kitchen work for us. Opening up the doorway was also a big one, and I’m so glad we chose the double ovens.”

More than anything, the kitchen feels ready for the life it hosts.

“It’s light, comfortable and functional. In a house like this, that really matters.”