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My kitchen in Food & Wine magazine

December 13, 2010 9 Comments Filed Under: Uncategorized

My kitchen has mostly been built from junk. I’ve mixed pieces from Ikea with ceramics and jars from French markets, a very expensive Aga and shelves built by various carpenters using wood reclaimed from skips, old beds, palets. I don’t do slick, modern, stainless steel, plastic or minimalism. I like the properties of wood: sterilising, naturally antiseptic, warm and flexible. I don’t mind if it warps (as my counters have); that adds character. I’ve tried to maintain a restricted palette of blue and cream, reminiscent of the seaside, with the odd bit of red and white gingham. Even my modern appliances tend to be retro in style, Kitchen Aid‘s food processor and Artisan mixer, with their curved lines and 1950’s feel. Laundry is dried on a Victorian style hanger on a pulley. I love pulley’s, I want to use every inch of the space including the high ceilings. A large clock is essential as I’m always checking the timings of my dishes (essential when running a supper club). An Aga is silent therefore I have several timers on the shelves around the stove plus an old fashioned wind up alarm clock.
Notes are written on a chalk board (bought in France) hanging next to the Aga.
I’m still looking for the perfect fridge freezer which will work well and match my kitchen. My light fixtures have been found in bins and on the street, my teatowels are vintage from French markets. Most of my ladles and spoons are vintage: pewter, rubbed off silver and enamel. I adore copper, again a healthy material, symbolised in astrology by the planet Venus.
I really enjoyed building, designing and collecting for my kitchen and am available for commissions to design others.

Here is the link to see the rest of the article with other blogger’s kitchens…http://www.foodandwine.com/articles/food-bloggers-best-kitchen-design-ideas

Coming up: Christmas eve at The Underground Restaurant. A European style christmas, secret santa, bring a present for another guest, roaring fire and good food. Book here.http://www.wegottickets.com/event/92917

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Reader Interactions

Comments

  1. Krista from Passport Delicious

    December 13, 2010 at 11:45 pm

    I do love your kitchen. Did this make the print edition? I have the December issue around here somewhere but haven't gotten around to reading it!

    Reply
  2. MsMarmitelover

    December 13, 2010 at 11:47 pm

    Yes I believe so Krista.

    Reply
  3. Diane

    December 14, 2010 at 1:13 pm

    I love your kitchen. I am in the process of revamping my own kitchen with reclaimed (free!) units and bits of old stuff. I much prefer kitchens like yours that have "evolved". I'm starting in earnest on mine after the festivities. I love your blog- you are so original. xxx

    Reply
  4. The Curious Cat

    December 15, 2010 at 8:59 am

    Amazing! Wicked! And also a book?! Who is publishing you? I'm keen to know… (being an ex publishing employee!) Also – met a lady on my travels who knows you pretty well too from the blogging community – which was nice -small world and cool to meet a fellow fan! 😉 xxx

    Reply
  5. The Curious Cat

    December 15, 2010 at 9:06 am

    Just had a look at your book to answer my own question – thrilled to see my old company secured you! 🙂 xxx

    Reply
  6. theundergroundrestaurant

    December 15, 2010 at 12:00 pm

    CC: Did you work for Harper Collins?
    Who was the lady you met on your travels?
    Diane: thank you!
    Krista: new blog name decided I see!

    Reply
  7. Anonymous

    December 18, 2010 at 3:14 pm

    Congrats! Love it. I am the "Suburban Chic" Kitchen. We spent a lot of $$ (for us) on our remodel, which is a mix of mid end and lower high end. And upper low end! Lol. I crack up about my mirror being on there as kind of a "steal"….it was an unauthorized purchase and my husband thought I was a transgressive loon for spending $300 on a mirror!

    Great name for a blog. Love that you are doing the underground restaurant thing. Will def. be stopping by often.

    Reply
  8. MsMarmitelover

    December 18, 2010 at 3:29 pm

    Hello and welcome Sabjimata

    Unauthorised purchase? haha, only good thing about being a single parent I guess, no one to hide the shopping bags from…

    The most expensive thing in my kitchen was the Aga, everything else was pretty cheap, reclaimed or recycled.
    I do love kitchens though…

    Reply
  9. anniebakes

    December 19, 2010 at 2:54 am

    I saw your kitchen in the article (that is how i found you) and I think it is lovely! Congrats on being featured,

    anne
    http://www.anniebakes.net

    Reply

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MsMarmiteLover aka Kerstin Rodgers.

Chef, photographer, author, journalist, blogger. Pioneer of the supperclub movement.

This is my food and travel blog, with recipes, reviews and travel stories. I also stray into politics, feminism, gardening.

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Kerstin Rodgers/MsMarmiteLover
My next supper club 17th June london tickets £50 My next supper club 17th June london tickets £50 BYO book here: https://msmarmitelover.com/product/midsummer-supper-club-tickets-june-17th #london #supperclub #msmarmitelover #midsummer
For tonight’s event I had to push the boundaries For tonight’s event I had to push the boundaries. Here is how to prepare goose neck barnacles or percebes which are a very expensive and rare delicacy, hunted down from cliffs. It’s quite dangerous to forage them. #canapes #eventcatering #satanicfood #percebes #grossfood #seafood #devilsfood
Midsummer supperclub 17th June book tickets here h Midsummer supperclub 17th June book tickets here https://msmarmitelover.com/product/midsummer-supper-club-tickets-june-17th at London’s pioneering supper club. Tickets £50 BYO. Scandinavian inspired summery food. #supperclub #msmarmitelover #midsummer #northwestlondon #londonevents #popups
Tina sweating through a gig at Brixton academy cir Tina sweating through a gig at Brixton academy circa 1987 pic: kerstin Rodgers #rip #tinaturner #rockphotographer #kerstinrodgers #teenagephotographer
Attended an incredible talk with @frenchpete_1 on Attended an incredible talk with @frenchpete_1 on war photography in the Ukraine . Go to the exhibition @thebppa @thebargehouse in SE1 last few days 
Had to stop filming cos I was told off. The photographers would be less forthcoming if they were filmed I was told. 
Anyway @frenchpete_1 should be followed by a camera crew cos he’s a star.
For yesterdays lunch I made a blue cheese puff pas For yesterdays lunch I made a blue cheese puff pastry quiche and a little one with less blue cheese & no salt for my 7 month old granddaughter. She absolutely loved it. I’m enjoying seeing her experience and explore new foods with baby led weaning. Avocado, strawberries, kiwi & buttered crumpets are a hit. Pasta less so. Who is this child? Are we even related? #babyledweaning #quiche #homemadepuffpastry
Nice to be featured as The Great Read in The natio Nice to be featured as The Great Read in The national newspaper again. These are the stories I love to do: I go off on an adventure, take my time, interview people (especially women), photograph them in their environment and create recipes on site. This story cost me a lot more than I made as I had an accident and lost my excess. My own damn fault though! Loved loved loved having a campervan. Thanks for lending me it @camperdays.international and sorry about the hole in the side.  https://www.thenational.scot/news/23505593.foraging-seaweed-western-isles/
My terrace on a sunny May morning. The builders @l My terrace on a sunny May morning. The builders @lk.general.building left yesterday. They’ve been working since January. I had the awning installed, the encaustic Minton tiles removed and put back with green grout. The terrace was causing damp so this had to be done. My calamondin plant is looking lovely. The benches which I repaired with hard wood & I repainted using a mix of 2 colours. The marble table I bought in Suffolk at a car boot. Everything is still dusty & I’m waiting for the window cleaner to arrive.
Last but very heartfelt thankyou to @cideriswine f Last but very heartfelt thankyou to @cideriswine for their contribution of these beautiful dry ciders for the coronation street lunch. Gorgeously illustrated labels. #stcuthbertsrd #kilburn #london #cider #artisanaldrinks
When it comes to vodka I much prefer potato vodka. When it comes to vodka I much prefer potato vodka. It’s smoother. Artisanal distillery @devoncovevodka contributed some bottles to my coronation lunch which gave everyone a feeling of being at a classy party. Thanks so much. And also @rawfoodanddrink for arranging. If you want to read my blog post about how and why I organised this event, copy and paste this link: https://t.co/GWNNW2XKba #coronationstreetparty #biglunch #community #kilburn #london #forthepeoplebythepeople
I’ve been a fan of @luscombedrinks for years now I’ve been a fan of @luscombedrinks for years now. They sent a selection: elderflower bubbly, st. Clements orange 🍊 Sicilian lemonade, @belvoirfarm_uk lemonade, which were all delicious and just the tickets for the fortuitous mini-heatwave that occurred on the Sunday coronation lunch. #thankyou #community #coronation #streetparty #biglunch
Our street party. Double page spread in The Sun! T Our street party. Double page spread in The Sun! Tiny bit in the guardian. Decent pic in the Mail and The Star credit @asproider #coronationlunch #kilburn #stcuthbertsrd #kingscroftrd #fordwychrd #templarhouse
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Seaweed foraging at Spring tides in the Outer Hebr Seaweed foraging at Spring tides in the Outer Hebrides with @outerhebrideanforager Fi bird. She’s cutting sea spaghetti. I drove my campervan @camperdays.international from london to the Hebrides- using my gas stove to cook foraged and local ingredients. A real food safari. With the sea spaghetti I made a sea spag vongole with giant parlourdes picked up from the sand at the same time. Great fun, beautiful weather and, the day of the full moon, a wonderfully low tide. This was on south Uist.
More flavours, the flavour thesaurus is a plant-ba More flavours, the flavour thesaurus is a plant-based version of the original. Beautifully constructed, designed and written by @nikisegnit it’s vegetarian rather than vegan but recommended for both. She widens the sensory vocabulary around plant flavours in this book- encouraging new delicious sounding combinations. Now she includes new categories such as flower & meadow, caramel roasted, zesty roost- just the words make me salivate. #foodbooks #bookstagram #newbooks
Yesterday I attended @marmaladeawards @dalemainman Yesterday I attended @marmaladeawards @dalemainmansion I found out so much about marmalade. I’m going to make it this winter. I found out the worlds best maker is Japanese, in fact I was most impressed by the Japanese marmalades in general. Everyone wore orange. I must have tasted 50 marmalades. I met Paddington’s sister, karen jankel who is michael bond’s daughter, born in the same year as Paddington. She gave a charming talk on Paddington, mentioning how the queen insisted on having real marmalade sandwiches in her @launerlondonofficial handbag during the shoot. The house itself is Tudor and Georgian. I stayed in my campervan from @camperdays.international in the car park, cosy in the rain. Another freewheeling adventure. #yorkshire #marmalade #travel #food #ontheroad #campervan
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I went to Wembley in north west london to talk to I went to Wembley in north west london to talk to Sophie of @tobia.teff she uses the iron-rich, gluten free teff grain from her homeland Ethiopia. She showed me how to make injera, the Ethiopian flatbread which is fermented. She also talked about the coffee ceremony, 3 cups, which they pair with toasted barley or, currently, popcorn! I’d love to visit Ethiopia and find out more about their ancient food culture, history, 3.5k year old monarchy and religions.
Doing a spring budget recipe cooking demo for @bre Doing a spring budget recipe cooking demo for @brentcouncil Willesden library. I’ve been doing this a few times a year for the last few years. Wouldn’t it be great if they had a kitchen set up permanently. Libraries are community centres and could be used to teach how to cook from scratch.
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