LONDRA

I know lots of kitchens. I stay for a while, I make them famous, I sometimes come back. Only one stays in my heart, in my home. It’s the first time I’ve talked about it. Lots of people ask me what a chef’s kitchen is like. It’s something unique. Fly always makes me feel at home. It’s a private space which turns into a restaurant if friends come over. I don’t get tired of it; it gives me freedom. It gets me trying, combining and mixing stuff. It’s as if in some cases it mixes vintage with contemporary ideas, taking me off on a trip when I think of all the places I’ve worked around the world. The vintage effect steel worktop has an anti-fingerprint finish and there are no concerns with banging utensils, pans and plates down on it. Perfect for me as, when I cook, I only think about results. The “Distressed Earth” door fronts and liquoricecoloured worktop suggest warmth and good taste to me. Glass makes me think of cleanliness and transparency. I keep all the spices I use most to hand on the glass shelf with the liquoricecoloured wooden frame. I use the deep birch drawers in the Fly tall unit for storage. A bit of softness in the tapered legs of the “Distressed Anthracite” finish extendable table. The look repeats in the flame red Poppea chair with iron structure.