Exotic Doors offers the very best in manufacturing bespoke interior veneer doors for residential and commercial purposes Description Exotic Doors offers the very best in manufacturing bespoke interior veneer doors for residential and commercial purposes. Exotic Doors pays meticulous attention to detail is second to none. Our strong project management team ensures projects are completed on time and on budget. Exotic doors experts at working to the highest of standards and taking on projects with complex designs and finding the solution that works best. Exotic doors are designed and manufactured to create character and style that compliments any project. All doors are made to measure so our doors can be designed and manufactured to specific specifications. Our high quality, custom-made, bespoke doors are available in a multitude of different styles and finishes. We can manufacture almost any design you have with our range of custom joineries in Spain, France and the UK. We can create any desgns with a large range of finishes. One of our best finishes is the high gloss glass finish which gives a perfect finish to the wood. We have carried out designs for some of the top interior designers and property developers in the country. If you would like to discuss our specialist services please call or email us. Whether renovating, extending or building a new home, our experienced staff, extensive showroom displays and photo library will surely satisfy your need to visualize ideas and show how Exotic door bring your home to life. With your imagination, our knowledge, together we will create a solution to suit your needs. Please contact us by phone or e-mail 020 3645 0275 info@exotic-doors.com

After all this information about houzzers' various likes and dislikes, can I do a bit of summing up? Different people like different foods and drinks and are fully entitled to make their choices. Human beings have evolved as omnivores to eat both animal and vegetable foods. Everyone needs a balanced diet and this can include both kinds of food or, generally with a bit of planning, vegetable only. Too much of any one food is not advisable even if it is something "good for you" like spinach. [The person who noted that spinach contains oxalic acid, which is an alkaloid, is quite correct but you would need to be eating Popeye quantities of it for it to do you harm. All green vegetables contain various alkaloids and lettuce contains an opiate - remember Beatrix Potter's Flopsy Bunnies falling asleep after eating a surfeit of Mr McGregor's lettuces.]. Some people are allergic to or intolerant of certain foods, lactose (which generally means cows milk lactose but all animal milk , goat and sheep as well as cow, has lactose), gluten and peanuts are the best known. You can become intolerant of things you like [I have a friend who is lactose and gluten intolerant and dreams of cream cake!]. Whole milk has on average 225 calories per pint, semi-skimmed about half that. A sedentary adult woman has a daily calorie requirement of 1800 to 2000 calories depending on height. If you drink half a pint of milk a day in tea, coffee on cereal etc. you are not saving many calories by using semi-skimmed, especially if you find yourself putting more of it into the coffee. Sugar about 20 calories per teaspoonful (5 grams). There are no brownie points in heaven for consuming processed milk substitutes or similar stuff but their manufacturers might give you points to collect to buy more of it. Remember that their main interest is selling you goods with the greatest value added factor. [You can make your own soy milk from the beans if that is what you like. Internet search will produce several recipes.] If you are interested in what I eat and do not eat: I am mostly vegetarian by taste rather than conviction and I almost always prepare food from fresh raw ingredients. The less it has been processed before it gets to me the better. There are things I do not buy because I do not especially like them and there are plenty of alternatives around which I do like. I have a very short list of foods I will refuse if presented with them by a host. Principal among these are factory reared chicken (because of the cruelty of its production and the antibiotics used) and sweet potatoes (because they invariably make me vomit within 5 minutes of swallowing them). I am a fanatic on not wasting food or putting anything biodegradable into refuse that will go into landfill.

Hi, Thanks for the comments. I am looking at Accoya wood as it seems to be a good eco-friendly alternative. However, there will be a bit of hassle finding a decent joiner and then there is the whole guarantee issue. There are some good wood composite doors from Actual who I think are an Austrian company. I am looking at them as well. The U value is < 1 W/m2. Any recommendations on a good joinery who deal with Accoya? Aluminium is definitely a No at this stage. Thanks.

Hi Ben, As we get into the nitty gritty details with measurements and everything, then that starts to really get into a checking everything, very time-consuming situation to make sure all the elements of your project will fit and work out. I am retired now, but may I suggest once we get the big stuff laid out, then you (if you feel confident) or get a professional to check over the entire plan to make sure everything works for the measurements, spaces, appliances you are looking at, etc. A kitchen designer may help, but would really try to find someone who can 'consult' on the whole plan. That way you know everything checks out when it comes time to do the buiding works & installation. If you have a kitchen designer as well, usually part of the kitchen sales package, they can then double check all of the kitchen & utility stuff. What I can do is tell you in functional terms what I know will work better for layout given your building constraints, day-to-day living, etc. First, I like the row of tall cabinets along the left side - this will allow for optimum storage - even a coat closet in the first cabinet if there isn't enough space in the entry. Plus for all the dishwear you may not use everyday but are helpful for extra guests, and for the option of sticking in a built-in microwave & coffee maker, if not another better place. So if you can keep this, then great. If not, then it can be configured partially or wholly like your standard kitchen units. Plan 1 - this plan depends on how you want to use the island and the dimensions of it (if it is big enough). Sink ideal in island really. The sink doesn't have to be centered, but there needs to be at least 30cm on the smaller side of it min as you don't want dishes falling off - 50-60cm is ideal of course. Dishwasher - If you are left handed, put your dishwasher just right of the sink and if you are right handed, put it just left of the sink. Range on other side of utility door Fridge as is Plan 2 - Island clear Sink other side of utility door Sink placement makes dishwasher placement tricky - if enough space then to right of sink Range on right side wall Fridge as is Plan 3 - Island clear Sink on right side wall (if plumbing is doable) Dishwasher - If you are left handed, put your dishwasher just right of the sink and if you are right handed, put it just left of the sink. Range on other side of utility door Fridge as is Plan 4 - Built-in coffee / microwave station in tall cabinet where Rridge is shown now Sink ideal in island really. The sink doesn't have to be centered, but there needs to be at least 30cm on the smaller side of it min as you don't want dishes falling off - 50-60cm is ideal of course. Dishwasher - If you are left handed, put your dishwasher just right of the sink and if you are right handed, put it just left of the sink. Range on other side of utility door Fridge at the end of the cabinetry on the right wall All of these layout plans give you a useable and functional working zone (usually triangle shaped for sink - range - fridge) that isn't too spread out to become a neusance. Also, they each aford you a viable counter prep space or two for chopping and preparing your meals. Your partner may think you are mad, but that is why people hire designers - because most plans need to be worked and reworked, taking in to account loads of factors, preferences, and incorporating great design as well as dealing with copius measurements. This is why hours and hours can and often should be spent on getting things right in the planning. I can't tell you the number of houses I've visited where people have had work done that just didn't function well for them in the end. It is worth it to spend the time over it now and if you need to - hire help or get a professional to double-check you work. It usually saves money and hopefully loads of frustration down the road. Best wishes and Good Luck!