The Strand, Apartment 2Eclectic Kitchen, London
What Houzz contributors are saying:
Marble: for delicately veined eleganceMarble is the final amigo in the trio of calcite stones we love to use in our homes. It was formed initially as a limestone under an ancient sea, but then metamorphosed under pressure and heat, making it marginally harder and less porous in the process. As a working surface, it’s still very important to seal it and ensure stains never get the chance to sink in. Since the lighter coloured marbles are so popular in design right now, and highly sought-after, suppliers will take great pains to point out that it’s not an easy surface to maintain. Some will not even stock marble for use in kitchens, instead recommending the lighter shades of granite for this purpose. However, as with the softer limestone and travertines, you should be able to have marble in your kitchen if you treat it well – careful use of a chopping board, mopping up spills speedily and avoiding unnecessarily rough treatment. Since marble is quite dense, it’s a cool stone, traditionally cited as the best surface on which to make pastry.
Select a strip…A mirrored panel is typically bought cut to size, so it has the potential to be fitted in a number of areas in the kitchen, whether it’s over a door, on the fronts of units or, as seen here, horizontally fixed across the width of an island. Here, the panel creates the illusion that the floor extends beyond the depth of the island. This clever positioning means the kitchen seems far more expansive than it is.