THE TRULY COMMITTED FOODIE WILL HANKER AFTER A SECOND STEAM OVEN, preferably a Gaggenau combi-oven - so useful for holding in moisture when making bread, pastries and cakes. Ideally it will come complete with a built-in temperature probe and baking stone, and perhaps a wood-burning oven. They know that chefs now rate induction-cooking hobs as the way forward (especially good for precision-control slow-simmering and chocolate-tempering) and long to add a customised Wolf cook top to their kitchen.
A BESPOKE LARDER IS THE DE TROP FOODIE'S EQUIVALENT OF A LOUIS VUITTON VANITY CASE, yet far more practical. It should be sited on an external north-facing wall with proper ventilation and feature marble or granite shelves for cheese and charcuterie, besides plenty of deep racking. Where space is at a premium, Smallbone's flying food cupboard, or angled spice drawer insert, are acceptable larder solutions. These will save you fumbling in the black hole back of a cupboard for lemon myrtle or star anise.
IT'S SCARCELY CONCEIVABLE TO HAVE TOO MUCH STORAGE. Besides a batterie of cupboards, think about an armoire as well for displaying the most ravishing, tactile and eclectic tableware. There should be plenty of extra-deep drawers, to take serious weight for pans - including the fish kettle and over-sized serving platters et al. Plus plenty of shelves veritably bulging under the weight of well-thumbed be-splattered cookbooks.
A CAPACIOUS FRIDGE IS DE RIGEUR. The aspirant Foodie demands Sub Zero refrigerated drawers and stainless steel marinating bins, not to mention a built-in water filtering system, fulfilling a deep-rooted fantasy to run their own restaurant.
A TROPHY COOKER, unlike a status-symbol gas-guzzling 4x4, will not depreciate in value. I've known a top-of-the-range Falcon, Lacanche or Gaggenau to clinch a house sale. The minimum six-burner stove should have a flame that will go very high and very low (although a heat-diffuser is always a viable option), an in-built griddle or, better still, a charcoal grill, and a high power wok burner, together with extra-wide double ovens with ultra-low temperature options (for seven-hour-braised salt marsh lamb).
A FOODIE'S KITCHEN SHOULD HAVE TWO SINKS. One should be shallow, for food preparation - for soaking the puntarelle in iced water (necessary to make it open up and curl seductively) and draining the agnolotti pasta... and one for washing-up - deep enough for cleaning the stockpot/couscoussier. Their position is also key: one close to the stove is a good idea, preferably with a hose tap, making it possible to fill a pan while it sits on the hob, a filter system providing cold-filtered water and instant hot water.
THE HOLY GRAIL IS SUFFICIENT WORKSPACE FOR MUCH GREGARIOUS PREPARATION. Marble not only improves with patina but is perfect for pastry. Corian or stainless steel are also timelessly durable. Well-lit worktops should be cannily planned - preferably with a sociable, central island-unit within sight of the stove - so that it's easy to join in conversations whilst preparing, yet keep cooking mess hidden from view... who ever heard of a fanatically tidy Foodie?
SPECIALIST EXTRACTION WITH SERIOUS PROFESSIONAL POWER is unequivocally essential (Gaggenau and Miele lead the field). As most Foodies believe wholeheartedly in entertaining in the kitchen, they wisely choose to site the high-powered extraction motor on an external wall. Who wants to be reminded of an Arbroath smoky brunch when sitting down to a delicate supper of diver-caught scallops with white raisins and capers, or have their Foodie banter rudely punctuated with an invasive whirring?
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