We use cookies to improve your online experience. Take a look at our Cookie Policy to learn more and change your preferences. By continuing to use our website we assume you are happy to allow the use of these cookies.

You have disabled your cookies which means the IKEA website will not remember you as you browse through the site. Find out how to enable your cookies for a better experience

Oops! We’re sorry, there was an error loading this page so some information may not be up to date. Please try again later to ensure that the correct information is displayed.

A chef’s essential ingredients for a small kitchen

18 March 2016

It might not be big, but professional chef Liz’s 3m2 kitchen is equipped with everything she needs to cook feasts for guests at her Paris apartment. She talks us through the things every kitchen needs so you can cook like a master chef.

Making the most of your small-space kitchen
Choose knives with heavy handles to make food preparation quick and easy


‘Pick one with a good, heavy handle,’ says Liz. Sturdy blades are best for chopping hard vegetables, and smaller blades are handier for peeling and trimming. Stainless steel is easy to clean and is also hard-wearing, although it’s always best to handwash knives rather than putting them in the dishwasher.

Liz stores chillies and spices in clear tight-seal jars to keep them fresh and visible


‘This is my Mexican cooking shelf! Whenever I go back to Mexico – where I grew up – I bring back chillies and spices. I keep them in these tight-seal jars so I can see what’s inside. Jam jars aren’t quite so good, because the lids rust after a while.’

Declutter your workspace by storing utensils on wall rails


Declutter your countertops as much as possible – use wall rails to store tools close to the hob. ‘Metal fittings are easy to clean,’ says Liz. ‘And you can combine them with all sorts of colours.’

Adding a practical spot light can also help create atmosphere in your kitchen


If there’s no natural light in a corner of your kitchen, clip a practical spotlight onto a shelf. It’ll be useful for preparing food, and double up as indirect lighting for creating atmosphere when you’re having dinner. ‘Just remember to add some table-top candles too!’ says Liz.

Label the tops of spice jars to ensure you can always find the one you need

5. organisation

‘In such a small space you have to be organised,’ says Liz. ‘For example, everything in my spice drawer is labelled. And when I’m hosting a dinner party, I plan my time so that I’ve finished cooking when my guests arrive. It means I can spend time with them, and enjoy the experience.’

Liz chooses ingredients that are colourful as well as full of flavour

‘Pick ingredients for their colour as well as their flavour – we enjoy how food looks as well as tastes!’

Liz, chef, France

Made by

Photography: Daniel Farmer
Styling: Abigail Edwards