In this blog post we discuss larders. Read on for our tips and advice
Our guide to larders
The first casualty of refrigerators back in the 1950s was the larder...
There are a whole range of foods - bread, eggs, cakes, cereals, cheese, jams, pickles, cooked meats, beer and most vegetables - which benefit from being in a cool rather than cold atmosphere, and currently reside in the fridge or too-warm cupboards in the kitchen. If you're a serious cook or have a large family, a walk-in larder is the greatest luxury you can imagine. A larder needs to be dark and cool, with good ventilation, best achieved with a stone floor and a small, wire-mesh window to stop flies getting in while providing ventilation. Situate it along an outside wall, and plan lots of open shelves - marble or stone were traditionally used to keep food cool - above worktop surface height. This is a utilitarian space, so pack it with storage. There should be space to house crockery, utensils and pots and pans, leaving your kitchen less cluttered. A larder is not for everyone but, in the right house, it's an absolute winner.