This beautiful sunlit, family home in West London visited recently by Kitchen Coach Amy, has had a total makeover. The bespoke Roundhouse kitchen is in a large, light-filled open space with a roof light over the sink run, which makes the kitchen very bright and airy. The entire back wall is glazed too, which really opens up the space.The island is really clever, there is room for barstools on two sides, and there’s also a neat cupboard on one side and copious drawers on the other to provide even more storage space – much needed in a family kitchen. Floating box shelves, some painted and some in American Walnut with carefully chosen colourful accessories bring a relaxed look to the space.Tucked away in a corner of the bespoke kitchen we also created a home office with a beautiful walnut work surface (see pic). It’s a perfect place for the children to do their homework without the distraction of what’s going on elsewhere.The bespoke kitchen is a combination of Roundhouse Urbo and Metro styles in matt lacquer in Farrow & Ball Elephants Breath and a polished white composite stone worksurface with the island worktop in American Walnut.We hope you like this really lovely family kitchen as much as we do....

Looking for something different for supper tonight and fancy a meat-free Monday? Roundhouse kitchen coach Amy has come up with this delicious recipe for Pomegranate-glazed Tempeh with Aubergine and Feta, as ever tried and tested in her Roundhouse bespoke kitchen. It's made using Tempeh, which is originally from Indonesia and is a traditional soy product made by a natural culturing and controlled fermentation process which binds soybeans into a cake form, similar to a very firm vegetarian burger patty.  Pomegranate-glazed Tempeh with Aubergine and Feta Ingredients  1 x aubergine, cubed 200g tempeh, cubed (we bought ours from a health-food shop) 1 x sweet potato, peeled and cubed zest of 1 x lemon 1 tsp sea salt 3 cloves garlic, crushed ½ tsp chilli flakes 80ml pomegranate molasses 80ml olive oil small bunch fresh coriander, leaves only a few mint sprigs, leaves only, chopped 100g feta, crumbled a handful of toasted pumpkin seeds ¼ pomegranate, seeds only Method 1. Begin by combining the cubed aubergine, tempeh, sweet potato and lemon zest on a large baking tray. 2. In a pestle and mortar, pound the salt and garlic together, then combine in a jam jar with the chilli flakes, pomegranate molasses and olive oil and shake well. Drizzle two thirds of this over the aubergine etc on the baking tray, and turn to coat. 3. Cook on Fan at 180°C, for about 25-30 minutes, then turn everything over well, and return to the oven for a further 10 minutes or so, until everything is evenly...

We’re pleased to share Kitchen Coach Amy’s snaps of a recent Roundhouse bespoke kitchen she visited. The kitchen is part of a big renovation project, where a side return has been added to the kitchen and dining space and internal walls knocked through to create a large open plan living area.It’s a Roundhouse Classic bespoke kitchen in Farrow & Ball Manor House Grey with a stunning island in Farrow & Ball Downpipe and a large Fisher & Paykel fridge freezer. Integrated open tall bookshelves and the free standing range oven give the room a relaxed feel.While the house renovations are still a work in progress, we think you’ll agree that this Roundhouse bespoke kitchen looks fabulous....

Regular readers will know that we are opening a new Roundhouse showroom in Nightingale Lane, Clapham. We visited today to get the lowdown on how the showroom is looking and boy it really looks fabulous!The brand new Providores cabinet, with its antique mirrored back looks stunning filled with an eclectic mix of white porcelain, vintage glass and classical vases. There are many other new cabinets, textures and fittings on display, including textured concrete, marble subway tiles and patterned glass-fronted pocket doors and of course lovely Roundhouse bespoke kitchens. We can’t wait for the grand opening – watch this space for details....

Summer’s here and our lovely kitchen coach Amy has come up with a suitably light and fresh recipe for a Crab, leek and Gruyere tart (with a gluten-free pastry option). Tried and tested in the Roundhouse bespoke kitchen in our Fulham showroom by our lucky team based there, we’re assured that it is absolutely delicious! Amy says that GF pastry can be quite hard to work with but it’s worth the effort, and it tastes very good. We’re definitely giving this one a go! Crab, leek and Gruyere tart (with a gluten-free pastry option) Serves 4-6   Ingredients For the pastry – wholemeal 200g plain flour – we used half white, half wholemeal pinch salt 125g butter, chilled and cubed 1 x egg, beaten a drop of iced water, if necessary, to bind   For pastry - gluten-free 225g gluten-free plain white flour (we used Doves Farm gluten-free plain white flour blend) 1 tsp xanthan gum pinch salt 100g butter, chilled and cubed 1 x medium egg, beaten 1-2 tbsp iced water, to bind   For the filling Knob of butter 1 tbsp olive oil 1 x leek, finely sliced salt and freshly ground black pepper 3 x medium eggs 300ml crème fraiche pinch cayenne pepper 100g brown crab meat 100g white crab meat 55g Gruyere cheese, grated   Method 1. Begin by making the pastry. For the ordinary pastry, tip the flour and a pinch of salt in to a food processor, and pulse to combine. 2. Drop in the butter, and pulse again until the mix resembles breadcrumbs, then with the motor...

Team Roundhouse and their families celebrated summer with a picnic in Regents Park. Organised by our 'Kitchen Coach' Amy, on a perfect July Sunday, we ate, drank and played lots of games. Scott proved to be as expert in croquet as he is in kitchen design....