Outdoor kitchens have gone from a niche luxury to a serious part of how families use their gardens. We build several every year and we've learnt what works in a British climate — and what gets abandoned by November.
Cover it. Always.
The single biggest mistake is leaving an outdoor kitchen exposed. A pergola, gazebo or retractable awning means you can cook in light rain and the surfaces last twice as long. Our standard build pairs the kitchen with a slatted aluminium pergola — modern, low-maintenance and rainproof.
Built-in beats freestanding
A masonry or steel-framed built-in kitchen looks like part of the house. Wheeled units always look like an afterthought. The base can be rendered, clad in stone, or finished in porcelain to match the patio — your choice.
The minimum useful spec
What you actually need:
- A built-in gas or kamado BBQ (Big Green Egg, Weber, Napoleon all work well)
- At least 1m of prep counter on one side
- Storage cupboards underneath
- Outdoor-rated electrical socket nearby
- Lighting overhead
Nice-to-have extras
- Pizza oven (gets used way more than you'd think)
- Outdoor sink with a frost-proof tap
- Beverage fridge
- Side burner for sides and sauces
What we'd skip
Outdoor dishwashers, ice machines and full plumbed-in cooktops sound impressive but cost a fortune and barely get used. Stick to the basics and spend the budget on the BBQ itself and a proper cover.
Cost guide
A complete outdoor kitchen with pergola, BBQ, prep counter and storage usually lands between £8,000 and £18,000 depending on size, finishes and equipment. Plumbing and electrical work adds £800 – £2,000 on top.
Design and build
We design and build outdoor kitchens across Stourbridge, Halesowen, Wombourne, Wolverhampton and the wider West Midlands. Get in touch to discuss your garden — or browse our project gallery for ideas.
