How to Build a Pro-Level Kitchen at Home, According to Chefs

Eating out is getting more expensive – and eating in is getting a serious upgrade. With 71 percent of meals now consumed at home, more of us are levelling up our culinary skills and kitchen setups to restaurant standards. The hottest kitchen trend for 2025? Pro-level kitchen gear, says Tessa Dunthorne.

The Rise Of The ‘Cheffy’ Kitchen

Picture the scene: you enter a foodie friend’s kitchen in 2025. How can you tell? The first hint was the dough cutter they use to neatly scrape onions from chopping board to pan. Your next was the growing knife collection, with a sharpening stone holding pride of place. And then there’s the kaleidoscope of home-made flavoured oils all housed in clear, squeezy sauce bottles. They might as well don chef whites.

Gone are the days of quaint, homey or cluttered kitchens. The plat du jour instead resembles The Bear. According to the annual Gourmet Britain Food & Lifestyle Survey, a third of Britons invested in their culinary skills following lockdown, and many state willingness to spend on this to further their newfound skills. 

‘I’ve definitely noticed cheffy kitchens becoming more popular at home,’ says Jason Atherton of Pollen Street Social. ‘It’s interesting to see how people are adopting elements from pro kitchens, like deli tubs – for ingredients – and squeeze sauce bottles, for precise application.’

Woongchul Park, chef-owner of Sollip, says he’s noticed the same – but thinks it’s a natural extension of enjoying anything. ‘People like to get the gear for the things they enjoy,’ he says, ‘my hobby is boxing and thus my equipment’s basically pro-level.’

How To Bring Pro Vibes To Your Own Kitchen

If you’re looking to upgrade your kitchen for serious home cooking, Atherton recommends starting with layout.

‘The best professional kitchens include spacious countertops and smart layouts that allow for smooth workflow,’ he says. ‘Everything should be easily accessible to avoid unnecessary movement.’

Atherton’s own home is kitted out by Smallbone – a brand he now represents as an ambassador – as is his new Savile Row restaurant Row on 5. ‘The Row on 5 kitchen works because we were able to customise every aspect, tailoring it to professional demands but also creating something aesthetically beautiful.’

Still, don’t overdo it. ‘You don’t need every piece of equipment you’d find in a commercial kitchen, but there are essentials that elevate the cooking experience: a good knife for efficiency, a reliable oven and stove, and a good prep area to make cooking enjoyable and less stressful.’

Park’s pick for a must-have? A proper grill. ‘Especially if you have outdoor space or really good extraction,’ he says. (Something to add to your spring wishlist?)

Shop Pro-Level Kitchen Gear

With a few smart upgrades – and a few pro tools – your kitchen can feel like the hottest table in town.