Guys, I’m really impressed you prefer hand washing!
I do as little as possible, although it’s a necessary evil to some degree When I built my new house I just made sure that I had extra dishes and I have two dishwashers on the go. I have the normal Miele one and which I use for most daily dishes - sits left of my main sink.
I have a second dish drawer in the scullery, barely used, by a large butler’s sink into which I put either large oversize dishes, pots or top end glassware that need a careful going over. The trick is having enough dishes to cover your needs. To my mind there’s no doubt that the chemicals in those dish cleaners are much better in the final analysis for a good old shine.
Maria seems to be an excellently well-organised chef and a talented one at that.
Changing subject. Any designers here? Has anyone thought how you could extend that Chateau kitchen? Clearly couldn’t be into courtyard, what about the rear. Could a conservatory style addition be in keeping with the integrity of the farmhouse?
I have no idea why any self-respecting homeowner/bed-and-breakfast runner could possibly work commercially in a kitchen like that. It beggars belief that anyone could work with so few sanitary work surfaces. I think it’s shockingly unhygienic using that table all the time
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