CLICK ON ANY IMAGE IN A GROUP IN ORDER TO ACCESS ITS ENLARGED GALLERY, EACH PICTURE IN WHICH CAN BE VIEWED FULL SIZE BY SCROLLING DOWN AND CHECKING THE BOX AT BOTTOM RIGHT
I spent much of the day trying not to hamper Richard while he continued to work on cupboards.
In the corner to the left of the old fireplace hung a non-functioning extractor fan. Planning to install a functioning fan in a different position, and having fitted cables for the cooking appliances, Richard set about preparing the wall for a cupboard.
The next step was to prepare a back for the cupboard. First, with the aid of his scribing block, this panel was to be made snugly to fit the slightly wavy line of the wall. In the last of these photographs, Richard explains the purpose of this little square of wood enabling him to pencil the exact route following the wall onto the pliable template panel.
I then learned how this little block could be used to transfer the precise line onto the final panel.
Clamps had been applied to prevent excessive movement at the early stages of the process. Note that plumbing has been attached to the underside of the sink.
The sheet was then cut with equal precision with an angled saw. The craftsman wore his mask to prevent his breathing in the flying dust. The purpose of the angled cut is to allow Richard to plane the edge from the rear so that it is not visible from the front.
Why, I wondered, were narrow battens attached to this panel, once in situ?
The answer lay in the grooves in the shelves that were then cut exactly to size,
and fitted in place on the wall. Note the small piece of wood employed to protect the shelves from direct contact with the hammer.
Interspersed with this activity, another batten was going up on the adjacent wall. This was one of a pair of gravity battens matched to those previously attached to
the cupboards that were to hang firmly fixed there. Richard was pleased that the Kitchen Makers logo is visible on his T-shirt.
Before putting anything else on that wall more dodgy wiring needed tackling.
As Mr Punch would say: “That’s the way to do it”.
Every time we have passed The Hobler Inn on Southampton Road over the last two or three years, we have said we should try it sometime. This evening we did, and were not disappointed. Our superb starters were respectively whitebait with fresh salad and crusty bread, and chicken satay with equally excellent salad and pitta bread. My main course was fresh fish, chips, and mushy peas; Jackie’s was perfect penne pasta. I drank Ringwood’s forty-niner and Jackie drank Amstell.
