We sat down with Dave Young, co-founder of the luxury furniture brand HUSK, to speak all things interiors.
Katto (K): What inspired you to start Husk?
Husk (H): Back in the noughties, I started designing and making furniture under the brand Young & Norgate. Freestanding pieces soon evolved into fully fitted joinery packages being installed into some of the country's finest properties. These packages of work include everything from gun rooms to cinema rooms - but almost always kitchens. The one constant was that each project is completely bespoke, starting from a blank canvas. As a result, the time and cost which goes into these projects is high.
Under HUSK I wanted to offer this level of quality to households that had more restricted budgets. Make the budget go further. By purchasing cabinetry from IKEA and Howdens, along with custom made fronts from HUSK, customers are able to achieve a more bespoke outcome. Kitchens that look great and stand up to the rigours of everyday living.
K: How does your approach to kitchen design differ from others’?
H: This is very much a collaborative process. With so much to consider from the customer side, we listen first and then offer our expert advice. Our aim is to supply the customer with a kitchen space that has their stamp on it, without unnecessary spiralling budgets. We help find balance between affordable off the shelf cabinetry and bespoke items that fulfil the ‘wouldn’t it be nice’ design planning aspirations.
K: What role does sustainability play in your designs and materials?
H: This is a subject that is at the heart of all our decision making. How we power our workshop, the raw materials we use, modes of transportation,.... The list goes on. And we revisit that list regularly. Sometimes it’s the small wins that give us the most joy. When we get customers taking the time to send their samples back so that we can pass those on to others for example. All these things help us run the business in the most sustainable way we can, but our main ambition is to ensure that the product we offer stands the test of time and is recyclable at end of life.
K: What trends are you currently seeing in kitchen design?
H: Natural finishes are really popular right now. We’re seeing clients opt for veneered kitchens such as Walnut, Ash and Oak. We love that customers are leaning more towards biophilia design in the home. It adds a beautiful warmth and calm to the space, and ages well over time.
The Katto Christmas pop-up, featuring bespoke walnut cabinetry by HUSK
K: How do you approach functionality versus aesthetics when creating a kitchen space?
H: Functionality always takes precedence when kicking off a kitchen design. There's no point having a lovely looking kitchen if it means you have to perform awkward yoga moves to get a bowl out of the cupboard. Everyone’s needs are different. Storage, appliances, gizmos,... all these items need a home but more importantly need to be easily accessible. Once we’ve landed on a plan that fulfils these ergonomic needs, we can then get to work on getting the visual right.
K: What are some of the biggest mistakes people make when designing their kitchens, and how can they be avoided?
Understanding your needs, budget and timescales are fundamental when starting out on a new kitchen project. It’s always good to work out not only how much storage space you might need now but in the future. Both for food items and cookware. If space allows, go for more cabinetry than you think you need. This will help keep workspaces clear and accommodate growing families. And always build in contingency when mapping out timescales as renovations very rarely complete as planned.
K: What materials or finishes do you particularly love working with, and why?
H: We love each product type for different reasons but there is something timeless and special about timber veneers. They bring a nice balance and warmth to the space. All our timbers and materials are FSC certified so sourced from sustainable forests.
K: What's your favourite kitchen gadget that you think everyone should own?
H: Our Quooker hot tap is definitely the one that gets the most use on a day to day basis. We’ve had it for about 5 years and it must have saved me days of time waiting for the kettle to boil. I love the immediacy of it. From getting that morning caffeine hit to getting a pasta on the go. It’s an investment but well worth it.
K: If we were coming for supper at your house, what would be on the menu?
H: I am a big fan of South East Asian cuisine. I would probably go for a Curried Butternut Squash soup to start. And for the main Thai spiced steamed Sea Bass for the meat eaters with, Tofu Red Curry, an Asian slaw and a Jasmine rice. A nice bit of heat for the colder months.
To keep up with HUSK follow their Instagram, or check out their website for beautiful cabinetry and interiors insights.