Meet our Cookery School Kitchen Designer: Tristan de la Haye
6 months on from the refit of the Cookery School kitchen space, we sat down to chat with Tristan, Founder & Creative Director of Studio de la Haye, and reflect on the project.
Tristan has also regularly attended Cookery School events like our quarterly wine club, knife skills masterclasses and greek demonstrations, getting well acquainted with returning customers and chefs alike.
1. For those who haven't come across Studio de la Haye before, can you tell us a little about your business and the type of projects you specialise in?
Studio de la Haye is a British design studio specialising in bespoke kitchens and architectural furniture for private residences throughout the UK and internationally. For more than three decades, we have been designing and creating kitchens, dressing rooms, studies, libraries and other fitted and freestanding furniture, each one individually conceived and handcrafted in Great Britain.
We don't work from fixed collections or predetermined styles. Every project begins with a blank sheet of paper, allowing us to create spaces that are entirely tailored to our clients, their homes and the way they live. That freedom enables us to work with an extensive range of materials and finishes, ensuring every commission is genuinely unique.
Although the majority of our work is within private homes, we occasionally undertake commercial projects where the opportunity aligns with our design philosophy. The Divertimenti Cookery School was one of those rare projects that immediately resonated because it shared our belief that exceptional design should be both beautiful and effortless to use.
2. When you first visited Divertimenti's cookery school space, what stood out to you and what was your initial vision for the project?
The first thing I noticed was that the existing kitchen no longer reflected the quality and reputation of the Divertimenti brand. It felt functional, but lacked the warmth, refinement and sense of occasion that visitors naturally expect when they walk through the doors.
From the outset, our ambition was to create a space that felt inspiring rather than institutional. Although it needed to function as a professional teaching environment, it was equally important that guests felt relaxed, comfortable and at home.
As Divertimenti is based in Knightsbridge, we wanted the design to feel contemporary and sophisticated without becoming overly minimal or clinical. The aim was to strike a balance between professional performance and domestic warmth, creating an environment that encourages people to cook, learn and spend time together.
3. A cookery school is quite different from a domestic kitchen. What unique challenges did designing this space present?
The greatest challenge was creating a kitchen that could perform on several levels simultaneously.
It needed to operate as a fully functioning teaching environment, accommodate demonstrations, practical classes, filming and events, while also serving as a showcase for Divertimenti when classes weren't taking place.
Unlike a domestic kitchen, every person attending needed a clear line of sight to the chef, sufficient workspace and easy access to professional appliances without the room feeling crowded. Every decision, from the layout through to the smallest storage details, was carefully considered to ensure the space remained intuitive to use while maintaining an elegant and uncluttered appearance.
4. We wanted the school to feel professional while still being warm and welcoming. How did you approach achieving that balance through the design?
For me, professionalism doesn't have to look commercial.
Some of the most successful kitchens are those that quietly perform exceptionally well without drawing attention to the complexity behind them. We wanted visitors to feel as though they were cooking in an extraordinary home rather than a catering college.
The palette was deliberately calm and understated, combining rich walnut, textured wood-effect finishes and beautifully crafted porcelain worktops. These materials bring warmth and character while offering the durability required for daily use.
Good design should never ask people to choose between practicality and beauty. The two should always work together.
5. The bespoke teaching counters and cabinetry have become a real talking point. Can you tell us about the inspiration behind them and how they were developed?
Everything started with how the space would actually be used.
The large central island needed to comfortably accommodate twelve to fourteen guests while ensuring everyone had an uninterrupted view of the chef. Achieving that sounds straightforward, but it required careful consideration of proportions, circulation and ergonomics.
We also wanted the island to remain visually calm despite the amount of functionality it contained. Integrated power sockets were discreetly incorporated to the rear for small appliances such as food processors and hand blenders, allowing demonstrations to flow naturally without compromising the overall aesthetic.
Throughout the cabinetry we introduced bespoke drawer interiors, handcrafted inserts and concealed storage solutions that support the experience without becoming obvious features in themselves.
6. The materials and finishes throughout the space are both practical and beautiful. How important is it to you that functionality and aesthetics go hand in hand?
They're inseparable.
Beautiful materials deserve thoughtful detailing, and practical spaces deserve beautiful materials.
The chef's working area combines genuine walnut with durable laminate finishes chosen specifically for longevity, while the surrounding cabinetry creates a softer architectural backdrop. Porcelain worktops provide exceptional resilience while maintaining an elegant appearance, and the handmade mother-of-pearl splashback introduces craftsmanship and texture in a subtle way.
Ultimately, every material was selected because it would continue to look beautiful after years of daily use.
7. What part of the project are you personally most proud of?
Probably the fact that the room feels completely natural.
People often notice the larger design features first, but what I'm most pleased with is how effortlessly everything works together. Visitors can focus on cooking, learning and enjoying the experience without thinking about the design decisions that make that possible.
When a space feels intuitive, that's usually a sign that a great deal of thought has gone into it.
8. Were there any unexpected challenges during the fit-out, and how did you overcome them?
Fortunately, the programme was well planned from the outset, so there were no significant surprises during the installation.
The biggest challenge remained ensuring the space could successfully fulfil its many different roles. Every decision was tested against that objective, making sure the room worked equally well for teaching, demonstrations, events and as a permanent showcase for Divertimenti.
Having a collaborative team and a clear shared vision from the beginning made all the difference.
9. Sustainability and longevity are becoming increasingly important in design. Are these principles that inform your work, and if so, how?
Very much so.
For us, sustainability begins with creating furniture that people will still value decades from now. Timeless design, quality craftsmanship and exceptional materials naturally encourage longevity.
Our furniture is handcrafted in Great Britain using responsibly sourced timber wherever possible, including FSC-certified materials, and because every project is bespoke, individual components can often be repaired or replaced rather than the entire kitchen needing to be removed.
The most sustainable kitchen is rarely the newest one. It's the one that's still being enjoyed thirty years later.
10. What advice would you give to someone planning a bespoke kitchen or commercial food space who doesn't know where to start?
Start with how you want the space to feel rather than how you want it to look.
Good design grows from understanding how people live, cook, entertain and interact with a room. Once those principles are established, the aesthetics naturally follow.
I'd also encourage clients not to become distracted by passing trends or unnecessary features. Invest in thoughtful design, quality craftsmanship and materials that will continue to reward you for many years to come.
11. Finally, what's next for Studio de la Haye? Are there any exciting projects or ambitions you can share with us?
We're fortunate to be working on a number of exciting private residential projects both within the UK and overseas, each completely different from the last.
What continues to excite me most is the opportunity to design entire homes, creating a consistent language and level of craftsmanship throughout a property.
As a studio, we'll continue doing what we've always believed in: creating beautifully considered spaces that are individually designed, meticulously crafted and made to last for generations.
Quick-fire
Favourite material to work with?
Solid timber and beautifully crafted metals. They both develop character over time and reward skilled craftsmanship.
One design trend you'd like to see more of?
Thoughtful, considered design that puts longevity ahead of fashion.
One trend you'd like to see less of?
Unnecessary gimmicks and over-specification. Good design should solve genuine problems, not create them.
Most inspiring place you've travelled for design ideas?
The Middle East and Far East. I love the confidence with which different materials, cultures and craftsmanship are combined.
Dream project if budget was no object?
Designing every element of a remarkable home for clients who truly value craftsmanship, allowing every space to feel connected and individually considered.
Three words to describe the Divertimenti Cookery School?
Inspiring. Refined. Welcoming.
Top 5 Divertimenti essentials:
1. Ravioli Stamps 2. Pulltap Handmade Corkscrew 3. WÜSTHOF Knife Set 4. Richard Bramble Oval Plate 5. Alessi Mediterraneo Fruit Holder
To find out more about Studio de la Haye, visit the website or get in contact with Tristan on +447825248508