That Place Where Good Food Comes From

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The Galley/Kitchen, is in my opinion, the very heart of a nomadic home. It is also a place that more often than not only receives a minimal amount of space. A galley doesn't have to be very fancy to work well, but it does need space. In particular it needs a decent size working bench. What it doesn't need is clever space saving things, like covers over the sink to give more bench space, as they only make it difficult to use the sink without actually giving any more bench space.

Personally, I think that the smallest clear bench area needed is about 36 inches (900mm) long, by about 18 inches (450mm) deep. But would go to about 6 feet (1800mm) long by about 2ft6inches (750mm) deep if possible. On boats, all benches and tables should have fiddles to stop things sliding off and I thing they would be worthwhile in motorhomes too.

I don't consider refrigeration to be a necessity, having never had any while living aboard. Refrigeration uses a lot of energy, which you have to generate yourself and can become an expensive luxury. The trade off is that you either have to change some of the ingredients you use to things like milk powder instead of fresh milk and for meat, use salami and bacon which keeps quite well without refrigeration and/or shop more regularly for fresh foods. With experience, people discover that a lot of things that are generally kept in the fridge don't need to be. Eggs for example.

Sinks should be deep, but don't need to be elaborate. Plastic buckets can work well, if you don't mind carrying them outside to empty. My preference is deep double stainless steel sinks. You can also use them for storing things in while traveling.

You also need plenty of secure dry storage for ingredients and utensils.

Cooking stoves, I will leave for another post, as they are a topic all of their own, as is the water supply.