How to design your outdoor kitchen around your griddle?
A well-designed outdoor kitchen starts with the cooking action, not with the furniture you find in shops. By organising the space around your griddle, you gain comfort and efficiency at every meal. This guide helps you choose the right location, organise prep and storage zones, and adapt your setup to the size of your outdoor space.
How to choose the right place for your outdoor kitchen with griddle
Before thinking about equipment, you need to find the right spot—on the terrace or in the garden.
Here are the key points to consider to optimise the location:
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A flat, stable surface—ideally an existing terrace or paved area
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Close to the indoor kitchen, to limit back-and-forth trips
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At least 10 m² of space to move around and set up a table
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Close to a water point and an electrical supply
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A location away from the swimming pool, for safety and to keep the water clean
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A location with at least some shade, because if the outdoor kitchen faces due south it can become uncomfortable in the height of summer.
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A spot sheltered from prevailing winds: the flames of a gas griddle can be disturbed, and heat disperses more quickly. A wall, hedge or correctly positioned windbreak is often enough to solve the issue.
Unlike a charcoal barbecue, a gas griddle can perfectly well be installed under a covered area, as it does not give off lingering greasy smoke—allowing greater freedom in where you place it.
Plan the space around the cooking action
Professional kitchens are organised around distinct zones: the hot zone—i.e. the griddle itself—the prep area, the serving area, and storage.
Starting from this logic creates a more efficient setup than starting from the furniture available in shops: every cooking action has its place, rather than having to adapt afterwards to standard units.
The griddle, as the hot zone, becomes the anchor point for everything else. Two different layouts are possible depending on the space available:
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On a narrow terrace:
An I-shaped layout lines up prep, cooking and serving in a single line, in the order they are used.
I-shaped layout:
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An L-shaped layout places the griddle in the corner, with prep on one side and serving on the other: the two activities stay separate, avoiding anyone getting in each other’s way when several people are cooking at once.
L-shaped layout:
Do you need outdoor kitchen units but are not sure how to arrange them? We offer an on-demand 3D planning service.
The prep zone, within easy reach of the griddle
While cooking, everything should be within reach without having to take your eyes off the griddle.
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Enough space to place a chopping board
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Ingredients and spices used during cooking, within easy reach
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A comfortable worktop height, so you can cook standing up without bending over
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A heat-resistant surface right next to the cooking area, to rest a hot pan or spatula safely.
The serving zone, straight off the griddle
Once food is cooked, it should be easy to set down and serve without going back through the prep area or getting in the way of continued cooking.
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A worktop or trolley right next to the griddle, to place ready dishes before taking them to the table
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Enough space to set out plates and serving dishes without mixing them with ingredients still being prepared
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Ideally, a way to keep a dish warm if not all guests are served at the same time
Storage: gas bottle, utensils, condiments
The gas bottle must remain accessible for connection and checks, but out of the direct walkway between the griddle and the table: no one should have to step over it or walk around it during serving. A unit or trolley with dedicated low storage solves this neatly.
Everyday utensils (spatulas, tongs, oil, salt) should have a place in nearby but closed storage, so they stay clean between uses. Condiments that often accompany cooking on a griddle can be stored in a small drawer or a low shelf—within easy reach, without cluttering the worktop.
Before installing anything permanent, test your layout at full scale: place your current furniture or mark positions on the ground with masking tape, then have a meal under those conditions. You will immediately spot if an area obstructs movement or if a distance is too tight.
Tip
Countertop or built-in griddle: two layout approaches
The choice between a countertop griddle and a built-in griddle mainly depends on the overall plan for your outdoor kitchen.
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Countertop griddle: mobile, on a trolley or stand, it comes with a more accessible budget and requires no administrative steps, as it does not alter your land.
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Built-in griddle: integrated into a more fully designed kitchen structure, it blends in aesthetically with the overall look, but it is almost always tied to a fixed installation and therefore subject to the regulations applicable to fixed structures.
If you are considering a fixed structure, it is best to check in advance whether a prior declaration or planning permission is required depending on the floor area: our guide to planning permission and prior declarations explains the thresholds to know before you get started.
Small terrace or large garden: adapt the equipment
The space available determines what is realistically possible to install. A well-designed compact kitchen is better than an over-ambitious setup that clutters the space.
- Small terrace: focus on the essentials—cooking, a worktop for setting things down, and compact storage—using a trolley or a smaller module that won’t block movement.
- Large garden: you can opt for a more complete kitchen, with a bar area, an outdoor fridge and a dining table close by.
In all cases, keep in mind the zoning approach mentioned above: even in a small space, separating cooking, prep and serving helps you avoid makeshift setups that quickly become uncomfortable to use.
