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Home | Famous Fictional Kitchens

David Parker October 6, 2026

The kitchen represents the heart of the home for most of us but some kitchens just stay in our hearts for ever. Here are a few kitchens from books, film and television you might recall…

The Darling Buds of May, 1990s

Is there a more quintessentially country kitchen than that of Ma and Pop Larkin? A baby blue and maroon 1950s post-war kitchen (in a 18th-century farmhouse) and a table laden with Ma’s freshly made pies and Pop’s bottle of whisky. Perfick.

Amelie, 2001

The mismatched, oh-so Parisian kitchen of Amélie Poulain in this cult French film is as idiosyncratic as the main character herself. Note the red and minty green palette, checkerboard tiles, formica table, vintage posters and traditional French cookware.

Ozark, 2017

An authentic mid-century galley kitchen with fluted glass cabinets, stainless steel sink and huge hatch to the living room, where the Byrde family conduct hushed rows and hatch money laundering plans over enormous glasses of wine.

I Capture the Castle by Dodie Smith, 1948

This novel throws us straight into the 1930s kitchen of a tumbledown castle. Cassandra Mortmain tells us “I write this sitting in the kitchen sink. The rest of me is on the draining-board, which I have padded with our dog’s blanket and the tea cosy,” as she writes in her journal. 

Bridget Jones’s Diary, 2017

What you make of Bridget’s kitchen in the original novel is of course your own business but that super cosy kitchen from the original film is the kitchen we all wanted to own. While Bridget was lamenting her blue soup we were all planning to repaint our cupboards light blue, invest in a red worktop and add fairy lights to recreate that fun, bohemian kitchen. V good. 

Downton Abbey, 2010-2015

Stepping into Mrs Patmore and Daisy’s below-stairs servants’ kitchen is like a tour of a National Trust property. Copper pans glimmering on the shelves in the half-light, huge flagstone tiles and that enormous range cooker. Who wouldn’t want to steal five minutes for a cup of tea at that wooden prep table?

The Tiger Who Came to Tea, 1968

The backdrop for the story of the Tiger who popped in for a snack and then drank all the water in the taps and all of Daddy’s beer is based on children’s author Judith Kerr’s real kitchen. A section of it is now housed in the Seven Stories museum in Newcastle. The yellow worktop, white Formica cupboards and blue and white tiles are iconic now and featured in several of her books, including Mog the Forgetful Cat. 

If you’d like to step back in time into some more iconic kitchens, you’ll want to read our feature ‘What’s Cooking’ in our October issue, which looks at the fascinating history of the kitchen.

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In Nest Tags issue 172, Looking back, history, kitchen
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Illustration by Christina Carpenter

Project | Make a Sauna Hat

David Parker October 4, 2026

Looking like a Victorian candle snuffer, bell-shaped sauna hats protect hair and prevent overheating, so you can spend longer in the sauna.

You will need:

Thick 100% wool felt sheets, heavy-duty needle, strong cotton thread, paper

Pattern: Measure your head circumference and divide by four. Add 2cm for seams. Draw a 24cm-high petal shape on paper matching this band width.

Cut: Pin the pattern to the felt. Cut four identical panels as well as a 2cm x 10cm loop strip.

Pin: Align side edges of two panels, right sides inward, and pin the curve. Repeat for the other pair.

Sew: Stitch the pinned edges with a 1cm seam. Open both halves, then place them face toface, matching the top.

Finish: Fold the loop strip, tucking it inside the top peak. Pin and sew the final curve. Turn right-side out, leaving the bottom edge raw.

This project is from our October ‘Almanac’ pages, which each month suggests things for you to note and notice, plan and do.

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In Making Tags issue 172, project, felt
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Photography by Emma Croman

Recipe | Chicken Noodle Soup

David Parker October 3, 2026

As the season turns and winter bugs lurk around the corner, chicken noodle soup is the first thing you’ll want to make when you have a fresh batch of chicken stock

This warming noodle soup is like a hug in a bowl. Umami from the mushrooms and tamari, warmth from the garlic and ginger, but still fresh thanks to the coriander and rice vinegar. Don’t skip the jammy sesame egg!

Serves 2

2 eggs
1 tsp sesame seeds
80g frozen edamame
50g shiitake mushrooms, sliced
1 tbsp sesame oil
2 garlic cloves, crushed
1 inch fresh ginger, peeled and grated
½ fresh red chilli, deseeded and finely chopped (or chilli flakes)
1ltr chicken stock
Splash tamari
Splash brown rice vinegar
Splash fish sauce
200g brown rice udon noodles
200g cooked shredded chicken
2 spring onions, finely sliced
Small handful coriander, chopped

1 Boil the eggs (6 mins for a jammy yolk). Then cool, peel, halve and sprinkle with sesame seeds. Set aside.

2 Place the frozen edamame in a bowl and pour over boiling water to thaw whilst you make the soup.

3 Heat a large pan over a low-medium heat and gently fry the mushrooms in a little olive oil for around 8 mins until golden. Remove and set aside. In the same pan, add the sesame oil, garlic, ginger and chilli and fry for 1 min or so, making sure it doesn’t catch.

4 Pour in the chicken stock and bring to the boil. As soon as it starts to bubble, turn down to a gentle simmer and add in a splash each of the tamari, rice vinegar and fish sauce, then give it a taste to see if you need to add any more. Add in the noodles and cook for the time specified on the packet.

5 In the final 5 mins, add in the shredded chicken to heat through.

6 To serve, carefully divide the noodle soup between two large bowls and top with the mushrooms, spring onions, edamame, coriander and your sesame egg.

Cook’s note: If you don’t have tamari you can use dark soy sauce instead.

This recipe is just one of the ideas featured in our ‘A Good Life’ pages in our October issue. Each season, Michelle Tansley (@myderbyshirelife) shows us what she’s growing in her cottage garden, harvesting from her veg patch and cooking in her kitchen. This month she is also sharing recipes for a simple chicken stock, butternut squash and blue cheese pearl barley risotto, warm spiced apple juice and apple & blackberry crumble with fig leaf custard.

Buy this month's The Simple Things -buy, download or subscribe

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In Eating Tags issue 172, chicken soup, noodles, soup, soul food
Comment

Playlist | Autumn twilight

David Parker September 18, 2026

DJ: Frances Ambler
Illustration: Anneliese Klos

Our October playlist is inspired by autumn twilight hours. Have a listen on Spotify here.

We make a playlist for each issue of The Simple Things. You can read a piece exploring the magic of twilight in our October RELISH issue, on sale from 28 September 2026.

In playlist Tags playlist, autumn, issue 172, relish
Comment
Featured
 OCTOBER ISSUE   Buy  ,   download  or  subscribe   Order a copy of: Our first  Flourish Journal  – words to help you live well  Our Homebird bookazine    Flourish Volume 4 , our wellbeing bookazine  A Year of Celebrations  – our latest  anthology  S
February 27, 2026
February 27, 2026

OCTOBER ISSUE

Buy, download or subscribe

Order a copy of:
Our first Flourish Journal – words to help you live well
Our Homebird bookazine

Flourish Volume 4, our wellbeing bookazine
A Year of Celebrations – our latest anthology

See the sample of our latest issue here

Listen to our podcast – Small Ways to Live Well

Read more →
February 27, 2026
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The Simple Things is published by Iceberg Press

The Simple Things

Taking time to live well

We celebrate slowing down, enjoying what you have, making the most of where you live, enjoying the company of of friends and family, and feeding them well. We like to grow some of our own vegetables, visit local markets, rummage for vintage finds, and decorate our home with the plunder. We love being outdoors and enjoy the satisfaction that comes with a job well done.

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