Outdoor kitchen and bar: combining cooking and serving in one space

A bar and a barbecue next to each other sounds like the perfect garden: one person cooking, another pouring, everyone chatting at the counter. In practice the two need different things, and the layout decides whether it works or whether smoke drifts over every drink.

Zones, not one long counter

Think in zones:

• Hot zone: barbecue, smoker, pizza oven or hob.
• Prep zone: worktop for preparing food, with space for plates.
• Serve and drink zone: the bar counter, fridge and seating.
• Clear-up zone: bin, recycling and washing if you have it.

Put the prep zone between the hot zone and the bar so the cook has space and guests are not in the way.

Smoke and heat

• Place the cooking zone where the prevailing wind carries smoke away from seating, the house and neighbours.
• Keep cooking appliances clear of timber, fabric canopies and the bar itself, following the maker's instructions.
• Don't cook under a low or enclosed roof unless the appliance and roof are designed for it.

See fire safety.

Surfaces

Cooking areas need heat-resistant, wipe-clean surfaces such as stone, concrete, tiles or stainless steel near the grill. The bar side can be timber. See bar top materials.

Food hygiene

Raw and cooked food need separating, chilled food needs keeping cold and hands need washing. The Food Standards Agency explains how to keep chilled food safe. A bar fridge stuffed with drinks won't keep raw meat cold enough if the door is constantly opening; a separate cool box for food helps. See garden bar fridges.

Power, water and drainage

An outdoor kitchen may need more sockets, a dedicated circuit for appliances and perhaps a sink. Plan it all with the electrician at the start. See power and sink and water.

Shelter

Covering both zones lets you cook and serve in showers. A roof over the bar and a separate, well-ventilated cover over the grill is often safer than one roof over both. See garden bar with a roof.

Keep it in proportion

An outdoor kitchen is a major project. If you mostly barbecue a few times a summer, a good barbecue placed near a simple bar counter may be all you need.

Sketch the zones on a plan, mark the wind direction and the house door, and walk the route a plate would take from grill to guest.