Building a Brick Outdoor Kitchen: Materials, Layout, and Weatherproofing
Outdoor kitchens built from brick can handle British weather for decades. The key is specifying the right materials below the worktop line.
The outdoor kitchen trend, which started in Australia and the southern US, has arrived in Kent. With longer summers and better covered-structure designs, a brick-built cooking and dining area is a realistic addition to gardens across the South East. We have built several over the past three years, from compact barbecue stations in Tonbridge to full kitchen setups with sinks, fridges, and pizza ovens near Sevenoaks.
Material Specification
Below worktop level, we use Staffordshire Blue engineering bricks or equivalent Class B units where the structure contacts the ground. Facing bricks above DPC level match the house or complement the garden design. Worktops are typically granite, porcelain slab, or polished concrete; all three handle heat and rain well. Avoid standard kitchen laminates outdoors; they delaminate within a season.
Layout Considerations
Position the cooking area downwind of the prevailing south-westerly. Nobody wants smoke blowing into the house or dining area. Allow at least 600mm of worktop either side of the grill for preparation. If you are running water to a sink, the supply and waste pipes need to be below the frost line (roughly 750mm in Kent) or lagged and trace-heated.
Shelter Options
An open-sided oak frame or green oak pergola over the cooking area keeps rain off the grill and provides shade. We build the brick piers to support the timber structure, with stainless steel post anchors cast into the pier tops. The roof can be polycarbonate, slate, or clay tiles depending on the look you want.
For a simpler garden feature, see our article on designing a brick BBQ area. For the full range of what we offer, view our bricklaying services or get in touch.