Lanserring in the Financial Times: Fancy Pantry
Our Fromagerie cabinet and Pickling pantry celebrate a return to culinary rituals and timeless craft.
We are honoured to have two of our bespoke pieces – the Fromagerie Cabinet and Pickling Cabinet – featured in the Financial Times How to Spend It article, Fancy Pantry: The Return of Below-Stairs Kitchen Essentials.
The piece explores a growing shift in contemporary kitchen design: a renewed reverence for traditional food preparation and preservation. As the article notes, we are witnessing a “sea change” – a cultural movement away from streamlined convenience and towards slower, more mindful domestic rituals.
For Lanserring, this philosophy is deeply embedded in our approach to design. The Fromagerie Cabinet and Pickling Cabinet were conceived not simply as storage solutions, but as a celebration of process – a way to honour the art of fermenting, ageing, and preserving food by hand.
Crafted from the highest-quality materials, these pieces reflect both historical reference and modern refinement. The Fromagerie Cabinet, lined with stone and Himalayan rock salt, creates the ideal environment for storing and ageing cheese – cooler and drier than a standard cupboard, yet elegant enough to serve as a sculptural centrepiece. The Pickling Cabinet, with its open shelving and display-like layout, transforms preserved foods into objects of beauty and pride.
As highlighted in the article, this return to culinary craft is not merely nostalgic. It reflects a deeper desire to reconnect with the essence of home life – to create kitchens that are not only highly functional but also soulful, expressive spaces.
We’re proud that our work is contributing to this wider conversation about the future of kitchen design – one that celebrates tradition, craftsmanship, and the quiet satisfaction of preparing food with care. “We were drawn to the idea of preserving food as a mindful, almost meditative process,” says Bernd Radaschitz, CEO of Lanserring. “In a time when everything is so readily available, we wanted to reconnect with preparing and storing food by hand, and without relying on refrigeration.”
The full article can be read on Financial Times How to Spend It. (Subscription may be required)
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