Michelin-starred chef Philip Howard has said that pots and pans should always be placed within easy reach of kitchen sinks.Describing what he looks for in a good kitchen, the expert highlighted the location of the colander to the sink.He told Business Cornwall small things such as these should be treated as a priority. It matters enormously where the wooden spoon is kept in relation to the cooker and where the colander is kept in relation to the sink, Howard said. Are there enough cupboards to store ingredients effectively so you dont have to take half the contents out to find the one youre looking for? Is there enough workspace to cook efficiently and is it in a logical position?Howards Mayfair eatery the Square has won two Michelin stars and is the sister restaurant of the equally well regarded the Ledbury in Notting Hill which also boasts a Michelin star.