The kitchen is almost always the hardest room to pack for a house move — more breakable items, more awkward shapes, more decisions about what goes with you and what gets thrown. Here's how to approach it properly.
Most people underestimate how long the kitchen takes. A weekend before moving day is not enough. Start at least two weeks before — clearing out cupboards, using up food you won't want to transport, and making decisions about appliances.
Start with things you won't miss: the bread maker you use twice a year, the fondue set from 2018, spare serving dishes, seasonal bakeware. Box these up early with clearly marked labels and get them out of the way.
This is where people cut corners and regret it. Every glass, every mug, every plate — individually wrapped in packing paper or bubble wrap before it goes into a box. Plates should be stacked vertically like records, not horizontally. Glasses should have their rims cushioned.
Kitchen boxes should be double-walled and no bigger than medium-sized. Heavy crockery in oversized boxes is how things get damaged — and backs. Fill any gaps in boxes with crumpled paper to prevent movement in transit.
Microwaves, stand mixers, blenders — if you've kept the original packaging, use it. If not, wrap the appliance in moving blankets, label it clearly and place it upright in a sturdy box.
Pack a separate box with the kettle, mugs, teabags, milk (in a sealed bag), a few plates and some cutlery. Label it "OPEN FIRST — KITCHEN". You'll thank yourself on the other end.
Defrost your fridge and freezer at least 24 hours before moving day. Most removal companies — including us — won't transport items still in a running freezer. Eat up, donate or discard frozen food in the week before you move.
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