On a small plot the first question is whether to extend at all, and it is a serious question rather than a rhetorical one. On several Queen’s Park cottages a well-executed internal reconfiguration — moving the kitchen to where the light is, opening the rear wing into the main room, and rebuilding the storage as architecture rather than furniture — delivers most of the benefit of an extension for a fraction of the cost and disruption, and without consuming a garden that is already short. We test that option properly at feasibility rather than treating extension as the default, because on a compact house the garden is doing real work and giving three metres of it away is not automatically a gain.
Where an extension is right, the structural move is opening the rear wing wall into the main room. That wall is load-bearing and usually carries the wing roof and the floor above, so it means a beam sized by an engineer, padstones spreading the load into the remaining masonry, and a temporary works sequence. On a narrow house the beam depth matters more than it does on a wide one, because there is no spare ceiling height to absorb a deep member and a badly placed bulkhead in a small room is impossible to ignore.
Extract is the requirement that most often surfaces too late. Part F of the building regulations requires mechanical extract at a defined rate for a kitchen, and a recirculating hood does not satisfy it. On a mid-terrace cottage the rear elevation is the only external face available, so the duct route from the hob to outside air has to be planned alongside the structural beam and any rooflights. Placing the hob against the rear wall rather than on an island is frequently the sensible answer on a small plan, and it is a servicing decision as much as a design preference.
Storage is where compact kitchens are won or lost. On a small footprint the difference between a room that works and one that feels cramped is almost always whether the storage was designed into the walls — full-height runs, a utility cupboard that takes the appliances out of the cooking zone, and a plan that keeps the working triangle tight instead of spreading it along a wall. That has to be designed at the same time as the structure and the services, because the positions of the beam, the duct and the drainage all constrain where the tall units can go.