Kitchen facilities within bedsits

The regulations refer to units of living accommodation without shared basic amenities as follows:

(1) Where a unit of living accommodation contains kitchen facilities for the exclusive use of the individual household, and there are no other kitchen facilities available for that household, that unit must be provided with:

(a) adequate appliances and equipment for the cooking of food;

(b) a sink with drainer with an adequate supply of cold and constant hot water;

(c) a work top of sufficient size for the preparation of food;

(d) sufficient electrical sockets (minimum 2 doubles);

(e) a cupboard for the storage of kitchen utensils and crockery; and

(f) a refrigerator;

(1A) The standards referred to in paragraphs (a) and (f) only of sub-paragraph (1) shall not apply in relation to a unit of accommodation where;

(a) The landlord is not contractually bound to provide such appliances or equipment;

(b) The occupier of the unit of accommodation is entitled to remove such appliances or equipment from the HMO; or

(c) The appliances or equipment are otherwise outside the control of the landlord

The following table shows the kitchen facilities that should be provided within a bedsitting room.

Where kitchen facilities are provided at a higher level than the minimum required, they will still be required to comply with the council’s HMO standards and any relevant regulations. This includes, for example, providing sufficient worktop space for the occupant(s).

Kitchen facilities that should be provided within a bedsitting room


Minimum standard accepted

Each unit


Cooking facilities to include a minimum of 2 hob rings (4 if provided for more than 1 person), an oven and grill

A microwave on its own is not considered sufficient

Finished hob height – should be level with adjacent work surfaces

Splashbacks – all cooking facilities should be provided with adequate impervious splashbacks (minimum height being not less than 300mm)

Per unit

Minimum size: 482mm (W) x 430mm (D) x 418mm (H)

Sink with hot and cold water

A fixed impervious sink with a drainer. It should be provided with an adequate and wholesome supply of cold water and an adequate supply of constant hot water

Drainers – where drainers are not integral to the sink, these should be fixed and specially designed for the purpose (freestanding type will not be acceptable) or be an integral part of the fixed work surface and drain properly into the sink provided

Splashbacks - all sinks should be provided with an adequate impervious splashback (minimum height being not less than 300mm) and should be properly sealed between the sink and splashback using a proprietary sealant

Per unit

Minimum overall sizes:

Sink – 620 x 500 x 160mm

Bowl – 340 x 400 x 150mm


The worktop should be secure, fixed and of an impervious material (tables, fridge/freezer or washing machine tops are not acceptable as worktops)

Standard height for worktops – finished height should be between 900m-910mm, dependent upon work surface thickness used (30mm-40mm)

Splashbacks – all work surfaces should be provided with an adequate impervious splashback (minimum height being not less than 300mm) and should be properly sealed between the worktop and splashback using a proprietary sealant

Minimum size: 600mm x 1000mm

Electric sockets

Non-dedicated plug sockets should be set at a convenient height and safe position above the work surface

4 sockets (2 doubles)

Additional dedicated sockets are required for a cooker and refrigerator.


A fixed floor-based cupboard of 500mm (W) and standard depth and height, or a wall-mounted cupboard of 1000mm (W) and standard depth and height

The space below the sink unit is not acceptable to comply with this standard

One wall or floor-mounted food storage cupboard

A fridge

A standard sized under work surface refrigerator.

Minimum size approximately 590mm (W) x 490mm (D) x 830mm (H)

Minimum capacity of 0.15 cubic metres (150 litres)

Refuse disposal

The refuse facilities should not cause problems of hygiene or attract pests and should not obstruct the means of escape in case of a fire

Receptacles should be suitable for separating recyclable waste from residual waste while awaiting collection outside the unit of accommodation

Suitable and sufficient numbers of receptacles should be provided for household waste and recycling

Extractor fans

An electrical extractor fan

Fan to be in accordance with approved document F under the Building Regulations 2010

Mechanical ventilation to the outside air at a min. extraction rate of 60 litres per second or 30 litres per second if the fan is sited adjacent to the hob

Note – this is in addition to any windows

Fire blankets

A ‘light duty’ fire blanket should be provided in all kitchens

Fire blankets should comply with BS EN 1869: 2019 or equivalent

Fire blankets should be mounted on the wall approximately 1.5m high and within a reasonable distance of the cooking appliance

Flooring to all kitchen areas

Kitchen floors should have a suitable floor covering that is slip resistant, impervious and easily cleanable

Should extend 800mm from all units and have an edging strip to secure the edges and/or to mark the edges of the carpet