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If you have a furry friend at home, it’s safe to say they are your best friend – and just as much a part of the family as anyone else. Indeed, according to home renovation and design platform, Houzz, more than three-in-five pet owners actively consider their pets when making decisions about home renovations, with designers on the platform noting a rise in pet-specific requests during home remodels. “Whether it’s considering the best materials or layouts for our furry friends, or even integrating bed nooks, built-in dog showers or clever feeding stations, pets are an important consideration when designing a home that works for all the family,” says Katie Greenhalf, director at KG Lifestyle & Interiors. “And as a result, people are keen to integrate items for them within their interior design scheme,” she enthuses. Bespoke storage is all the rage “For many people, storage is a key part of designing where they live – and considering your pet within this, is integral to a design that works for everyone in the home. Greenhalf continues: “We’ve had clients request bespoke cupboards in the kitchen for a pet’s food; easily accessible for pets but also hidden away to keep things clean and tidy, and tucked away from toddlers too; integrated dog showers into the utility room and creating dog beds in the under-stairs area.” Stylish sleep spaces are trending For proud pet owners, dedicated spaces for pets are no longer hidden away, but are now at the centre of the design. According to Houzz’s survey, a quarter of pet owners have created a built-in nook for their pet’s bed. “It isn’t as crazy as it might sound, as a dedicated nook can be positioned out of the way, rather than in the middle of the floor like standard pet beds and cushions,” explains Amanda Pollard, senior editor, Houzz. “It also allows owners to locate their pet’s bed in a kitchen or living space, rather than having them sleep in a separate space away from family life.” If you’re thinking about commissioning a bespoke piece of furniture for your living room, she suggests including an integrated sleep space for your dog – so it ties into the design of your room. “For furry friends of the smaller variety, such as cats or petite pooches, you can carve out an area in a sideboard for a little built-in bed,” suggests Pollard. A-list access is also top of the agenda And it’s not just sleep spaces being incorporated into design plans either – how pets can get in and out of your home is another important factor to consider. Especially with big swathes of glazing becoming increasingly popular, deciding where the humble old cat flap should go can be a slight hurdle. Dominic McKenzie, director at Dominic McKenzie Architects came up with an innovative idea to overcome this. “We recently designed a house with wall-to-wall glazing across the rear elevation, but the owners’ cat needed a way to get in and out. “We devised this special entrance through one of the cupboard doors in the kitchen, which leads onto a cat flap to the outside,” he explains. “We made the cat’s doorway house-shaped to give it a special character – the cat is very happy.” Homeowners are always very keen to make their pets’ lives better as part of a renovation – as well as everyone else in the family, says McKenzie. “There’s usually a dedicated area devoted to the pet – and often their ways in and out of the property are high on the list of priorities when planning the project!” But what if there isn’t any space on the ground floor for a cat flap? Leah Chisnall, interior design project manager for Absolute Project Management, shares a creative approach for cat access in these instances… “We’ve had two projects that included rear extensions with beautiful full-length glazing, and no space for a cat flap,” says Chisnall. “As a solution, we created cat flaps on the first floor (in a study and a bathroom) and included bespoke cat staircases from the first floor to the garden, for the family cats to use.” Feeding stations are increasingly fashionable And for those muddy paws and messy food bowls, innovative spaces for feeding and bathing are also high on the renovation wish list. According to Houzz’s survey, one in five homeowners have added a built-in pet area for bathing or feeding into their homes – and for Absolute Project Management, it’s a top request from recent clients. “The dog featured here is the very lovely Biscuit, belonging to one of our previous clients,” discloses Chisnall. “As part of their terrace house renovation, we converted a fairly snug ground-floor WC into a dog shower room. “We built a short tiled shower wall to enclose the space, fitted a stone (splash-proof) shelf for shampoo bottles and fur brushes, hooks for towels and dog leashes, and made sure the shower waste was large enough (with an adequate catcher) for the excess dog fur!” explains Chisnall. Cats aren’t missing out on dedicated spaces either, as Leah shares another project where her team created a beautiful cat litter room for a client. “We carved out a small space in an under-stairs cupboard with a hole in the hallway door for the cat to get in – and beautiful stone flooring for the litter box to go on,” says Chisnall. “It was a very luxe and practical solution to keep it out of sight!” Read More Charity boss speaks out over ‘traumatic’ encounter with royal aide Ukraine war’s heaviest fight rages in east - follow live Sex Education season 4: How vintage finds help characters get their unique style Groundbreaking migraine treatment offers ‘new hope’ for patients ‘Millions of women and girls suffer severe pain’ during periods – research finds

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First, they came for our energy bills. Now, they’re waging war on our beloved fish and chips. When will the tyranny end? Probably not any time soon and certainly not in Padstow, where Rick Stein has decided to add a £2 surcharge for extras like gravy, curry sauce and aioli at his fish and chippy. Apparently even celebrity can’t protect you from “food inflation, energy costs and rising wages”. Naturally, all hell broke loose among Padstow punters, who were outraged at the additional cost to their already £20 order. “I’ve always felt that there’s something of the night about him,” one decried. “Let’s boycott it,” exclaimed another. Let me add an unpopular opinion to the opprobrium. Back off, penny pinchers. Ketchup doesn’t come for free just because you decided to dine at Stein’s. It’s a product like any other, and it comes with a price. Why should Stein, or any other restaurant, have to pay it? As a restaurant critic, I’m aware that dinner is getting quite dear. But my advice for anyone complaining about prices is: have some perspective. My initial thoughts on hearing the news from Padstow were twofold. Firstly, if you don’t want to pay upwards of £20 for fish and chips, why don’t you just… go somewhere else? Stein’s is hardly the only joint in town. It’s also not the highest rated so if you are splashing the cash, splash it elsewhere. Secondly, what do people expect? Prices are going up in every aspect of our lives. Restauranteurs aren’t immune to that – they face exactly the same problems we do, if not more. The only thing alarming about the news is that even a brand as big as Rick Stein’s is struggling to survive. For a sachet of Heinz mayonnaise, sure, Stein should probably suck it up (though I imagine that, too, costs more these days). But is it so far-fetched to charge for condiments that are made in house, on the day, with quality ingredients, by trained chefs? Yes, Stein could just plonk it onto his already extortionate prices (£16.95 for cod and chips? You must be joking), but I imagine you might have a thing or two to say about that as well. At least he’s giving you the choice of paying for condiments at all. If you replicated the recipe at home, I’d be surprised if you could get the ingredients for under £2 in the supermarket. That perspective should extend to the impact our changing climate has had on fishing. We’re catching far fewer fish, which has driven up the price of a catch by 11 per cent in the last year. Politics also plays a role, where tariffs on Russia, which previously supplied 40 per cent of white fish in the UK, have forced fishermen to cast their nets elsewhere. The cost of vegetable oil has also gone up by 80p per litre. Given the fish and chip industry uses somewhere in the region 100,000 tons of the stuff, that’s an enormous cost for restaurants to shoulder. Even potatoes are heading upwards of £400 per ton due to increased fertiliser costs and the impact of last year’s hot summer. Then there’s the energy crisis – businesses don’t enjoy a price cap. You can see what I’m getting at. It’s a perfect storm. While arguments that a business as big as Stein’s should be able to absorb the costs somewhere in the empire are totally fair, the news reflects the struggle of all restaurants to reconcile spiralling costs with diner expectations. Earlier this year, Mandy Yin, owner of London laksa bar Sambal Shiok, responded to complaints from diners that prices were too high with a detailed breakdown of how much it costs to produce a single dish. From a portion of their £13 fried chicken, the business only makes 30p. This whole debacle also reminds me of a conversation I had recently with Charlie Bigham, a household name mainly for his boujie “ready meals” (he despises the term). When I asked him to justify why his fish pie now costs around £10 for two people, he gave me the usual spiel about rising costs etcetera, then asked: but why are we so obsessed with paying less and less for food? If we care about the quality of the produce, the impact on the environment and fair pay for the people that work in the industry, shouldn’t we be prepared to pay a bit more? For those lucky enough to be in the contingent that can afford fish and chips, £2 curry sauce might not be the hill to die on. Don’t get me wrong: I think it’s outrageous. But I don’t blame the restaurants. Next time you’re in Padstow, a little understanding, perspective and kindness would go a long way. Read More London’s best new restaurants: From Spanish-Welsh fusion at Mountain to British kitsch at 20 Berkeley The dish that defines me: Michele Pascarella’s Neapolitan ragu Is bottomless prosecco going to be killed off by climate change?