The kitchen is almost always the hardest room to pack — it is full of fragile items, awkward shapes, and things you need right up until the last moment. Here is how to approach it properly.
Start with what you use least
Begin packing the kitchen 1–2 weeks before moving day by tackling the items you rarely use: spare crockery, serving dishes, specialist appliances (bread maker, food processor), and anything stored at the back of cupboards.
Use the right boxes
Standard cardboard boxes are fine for lighter items, but for heavy crockery and glassware, use smaller boxes — a big box full of plates is extremely heavy and risks splitting. We supply double-walled boxes in several sizes that are ideal for kitchen packing.
Wrap everything individually
- Plates should be wrapped individually in packing paper and packed on their edge — not flat — to reduce the risk of cracking.
- Glasses should be wrapped from the base up, with extra paper scrunched inside.
- Cups and mugs can be nested inside each other with paper between each one.
- Fragile items should have a layer of scrunched paper at the bottom of the box and another on top before you seal it.
Label boxes clearly
Mark every kitchen box with “FRAGILE — THIS WAY UP” and a brief description of the contents. Our team will always follow these labels — and it helps enormously when you are unpacking in your new home.
Pack a “day one” box
Put together a small box with the kettle, mugs, teabags, milk (in a cool bag), a tin opener, and some snacks. This is the box that goes on the van last and comes off first — you will be very glad of it after a long moving day.
Need boxes and packing materials delivered to your door? Ask us about our packing supplies service.
