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‘There are so many rental hacks': meet the small-space interior influencers

‘There are so many rental hacks': meet the small-space interior influencers

The Guardian08-06-2025
The dance pole bang in the middle of Georgie Webster's living room is one of its less eye-catching features. The lounge has striking pink and peach walls, a sideboard painted in cubes of purple and orange, and an olive-green sofa, all of which come together to create a kaleidoscope of colour.
On paper, it really shouldn't work, but the 36-year-old artist and interior designer has more than pulled it off. Thousands of other people seemingly agree. Webster is one of a growing number of small-space interior influencers who has had a boom in interest from young renters and first-time buyers looking to spruce up their compact homes.
'People think interior design is just for rich people but it's very much not. Everyone deserves to have a nice house and you can do things on a much cheaper budget,' said Webster, who runs TikTok and Instagram accounts under the name GeorgieWebArt.
For many young people, the dream of home ownership is an increasingly fleeting one. Recent analysis by the estate agent Hamptons found that 3.4 million under-45s were renters, a figure that has risen by 149,000 in the past two years. In the same period, this cohort has experienced a collective £3.5bn rent increase, which has made saving up for a house deposit even harder.
Webster is one of the lucky few young homeowners, having bought her flat in Bristol in 2022. Before that, she had rented numerous properties in the city for almost a decade. 'I've done all the house shares, from chaotic housemates to amazing ones,' she said.
Having a place to call her own has allowed her to express herself with no limitations. Her kitchen is decked from cupboards to floor in peach and her bathroom ceiling is painted sky-blue with white clouds. 'Not many landlords would be happy with that,' she said.
Her audience, which she said are mostly aged between 24 and 34, comprises of those living in small homes, including renters who face stricter rules on doing up their properties.
'There are so many good rental hacks now. You can put peel-back tiles and floors down and you can paint if you're willing to paint it back after,' she said. Some creators have been particularly creative, with one using double-sided tape to easily install boutique wallpaper that can be taken down and put up again in another home.
For those who would not dare touch their walls for fear of losing their deposit, Webster has a top tip: 'Focus on adding colourful accessories and artwork. Rugs make a massive difference to a room. Go for the biggest rug you can afford because that makes a huge difference.'
Webster's embrace of colour comes amid a shift away from 'millennial grey', a neutral style that was all the rage until the early 2020s. She believes style is not the only reason behind this change.
'I partly think this is because the world is quite sad at the moment so if your space is happy, then you feel happier. Plus, everyone is struggling a bit for money, people are spending more time at home,' she said.
Other are still stuck with the creative limitations that being a renter brings. Alice Redfearn, 27, has long looked at the high-end interior design featured on Architectural Digest and House & Garden, but living in London, hunkering down in such grand, stately places remains a dream.
Nevertheless, the marketing officer, who runs a TikTok account called MerakialInteriors, has found a way to bridge the gap. 'I think you can have an appreciation for a good taste in interior design but also not be there physically and financially,' she said.
'I thought other people must also be struggling with this, so I kind of started making videos to give advice.'
Originally from County Durham, Redfearn has lived in four properties since moving to the capital. 'I've always gone for houses that have good bones, ideally with big windows and tall ceilings,' she said. 'Of course, you can only be so picky when you're looking with friends and you have a small budget.'
For Redfearn, patience is key to making your compact space feel homely and unique. 'A lot of the furniture that I have is stuff that was free on Facebook Marketplace or found on the street in good condition that could be cleaned and reused.
'It's not a fast process either. The house is not going to look exactly how you want it to look immediately, but eventually it will through slowly accumulating furniture, artwork and other things over time,' she said.
She has some foolproof tips to make your temporary abode feel more stately: swap out the curtains – which are often cheap and ill-fitted – for some fancy ones; mix patterns and colours using trinkets and furnishings; and make some clever choices to add some scale.
'If you want your deposit back, you probably aren't going to be hammering nails into walls,' she said. 'You can split the space in two halves by having furniture of all the same height – your table, sofa, and TV. Then, you can have a very large blank space on your wall.'
Redfearn said it was understandable why some rented properties lack colour and personality. 'People are quite hesitant to inject time, resource and money into spaces they may not be staying in long-term because of reasons beyond their control,' she said.
But for those who want to turn their homes into havens, despite the limitations, it can be done. 'Young people deserve to have a nice home,' says Redfearn.
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I'm 27 with £120k in savings – but I don't work 9-5 and I'll even retire at 40… anyone can do it
I'm 27 with £120k in savings – but I don't work 9-5 and I'll even retire at 40… anyone can do it

The Sun

timean hour ago

  • The Sun

I'm 27 with £120k in savings – but I don't work 9-5 and I'll even retire at 40… anyone can do it

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From chilli-spiked watermelon to a DIY Aperol spritz bar: what top chefs bring to a barbecue
From chilli-spiked watermelon to a DIY Aperol spritz bar: what top chefs bring to a barbecue

The Guardian

time3 hours ago

  • The Guardian

From chilli-spiked watermelon to a DIY Aperol spritz bar: what top chefs bring to a barbecue

Depending on your temperament, having a Michelin-starred chef drop by with something to throw on your back-garden barbecue might be a dream come true, or a bit of a nightmare. Will they judge us for buying ready-made coleslaw? Will they notice how excessively charred the drumsticks are? But chefs are people too – and they like being invited over for a burger and a beer just as much as the rest of us. It's just that their burgers might be made from dry-aged steak, minced by hand that morning, paired with a carefully chosen low-intervention wine. The Guardian's journalism is independent. We will earn a commission if you buy something through an affiliate link. Learn more. Chefs also like thinking beyond burgers, sausages and all the other traditional barbecue favourites, which is why, when we asked 18 of the UK's best chefs what they would take to a barbecue, they recommended everything from chilli-spiked watermelon salad and intensely flavoured Korean marinades to dry non-alcoholic aperitifs and beautiful tins of spiced salt. (And not a tub of coleslaw in sight.) I always bring a large head of cabbage – hispi if I can find it, but napa or white work well, too. I cut it into thick wedges (keeping the core intact so they don't fall apart), brush them with olive oil, season generously, and char directly over the flames until the outer leaves are blackened and blistered and the inside goes sweet and tender. Then I make a dressing: either whisk together tahini, a bit of yoghurt, lemon juice, garlic and water to make a creamy sauce, or simply use some creme fraiche with lemon juice and garlic stirred though. I spoon this over the cabbage and finish it off with whatever chilli oil or chilli sauce happens to be around, and a sprinkle of fresh herbs (only if I have them).Yotam Ottolenghi, chef, restaurateur and food writer Barbecued prawns with harissa mayo make a perfect barbecue starter: place 1kg of raw shell-on tiger prawns in a bowl with two teaspoons of crushed cumin seeds, two tablespoons each of rose harissa paste and olive oil and the zest of two limes. Leave for 30 minutes. Make a sauce with 150g mayonnaise, two teaspoons of rose harissa paste, the juice of a lime and one tablespoon of chopped dill. Barbecue the marinated prawns for 2-3 minutes each side over the hottest part of the grill, until cooked through and lightly charred. Serve with the mayo and lime Kerridge, chef, restaurateur and author of The BBQ Book. His newest pub is The Chalk in London In Italy, when we have a barbecue everyone brings something. My favourite at the moment is spring onions wrapped in streaky bacon. I wrap 20-30 individual spring onions in streaky bacon, chill and then transfer them straight on to the grill. The stems are perfectly salted due to the bacon and are delicious with a homemade spicy Locatelli, Michelin-starred chef, who has a new restaurant at London's National Gallery I would never arrive at a barbecue without ají (chilli) sauce: I always have a Kilner jar of it in the fridge. I make it with six large ripe vine tomatoes and 10 red chilies, blackened over the barbecue or in a hot dry pan, then mashed or blitzed with the juice of a lime and plenty of salt. I would also bring a spice mix from Field Blends: they do a delicious maple chilli salt, perfect for sprinkling over meats and salads and they come in handy little tins, so easy to pop in your Ortiz, chef/co-founder of Fire Made in Somerset I love taking an Aperol spritz station to a barbecue. A rigid coolbox – so the lid can double up as a table – filled with ice, sliced oranges, Aperol, San Pellegrino and sparkling wine. I have a stash of Bonne Maman jam jars to use as glasses. I get no enjoyment from drinking anything – even champagne – from a paper or plastic cup. Sturdy glasses all the Iyer, chef and author of The Green Barbecue A particular favourite is chicken or lamb kebabs, marinaded in yoghurt with spices overnight and then skewered with slices of lemon and red onion. With a salad of roast aubergine, cucumber, tomato, red onion and mint finished with a splash of red wine vinegar. And then sauces and flatbreads are king of the barbecue – tahini or chermoula work particularly well here. To drink, I love Small Beer or Jubel peach Roberts, chef, farmer and author of the Farm Diaries newsletter and the book The Farm Table My father carried watermelons as gifts to parties long before Baby in Dirty Dancing ever did. At this time of year when the weather is very hot, they are a perfect, big-bellied crowd-pleaser – so refreshing and rehydrating. They can be chopped up and turned into salads, too. I'm partial to a dressing made with smashed garlic, birdseye chilli, palm sugar, fish sauce or soy, tamarind and lime juice; then add roasted cashews and fistfuls of Thai basil. To drink, I don't think you can do better than rosé.Ravinder Bhogal, chef-patron of Jikoni and author of Comfort and Joy I would bring a whole turbot: it's one of the best things you can cook on a barbecue as its high collagen content keeps the fish moist, creating rich, gelatinous juices under the skin. Pat the fish dry and brush it with olive oil, season with salt, then place in a fish grill. Barbecue for about eight minutes a Ekstedt, Michelin-starred chef and founder of fire-based restaurant Ekstedt at the Yard in London To make a barbecue go down a storm I arrive with a pot of Cornish smoked sea salt, which has a big smack of smoky flavour, and some Chimac sriracha caramel sauce, which you can glaze vegetables with or dip straight into. Condimaniac does brilliant rubs and sauces, but their best is an onion gravy ketchup. For drinks, Knightor vermouth is delicious – serve with an orange slice, olive and ice. Otherwise Yew's rhubarb-flavoured sparkling water is great if you're not Chef (AKA Martyn Odell), chef and TikToker Sign up to Inside Saturday The only way to get a look behind the scenes of the Saturday magazine. Sign up to get the inside story from our top writers as well as all the must-read articles and columns, delivered to your inbox every weekend. after newsletter promotion Cortas pomegranate molasses is a perfect one-bottle marinade. It works its magic on chicken (wings in particular), lamb (we're thinking chops), pork or beef, or as a post-grill drizzle on your meat or vegetables for an instant sweet and sour Srulovich and Sarit Packer, chefs at Honey & Co and authors of Chasing Smoke: Cooking Over Fire Around the Levant I love a good old potato salad at a barbecue. New potatoes boiled whole, thinly sliced fennel and red onion, lots of fresh dill and a dressing with unrefined sunflower oil, mustard, lemon and honey. Carrot and red pepper tapenade is also ideal with anything grilled. It's very simple: thinly sliced onions, red pepper and grated carrots are cooked down to a jammy consistency, seasoned with salt, sugar and smoked paprika, doused in olive oil and some red wine vinegar, then rested in the fridge Timoshkina, chef, food historian and author of Kapusta Botivo is an alcohol-free drink for grownups, made from cider vinegar with botanicals. It's low in calories so it's quite healthy, but it can also be mixed with tequila. Also Slap ya Mama is a seasoning rub that I like to use liberally Turner, chef, director at Bodean's and co-founder of the Meatopia barbecue food festival Trenel's red beaujolais, made from the Gamay grape, is perfect for grilled meat, fish and vegetables. I think it's wonderful chilled, so it's perfect for outdoor summer Roux Jr, Michelin-starred chef at Chez Roux and TV presenter In season, I take peas in their pods. You can grill them whole on the barbecue and then toss with sea salt, plenty of soft aromatic herbs, such as mint and dill, and serve to be eaten a little like Parry, Michelin-starred chef of Brat and Mountain restaurants I would take a big beany salad, one you can make at home and then take with you. It uses ingredients that will sit happily wallowing in their juices for at least a couple of hours and taste better as the flavours develop. Chopped fresh tomatoes, different colours and sizes, plus lots of fresh herbs, a good dressing, some jarred peppers or artichokes, and not forgetting my favourite – some big creamy butter beans. It only takes minutes to mix it all together, but you look like a hero when you place it on the Thomson, chef and author of One Pan Beans In Sicily, they bake whole unpeeled onions wrapped in foil, like potatoes, nestled in the embers, and let them get so soft they are almost a relish. I also often take peperonata, a multipurpose marinade, side or relish which is a cooked mix of tomatoes, onions and Roddy, Rome-based chef and author of An A-Z of Pasta Whenever I'm going to a barbecue, the first thing I put in the cool box is Ssamjang Korean soybean paste. Made from a mix of gochujang and doenjang (fermented pastes), sesame oil and garlic, it makes a great marinade and is the ultimate dip for grilled meats, fish or vegetables. It's even better if you wrap it all up with raw chilli and garlic in a fresh salad Jeon, chef-owner of Korean restaurants Bokman and Dongnae I always take a homemade dip. My favourite is a crispy spring onion one. I crisp a chopped bunch of spring onions in olive oil, add a half a teaspoon of turmeric, the same of dried chilli and a pinch of salt and sugar, then take off the heat. Once cool, ripple it over about 300g of salted thick Greek Jones, chef and author of Easy Wins

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