Do you have any photos of what you are starting with?
You didn’t say what your plans are for the use of the galley…occasional overnight trips?
I don’t have too many drawers either… 4 deep, but narrow and shallow drawers next to the sink. Big enough for some silverware in the top, spatula and other utensils in the second, towels and sundry thing in the 3rd, and some tinfoil, ziplock gads, etc innthe bottom.
We cruised southwest FL for 6 yr and then southern California for another 4 yr in a P30 with that very galley arrangement. Except that we had a thick wooden cover for the sink that fit it snugly, no sliding; served as a cutting board/work area. Had a finger hole for removing it. A two-burner Origo alcohol stove was set in the stove depression at starboard. I don’t see it on yours, but the ice box was pumped out using a Whale foot pump at the base of the cabinet and that connected to the sink drain. So, quick and easy to drain ice melt and replace. The very large icebox held enough fresh stores for easily more than a week. We also had a hinged shelf there at the starboard settee that could be raised and locked. Another work station. The offset steps allowed someone to work at the galley and not block access to and from the cockpit. Actually, it was very functional. Although b/c our trips were short we did not do much hot food preparation while underway. But hot breakfasts/dinners at anchor, no problem!
Forgive, but there is no reason to widen the steps, or move the sink. Cover the sink with a 1/2” wooden plate, fit it snugly; not a problem. An Origo will cook just about anything you might wish to make in a skillet or pot while cruising. Have a kettle grill aboard for steak, fish, chicken breast, etc. Can bake potato in the grill. Full use of “the galley” depends to a certain degree one’s cooking skills and the practicality of the meal plan, etc., and auxiliary equipment.
Seems to me that adding this one thing would greatly improve the functionality of this galley. I have just such a flip-out shelf on my E26 galley, just forward (to the right of) my built-in 2-burner Origo. (My galley is on the port side.) Very important for food prep.
These work quite well. If the boat is currently fitted with a pressurized alcohol stove, I think I'd swap it out for a two-burner Origo. That's what I've got on my E26 and am happy with it. I also have a one-burner portable butane "chafing" stove. Although they also work just fine, I prefer the built-in. I don't normally keep it aboard the boat, but if I ever felt I might need an extra burner I could always bring it along and toss it a locker until needed. On a 26 footer storage space is at a premium, so that's why I don't normally keep it aboard. In practical life I find that the two-burner Origo does everything I need.
It’s been a while since we had the P30, but I think we did have some pad eyes around the Origo stove that allowed us to strap a pot to the burner while cooking, if needed. Also, there was a strap that could be attached to pad eyes across the front (inboard face) of that cabinet so the crew cooking could buckle-up if needed to free the hands.
