When we bought our house I claimed an entire room as a pantry for this, because my food preparation (if that's the right word) needs more space than a kitchen. Do it. It's awesome. Was the right decision. We have an enormous refrigerator with a freezer in there, a ridiculously strong wire shelf, a pot rack for all the iron skillets, space to store ferments and dry goods and all the tools that don't live in the kitchen (sous vide stick, blender, waffle iron, etc.). It's a room without a door that would otherwise have probably been a dining room. I don't do butchering but it's right next to a bathroom, if we wanted a prep sink it could be done. I don't need one though.

Next I want a good bar area near the kitchen, we have a good space for that and that's where the prep sink will go. Some ferments may move over there too, the drinks ones.

Like a... home workshop inspired by a commercial kitchen? With big bay doors you can roll up when it's canning season. And a drain in the floor so you can just hose it down when you're done getting messy. I didn't realize this is a thing I could get on board with!