The Georgian, Victorian and Edwardian cook had few choices when deciding where and how to store food. Until the refrigerator became effective and affordable in the 1920's perishable food could be stored for short periods in a larder or cool room, perhaps cooled with ice.
Non-perishable food was stored in a cupboard or larder. Tinned food was available from the mid-19th century.
In a traditional kitchen layout, the larder and other storage areas were not in the kitchen as it was too hot with the range in constant use. This will still be true if you have a modern range.
For a period-style kitchen in a larger house, a walk-in larder is a good solution. Try to locate a larder on a cool, outside wall.
It is difficult to 'lose' the fridge in a modern kitchen; it needs to be close to the work area. A compromise would be to place it in a larder opening off the kitchen.