Neale Whitaker Shares His Top Kitchen Design Tips for 2026
NEALE WHITAKER, STYLE & DESIGN EXPERT, SHARES HIS TOP DESIGN TIPS
Read what’s in and what’s out in 2026- kitchens are warm, timeless and beautifully liveable, with high-contrast looks making way for natural materials, subtle textures and refined detailing.
Styling with Soft Colour
What’s out: Brightly coloured cabinetry
What’s in: Playful pastel accents
With cabinetry anchored in neutral tones, styling becomes the perfect way to introduce personality. Soft pastel accents in bar stools, small appliances, ceramics and décor add warmth and character without overpowering the space
From Bright White to Earthy Neutrals
What’s out: Blinding, bright white cabinetry
What’s in: Soft, organic tones
Soft whites, alabasters and muted greens bring warmth and a natural connection to the outdoors. The result is a kitchen that feels relaxed, layered and inviting.
The Return of Warm Timber
What’s out: Harsh timber-look finishes
What’s in: Rich, mid-tone timber grains
Walnut and other warm mid-tones are gaining momentum, adding depth and timeless sophistication. Pair with detailed door profiles for a look that feels both modern and enduring.
The Rise of Soft Curves
What’s out: Hard, angular lines throughout
What’s in: Rounded edges and gentle forms
Curved islands, Bullnose edges and softened hardware bring balance and subtle luxury. Even small, curved details can transform the overall feel.
Lighter, Natural Surfaces
What’s out: Dark benchtops
What’s in: Soft looks in laminates and other premium finishes
Stone-inspired surfaces in marble, quartzite and travertine looks offer timeless elegance while keeping the space light and welcoming.
A Modern Take on Shaker
What’s out: Bold Hamptons-style profiles
What’s in: Slim, refined door designs
Shaker evolves in 2026. Think slimmer profiles and understated detailing for a more contemporary feel. Texture also takes centre stage, with panel-look finishes, subtle fluting and tactile surfaces adding depth without overpowering the space.
