For those who might not know you yet, Annika, can you tell us a little bit about yourself and the journey that led you to Rowson Kitchens? 

My name is Annika Rowson, I co-direct Rowson Kitchens with my husband Brad and we are a boutique in-house kitchen and joinery business specialising in high end kitchens. We are based in New Plymouth and have two boys – Deacon (19) and Lucarn (16) and our cat Poppy (10). We started our business in 2009 when we saw a gap in the market for quality kitchens in New Plymouth, and we now work across the North Island. Brad is a qualified joiner and I have always had a passion for interiors so it felt natural to join forces and here we are today 16 years on. 

Food plays a big role in your life, has your love of cooking influenced the way you think about kitchen design, or the way that space functions in a home?

Absolutely – anyone who knows me well knows how much I love cooking and the understanding of this and how a kitchen needs to perform has been fundamental in my designs. It is important that there is flow and designated zones to facilitate this, and also the importance of being aesthetically pleasing – this makes working in the space so much more enjoyable

Where does your kitchen design brain start… form, function (or both)? What are your golden rules when planning a kitchen?

I would say function although form is never far from my mind in the early design stages. It is important to have a thorough initial consultation to learn more about how our clients work in their kitchens, what their likes and dislikes are, what appliances they are considering as this dictates layout, and an open discuss around budgets. We only work with premium materials and appliances – quality over quantity is so important to me along with doing things once and right (within reason and budget). It is really important to design in a way that offers flow and adequate zones within the kitchen which allows the spaces to function to the best of their ability. Also always integrate fridge/freezers/dishwashers and rangehoods (if not using an induction downdraft hob) – you will instantly elevate your space and remove any utility aspects.

Speaking of rules… we’re big fans of breaking them (the fun way). What’s one design rule you secretly love to break? 

I definitely don’t follow rules so this one is hard to answer! The working triangle isn’t dead but if you design in a considered way with appropriate zones this method is not so necessary

The kitchen is often called the heart of the home. What does a kitchen with heart feel like to you?

One that is well designed, layered and textured – the more texture the better (in a considered way!) A space that has personality and depth, one that is inviting and nuturing.

Hygge (pronounced hoo-gah) is the cosy, content, can’t quite put your finger on it feeling. How do you bring that feeling into your space in winter?

I love having candles at home and often light these, and every Saturday after Pilates I select greenery from our local florist for display and to brighten spaces. Wool blankets and throws on the beds and in the lounge always add a nice cosy layer to the spaces.

Between running a business and raising two boys, how do you find pockets of calm or creativity in your day? 

I love reformer pilates and try to go as frequently as possible in between my work commitments. I don’t drink coffee but like a decaf and find stopping for a break gets me out of my head for a minute and helps to switch off. I also relish a slower start in the morning which feels like a real treat after years of early morning starts when the boys were little

Your IG feed is full of beautiful textures and calming palettes.  Where do you scroll (or stroll) when you’re craving inspiration? 

I find inspiration in nature – I don’t use Pinterest and I try to limit my IG scrolling to a minimum! I like ideas to come to me organically and we live in close proximity to Pukekura Park which is beautiful, and features a lovely fernery which is one of my favourite places in New Plymouth. I believe that inspiration is everywhere – we just need to be open minded and playful enough to see it.

You’re known for your love of texture in design. How does that influence your personal style? 

I like to wear pieces that are unique and have interesting detail – for example my quilted denim bomber, wide leg jeans that are pleated at the waist, my Bottegga cassette cross body bag. I always gravitate to pieces that are different, and love materials that offer texture. I love having my hair curled and treat myself to a blow wave every Wednesday with my hairdresser – I instantly feel more polished and as I wear minimal make up it always makes me feel more put together

We could call you a material girl (like us) with your love of fabrics, textures and layers. What are your go-to’s always in outfit rotation? 

I am currently loving double denim, and like pairing that with a chunky earring and kicks, I also love creams and chocolates and have a lovely pair of cream crepe wide leg pants and I like pairing these with a chocolate merino or cashmere knit. In the warmer months I love denim with a singlet and light blazer. I also have a caramel wool bomber that is high on rotation.

We’re all about investing in pieces that last, because sometimes less really is more. What does this look like in your world? 

I think you can’t beat a tailored wide leg pant, a lush cashmere or fine merino knit and a blazer – all are so timeless and elegant. Paired with a quality handbag and a pointed toe you are good to go