Chef Paul Howells refers to the food he serves at Twenty Seven Steps as rustic European; unpretentious bistro-inspired cuisine.

"I started my apprenticeship in the Isle of Wight as a 16-year-old, followed by stints in London, Paris, Stockholm and Ireland. I met Emma in Galway and came to New Zealand. We opened up The Little Bistro in Akaroa shortly after. After five years there, we sold up and opened up Twenty Seven Steps, which we’ve had for five years. We’re about to open a sister wine bar to Twenty Seven Steps called ‘Downstairs’. Its emphasis is on smaller plates with that same rustic European feel.”

Three key ingredients to a tasty dish? The most important ingredient in any dish is actually to put some ticker into it. Aside from that good quality olive oil, garlic and onions – you can’t do much without those things.

What is your favourite guilty pleasure? You shouldn’t feel guilty of any pleasure, if you ask me.

What is an interesting trend you’re seeing in food? I try to stay clear of trends, but the influence of Yotam Ottolenghi is becoming prevalent, especially in cookbooks: bright colours and lots of spices.

Who are your culinary heroes? I don’t have heroes as such, but Skye Gyngell, Nigel Slater and the aforementioned Ottolenghi are people I look out for.

Is there a particular book that has inspired you in your life or career? White Heat by Marco Pierre White.

What’s one thing people probably don’t know about you? I’m a vociferous Leeds United fan.

RECIPE: Learn to cook Chef Paul's Lemon and Passionfruit Tart with Raspberry Sorbet

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