Paul Howell, chef at Twenty Seven Steps and Downstairs, remembers growing up with Delia Smith’s Complete Cookery Course (1982). “It was probably the first cookbook I came across. It was my mum’s and brother’s – they were a big influence on my cooking.” His favourite, though, would be The Complete Nose to Tail. A Kind of British Cooking, by Fergus Henderson (2012). It’s about eating all of the animal and is unapologetically an offal bible. “It’s groundbreaking in its style of photography and design. It’s not just photos of perfect dishes but also steps along the way. So there’s photos of pigs’ heads and so on. Many others are trying to emulate that approach now.” Paul, a native of Port Talbot in South Wales, also likes that it is British and celebrates the nation’s ingredients and techniques. “I’ve used some of the recipes in the restaurant. Roast bone marrow with a...
Flavours
-
Chef Paul Howell, Twenty Seven Steps
Home & Lifestyle Custom Fields
-
Chef Paul Howell, Twenty Seven Steps