Howe has received a host of international industry recognition becoming one of the youngest national finalists in the American Express Young Chef of the Year 2000 (UK). He was also acknowledged for his outstanding food concept at acclaimed London establishment Bistro Zander which was awarded the Evening Standard Bar / Restaurant of the Year 2001. Howe has also been recognised as a chef on the rise by being featured in Gourmet Traveller’s Fair Exchange editorial in late 2002.

His food philosophy is simple and is reflected in the cuisine he produces. Each dish has to speak volumes in quality and freshness as simplicity is the key when cooking tapas. Each dish is presented as a culinary experience so a simple sauce or garnish is used to complement flavours which are showcased. At Cantina, Howe liaised very closely with local and international suppliers to obtain the freshest local produce and specialist Spanish ingredients and herbs.

Howe has over 15 years experience in a wide range of local and international restaurants. The Cantina project sees him make a move into business ownership in the industry. Howe believes that putting together a great team in the kitchen and attention to detail in all aspects of the business are what constitutes his work philosophy in the industry.

“At Cantina we have a great young team of talented chefs always looking to push the envelope and create new and exciting dishes,” said Howe.

Outside of work Howe enjoys experiencing different restaurants, produce markets and searching for the elusive ingredient which can be turned into exciting new dishes.