Sky At 27 was recently opened by Mike Wilkinson in Church Street.

The steakhouse's head chef is Mark Spelta, an Australian who started his career at the Pacific International Hotel in Cairns before working with Aiden Byrne at the Church Green in Lymm.

Mark shares his secrets with Weekend below.

The essential ingredient in the kitchen is...

Salt and pepper. You cannot do without these two ingredients as they are used for seasoning in almost every savoury dish. They can enhance the flavour when used in the right amounts.

The first kitchen I worked in was...

Pacific International Hotel in Cairns in Australia.

My first professional job was...

I started my apprenticeship at the above hotel. The best advice I received during my apprenticeship was to always listen and be adaptable because every chef works differently. You also quickly learn not to talk back!

The first dish I prepared for service...

The 'bush platter' with wattleseed kangaroo, crocodile, emu sausages, grilled barramundi and tiger prawns. My favourite exotic meat is probably kangaroo, it has a really strong meaty flavour.

The signature dish which people associate with me...

Backyard barbecue

My biggest kitchen disaster was...

We mixed up dates for a wedding at Apres Beach Restaurant in Cairns. There wasn't enough food, drinks and staff and we had to borrow chefs from next door. We even had to roll kegs over the road from the pub mid wedding.

My favourite chefs are...

Mark Miller and Anthony Bourdain.

Away from the restaurant my favourite meal is...

Steak and mash with a beer...or anything goes well inside a toastie.

- For more information about Sky At 27, visit skyat27.co.uk or call 552772.