Chef Anna Haugh will open the doors to her first solo restaurant, Myrtle, in London’s Chelsea tomorrow (9 May).
Haugh, who has worked as head chef of Gordon Ramsay’s London House in Battersea, south London as well as with Phil Howard at the Square and Shane Osborne at Pied a Terre, will serve modern European dishes with an Irish influence, with some ingredients sourced from the emerald isle.
Signature dishes will include braised Burren beef stuffed with boxty dumpling and served with carrot and star anise puree as well as a caramelised bavette; black pudding wrapped in potato and served with a cox apple puree as well as a buttermilk pancetta with ruby grapefruit jelly served alongside doughnuts rolled in a fennel brown sugar.
Haugh said: “My favourite thing in the world is cooking for people and to see them enjoy it, from cooking for friends at home to the guest that walks through the door.
“There’s a long-standing expression of Irish hospitality – Cead Mile Fáilte – which is one hundred thousand welcomes. At Myrtle we want you to feel this during every visit.”
Myrtle will have 40-covers over two floors.