Chef Anna Haugh leaves Bob Bob Ricard

Irish-born chef Anna Haugh has confirmed that today will be her last day working as executive chef for Bob Bob Ricard, the Russian-inspired modern British restaurant, owned by Leonid Shutov.

Haugh, who took on the role in July last year, told The Caterer that the job she was taken on to do had come to a natural conclusion. "I joined Leonid and Bob Bob Ricard to reorganise the kitchen, review and modernise some of the recipes and set up a variety of new systems. I've done that and there is now a great team in place. It's the right time to start a new challenge.

"I've enjoyed working with Leonid and developing the Bob Bob Ricard concept in London and with Eric Chavot joining the team at Bob Bob Cité at the Leadenhall Building, the future is in very exciting hands."

Haugh is in discussions with various interested parties regarding her next role and hopes to announce her plans very soon.

Haugh was speaking to The Caterer at the Food on the Edge symposium in Galway, Ireland this week and she received a rousing round of applause for her moving presentation on “the silent kitchen” where she recounted to an audience of international chefs and hospitality peers her first-hand experience of bullying in the kitchen.

The chef said she had witnessed some terrible treatment of a KP and encouraged all employers to think about the environment their staff are working in. “You have to be strong in a kitchen, but some people aren’t as strong as others and unfortunately the kitchen attracts people with mental health issues and low self-esteem. As chefs we have to learn to be kind to each other.”

She added: “Suicide is on the rise in the UK, especially among young men and if you throw in 60-80 hours in a kitchen to the mix, that is a cocktail for really bad mental health!”

Haugh will continue her TV work with a second series of Royal Recipes recorded with Michael Buerk scheduled for release in November. She also has other TV programmes in the pipeline.

Bob Bob Ricard appoints Anna Haugh as executive chef >>

Minute on the clock: Anna Haugh >>
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