Chef Anna Haugh is opening her first restaurant, Myrtle, in Chelsea this Spring. With an impressive portfolio of experience in Michelin-starred eateries such as The Square, Pied a Terre and Soho’s Bob Bob Ricard as an executive chef, it seems inevitable the Dublin chef will be adding a sophisticated touch to each dish. The advocate for Irish cooking has described the restaurant’s creations as, “modern European cooking with an Irish influence, using the finest Irish produce."
Paying homage to Myrtle Allen of Ireland’s famous Ballymaloe with its name, the restaurant will serve dishes such as Burren Smokehouse mackerel rillette, slow confit Goatsbridge trout, cauliflower and capers, Clonakillty black pudding rolls with Wendy’s apple chutney, and beef, boxty cake, hispy cabbage and parsnip puree. However, little is known about its drink offerings just yet.