While Haugh’s current relationship status is unknown, it’s clear that her career in the kitchen has caused some problems in her personal life. Knowing full well the reality of juggling busy family life with work, Anna includes mouthwatering recipes that are easy to prepare for weeknight dinner without using every pot and pan in the house, such as Mammy's shepherd's pie with forked spuds, baby gem lettuce and chicken taco night, lentil bolognaise, coconut cod curry, and Anna's Tuesday night stir-fry. In this, her debut cookbook, she shares 85 recipes that are as straightforward as they are delicious, such as Braised beef cheeks with sweet potato and basil crush, Dad's fish pie.

However, she now operates her own restaurant, Myrtle in Chelsea, named after legendary Irish cook Myrtle Allen. We are good at logistics and planning and we are generous because our reason for being is to feed and take care of people. If you plan on cooking up a storm for a special occasion, Haugh’s recipes will be right up your street. The experiences throughout the book have similar themes, often the joy that came with spending more time with family and loved ones, evaluating what life was like before COVID-19 and changes that would be made going forward.Since every individual working as part of the Hospitality for Heroes is a volunteer, 100% of donations go directly to the cause. Perhaps what I love most about this book and all of Anna's work is how much she showcases the brilliance and variety of Irish cooking: an entire world of dishes that are comfortingly familiar but still fresh and exciting. I don’t often boast (stop it), but I’m honoured to announce both my cookbooks published in 2020 (Share and Rustica) made it into The Best 20 Cookbooks of the Year from the revered Leite’s Culinaria. The Ready Steady Cook star grew up in Dublin (Credit: BBC) How did Anna Haugh become a chef and how does she know Gordon Ramsay? I’m so lucky I don’t [have children], because I wouldn’t be able to do this job at this stage with children.

Biography: Anna Haugh was born in Dublin in the 80s, and has trained and worked as a professional chef for 20 years. In May 2019, she founded Myrtle Restaurant in Chelsea, London, which focuses on fantastic Irish recipes, produce and talent. In this, her debut cookbook, she shares 85 recipes that are as straightforward as they are delicious, such as Braised beef cheeks with sweet potato and basil crush, Dad’s fish pie from Howth, Vegan pulled pork, and Guinness chocolate cake.

Matt Orlando , of Amass Restaurant in Copenhagen, wrote “ I have realised that I have let my restaurant define who I am over the last seven years. Irish beef cheek lasagne from Tipperary butcher Pat Whelan: just three of the comfort food classics in The Gathered Table: A Taste of Home, a collection of 55 recipes from the Irish food community in aid of Peter McVerry Trust. Highlights include Truman Capote’s ‘Favorite Supper For Two’ (baked potatoes with caviar and a bottle of champagne, each).

These are all simple, hearty comforting dishes, whether it is the smoked ham and leek pie that hotelier and food producer Olivia Duff cooked for a visiting Ukrainian family or the mac ‘n’ cheese that Jess Murphy’s Mum makes when she visits Galway from New Zealand. When I was about 19 and doing my professional cookery course as a young commis on Cathal Brugha Street in Dublin, my parents bought me Jamie Oliver’s Italian cookbook, The Naked Chef. She enrolled in a professional cookery course at Dublin Food school Cathal Brugha Street and her professional chef career began. The book has been downloaded thousands of times and the response has been nothing short of inspirational.Located in Chelsea, Myrtle Restaurant offers Modern European cooking with an Irish influence using the finest Irish produce. What we got was a series of deeply personal and moving accounts of their COVID-19 experience with many recounting losses and some reminiscing on valuable gains and insights”, said JP McMahon. What it means to eat like a true resident of the Mediterranean with meals that focus on coaxing the best results out of simple, quality ingredients. After establishing herself at restaurants including London’s Pied à Terre and Paris’ Hotel Lotti, she helped launch Gordon Ramsay’s London House restaurant, acting as its first head chef. Michaels, former MasterChef semifinalist, manages to craft one surprising and sensational recipe after another.