Chef Anna Haugh, who’s worked for the likes of Phil Howard at The Square and Gordon Ramsay as well as her Executive Chef role at Bob Bob Ricard, is going solo with Myrtle which has just opened in Chelsea.

The restaurant draws on her Irish heritage, with dishes including Clonakilty black pudding rolls with Wendy’s apple chutney; crispy stuffed chicken wing with wild trompette puree; slow confit Goatsbridge trout with cauliflower and capers; and buttermilk panna cotta with rhubarb jelly and cinnamon doughnuts.

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