Anna Haugh is a renowned Irish chef whose innovative approach to traditional Irish cooking has captured the hearts of food lovers around the world. With a career that spans high-end restaurants, television, and publishing, Anna has become a prominent figure in both the culinary and media worlds. From her early training in Dublin to running successful restaurants in London, Anna’s dedication to authentic Irish cuisine, her unique culinary perspective, and her role in reshaping the future of food are what make her a standout chef of today.
Early Life and Culinary Beginnings
Born and raised in Dublin, Ireland, Anna Haugh developed a love for cooking early in her life, drawing inspiration from the rich food culture of her homeland. Raised in a family where food was central to daily life, Anna’s passion for Irish ingredients and recipes grew naturally. After completing her education at TU Dublin’s Culinary School, she worked in several kitchens in Dublin, honing her skills and developing her unique culinary identity.
Her early experiences were marked by a desire to not only master classic techniques but also to explore ways to innovate and bring something new to Irish cuisine, fusing tradition with modern sensibilities. Anna’s ambition eventually led her to work under some of the most esteemed chefs in the world, setting the stage for her rise in the international culinary scene.
Building a Culinary Career
Anna’s career took off when she moved to London, where she had the opportunity to work in some of the city’s top restaurants. Her culinary expertise was recognized quickly, and she soon became a sought-after talent in high-end kitchens. Having trained under chefs in top kitchens, including at Pied à Terre and The Square, she learned from the best in the business. Anna developed a reputation for her precision in the kitchen, her creativity, and her ability to bring out the best in simple, seasonal ingredients.
Her time in London solidified her position as one of the UK’s leading chefs. She worked at Michelin-starred restaurants, further refining her skills and earning a reputation for her mastery of both French technique and modern Irish flavors. This experience, combined with her love for her Irish roots, laid the foundation for what would become her unique approach to cooking.
Myrtle Restaurant – A Taste of Modern Irish Cuisine in London
In 2019, Anna took a significant step forward in her career by opening her own restaurant, Myrtle, in the heart of Chelsea, London. Named after Myrtle Allen, the pioneering Irish chef who helped put Irish cuisine on the map, Myrtle became Anna’s love letter to the flavors of her homeland.
Myrtle’s menu is a beautiful blend of modern European techniques with a distinctly Irish sensibility. The restaurant’s philosophy revolves around using the best of seasonal, Irish produce and presenting it with a modern twist. Dishes at Myrtle highlight the richness of Irish heritage, while Anna’s cooking injects a contemporary feel that resonates with diners who crave simplicity and authenticity. Whether it’s a roast rack of lamb from Ireland or seafood from the Irish coast, Myrtle showcases the very best of Anna’s culinary talent.
The restaurant has been highly acclaimed for its elegant yet accessible atmosphere and its ability to deliver consistently exceptional food. Myrtle is widely regarded as one of the best Irish restaurants in London, thanks to Anna’s attention to detail and her unwavering commitment to excellence.
Television Career and Media Presence
In addition to running a successful restaurant, Anna has become a well-known face on television. Her natural charisma and expertise have made her a standout personality in the world of culinary media. She has appeared on several popular British cooking shows, including BBC’s MasterChef: The Professionals and Saturday Kitchen, where she shares her cooking insights and personal recipes with a broader audience. Her television appearances have garnered her a loyal following of fans who admire her ability to communicate her love of food and cooking.
In addition to her guest appearances, Anna co‑presented BBC’s Royal Recipes, where she delved into royal culinary history and shared recipes inspired by the British royal family. Her deep knowledge of history, food, and culture made her the perfect fit for the show, and she quickly became a fan favorite.
Anna’s role in these shows has played a major part in promoting Irish cuisine and her belief that food should be both nourishing and celebratory. She uses her platform to champion not only Irish ingredients but also the importance of sustainability and seasonal eating in today’s culinary world.
Cookbook and Published Work
In 2022, Anna released her much-anticipated cookbook, “Anna Haugh’s Irish Kitchen”, which celebrates both traditional and contemporary Irish cooking. The book includes a collection of Anna’s signature recipes, from hearty stews to elegant seafood dishes, all of which capture the soul of Irish food. The cookbook emphasizes the importance of local sourcing and seasonal ingredients, with easy-to-follow instructions that bring Irish warmth to kitchens everywhere.
Her cookbook also serves as a personal memoir, where Anna shares the stories behind her dishes, her family’s influence on her cooking, and her journey through the world of professional kitchens. With this book, Anna hopes to inspire home cooks to explore the diverse flavors of Irish cuisine while encouraging them to embrace their own creativity in the kitchen.
Personal Life and Family
Anna Haugh is a proud family woman who keeps her personal life relatively private. She is married, and in interviews, she has spoken fondly of the support she has received from her partner, who has been instrumental in helping her balance the demands of running a restaurant, television work, and family life.
Anna’s family has always been a source of inspiration for her work. Growing up, her mother taught her the value of good food, and she learned early on how food can bring people together. Her Irish heritage plays a central role in everything she does, and she remains deeply committed to supporting Irish farmers and producers.
Net Worth and Achievements
As of 2025, Anna Haugh’s net worth is estimated to be in the low millions, a testament to her success in both the culinary and media industries. Her work as a chef, restaurant owner, television personality, and author has made her one of the most successful and influential figures in modern British and Irish cooking.
In addition to her success with Myrtle, Anna’s television work and cookbook have contributed significantly to her wealth and public profile. She has become a trusted name in the world of food and is widely respected for her commitment to her craft and her ability to make high-end cooking feel accessible and relatable.
The Future of Anna Haugh
Looking forward, Anna Haugh is likely to continue making waves in the culinary world. With her success in the restaurant industry, media appearances, and upcoming projects, there is little doubt that she will remain a key figure in Irish cuisine for years to come. Whether through new television series, expanding her restaurant empire, or publishing additional cookbooks, Anna’s influence in the food world is only set to grow.
For Anna, food has always been about more than just recipes — it’s about family, community, and culture. As she continues to build her brand, Anna’s work will undoubtedly inspire a new generation of chefs to embrace Irish culinary traditions while pushing the boundaries of modern cuisine.
Conclusion
Anna Haugh has made an indelible mark on the world of food, blending her deep love for Irish cuisine with her flair for modern, innovative cooking. As a chef, restaurateur, television personality, and author, Anna has redefined what it means to be a modern Irish chef. Through her restaurant Myrtle, her television appearances, and her cookbook, Anna continues to celebrate and elevate Irish food while sharing it with a global audience.
Her work serves as a reminder of the importance of tradition, creativity, and community in the world of cooking, and her dedication to these principles has cemented her place as one of the leading voices in the culinary world.
