Chefs at Home: 54 chefs share their lockdown recipes in aid of Hospitality Action

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As well as MasterChef: The Professionals, Anna has worked on numerous television shows for the BBC, including Saturday Kitchen and Morning Live. It was definitely seeing a chef grow and develop and really shine before our eyes and then be crowned the champion. What was itlike working with Marcus Wareing? I worked for a multinational and would go over there at Christmas for parties, etc. and the difference in attitude was very noticeable, very sexist, just the way they’d talk to you and the way they’d behave, taking it for granted you’d fall into bed with them and if you didn’t and you were working on project with them later on there would be consequences. It was very crass, they didn’t seem to bother trying to hide it either. Myrtle, at the World’s End end of King’s Road, is very much her chance to shine, and if the narrow proportions of the two-floor restaurant speak of the constraints of a chef funding her own restaurant, details like the Galway crystal used for the Baron Albert house Champagne, the green marble bar and butter dishes, and pewter water goblets that wouldn’t look out of place in Game of Thrones speak of an attachment to Haugh’s home country that feels heartfelt rather than corny.

Have a cuisine that you're passionate about, hone your skills, believe in yourself, and practice what you want to cook again and again, and again. Obviously, I'm a big fan of the show, it's a brilliant show. I knew it was a well organized, produced show but it just exceeded all of my expectations in people who are involved with making but also in how I was kind of taken care of and encouraged. It really exceeded all of my expectations. Sometimes I’ve thought I made the wrong decision because all my friend have degrees and are lawyers, doctors, financial directors but if you have a dream I don't think that matters. If I have a daughter and she said she wanted to be a chef, I’d say, ‘go for it but don’t work for your dad!’ [laughing]. Actually, Jordan and I had a year when we worked separately and we realised we couldn’t do it, we had to work together, we had become family.

Why did Monica Galetti leave MasterChef?

Everything in life, your day, if you enter into a competition like MasterChef, you enter into because you want to fulfill your potential and you want to succeed, and you want to protect your mental health during that time as well and that's really about the voice in your head, how you speak to yourself. Men definitely cook differently, so into the macho thing of butchering, or the classic example of the BBQ, men really love to grill, it's the primeval thing. He may not put his foot inside the kitchen but he’s happy to fire up the grill.

Haugh co-presented two seasons of BBC's Royal Recipes with Michael Buerk, has appeared as a guest judge on Masterchef with John Torode and Gregg Wallace and as a guest on Sunday Brunch with Simon Rimmer and Tim Lovejoy. She has also appeared as a guest on Tastemade with Numra Siddiqui. Myrtle is the first solo restaurant from Irish chef Anna Haugh, who has made a name for herself by heading up some of the kitchens of the big names in London restaurants (London House, Bob Bob Ricard) without fully stepping into the limelight. The university has produced five video recipes and a recipe book under the name Accessible Cost Effective (ACE) Kitchen.However, she has previously stated that is something she is working on and would like to release in the future.

Anna said: “Everyone deserves to cook and eat great food without stress, for an affordable price. I want to share that passion and help people learn how to stay on a food journey that is good for them and their family.

Kante, Sarah (4 November 2021). "The best restaurants in the country named in new awards - 'mouth-watering' ". Express.co.uk . Retrieved 10 December 2021. If I had dramatically exceeded that time it was a great learning curve because I was like, 'Okay, I need to organise myself because I'm not going to be able to get this done, and I did that for years and even right up until when I was a head chef, I still was using timings because of the prediction of how the rest of the kitchen would work as I was trying to carry them through. Roasted beef fillet with boxty, meanwhile, is presented as an elegant fan of sliced meat cooked medium-rare and spooned with a glossy tarragon and confit shallot jus; there’s more beef inside the boxty, a quivering dome of potato pancake that eats like a sublime savoury dumpling. Thankfully, at the last minute, and I really mean the last minute, the lead singer of the brilliant Brit Award-winning band Bastille has come to save the day and I could not be happier that he is here, please welcome the brilliant Dan Smith."

It’s the best decision I ever made in my life [to become a chef]. I love it, I just love everything about it, it feels like a vocation, it gives me such pleasure to make people happy. My niece lives in Ballina and she’s always saying, ‘I want to be my like my auntie Ellie, I want to cook on the telly! [laughing] but, seriously, I would advise any young girl to become a chef, 100%! His boss came running down the stairs, shouting ‘Elllllllllliiiieeee!, Oooooohhhh, Ellie!!!’ The way you Irish people do, so enthusiastic! [laughing] and he came up and hugged me and was saying, ‘come on, let me make you a cup of tea’, and everyone in the kitchen went quiet, numb. We chatted and when I had to go, he said, do you want me to drop you? I’m so honoured you came to see me!’ The next time I went there, the atmosphere was very different!

I’ve come across more men who treat food as fuel, and have no idea what it was or would recognise it again but I think everyone has their own unique relationship with food. It is my pleasure, the one thing I look forward to every day, it’s my entertainment, cooking, a nice glass of wine, but that is all based on individuals not gender. The only other thing I felt destined to become was a mother. I love all of my nieces and nephews, and seeing my family reflected in them has always made me hope to have the same. I believed deep inside me that I should be a mother, but it took my partner and I seven years to conceive Oisin, our beautiful little cherub. I think everyone is different but definitely that delicate [woman’s] touch helps in pastry [Gráinne’s specialty]. Women and men can work very well together, two different outlooks but put together, you get a lovely result.