Myrtle Restaurant

The story

Myrtle Restaurant London: Modern Irish Cooking in Chelsea

The chef and the kitchen

Myrtle Restaurant in London brings a distinctly Irish approach to modern European cooking. Chef Anna Haugh launched this Chelsea space in 2019 as her first solo venture after training alongside Derry Clarke, Philip Howard, and Gordon Ramsay. She built the brigade around a philosophy of empowerment, giving staff like manager Daniel and senior sous chef Georgia room to develop their own creative voices. This collaborative kitchen culture directly supports the restaurant’s recent recognition of three AA rosettes for culinary excellence.

Historical plates and seasonal menus

The menu rotates through an eight course tasting that grounds contemporary technique in Irish cooking. One notable plate layers yellow meal cake with silver hill duck and endive, drawing inspiration from the potato famine era when Choctaw communities sent vital corn supplies across the Atlantic. Another course honours Queen Maeve of Connacht, referencing ancient folklore about cattle raids and regional wealth. Guests can navigate these seasonal selections through a flexible tasting format or choose from an à la carte list priced between £55 and £125.

Relaxed dining and curated wines

The dining room balances sophisticated presentation with a deliberately informal pace, guided by the Irish proverb about laughter shining brightest near good food. A dedicated sommelier walks guests through the floor selection while Anna oversees a personal wine range developed with South of France growers. Her whites bring elegance, reds offer balance, and rosés deliver freshness, each bottle featuring a matching recipe on the label. Modern European cuisine meets this service style to create a comfortable environment for weekend gatherings.