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

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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. For a competition like that, it's really easy to crumble and just focus on the negatives, and it's really the positives that will pull you through. Master time management 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. So you really want to be trained before you would ever try to enter, and the more experience the better chance you have. But also you need to know what food you passionately believe in.

As well as MasterChef: The Professionals, Anna has worked on numerous television shows for the BBC, including Saturday Kitchen and Morning Live. She started her career at Derry Clake's Dublin restaurant, and has since worked for the likes of Gualtiero Marchesi, Shane Osborn and Phil Howard. I love getting to taste lovely food and wine, the creativity, feeling that you are actually doing something that brings some sort of happiness to people, even if it is only very minor. Don’t be put off by the fact that hospitality looks like it might be a man’s club. The more women that go for it, the easier it will become for women. 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.

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Kante, Sarah (4 November 2021). "The best restaurants in the country named in new awards - 'mouth-watering' ". Express.co.uk . Retrieved 10 December 2021. When you're in good company, people who are great at their job, enjoy working positive attitude towards the day ahead, how could you not enjoy yourself? It was it was really, really great.

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.Lots of chefs think they know how to do good food because they can make things taste nice or look nice but really it's about being a more well rounded you as a chef, you need to be well rounded. Practice and eat everything you practice, practice and eat everything your practice