Chef Anna Haugh on her first solo restaurant Myrtle and women in the kitchen
Listen to our interview with Anna Haugh, part of our new podcast.
Having watched as she trained in Gualtiero Marchesi, Shane Osborn, Phil Howard and Gordon Ramsay's kitchens, the world has long awaited Anna Haugh's first solo venture.
There’s been some buzz about why she decided to call her restaurant Myrtle, so we asked her to explain and while the aim is to honour Irish produce, Anna said she refuses to call it a modern Irish restaurant.
Plus, we asked her to tell us what she thinks is stopping more women from reaching high ranking positions in the kitchen.
She explained that for her, nothing physical is preventing women from being successful chefs but that 'the most heartbreaking thing is when men believe that we don’t belong somewhere'.
This is episode 1 of series 1. If you enjoyed this we will be uploading a new episode each week - https://soundcloud.com/grilledbythestaffcanteen
Please support us if you like what we do: https://www.patreon.com/Thestaffcanteen
Having watched as she trained in Gualtiero Marchesi, Shane Osborn, Phil Howard and Gordon Ramsay's kitchens, the world has long awaited Anna Haugh's first solo venture.
There’s been some buzz about why she decided to call her restaurant Myrtle, so we asked her to explain and while the aim is to honour Irish produce, Anna said she refuses to call it a modern Irish restaurant.
Plus, we asked her to tell us what she thinks is stopping more women from reaching high ranking positions in the kitchen.
She explained that for her, nothing physical is preventing women from being successful chefs but that 'the most heartbreaking thing is when men believe that we don’t belong somewhere'.
This is episode 1 of series 1. If you enjoyed this we will be uploading a new episode each week - https://soundcloud.com/grilledbythestaffcanteen
Please support us if you like what we do: https://www.patreon.com/Thestaffcanteen
