Myrtle | Modern European Dishes Using Irish Produce In Chelsea
Restaurants

Myrtle

Myrtle

Myrtle | Modern European dishes, using Irish produce, in Chelsea

Anna Haugh is one of Ireland’s most preeminent chefs – and now she’s got something that will make her peers emerald with envy.

Her own restaurant.

It’s entirely self-owned and self-funded. She has no big dining group or financing behind her. It’s all thanks to years of saving up while working her way through the kitchens of Gordon Ramsay & Phil Howard, to eventually become executive chef at Bob Bob Ricard.

You’ll find the place on a leafy side-street off the King’s Road, and it’s named in homage to legendary Irish chef named Myrtle Allen, whose vocation in life was to cook “seasonal, organic, flavoursome, sustainable and superbly cooked food”. And sure, throw a dart at a map of London, and you’ll hit a restaurant with these exact words somewhere in their mission statement. But that’s today. In 1964, it was actually a bit of a radical attitude.

Myrtle

As you walk in the door the first thing you’ll likely notice is the teeny balcony above your head, giving you a small glimpse of the second floor. It all invites you in with warm green & white tones, all put together by builder Lee McGinley, but it’s the little details that really sell it: small custom-made globe lights on the tables. Pewter water goblets engraved with stories from Irish mythology. A vintage Irish travel advertisement blown up and placed on the wall. And the place is lit by a combination of skylights (on both floors) and beautiful pendant lamps that looks like they came from a Tom Dixon shop, but were actually recovered from an old Irish convent.

The menu is extremely simple to navigate, with a selection of just five starters & five mains. Four are ever-present signature dishes, and the remaining one will rotate regularly, so there’s always something new. You can expect likes of slow-confit Goatsbridge trout with cauliflower & capers; a saddle of lamb with pressed hotpot & carrot puree; and buttermilk panna cotta with rhubarb jelly and cinnamon doughnuts.

Or, in short – seasonal, organic, flavoursome, sustainable and superbly cooked food.

NOTE: Myrtle is planned to open 9th May. We’ll be back then with the full scoop. In the meantime, you can find out more at their website right HERE.

Myrtle | 1A Langton St, SW10 0JL


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Myrtle


1A Langton St, Chelsea, SW10 0JL

£££££

9 / 10



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