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Anna Haugh: “I thought London would freak out if I opened an Irish restaurant”
The chef behind Chelsea’s Myrtle talks to BigHospitality editor Stefan Chomka about her high flying cooking career and what makes Irish dairy so special.
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By William Reed LtdThe chef behind Chelsea’s Myrtle talks to BigHospitality editor Stefan Chomka about her high flying cooking career and what makes Irish dairy so special.