Called Myrtle, it will serve modern European food with an Irish influence, with the Ireland-born chef promising ‘sophisticated yet informal dishes in a relaxed dining atmosphere’.
The move, first reported by Hot Dinners, marks a return for Haugh, who hails from Tallaght in Dublin, following her departure from Soho’s Bob Bob Ricard in October 2017 where she was executive chef. She has previously worked for chefs including Philip Howard at The Square and Shane Osborne at Fitzrovia’s Pied a Terre, having started her career in cooking almost 20 years ago at l’Ecrivain restaurant in Dublin.
Haugh also oversaw the opening of Gordon Ramsay’s London House restaurant in Battersea Square.
Dishes on the sample menu include starters of Burren Smokehouse mackerel rillettes; Clonakillty black pudding rolls with Wendy’s apple chutney; and crispy stuffed chicken wing with wild trompette puree.
Mains include slow confit Goatsbridge trout with cauliflower and capers; celeriac wellington with tarragon, cep mushroom duxelle; and bacon and cabbage, with desserts such as buttermilk panna cotta, rhubarb jelly and cinnamon doughnuts.
Myrtle will put a strong emphasis on staff potential with Haugh believing an empowered and engaged team leads to the best possible dining experience for customers.
Speaking at Food On The Edge in Galway in 2017, Haugh spoke out about her experiences of bullying in restaurants and why what she witnessed as a young chef has inspired her to tackle the culture in her own kitchens.