Celebrating Chef Anna Haugh Wines – An Evening at Myrtle Restaurant

This month we had the pleasure of hosting the launch event for Anna Haugh’s fantastic new trio of wines. Held at her gorgeous restaurant situated in the heart of Chelsea, Myrtle Restaurant brings traditional Irish and European cuisine together with a modern twist. Blending fine dining with dishes from her home, Anna has become a renowned TV chef personality, never forgetting her roots. 

Her latest venture is her trio of wines, with Anna heavily involved in the blending and creation of a Chardonnay, Rosé and Cabernet-Franc Syrah from the Languedoc, which perfectly fits her Irish-European blend of cuisines.  To celebrate this, Anna and her team hosted the event, which consisted of a 5 course tasting menu specifically created to pair with her wines, making the evening even more special for our guests.  

Featuring a warm welcome and talk on the wines from Anna, and of course each dish freshly prepared and cooked by her and her team, the restaurant was a buzz with press, influencers and customers. It was a truly special evening, which captured the authenticity and quality that Anna strives to produce in both her dishes and now her wines. We would like to extend a special thanks to all who came, as well as Anna and her team who hosted a wonderful launch event.  

A snippet of the evening’s menu: 

Bia Beag: paired with Bonnet Launois Champagne Brut Aperitif  

Potato cake, lovage, cob nuts 

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Sovereign Street Black Pudding: paired with Anna Haugh Rosé 

Our signature Clonakilty black pudding comes wrapped in potato. Irish black butter pearls made with apple. Pearl barley, pecan, Bramley apple puree  

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Salmon of Knowledge: paired with Anna Haugh Chardonnay

Organic Burren smoked salmon from Co Clare, floral pink peppercorn, cucumber, hazelnut and a buttermilk dressing  

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Burren Beef: paired with Anna Haugh Cabernet-Franc Syrah

Beef fillet from the Burren national park, Co Clare. Braised beef stuffed boxty, caramelised cauliflower puree, and a tarragon and confit shallot gravy  

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Chocolate Mousse Made with Carregeen Moss: paired with Dessert Wine. 

Deliciously light mousse with a Guinness cake base, Pecan praline, cherry and a Jerusalem artichoke ice cream 

If you’d like to know more about Chef Anna Haugh’s wines, check out her collection here. Or if both the food and wine on the menu has caught your eye, why not book a table at her restaurant?