Myrtle Restaurant London Review: Refined Irish Heritage Meets Chelsea Chic

October 17, 2025

Just off the King’s Road in Chelsea, Myrtle restaurant in London is the first solo venture of celebrated Irish chef Anna Haugh. The venue is named in honour of Myrtle Allen, Ireland’s pioneering Michelin-starred chef. Since opening in 2019, the restaurant has brought depth, warmth, and contemporary elegance to the London dining scene.

Anna Haugh’s culinary journey—from Dublin to kitchens like Pied à Terre, The Square, and under chefs such as Philip Howard and Gordon Ramsay—comes full circle here. Myrtle is her personal and refined showcase of Ireland’s culinary roots, updated for a London audience.

Myrtle occupies a narrow, two-story Chelsea townhouse with natural light spills and a cozy, intimate layout. The decor strikes a balance between relaxed modernity and heritage: think soft duck-egg blue walls, a green marble bar, Galway crystal, and pewter goblets that feel both curated and personal. The ambience is comfortably warm—stylish without stiffness—a perfect match for Haugh’s approachable sophistication.

Service at Myrtle is quietly impeccable—the kind where knowledge and kindness meet seamlessly. Personal flourishes—like house-made treacle soda bread—and a wine list curated by Anna (now also available as “Anna’s Wine” to take home) enhance the story’s authenticity. Myrtle isn’t just another restaurant—it’s modern Irish cooking at its most elegant and intimate.

Myrtle Restaurant London Menu

The food at Myrtle is a thoughtfully modern Irish expression, with both à la carte and tasting menus rooted in seasonal, regional ingredients.

The Tasting Menu, “Taste of Ireland”, is available as a six-, seven-, or eight-course journey (from £85–£105). Standouts include Clonakilty black pudding with barley, pecan, and apple purée, smoked Carlingford oyster, and sirloin of Irish beef with Burren beef boxty. It finishes memorably with Guinness cake and carrageen chocolate mousse.

Some À la Carte favourites include the heritage carrot salad with nutty Cáis Na Tíre cheese, toasted hazelnuts, and pickled raisins. Taste also the oat-crusted halibut with mussel chowder, and slow-cooked Irish beef with yellow meal and black radish, which demonstrate both elegance and heart.

Critics and diners praise the creativity: Andy Hayler applauded the exceptional pig’s head croquette and oat-crusted fishcake, as well as a passion fruit posset that offered refreshingly balanced sweetness. Myrtle also earned 3 AA Rosettes for culinary excellence in 2021, underscoring its quality.