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Myrtle

££££
Up to 36
British, Irish

About Myrtle

Description

Myrtle is a modern British and Irish restaurant in Chelsea run by renowned Irish chef Anna Haugh. After 20 years spent cooking with the likes of Philip Howard, Shane Osborne and Gordon Ramsay, Haugh decided to open her debut solo restaurant in 2019, and Myrtle has been rightly regarded as one of London's most exciting restaurants ever since, with dishes that combine top class British and Irish produce.

Inside, Myrtle has two cosy private dining rooms, both of which are ideal for more intimate celebrations, as well as meetings, corporate dinners and client entertaining. The smart first floor private dining room features teal wood panelling around the walls as well as large skylights, which invite plenty of natural light into the room. It's the larger of the two, seating up to 20 guests along two long banqueting tables. Or, there's also a ground floor private dining room with capacity for 10 seated guests. Exclusive hire of the whole restaurant is also an option - the restaurant is split over two floors and can accommodate up to 34 guests, with 16 on the ground floor and another 18 upstairs. Whatever you choose, Myrtle's charm lies in the intimate, homely feel of the space.

Haugh's cooking is also a big part of the attraction. Myrtle's menu delves heavily into traditional Irish ingredients and dishes, with plates like sirloin of Irish beef with beef-stuffed boxty, turnip and tarragon, and an Irish honey and mead cake with gooseberry elderflower jam. Another signature is Haugh's 'Salmon of Knowledge' dish, so named after a figure in Irish mythology that represents wisdom, where Burren Smokehouse salmon is served with leaves of baby gem lettuce and a sauce gribiche. You can also expect top class Irish produce such as Irish cheeses on the cheese board, and oysters from Carlingford. 

Get in touch with Myrtle's brilliant team today to start organising your next private dinner.

Good to know

Average Price
££££ - Over £80
Cuisines
British, Irish
Ambience
Fine dining, Luxury, Romantic, Unique, Widely spaced tables

Room options

Inishmore

Inishmore

20 seated capacity

The Inishmore (Big Island)  dining room is our larger dining room upstairs on our mezzanine floor. It has a maximum capacity for 20 guests sitting on one or two long tables. Both our tasting menus and a la Carte menus are available. We ask for a minimum spend of £100 on food per guest.

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Inishbeag

Inishbeag

10 seated capacity

The Inishbeag (Little Island) dining room is our more intimate dining room downstairs behind the emerald curtain beside the bar. This can seat 11 people on one large table. Both our tasting menus and a la Carte menus are available. We ask for a minimum spend of £100 on food per guest.

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Exclusive hire

Exclusive hire

36 seated capacity

Full hire of the whole restaurant is also an option - the restaurant is split over two floors and can accommodate up to 34 guests, with 16 on the ground floor and another 18 upstairs.

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This venue also offers

Myrtle Restaurant
Restaurant

Myrtle Restaurant

Location for Myrtle

1a Langton Street, Chelsea, London, SW10 0JL

020 7352 2411

Website

Meet the team
Myrtle

Anna Haugh

Executive Chef and Owner

Anna began her career in the hospitality industry with a chef apprenticeship in Dublin, and throughout her career has worked under a number of great chefs,  such as Philip Howard, Derry Clarke and Gordan Ramsey. Having worked her way up the ranks, from Commis Sous Chef at Pied a Terre to Head Chef at Gordon Ramsay Group, Anna took the leap and opened Myrtle back in 2019. Here, she uses her fierce leadership to encourage her team and ensure that each visit to Myrtle is a memorable one. Anna has also published a cookbook, showcasing a variety of dishes that she's shared with friends and family over the years.

Myrtle

Daniel Haugh

Restaurant Manager

Daniel came to London in 2018 from his native Dublin to take up the role of restaurant manager at Myrtle. His vision and hard work is reflected on the floor by the high quality, relaxed service Myrtle prides itself on.

Myrtle

G-Bob

Senior Sous Chef

After years of studies in creative arts and visual communication, Georgia decided to turn her hand to the creative art of cooking and it lit an unexpected fire. A truly lovable and empathetic character in the team, she is Myrtle's essential senior sous chef, driven by a visceral need to fix, fulfil and improve her personal development as a chef (and sometimes as a human).


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Myrtle
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