21 min
Anna Haugh: “I thought London would freak out if I opened an Irish restaurant” Restaurant Podcast
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- Näringsliv
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.
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.
21 min