Chefs at Home: 54 chefs share their lockdown recipes in aid of Hospitality Action

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Biography: Anna Haugh was born in Dublin in the 80s, and has trained and worked as a professional chef for 20 years. Very pleased to announce that from February 2023 Theo is a regular food columnist for Hertfordshire Life magazine.

The resilience of our industry is testament to the support we give each other and the learnings we take from each other. Theo was invited to take a seat on 2022/23 Cool Brands Council amongst a select group of successful individuals that represent industry experts and influence. Its publication coincides with the fortieth anniversary of the Peter McVerry Trust, a national housing and homeless charity committed to reducing homelessness and the harm caused by substance misuse and social disadvantage. The team behind The Gathered Table have a simple aim: to raise funds for Peter McVerry Trust so that the charity can enable more people to have their own homes, their own kitchens and plan for their futures. Without a home, without a kitchen, without any kind of certainty, it’s impossible to cook good nutritious food.I’ve had plenty of opportunities to have a family, especially when I was working for the events company. For all their heartiness, the recipes in this book taste incredible and look stunning all because Anna shares her tricks of the trade to level up flavor and bring casual elegance to simple home cooking. Huge thank you to Town and County magazine for having me on the cover with a lovely interview on my journey from corporate world to wearing an apron and featuring some delicious recipes from my latest book CANNED. Since every individual working as part of the Hospitality for Heroes is a volunteer, 100% of donations go directly to the cause. Included in this book, alongside the wonderful recipes, are stories from some of the people we have supported out of homelessness – what their new home means to them and how it has changed their lives.

Knowing full well the reality of juggling busy family life with work, Anna includes mouth-watering recipes that are easy to prepare for weeknight dinner without using every pot and pan in the house, such as Mammy's shepherd's pie with forked spuds, baby gem and chicken taco night, lentil bolognaise, coconut cod curry and Anna's Tuesday night stir-fry. Many of us count ourselves fortunate to be able to put a homecooked meal on our own table to eat with family and friends. The recipe is a carbonara using banana peel, “t o show that the most incredible things are still possible when you look at the world from another point of view and dare to leave your comfort zone. In this, her debut cookbook, she shares 85 recipes that are as straight-forward as they are delicious, such as Braised beef cheeks with sweet potato and basil crush, Dad's fish pie from Howth, vegan pulled pork and Guinness chocolate cake. Anna Haugh followed in the footsteps of Anthony Worral Thompson and Ainsley Harriot by joining the line-up of Ready Steady Cook.I want to be associated with a programme that I felt was a high enough calibre that you had to be able to cook, that was really important for me. Crisply designed by Jane Matthews, with deliciously textured photography from Katie Quinn and plenty of accessible, cookable recipes, The Gathered Table is a book that will sit as comfortably on a coffee table as on your kitchen counter. Creating canned food recipes, content and various duties Theo looks forward to spreading the word on using canned ingredients as part of our staple diet. The Ready Steady Cook star grew up in Dublin (Credit: BBC) How did Anna Haugh become a chef and how does she know Gordon Ramsay? Launched in partnership with Project Screen by Prenetics, Recipes for Heroes contains an eclectic mix of more than 20 ‘home-cook suitable’ dishes from some of the UK’s top chefs, including Anna Haugh (Myrtle); Sally Abé (The Harwood Arms); Adam Handling (Frog by Adam Handling); Eduardo Pellicano (Mãos); and Jeremy Chan (Ikoyi).

This is a book for real cooks who want to be exceptional, and it single-handedly changed my perception of how I wanted to tackle my career. What we got was a series of deeply personal and moving accounts of their COVID-19 experience with many recounting losses and some reminiscing on valuable gains and insights”, said JP McMahon. Anna’s broadcasting career to date includes three series of Royal Recipes; one of the main chefs on BBC’s Ready Steady Cook, and she is a regular on Saturday Kitchen and Sunday Brunch.We had been involved with the Peter McVerry Trust for several years and had been looking for a project that would make an impact in supporting their work. Anna has experienced all aspects of the restaurant industry over the last 20 years, and brings all that experience, plus a pinch of Irish know-how, to the Ready Steady Cook kitchen. After establishing herself at restaurants including London’s Pied à Terre and Paris’ Hotel Lotti, she helped launch Gordon Ramsay’s London House restaurant, acting as its first head chef.