Anna  joins Masterchef family
Anna Haugh will join MasterChef as a judge

Anna joins Masterchef family

OLD BAWN chef Anna Haugh has been announced as a new judge on BBC One’s MasterChef: The Professionals, taking over from Monica Galetti who has stepped down from filming.

Anna Haugh, who is currently the chef patron of Myrtle Restaurant in Chelsea in London, will join Marcus Wareing and Gregg Wallace for series 15, which returns to BBC One later this year.

Anna, who is a past pupil of Presentation in Terenure, has been cooking professionally for almost 20 years, starting her apprenticeship in L’Ecrivain in Dublin before she went on to work in Paris for Gualtiero Marchesi.

When Anna moved to London, she worked with Shane Osborn at Pied a Terre, Philip Howard at The Square and then was head chef in the opening of London House for Gordon Ramsay.

Despite settling in London, Anna has always had a passion for bringing Irish dishes wherever she goes – and is a proud Tallaght woman who has incorporated honey from Dublin 24 into some of her restaurant’s dishes.

Chef Anna Haugh from Old Bawn

Speaking about her new role as judge, Anna said: “MasterChef has an impeccable reputation and legacy within the hospitality industry. I have long-admired Monica as an incredible chef and she’s paved the way for female chefs. It’s a privilege to be keeping her seat warm in the MasterChef kitchen.”

Anna makes regular appearances on BBC One’s Morning Live and Saturday Kitchen and was one of the main chefs on BBC’s Ready Steady Cook.

She has also been seen in Channel 4’s Snackmasters and BBC One’s Royal Recipes.

MasterChef Executive Editor, David Ambler, says: “Anna brings a wealth of culinary expertise and experience to the competition, and we’re delighted to welcome her as a judge on MasterChef: The Professionals.”

BBC Commissioning Editor, Entertainment, Sarah Clay added: “Anna is a wonderful addition to the MasterChef family, her food knowledge is exceptional. I’m looking forward to seeing her critiques and bringing her warmth and enthusiasm to the kitchen.”

TAGS
Share This