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

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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 flavour 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. These are all simple, hearty comforting dishes, whether it is the smoked ham and leek pie that hotelier and food producer Olivia Duff cooked for a visiting Ukrainian family or the mac ‘n’ cheese that Jess Murphy’s Mum makes when she visits Galway from New Zealand. Super excited to announce that Theo is now a regular on Channel 4’s Steph’s Packed Lunch cooking up a variety of different meals each month showcasing flavours from around the world and easy family dinners.

Recipes for Heroes - which will be made available to donors online or in hardback - will raise the funds needed to ensure that Hospitality for Heroes is able to continue to support NHS frontline workers. Usually taking place onsite or in a hired private venue, recent events included the De’Longhi family flying over from Italy to the UK head office, or for Acast at Soho Works, London. The idea that someone would say: ‘Anna, in 20 years’ time you’re going to be a chef on Ready Steady Cook!Over the past 10 months, Hospitality for Heroes has distributed NHS meals to 16 hospitals as well as AGE UK and NHS staff based at Pentonville Prison. Recipes came thick and fast from chefs like Anna Haugh (beef and red wine stew) and Santosh Thomas (easy chicken curry), food producers – Sally Barnes’ Cullen skink, banana bread from Ellie Kisyombe of Eillie’s Kitchen Home Edition – and butchers, including Rick Higgins (barbecued pork chops with mustard mash) and Peter Hannan (baked sausage meatballs in tomato sauce). Established 40 years ago, national housing and homeless charity Peter McVerry Trust focuses on supporting people out of homelessness. Anna Haugh was a head chef under Gordon Ramsay (Credit: Alamy/Jeremy Sutton-Hibbert) When did Anna Haugh join 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.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. This is the book that I want to hand to my kids when they leave home knowing they’ll have all the basics to look after themselves in the kitchen (and be able to impress if they need to! In May 2019, she opened Myrtle to introduce the people of London to a sophisticated taste of Ireland. 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 Haugh went to the Terenure Preservation Secondary School, before taking her first professional cookery course in Dublin.

Very pleased to announce that from February 2023 Theo is a regular food columnist for Hertfordshire Life magazine. While for others they recounted the despair of losing their teams and the dream of the future they were building, Alexandre Silva , owner of Loco in Lisbon, Portugal wrote: “I felt the accountability of having 70 people at risk of losing their livelihood and the risk of leaving my daughters without anything to eat and the risk of me and my wife Sara falling into a bottomless pit of depression. I’m so lucky I don’t [have children], because I wouldn’t be able to do this job at this stage with children.They had volunteer days for employees, who got involved in working on some of the houses that they [Peter McVerry Trust] refurbished. Working with top London restaurants and respective head chefs across London, who gave up their kitchens, teams and time to cook the food - Hospitality for Heroes’ role spanned from recruiting volunteers and restaurants, sourcing produce and packaging, organising the deliveries whilst also raising the necessary funds.