However, she has always held on to the dream of owning and operating her own restaurant, which she realised with the opening of Myrtle in 2019. Food On The Edge 2021 will take a different format to years gone before”, said JP, ‘nevertheless we are looking forward to keeping the momentum going and the conversation alive. As it lives mostly by my bedside, it is in surprisingly good condition, having escaped the usual kitchen splatters. While I treasure Ludwig Bemelmans’ famous Madeline books, it is La Bonne Table, his magnificent writing about the hotel and restaurant world in the glory days of old New York, that I hold most dear.

Anna has cooked professionally in many cities around the world, working with Derry Clarke, Philip Howard, Shane Osborn, and Gordon Ramsay, among others. Pat Doyle , CEO of Peter McVerry Trust said, “Peter McVerry Trust is honoured to be part of this fantastic project. Anna has worked on numerous television shows for the BBC, she is the resident chef on the breakfast show Morning Live, often appears as a chef and host on Saturday Kitchen and was a new Masterchef: The Professionals Judge for 2022. It was always her dream, however, to launch her own restaurant, and in 2019 that became a reality with Myrtle in Chelsea.The book also features some truly inspirational stories directly from those who Peter McVerry has helped out of homelessness. Knowing full well the reality of juggling busy family life with work, Anna includes mouthwatering 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 lettuce and chicken taco night, lentil bolognaise, coconut cod curry, and Anna's Tuesday night stir-fry.

Perhaps what I love most about this book and all of Anna's work is how much she showcases the brilliance and variety of Irish cooking: an entire world of dishes that are comfortingly familiar but still fresh and exciting. She then moved to London where she worked with Shane Osborne at Pied a Terre, Philip Howard at The Square and for the Gordon Ramsay Group.Steph, Nick, Sarah, the production team, crew (and the amazing chefs in the kitchen) are a total pleasure to work with and I’m really honoured to be part of that excitement and buzz of live TV for Channel 4’s Steph’s Packed Lunch!

Located in Chelsea, Myrtle Restaurant offers Modern European cooking with an Irish influence using the finest Irish produce. In a 2015 interview with The Irish Independent, she revealed that she has previously separated from her husband of 13 years, explaining that not having children helped her fully commit to the rigours required of a career in fine dining.

Anna takes inspiration from old Irish recipes, culture and stories to create a modern Irish cuisine that still has the heartbeat of home. While a cookbook’s role in raising awareness of homelessness may not be apparent at first glance, it becomes more evident when you consider the relationship between our food and our security and comfort.