Latest news with #L'Ecrivain
The Irish Sun
3 days ago
- Entertainment
- The Irish Sun
Irish celebrity chef to replace Gregg Wallace on MasterChef in major shake-up after host's misconduct probe sacking
AN IRISH celebrity chef is set to cause a stir in the MasterChef kitchen — by replacing sacked presenter Gregg Wallace as the winner of the competition is crowned. Tallaght native Anna Haugh will join the MasterChef team for the final episodes of this season, bringing some serious Irish flavour to the iconic series. 4 Gregg Wallace was sacked by the BBC after allegations of inappropriate behaviour emerged 4 Tallaght native Anna Haugh will join the MasterChef show Credit: Bryan Meade - The Sunday Times 4 The Irish chef is set to replace Wallace in the final episodes of the series Its understood that the Irish cooking sensation will replace Wallace who was sacked from the BBC after allegations of inappropriate behaviour emerged against him during filming last November. Now, Dublin chef Anna Haugh is stepping up to the plate to replace Gregg for the final few episodes of the series. Last month, the BBC confirmed the new series of MasterChef would be broadcast in August, adding that it had "not been an easy decision in the circumstances". The BBC added: "Broadcasting this series is the right thing to do for these cooks who have given so much to the process". "We want them to be properly recognised and give the audience the choice to watch the series." The final series of MasterChef which features former presenters Gregg Wallace and John Torode began on BBC One on Wednesday. However, Haugh is expected to finish out the last couple of episodes in the season, taking over from Wallace. Haugh has appeared on several BBC cooking shows, including her very own Big Irish Food Tour - in which she took a culinary tour of Ireland. The London-based foodie runs two swanky spots in the UK capital —Myrtlerestaurant and The Wee Sister wine bar. BBC botches bid to edit out sacked duo Gregg Wallace & John Torode from new Masterchef amid calls to axe scandal-hit show Anna lives in south London with her partner Richard Elwell, who co-owns Myrtle Sister, along with her son Oisin, and stepson Henry. But it wasn't always high-end dining and BBC studios for Anna. She was once offered a place to study graphic design at what's now TU Dublin, but turned it down to pursue her real passion—food. She trained in professional cookery at Cathal Brugha Street and cut her teeth at the Salthill Hotel in Galway before working her way through Michelin-starred kitchens across Dublin, London, Paris and the US. EARLY INSPIRATION One of her earliest gigs was under legendary Irish chef Derry Clarke at the Michelin-starred L'Ecrivain in Dublin's city centre. Speaking on The Anton Savage Show in May, Haugh said: "It was my second-year apprenticeship, so I was really keen to kind of learn the craft, and L'Ecrivain was a great place to teach you that." She also worked for Gordon Ramsay for 10 years, both in the UK and the US. In an Instagram post last year, she said: "I've always worked for talented, fiercely passionate chefs, but working for Gordon gave me the experience and strength to open up Myrtle Restaurant." 'DEMANDING JOB' 'I saw how supportive he was to everyone, including the often-forgotten kitchen porters. It was a demanding job and I loved it completely.' Myrtle and The Wee Sister, which sit side by side in London, showcase the best of Irish produce—with dishes such as boxty, Carlingford oysters and Clonakilty black pudding all on the menu. Back in July, Wallace, 60, was formally sacked by the BBC after an investigation into his behaviour. MasterChef presenter John Torode was also let go from the show. The BBC fired both hosts on the back of a report which revealed more than 40 historic complaints against Gregg had been upheld, along with a claim that John once used a racist term.
Sunday World
3 days ago
- Entertainment
- Sunday World
Dublin woman Anna Haugh to replace Gregg Wallace on MasterChef
Restaurateur Anna Haugh is the current host of Anna Haugh's Big Irish Food Tour on the BBC Celebrity chef and restaurateur Anna Haugh from Tallaght, Dublin, is set to replace Gregg Wallace in the final episodes of this year's MasterChef series. Wallace (60) stepped away from the show following allegations of misconduct, which first came to light last November. Haugh, who first moved to London 20 years ago, is the owner of the Myrtle Sister restaurant and The Wee Sister wine bar in London. The chef lives in the capital with her partner Richard Elwell, who co-owns the Mrytle Sister, along with her stepson Henry and son Oisín. Originally offered a place in what was the Dublin Institute of Technology, which is now Technological University Dublin, to study graphic design, she declined and attended the institute's Cathal Brugha Street campus to study professional cookery. From there, she gained experience in the Salthill Hotel in Galway before she began training under chefs in Michelin-starred kitchens in Dublin, London, Paris and the US. Her first foray into a top kitchen was when she worked for Irish celebrity chef Derry Clarke in his award-winning Michelin-star restaurant L'Ecrivain on Baggot Street in Dublin. Anna Haugh Speaking on The Anton Savage Show in May, Ms Haugh said: 'It was my second-year apprenticeship, so I was really keen to kind of learn the craft, and L'Ecrivain was a great place to teach you that.' She also worked for Gordon Ramsay for 10 years, both in the UK and the US. In an Instagram post last year, she said: 'I've always worked for talented, fiercely passionate chefs, but working for Gordon gave me the experience and strength to open up Myrtle Restaurant. 'I saw how supportive he was to everyone, including the often-forgotten kitchen porters. It was a demanding job and I loved it completely.' Haugh's restaurant and wine bar, which are beside each other, focus on food produced in Ireland and wines made across the world by Irish people. Anna Haugh. Photo: Nina Val. Former Repair Shop presenter Jay Blades charged with rape The restaurant, which she opened in 2019, serves dishes like boxty, Irish potato pancakes, Carlingford oysters and Clonakilty black pudding. It is described as offering 'modern European cooking with an Irish influence'. However, Haugh told Savage on his show earlier in the summer that the Irish cuisine was what was most in demand. 'Very quickly I realised that what people wanted was more of the Irishness, the culture, the food, the produce, the stories,' she said. Currently, Ms Haugh is the host of Anna Haugh's Big Irish Food Tour on the BBC, touring 15 counties with celebrities exploring Irish culture and cuisine. From making black pudding with Una Healy in Tipperary to catching trout with singer Shayne Ward in Louth, the chef traversed the country, experiencing Irish food. It won't be the first time Ms Haugh will appear on the amateur cooking competition, but it will be her first stint as a presenter. In 2022, she joined Wallace and Marcus Wareing as a judge on MasterChef: The Professionals. She has also appeared as a guest judge on Gordon Ramsay's US show Hell's Kitchen and as a chef on the BBC's Ready Steady Cook. She also makes appearances on daytime shows, including Saturday Kitchen, hosted by Matt Tebbutt. *This article was amended at 7.37pm, on August 7, 2025, to correct the spellings of Gregg Wallace, Gordon Ramsay and Shayne Ward
Irish Independent
3 days ago
- Entertainment
- Irish Independent
Dublin woman Anna Haugh to replace Gregg Wallace on MasterChef
Wallace stepped away from the show following allegations of misconduct, which first came to light in November 2024. Haugh, who first moved to London 20 years ago, is the owner of the Myrtle Sister restaurant and The Wee Sister wine bar in London. The chef lives in the capital with her partner Richard Elwell, who co-owns the Mrytle Sister, along with her stepson Henry and son, Oisin. Originally offered a place in what was the Dublin Institute of Technology, which is now Technological University Dublin, to study graphic design, she declined for the institute's Cathal Brugha Street campus to study professional cookery. From there, she first gained experience in the Salthill Hotel in Galway before she began training under chefs in Michelin-starred kitchens in Dublin, London, Paris and the US. Her first foray into a top kitchen was while she worked for Irish celebrity chef Derry Clarke in his award-winning Michelin Star restaurant L'Ecrivain on Baggot Street in Dublin. Speaking on The Anton Savage Show in May, Haugh said: 'It was my second year apprenticeship, so I was really keen to kind of learn the craft, and L'Ecrivain was a great place to teach you that.' She also worked for Gordon Ramsey for ten years, both in the UK and the US. In an Instagram post last year, she said: 'I've always worked for talented, fiercely passionate chefs but working for Gordon gave me the experience and strength to open up Myrtle Restaurant. 'I saw how supportive he was to everyone including the often forgotten kitchen porters. It was a demanding job and I loved it completely,' she added. Both Haugh's restaurant and wine bar, which sit beside each other, focus on food produced in Ireland and wines made across the world by Irish people. The restaurant, which she opened in 2019, serves dishes like boxty, Irish potato pancakes, Carlingford oysters and Clonakilty black pudding. It is described as offering 'Modern European cooking with an Irish influence'. However, Haugh emphasised to Anton Savage on his show earlier in the summer that the Irish side was what was most in demand. 'Very quickly I realised that what people wanted was more of the Irishness, the culture, the food, the produce, the stories,' she said. Currently, Haugh is the host of Anna Haugh's Big Irish Food Tour on the BBC, touring 15 counties with Irish and UK celebrities exploring Irish culture and cuisine. From making black pudding with Una Healy in Tipperary to catching trout with Shane Ward in Louth, the top chef traversed the country, exploring Irish food. It won't be the first time Haugh will appear on the amateur cooking competition, albeit the first as a presenter. In 2022, she joined Wallace and Marcus Wareing as a judge for MasterChef: The Professionals. She has also appeared as a guest judge on Gordon Ramsay's US show Hell's Kitchen and as a chef on the BBC's Ready Steady Cook. She also makes appearances on daytime shows, including Saturday Kitchen, hosted by Matt Tebbutt.
Vancouver Sun
20-06-2025
- General
- Vancouver Sun
Best seafood recipes: A roundup of our favourite seafood dishes
There's a bounty of seafood in B.C. It's a point that foodies from the province, and those who visit it, consistently praise. With various fresh fish and seafood seasons cycling throughout the year, we thought it might be helpful to share a roundup of some of our favourite seafood recipes. Spot prawns? Most definitely. Fresh salmon? You bet. Scallops? We've got one for those, too! Try one (or many) of these delicious recipe ideas for your next fresh catch. Discover the best of B.C.'s recipes, restaurants and wine. By signing up you consent to receive the above newsletter from Postmedia Network Inc. A welcome email is on its way. If you don't see it, please check your junk folder. The next issue of West Coast Table will soon be in your inbox. Please try again Interested in more newsletters? Browse here. Here is a roundup of some of our favourite seafood recipes: Created by Executive Chef Harris Sakalis of the Fairmont Vancouver airport, this delicious dish is a celebration of halibut. The fresh filets are joined by buttery braised leeks, fingerling potatoes and tasty trout roe butter for an unforgettable main dish. Read the full recipe here. This spicy maple-broiled steelhead recipe is the perfect combination of flavours, bringing together the richness of the fish with a delightful balance of sweetness and spice. Read Karen Gordon 's full recipe here. Quick and easy pasta with canned tuna, San Marzano mini tomatoes and capers. So delicious. This dish takes only 15 minutes to make. Read Maria Fazzari Larosa's full recipe here. 'One of the best seafood dishes I had was deep-fried Dublin Bay prawns in kataifi, a shredded phyllo pastry, at the Michelin-starred L'Ecrivain in Dublin. Owners Derry and Sallyanne Clarke once worked with local restaurant legend John Bishop, and I have John to thank for the recommendation,' says Kasey Wilson. Read Kasey Wilson 's full recipe here. Shrimp Aglio e Olio is the simplest, most delicious pasta recipe you can make. It's the perfect dinner recipe for weeknight meals. Read Maria Fazzari Larosa 's full recipe here. This recipe, shared by Chef Hidekazu Tojo of Tojo's Restaurant, marries savoury miso with the 'rich, earthy notes' of seafood. Perfect for an appetizer, the dish is simple to make yet impressively flavourful. Read the full recipe here. When it's too hot to cook, it's time for Albacore Tuna tartare, served icy cold drizzled with refreshing lemon oil, or summer melon and prawn salad with lively chutney-lime dressing. Adapted from CinCin: Wood Fired Cucina by Andrew Richardson, Figure 1 Publishing, 2016. Read Kasey Wilson 's full recipe here. This easy pan-fried cod with lemon butter sauce is a delicious healthy dinner that is ready in under half an hour. Read Maria Fazzari Larosa's full recipe here. These tasty open-faced sandwiches are a great lunch or a cocktail-hour snack. Get the highest quality anchovies. Put the cold, straight-from-the-fridge anchovies on the warm toast for a temperature contrast. Read the full recipe here. These are feather light and heart-healthy. Packaged tostada shells come in a variety of sizes; use whichever you prefer. Serve with a Rodney Strong Chardonnay or Sauvignon Blanc. Adapted from Wine Country Table: Recipes Celebrating California's Sustainable Harvest by Janet Fletcher. Read Kasey Wilson 's full recipe here. Local mussels replace escargots in this heady garlic-butter West Coast appetizer. Read Kasey Wilson's full recipe here. Quinoa salad with roasted vegetables and shrimp is hearty and healthy. It's the perfect dish for an easy weeknight dinner. Read Maria Fazzari Larosa's full recipe here. This easy-grilled tuna is nestled in a fresh sesame noodle salad, perfect for a meal in a bowl. Read the full recipe here. Tangy sour cream and cream cheese play up the shrimp's natural sweetness in this traditional appetizer from the sixties. It disappears so quickly you might want to make two batches. You can also substitute crabmeat for shrimp, if desired. Read Kasey Wilson's full recipe here. Consider adding this stuffing to your dinner table this fall. Featuring oysters, this stuffing 'might be the most creative yet,' according to the team from Fanny Bay Oysters. Read the full recipe here. Rich risotto, a northern Italian rice dish, is made even more exciting with seafood. This recipe, shared by Chef Umberto Menghi of Giardino Restaurant sees a bounty of fresh seafood added to the smooth rice mixture for a savoury dish that's sure to delight. Read the full recipe here. This recipe, shared by Chef Spencer Watts, elevates pastry puffs with a generous dollop of buttery lobster meat. A bit of an expert when it comes to the crustaceans — Watts created the Lobster Season menu for the ATLAS steak + fish restaurants — the chef-created dish is perfect for sharing during your next home happy hour. Read the full recipe here. Paired with a tart pickled radish and creamy fennel crème fraîche, it's a perfect main dish for summer — or any time of the year. Read the full recipe here. The recipe, shared by chefs Leon Zhou and Edison Lai of Little Karp Restaurant in Richmond, is hearty and flavourful. Serve it on its own or with a favourite bread to soak up any leftover broth. Read the full recipe here. This recipe — shared by Chef Indri Purwonegoro, regional chef at The Italian Osteria and Cheese Bar and Glass House Estate Winery in Langley — is a treat for seafood lovers. Enjoy it as a main served over rice. Read the full recipe here. Angels and devils on horseback are an evocative name for bacon rolls filled with oysters and prunes, set on a 'horse' of toast. Scallops can make alternative angels or chicken livers can replace prunes as devils. Read Kasey Wilson's full recipe here. These briny creatures enjoy a complementary relationship with foods that are creamy, smooth and tart like butter with lemon, and a good homemade tartar sauce. Read Karen Gordon's full recipe here. Savoury with a hint of crunch, this recipe shared by Chef Hung Nguyen of B House Restaurant in Vancouver would make a perfect weeknight main. Boasting a ton of flavour, it's quick to make and easy to pair with rice and preferred vegetables or a fresh green salad. Read the full recipe here. Pescadillas are a Mexican appetizer popular in coastal spots such as Guerrero, Oaxaca. 'The dish consists of a corn tortilla folded and filled with a fish mixture and fried until golden and crispy,' says Chef Alan Older of Smitty's Oyster House on Main Street. Older shares his spin on the dish here. Read the full recipe here. Deep-frying prawns with a light cornstarch slurry protects them from overcooking. This recipe also works well with sidestripe prawns. Adapted from Maenam: A Fresh Approach to Thai Cooking by Angus An, Appetite by Random House. Read Kasey Wilson's full recipe here. Freshly toasted brioche is the perfect vehicles for delicate spot prawns doused in butter that you've infused with vanilla and lime. This quick dish makes an excellent first course or brunch starter. Save the prawn heads and shells in the freezer to make shrimp stock. Adapted from Lure: Healthy, Sustainable Seafood Recipes From the West Coast by Ned Bell with Valerie Howes. Read Kasey Wilson's full recipe here. This fragrant stew with its crusty toasts comes together in no time. After purchasing mussels, place them in a bowl, cover loosely with a damp towel and store in the coolest part of the fridge. Don't clean them until you're ready to cook. Adapted from Lure: Sustainable Seafood Recipes from the West Coast by Ned Bell with Valerie Howes, Figure 1, 2017. Read Kasey Wilson's full recipe here. A delicious recipe for scallops seared in maple syrup from chef David Robertson of the Dirty Apron Cooking School. In his original version they are plated with a chorizo and olive ragout and pea coulis, but they make a great appetizer or first course on their own. Read Kasey Wilson's full recipe here. This recipe, shared by Chef Ned Bell of the Naramata Inn, celebrates the bounty of B.C. on both land and sea by featuring locally grown cranberries and apples, along with fresh B.C. salmon. Read the full recipe here. Created by Chef Jasmin Porcic of Edge Catering, this dish celebrates Chef Porcic's European heritage. Featuring Mediterranean Sea Bas (also known as Branzino), the recipe mixes citrus and spices with the fresh fish for a 'unique sweet taste and texture,' according to Porcic. Read the full recipe here. Fresh tuna is the star of this recipe, shared by Chef Darrel Ahenakew of The Cascade Room. The fish is brightened by a wonderful watercress sauce, while a warm potato-zucchini hash and a few green vegetables round out the dish. Read the full recipe here. Created by Chef Ned Bell, an ambassador for Buy B.C., this dish is perfect for lunch, dinner, or even a picnic. Make it with fresh or frozen B.C. spot prawns to ensure it can enjoy a spot in your meal rotation all year long. Read the full recipe here. Halibut holds court with this dish created by Chef Ben Berwick of Dachi Vancouver. It's the perfect late spring or early summer entrée to enjoy on the patio. Read the full recipe here. Created by Canadian Chef Chuck Hughes, this simple recipe celebrates shrimp — and sweet rolls. Shared by the team at King's Hawaiian, the sandwich recipe sees a rich Rémoulade Sauce and a touch of browned butter added in to elevate the hand-held bites. Read the full recipe here. This recipe from chef Tommy Shorthouse at Fanny Bay Oysters and Bar takes a classic Wellington dish and adds a West Coast twist thanks to salmon and crabmeat subbed in for beef. This rich-and-creamy dish is a one-and-done thanks to an interior spinach wrap serving up a portion of veg, or serve with a fresh side salad for an added bite of greens. Read the full recipe here. Created by Chef Olivier Le Calvez of the buzzy Toronto restaurant Casa Madera, this dish celebrates fresh fish — in this case striped bass — pairing it with elements of citrus and pepper. Simple to prepare, this dish is sure to delight. Read the full recipe here. Two spring ingredients are the spotlight of this delicious dish from Chef Matthew Graydon of Gateway Casinos for ATLAS Steak + Fish. Adapted from the restaurant's seasonal menu, the recipe pairs the two aforementioned elements with a rich risotto that's made more vibrant thanks to a splash of lemon. Read the full recipe here. Fanny Bay Oysters Bar Chef Tommy Shorthouse calls scallops and pork belly a 'classic' pairing. A multi-day affair to prepare, the talented chef assures the advance work will be worth it in the end. 'This recipe does take some preparation time for the pork belly, but its melt-in-your-mouth flavour will certainly be worth all the work,' says Shorthouse. Read the full recipe here. Cooked up by Jenny Hui, the executive chef of The Lazy Gourmet, this fresh dish sees cod fish given a boost thanks to a homemade chili oil. Fresh cherry tomatoes add a burst of flavour to the dish. Pair it with a green spring salad and a crusty baguette for a delicious meal. Read the full recipe here. This flavourful recipe, created by Chef Heat Laliberte for Nk'Mip Cellars, sees salmon paired with a colourful mixed vegetable salad inspired by the Indigenous legend of the Three Sisters — corn, bean and squash. Read the full recipe here. Inspired by both Oysters Rockefeller and escargot, this dish features oysters baked with a savoury, creamed-spinach filling. As creator Roger Ma, executive chef of the Boulevard Kitchen & Oyster Bar puts it, this appetizer or main is 'garlicky, herbaceous and rich.' Read the full recipe here. Fresh prawns shine in this simple seafood recipe by Victoria-based chef Dan Hayes of The London Chef, who offers innovative cooking classes for home cooks. While this recipe features B.C. spot prawns, which are only in season for a limited time, Hayes says any kind of prawn can be substituted to ensure this delicious dish can be enjoyed throughout the year. Read the full recipe here. This is Jennifer Segal's recipe for fish tacos in Once Upon a Chef, the Cookbook. She had stumbled upon a Mexican restaurant in La Jolla years earlier where the fish tacos 'were out of this world' and set out to recreate them. Her version is made with crispy beer-battered cod tucked into corn tortillas, a cabbage slaw and chipotle sauce. Read the full recipe here. Chef Ned Bell celebrates salmon with this sweet-and-savoury recipe. Utilizing a cedar plank for cooking — which 'pays homage to the First Nations peoples' of the West Coast, according to Bell — this flavourful fish recipe boasts a smokiness thanks to the wood plank, along with rich flavours from ricotta, honey, almonds and more. Read the full recipe here. There are many ways of making sushi bakes. In its most basic form, it consists of a layer of sushi rice topped with a creamy mixture of imitation crabmeat, Japanese kewpie mayo, cream cheese and then baked until warm and slightly caramelized. Read the full recipe here. Created by Chef Sarah Stewart of The Lamplighter Public House, also known as 'Vancouver's oldest pub,' this bowl is full of nutritious ingredients like salmon, cauliflower, quinoa and kale. The dish 'bursts with flavours thanks to the sambal butter, pickled vegetables and chutney,' according to Stewart. Read the full recipe here. A perfect dish for serving at a holiday party, these oysters shared by Chef Tommy Shorthouse of Fanny Bay Oysters feature a warm baked topping that gives them a flavourful boost. Serve as a passed hors d'oeuvres while mingling or enjoy as an appetizer before a seasonal seated meal. Read the full recipe here. Poke, pronounced as Poh-Kay, is a Hawaiian dish with a heavy Japanese influence. The word poke means 'cut up into chunks' in Hawaiian and refers to cut up cubes of raw fish, shrimp, even octopus marinated in a variety of spices, ranging from mild to hot. Read Karen Gordon 's full recipe here. Adapted from Gather: A Dirty Apron Cookbook by David Robertson. Read Kasey Wilson 's full recipe here. Recipe by: Head Chef Lian Cosby, Blue Hat Bakery-Cafe & Bistro at the Pacific Institute of Culinary Arts. 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