Having watched as she trained in Gualtiero Marchesi, Shane Osborn, Phil Howard and Gordon Ramsay's kitchens, the world has long awaited Anna Haugh's first solo venture.

There’s been some buzz about why she decided to call her restaurant Myrtle, so we asked her to explain and while the aim is to honour Irish produce, Anna said she refuses to call it a modern Irish restaurant.

Plus, we asked her to tell us what she thinks is stopping more women from reaching high ranking positions in the kitchen.

She explained that for her, nothing physical is preventing women from being successful chefs but that 'the most heartbreaking thing is when men believe that we don’t belong somewhere'.

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