Anna Haugh is an acclaimed Irish chef, restaurateur, and television personality widely recognised for her culinary expertise, television appearances, and successful restaurants including Myrtle in Chelsea and The Wee Sister wine bar in London. Alongside her professional achievements, her personal life — especially her partnership with Richard Elwell — plays a central role in her story, blending family, business, and creative collaboration.
Anna’s partner is Richard Elwell, a hospitality professional who not only shares her personal life but also plays an integral role in her business ventures. Richard is co‑owner of Myrtle Restaurant, the modern Irish eatery Anna founded in 2019, and supports the daily operations, business strategy, and long‑term planning that help the restaurant thrive. Their partnership is built on mutual respect, shared passion for food and hospitality, and complementary strengths — Anna’s culinary creativity balanced by Richard’s business acumen.
Although Anna keeps her personal life relatively private, public information confirms that she and Richard have built a warm blended family together. On 12 August 2021, the couple welcomed their son, Oisín Ronnie Elwell, after seven years of trying to conceive — a milestone Anna described as emotionally significant and deeply cherished. Richard also has an older son, Henry, from a previous relationship, whom Anna embraces as part of their family unit. This combination of personal and professional roles reflects a relationship rooted in partnership rather than public spectacle.
Before her relationship with Richard, Anna was previously married for 13 years. That earlier marriage ended due to career pressures and the difficulty of balancing the intense demands of professional kitchens and restaurant life with personal relationships. She has spoken about that period respectfully and with insight, noting how her focus on her craft shaped her path and ultimately led her to where she is today.
In interviews and public appearances, Anna refers to Richard affectionately as her “partner in crime,” describing him as supportive, funny, and someone who understands the challenges of both raising a family and managing high‑pressure professional commitments. While he generally maintains a low public profile, Richard occasionally appears with Anna in restaurant events or family posts shared on social media, offering glimpses into their life without excessive exposure.
Anna and Richard’s shared work at Myrtle — where she leads the kitchen and he supports operations — highlights how their personal and professional lives intersect. Their collaboration demonstrates a unique balance: a partnership grounded in shared values, mutual encouragement, and a deep commitment to hospitality. This strong foundation has allowed Anna to expand her culinary influence, from Michelin‑level kitchens and television studios to cookbook projects and high‑end dining experiences, all while nurturing a loving family life in London.
Who Is Anna Haugh?
Before diving into her professional partnerships, it is important to understand Anna Haugh’s background and career.
Early Life and Culinary Training
Anna Haugh was born in Dublin, Ireland. From an early age, she showed a passion for food and hospitality. She trained at the Dublin School of Culinary Arts, where she learned the technical skills and discipline required to excel in fine dining kitchens. Early in her career, Anna worked alongside renowned chefs in acclaimed restaurants, gaining valuable experience and refining her culinary identity.
Career Milestones
Anna Haugh’s career is marked by several major achievements:
Working in Michelin-rated kitchens and gaining experience with world-famous chefs.
Opening her own restaurant, Myrtle, in Chelsea, London, in 2019, which quickly became known for its innovative modern Irish cuisine.
Launching additional ventures, such as The Wee Sister Wine Bar, showing her entrepreneurial spirit and desire to diversify her culinary offerings.
Becoming a television personality, appearing on shows like BBC’s Morning Live, Saturday Kitchen, and becoming a host on MasterChef as of 2025.
Publishing her debut cookbook, which captures her culinary philosophy and techniques for home cooks and aspiring chefs.
Her career shows not only her culinary talent but also her ability to manage, brand, and expand a business successfully.
Defining “Partner” in a Professional Context
In the restaurant and hospitality industry, the term “professional partner” can refer to someone who:
Shares ownership of a business.
Supports operations or management.
Helps with strategic planning and long-term decisions.
Brings complementary skills to the venture.
For Anna Haugh, her professional partner plays a critical role in running her restaurant efficiently and enabling her to focus on creativity and kitchen leadership.
Who Is Anna Haugh’s Professional Partner?
Richard Elwell: The Business and Personal Partner
Anna Haugh’s professional partner is Richard Elwell, who serves as both:
Life partner, sharing a long-term personal relationship with Anna.
Business partner, co-owning and managing aspects of Myrtle Restaurant.
Richard contributes to operational management, strategic planning, and other business-related responsibilities. His involvement allows Anna to focus primarily on culinary creativity and guest experience without being overwhelmed by administrative tasks.
Dual Role: Personal and Professional Collaboration
Richard and Anna’s partnership combines personal support with professional collaboration. This dual dynamic can be challenging, but in their case, it has proven to be effective. Anna manages the kitchen and creative vision, while Richard handles logistics, staff management, and operational planning. Together, they create a balance that allows the restaurant to thrive.
How Anna Haugh’s Professional Partnership Works
Understanding the mechanics of Anna Haugh’s professional partnership with Richard Elwell reveals how restaurants achieve both culinary excellence and operational efficiency. Their collaboration is an example of complementary skills and shared responsibility, which is crucial for success in the highly competitive restaurant industry.
Shared Restaurant Ownership and Leadership
Myrtle Restaurant operates under a co-leadership model. Anna takes the lead on culinary innovation, menu creation, and kitchen leadership, while Richard contributes to management, operations, and strategic planning. By dividing responsibilities in this way, both partners can focus on their strengths and maintain a high standard of quality across all aspects of the business.
This approach is particularly effective in restaurants because it balances creativity with practical business decisions, ensuring both a memorable dining experience and a sustainable operation.
Balancing Creativity and Practical Management
One of the biggest challenges in running a restaurant is ensuring that creative ideas are feasible from an operational and financial perspective. Anna’s professional partnership with Richard allows her to:
Focus on developing new recipes and culinary concepts.
Experiment with seasonal menus and unique dining experiences.
Maintain her visibility in media and television while the restaurant runs smoothly.
Meanwhile, Richard ensures that budgets, staffing, supplier relationships, and day-to-day logistics are well-managed. This division of labor not only protects the quality of the dining experience but also provides a buffer against the stress of operational management.
Decision-Making and Strategy
Effective partnerships require clear and collaborative decision-making. Anna and Richard work together on critical choices such as:
Menu changes based on seasonal ingredients and market trends.
Expansion opportunities, including new venues or product lines.
Marketing strategies, including media appearances and events.
Staff hiring, training, and retention.
Their ability to make strategic decisions together ensures the restaurant evolves in a sustainable and profitable way while maintaining its creative identity.
Supporting Growth and Expansion
As businesses grow, challenges multiply — from staffing issues to supply chain management. Richard’s operational support allows Anna to focus on brand growth and culinary excellence, whether that means expanding into wine bars, pop-up experiences, or publishing cookbooks. Their partnership exemplifies how combining creative vision with strong operational management can fuel long-term success.
Real-Life Examples of Their Collaboration
Opening Myrtle Restaurant (2019)
The opening of Myrtle Restaurant highlights the effectiveness of their partnership. Anna brought the creative culinary vision, while Richard ensured that operational, financial, and managerial components were handled efficiently. This collaborative approach contributed to the restaurant quickly becoming a celebrated destination for modern Irish cuisine.
Launching The Wee Sister Wine Bar
Expanding into The Wee Sister Wine Bar demonstrates their ability to diversify successfully. Opening a new venue requires careful planning, resource allocation, and market research — all areas where Richard’s expertise complements Anna’s culinary focus. Their joint effort ensures consistency in quality, branding, and customer experience across ventures.
Media Appearances and Television
Anna’s television career has expanded her personal brand and promoted her restaurants. However, balancing filming schedules with restaurant operations requires careful planning. Richard’s support allows Anna to participate in shows and media projects without compromising the quality or operation of her restaurants.
Benefits of Their Professional Partnership
Complementary Strengths: Anna handles culinary creativity, while Richard manages operational and strategic aspects.
Shared Vision and Goals: Both partners work toward common objectives, ensuring alignment in business decisions.
Efficiency and Focus: Dividing responsibilities reduces stress and increases productivity.
Resilience: Together, they can handle challenges, from staffing issues to industry fluctuations, more effectively.
Practical Tips for Aspiring Restaurateurs Inspired by Anna Haugh’s Partnership
Anna Haugh’s professional partnership offers valuable lessons for anyone looking to succeed in the competitive world of restaurants. Here are practical strategies that can help aspiring restaurateurs build sustainable and creative businesses:
Find a Complementary Partner
One of the keys to Anna’s success is having a partner whose strengths complement her own. When choosing a partner, consider:
What skills they bring to the table (e.g., management, finance, operations).
How their strengths balance your weaknesses.
Whether they share your vision and long-term goals.
A well-chosen partner can help you focus on your area of expertise while ensuring other critical business functions are handled effectively.
Define Clear Roles and Responsibilities
Clarity is essential in any professional partnership. Anna and Richard succeed because each knows their responsibilities:
Anna: culinary innovation, menu development, guest experience, media presence.
Richard: operations, staff management, financial planning, strategic growth.
Defining roles prevents overlap, reduces conflict, and allows both partners to focus on what they do best.
Communicate Openly and Frequently
Strong partnerships rely on communication. Regular discussions about goals, challenges, and progress ensure both parties remain aligned. Open communication helps in:
Resolving conflicts quickly.
Making strategic business decisions efficiently.
Maintaining a strong sense of shared purpose.
Balance Creativity with Business Acumen
Restaurants are creative spaces, but they are also businesses. Even the most talented chefs need operational support to thrive. Anna’s partnership demonstrates that combining culinary artistry with sound business management is essential for long-term success.
Adapt and Evolve Together
The restaurant industry is constantly changing, with trends in dining, technology, and consumer preferences. Successful partnerships, like Anna and Richard’s, evolve to meet these changes. Flexibility allows partners to:
Experiment with new dining concepts.
Expand into new ventures like wine bars or product lines.
Respond to challenges such as staffing shortages or economic fluctuations.
Recent Trends in Culinary Partnerships (2025)
Anna Haugh and Richard Elwell’s partnership aligns with broader trends in the culinary world:
Multi-Role Collaborations
Modern restaurant leaders often rely on partnerships where responsibilities are divided according to skill sets. Creative and operational roles are often handled by different people, ensuring both aspects receive full attention.
Media-Driven Brand Growth
Chefs today increasingly use media appearances, social media, and cookbooks to grow their brand. Partnerships help manage the additional workload that comes with media exposure without compromising restaurant operations.
Diversification of Offerings
Successful restaurateurs diversify beyond a single restaurant. This can include wine bars, pop-ups, catering, or branded products. A reliable partner can help manage these expansions, allowing the chef to maintain quality and consistency.
Emphasis on Work-Life Balance
Combining personal and professional partnerships, as Anna and Richard do, can promote a more balanced approach to business. Supportive partnerships reduce stress and allow for a sustainable lifestyle in a demanding industry.
Insights into Successful Culinary Partnerships
Anna Haugh’s partnership provides valuable insights for anyone in the restaurant industry:
Complementary skills matter: Combining culinary talent with business acumen is critical.
Shared vision is key: Aligning long-term goals ensures every decision supports the bigger picture.
Division of responsibilities increases focus: Partners can concentrate on what they do best, improving overall quality and efficiency.
Mutual support strengthens resilience: Facing challenges together creates a stronger, more sustainable business.
Flexibility enables growth: Adaptability allows partners to expand ventures and evolve with industry trends.
Common Misconceptions About Professional Partnerships in the Culinary World
Many aspiring restaurateurs misunderstand what it takes to maintain a successful professional partnership. Anna Haugh’s example with Richard Elwell helps clarify some of these misconceptions:
Misconception 1: Partnerships Require Equal Financial Investment
Some people assume that a business partnership only works if both partners contribute equally in financial terms. In reality, partnerships can succeed when each partner contributes in different ways — whether it’s creativity, management expertise, operational skills, or strategic insight. In Anna Haugh’s case, Richard contributes operational and business expertise, complementing Anna’s culinary skills.
Misconception 2: Partnerships Reduce Creative Freedom
Another misconception is that having a partner limits a chef’s creative control. Anna’s partnership demonstrates the opposite: by having someone manage operations, she has more freedom to focus on culinary innovation. Clear role definitions allow creativity to flourish without compromising business efficiency.
Misconception 3: Partners Must Be Public Figures
Many assume that a professional partner must be visible or publicly recognized. However, some partners thrive behind the scenes. Richard Elwell prefers to remain less visible publicly, but his contribution to Myrtle Restaurant’s operations and growth is vital. This shows that effective partnerships do not require public recognition.
Misconception 4: Partnerships Are Always Smooth
Some people believe partnerships are easy and conflict-free. In reality, maintaining a strong partnership requires communication, compromise, and problem-solving skills. Even successful partnerships like Anna and Richard’s require ongoing effort to stay aligned in vision and execution.
Misconception 5: Personal and Professional Partnerships Should Be Separate
Anna and Richard demonstrate that personal and professional partnerships can coexist successfully. When both parties respect boundaries and maintain clear communication, combining personal support with professional collaboration can enhance both business and personal life.
Real-Life Challenges in Professional Partnerships
Despite their success, professional partnerships often face challenges, such as:
Differing priorities: Creative versus operational focus can sometimes clash.
Time management: Balancing media appearances, new ventures, and restaurant operations requires careful coordination.
Industry pressures: Restaurants face unpredictable challenges, including staffing shortages, supply chain disruptions, and changing consumer preferences.
Anna and Richard navigate these challenges by maintaining mutual respect, clear communication, and shared vision, which strengthens both their business and personal relationship.
FAQ
Who is Anna Haugh’s professional partner?
Anna Haugh’s professional partner is Richard Elwell, who co-owns Myrtle Restaurant with her and contributes significantly to its operational and strategic management.
How does their partnership function day-to-day?
Anna focuses on culinary innovation, menu design, and guest experience, while Richard manages operations, finances, staff, and overall strategy. Their complementary roles allow the restaurant to run efficiently.
Is their partnership both personal and professional?
Yes. Richard is Anna’s life partner as well as her business collaborator. Their dual relationship enables strong personal support alongside professional collaboration.
Can having a partner improve a chef’s creative freedom?
Absolutely. With a partner handling operational and managerial responsibilities, a chef can dedicate more time and energy to creative work and experimentation, as Anna does.
What makes their partnership successful?
Key factors include complementary skills, shared goals, clear role definitions, mutual support, and adaptability. This combination allows the business to grow while maintaining high culinary and operational standards.
Final Thoughts
Anna Haugh’s professional partnership with Richard Elwell exemplifies the power of collaboration in the culinary world. By combining her culinary creativity with his operational and business expertise, they have created a thriving restaurant brand and established a sustainable business model.
Their partnership shows that success in hospitality is not just about talent or vision—it is about strategic collaboration, shared responsibility, and mutual support. Aspiring chefs and restaurateurs can learn from Anna and Richard’s example: when creative passion is balanced with strong operational management, restaurants can flourish, media opportunities can be maximized, and both personal and professional growth can be achieved.
In the world of modern gastronomy, professional partnerships like theirs are not just beneficial—they are often essential for long-term success, innovation, and resilience. Anna Haugh’s journey proves that the right partnership can elevate a culinary career from personal achievement to industry-wide recognition.
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