Anna’s parents were keen gardeners, but she first trained as a journalist. Waitressing at Jamie Oliver’s Fifteen restaurant in the evenings, she got talking to local farmers and growers. “I started growing stuff for Jamie and for local markets, and just loved it. I’d come to work and see ‘Anna’s broad beans’ on the menu. It was cool.”
Anna completed her horticulture training in California – “the mecca of all things organic” – and before Le Manoir, worked at the renowned Huntington Botanical Gardens in LA. She is thrilled to be leading the design of the vegetable gardens at Farmhouse, growing produce for the bars and restaurants and cookery school on site. “I’ve got a blank canvas – it’s a really lucky break,’ she says.
Anna plans regular garden walks with Soho House chefs and bartenders. “This first year will be about experimentation, seeing what works on the soil here and taste-testing. I want to get as many of the young chefs in there as possible too. That experience of seeing something harvested can provide inspiration for dishes and drinks.”