February 20 2025: Hearth Suppers with Café Cecilia's Max Rocha - Open to All

Our first Hearth Supper of the year welcomes Max Rocha of Café Ceclia for an evening in Hearth, our restaurant where we cook over fire.

Under the helm of our Culinary Director, Skye Gyngell, and in collaboration with Hearth's Head Chef, Owen Seamark, Max and the team will create a three-course menu that celebrates the heartfelt cooking of Hearth and the honest and delicious stylings of Café Cecilia.

With a culinary style shaped by his time at The River Café, St. John Bread & Wine and Spring, Max's cooking is both rooted in tradition, and inspired by the home-cooked meals of his mother, Odette.

Having previously worked with Skye at Spring - and with Café Ceclia's Head Chef, Dom, having spent time in the Hearth Kitchen - Max and his team are excited to return for this convivial evening.

The evening begins at 6:30 PM with a welcome drink, before guests are seated on long tables for an introduction to the menu from Owen and Max and a sharing style supper that embraces the feelings and flavours of both restaurants. 

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Max Rocha is the chef/owner of Café Cecilia restaurant in London. After working in the music industry, Rocha catered for clients including Hauser & Wirth and Christie’s, and spent time in the kitchens of restaurants such as The River Cafe, St. John Bread & Wine, and Spring. Although inspired by these places, his greatest inspiration comes from growing up in Ireland, with the cooking of his mother, Odette. The Café Cecilia Cookbook was published by Phaidon in Fall 2024.

Skye joined Heckfield Place as Culinary Director before its opening, and has been instrumental in guiding the culinary concept and estate offering. Her signature style of dishes created using local, fresh ingredients underpin all that is served at Heckfield Place, with Skye working closely with the Home Farm team to serve produce grown on the estate.

Photo of Max by Jacob Lillis