Hampshire restaurant Hearth at Heckfield Place new head chef

Max Roberts has been promoted to lead the kitchen at Hearth, the open-fire restaurant at Heckfield Place, a Georgian estate in Hook.

Mr Roberts has spent the past four years developing his craft at Heckfield Place under the guidance of culinary director Skye Gyngell and executive chef Michael Chapman.

Max Roberts (Image: Heckfield Place)

A spokesperson for Heckfield Place said: "His promotion marks the natural next step in a journey that reflects his skill, dedication, and thoughtful understanding of Heckfield’s ethos."

In his new role, Mr Roberts will work closely with Mr Chapman and recently appointed culinary director Eleanor Henson to shape the future of Hearth.

The restaurant is known for its elemental approach to cooking, with dishes prepared over a carefully managed open fire to create gentle, even heat.

Its sharing plates are vegetable-led and cooked slowly in the embers to bring out the natural flavour of each ingredient.

This approach is influenced by Ms Gyngell’s philosophy and the understated style that defines Heckfield Place.

Mr Roberts will continue to collaborate with Heckfield Home Farm and head market gardener Jane Scotter to develop seasonal menus rooted in biodynamic farming and sustainability.

A spokesperson said: "The food at Hearth reflects the estate’s commitment to biodynamic farming and sustainable practices, with each dish expressing a clear connection to the land and its produce."

Hearth is open to hotel guests and non-residents from Tuesdays to Fridays between 6pm and 9pm.

It is also open on Saturdays and Sundays from 5.30pm to 9pm, with lunch service on Saturdays from 12pm to 2.30pm.

Heckfield Place is a restored Georgian family home set on a 438-acre estate.

It features 45 bedrooms and two signature restaurants, Marle and Hearth.

Both are supplied by the estate’s biodynamically certified market garden and organic home farm.