Café Cecilia has become one of East London's most talked-about restaurants — the kind of place where the art and fashion crowd rub shoulders with locals, all coming back for the same thing: honest, seasonal food cooked with real soul.
Chef Max Rocha draws on his Irish upbringing and the influence of his mother Odette's cooking, filtered through time at The River Café, St. John and Spring. The result is food that doesn't show off — Guinness bread, sage and anchovy fritti, whole roast chicken, poached trout in pickled cucumber, deep-fried bread and butter pudding with cold custard.
100 recipes, from breakfast through to dinner, with a foreword by James Beard Award-winning food writer Diana Henry. Photography by Matthieu Lavanchy, shot inside the restaurant itself.
- 100 recipes across breakfast, lunch and dinner
- Irish and European-inspired, seasonal and unfussy
- Foreword by Diana Henry
- Named one of the Best Cookbooks of 2024 by the LA Times and praised by the Observer Food Monthly
- Published by Phaidon, hardback, 256 pages
