Martin Horsley joins Rockliffe Hall as executive head chef.

Horsley, who describes his cooking style as ‘modern and eclectic’, will oversee the 3AA Rosette Orangery Restaurant and The Clubhouse as well as the venue’s new casual spa eatery Nu Sana. He will also lead the head chefs at each restaurant.

Born in Wales and raised in the north east of England, Horsley started his chef career in Scotland at Gleneagles in Perth and worked at a number of five-star hotels in Europe before spending a year at the one Michelin starred 21 Queens Street in Newcastle working under Terry Leybourne.

In 1996, Martin moved to Australia where he worked in senior positions at hotels including the Sheraton Mirage Port Douglas, the Sheraton in Perth, Le Meridian and Stamford Plaza, and was executive chef at Sofitel Mansion & Spa at Werribee Park. He also worked alongside Raymond Capaldi and Gary Mehigan at Melbourne restaurant, Fenix, resulting in the venue being awarded ‘one hat’ by The Age Good Food Guide.

He joins Rockliffe Hall from Sofitel London St James where he was executive sous chef.

“We are delighted to welcome Martin to Rockliffe Hall,” says Jason Adams, Rockliffe Hall managing director.

“His culinary knowledge, skills, and decades of experience in the finest kitchens, hotels and restaurants will only further elevate our first-class gastronomic offering. Rockliffe Hall has a wonderful culinary fan base that I am confident will continue to grow under his leadership.”