Martin Horsley

Born in Wales and raised in the North East, Martin is making a welcome return to his early roots and joins us from Sofitel London St. James where he was Executive Sous Chef. With over 30 years’ restaurant experience, Martin's career started in Scotland at the prestigious Gleneagles in Perth and from there he honed his cooking knowledge and techniques at a number of five-star hotels in Europe. Before spending a year at the one Michelin Star, 21 Queens Street, in Newcastle, under the guidance of top British chef, Terry Leybourne Martin's personal cooking style is "modern and eclectic'' and his dishes combine classical training with contemporary methods.

Having 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, Martin was also Executive Chef at Sofitel Mansion & Spa at Werribee Park. He also worked alongside Raymond Capaldi and Gary Mehigan at Melbourne restaurant, Fenix, where the venue was awarded 'one hat' by The Age Good Food Guide.

Managing Director of Rockliffe Hall, Jason Adams said: “We are delighted to welcome Martin Horsley to Rockliffe Hall. 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.”