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Rockliffe Hall wish Andre Borg the best of luck in the quarterfinals of MasterChef: The Professionals 2018

Andre Borg is competing on this year’s MasterChef: The Professionals and has made it through to the quarter finals

In a gripping episode which was aired on Tuesday evening, Andre made it through to the quarter finals. We are now hoping that he makes it through to the semi-finals!

Andre was Junior Sous chef in the 4AA Rosette Orangery at Rockliffe Hall, working in a team headed up by Executive Chef Richard Allen. The Orangery restaurant experience features a unique tasting menu featuring a journey of textures, temperatures and tastes where every dish tells its own story, using the highest quality seasonal and regional produce, some foraged from Rockliffe Hall’s 365 acre estate.

Originally from Malta, Andre came to the UK for the opportunity to work in top end restaurants. By doing this he has challenged himself every day to learn in this fast paced environment.  

Andre wanted to appear on MasterChef: The professionals as he felt it would be a good experience and a good platform for the future – “It would be the best achievement of my career if I won MasterChef”. 

Self-professed perfectionist, Andre claimed to be quite nervous at the beginning but received good comments from judges.

In Tuesday’s exciting episode Andre had fifteen minutes to produce a cauliflower steak, two cauliflower garnishes and a nut butter, he managed this just in time!  

The judges had many comments about the cauliflower challenge which included the fact that he had given them a nut butter. The judges also said Andre’s dish was “fresh” and they loved the way he “basted and cooked the cauliflower steak”. 
Marcus Wareing said that "it was not bad for a first attempt". Gregg Wallace also stated that Andre “got all jobs done and, delivered a tasty plate”.  

Andre was happy with the comments and went on to cook his signature dish – a barbeque smoked pork tenderloin, buttered corn and black pudding croquette, charred jersey royals, onion ketchup and a pork jus.  

This dish was extremely well received by the judges, gaining comments such as “a fun plate of food, the sauce is beautifully well made, the pork is great cookery and you are a cook with great imagination, good touch and a sense of fun”.

The judges were unanimous that Andre should be the first Chef to go through to the quarter finals. Andre said he felt amazing to be through to the quarter final and hopes to learn from the mistakes made and in the next round will be even better.

We wish Andre the best of luck for the rest of the competition!  

To find out more about the Orangery or to book a table, please call 01325 729 999 or email