Who is chef Andrew Cassling, MasterChef: The Professionals 2022 quarter-finalist?

Ahead of MasterChef: The Professionals 2022, which airs on BBC One every Tuesday, Wednesday and Thursday from 2 november, we find out more about the chefs taking part.

Introducing Andrew Cassling, Head Chef at The Cardan Bar & Grill, Lisburn, Northern Ireland, at the time of filming.

He has previously worked Wine and Brine, Moira; Bullitt Hotel, Taylor and Clay restaurant; Hide, Piccadilly, London; Pensons, Netherwood Estate, Herefordshire.

NAME

Andrew

AGE

26

Where are you from/where do you live?

Grew up in Lisburn outside of Belfast and has also lived in London and Herefordshire. Currently lives with his fiancé.

What type of a chef are you?

Head Chef

Do you have a favourite type of cuisine?

“My style is based around classic cookery using familiar flavours but with a modern flair and my inspirations come from my travels.”

How did you become a chef?

“I actually started off as Front of House when I was 15, but a few friends were in the kitchen, and I wanted a piece of the action. I have never looked back since.”

Where have you worked?

Wine and Brine, Moira (won a Bib Gourmand whilst there). Bullitt Hotel, Taylor and Clay restaurant (part of the opening team which won accolades). Hide, Piccadilly, London (part of the opening team, which was the biggest opening in London, which won a Michelin star). Pensons, Netherwood Estate, Herefordshire (part of the opening team, which won a star within a few months).

What has been the highlight of your career to date?

“I’d say there are many highlights of my career, but my top few would be being part of Hide during its opening and the knowledge that came with it, where I realised the more you know, the less you think you know. I could also say the same about Pensons and Wine and Brine, which all won either Michelin stars or Bib Gourmands.”

Why did you want to take part in MasterChef: The Professionals?

“I have worked with a previous MasterChef: The Professionals contestant and wanted to test my metal and see where I’m at in terms of the country’s upcoming chefs.”