Chef Orscilla Hitchcock was born in Prince Albert, a small town on the southern edge of the Great Karoo, at the foot of the Swartberg Mountains in the Western Cape.

She began cooking in her mother’s farm kitchen when she was just 12 years old, and her recollection from that time is that everyone was always welcome around the family table. “The more the merrier” was the motto.

Orscilla’s mother is a firm believer in having beautiful floral arrangements in the home, and one of Orscilla’s own hobbies is flower arranging (as well as playing the hand-organ, painting, and riding motorbikes). With its generosity of spirit and country hospitality - along with flowers in the restaurant and in the food - Rojaal represents these childhood memories for her.

“I believe and hope that all guests experience a feast and want to return to us,” says Orscilla, whose favourite main course on her menu is pork belly. “It’s a versatile dish and can be served in winter and summer. It’s prepared with fresh apples and apple juice from Arno's farm, where the restaurant is situated.”

Chef Orscilla’s dishes, rich with taste and sensory delight, have seen her reach the final of the popular South African cooking show, Kokkedoor.

Adored by everyone she knows, Orscilla remains the character that keeps Rojaal’s unorthodox and innovative menu as interesting as the atmosphere created by the restaurant’s distinctive setting.

Those who have experienced the unique blend of style and panache in her cooking and baking eagerly share their love of it with friends and family, making it one of the fastest-growing restaurants in the area.

Guests will definitely come back especially for Rojaal’s carrot cake. “It’s a bestseller, with its extra moistness and richness, and filled with nuts,” says Orscilla.