Hotel Chef of the YearHotel Chef of the Year (fewer than 250 coversfewer than 250 covers) Sponsored by Bidfood


WINNER Will Holland, Atlantic hotel 2023


THE SHORTLIST Nik Chappell


The Slaughters Manor House


Elliot Hill The Chester Grosvenor


Will Holland Atlantic hotel


Sam Karle


Dakota Manchester Manish Patel


Indus at Park Regis Birmingham


Will Holland, executive chef of the Atlan- tic hotel in Jersey, amazed judges with his innovative approach to food, his ability to retain staff and his determination to raise the destination profile of Jersey. Having worked in Michelin-starred kitch-


ens from the age of 18, the former Craft Guild of Chefs’ UK Restaurant Chef of the Year started his role at the Atlantic six years ago. The four- AA-rosette, 50-bedroom hotel is the only prop- erty to be a member of Small Luxury Hotels of the World and Pride of Britain (PoB) Hotels in the Channel Islands. In terms of F&B, the hotel features a 35-cover lounge, a 20-cover bar and a 40-cover terrace next to the swimming pool. The centrepiece, of course, is Holland’s 60-cover Ocean restaurant, which has been critical to the hotel’s success during the quieter months, as it attracts a loyal stream of local trade. The chef has risen to the challenge of sea- sonality with characteristic creativity and curi- osity. After developing close relationships with suppliers in Jersey to guarantee fresh produce and favourable prices, he showcased these dishes in the form of special tasting menus, such as Degustation, which has proved to be particularly popular with guests this summer. Holland also places an emphasis on sup- porting staff through team-building oppor- tunities and giving them a chance to share their expertise with the wider community. He collaborated with chefs to create the recently extended afternoon tea offering, which ranged from Festive Teas to the new charity-fund- raising Tortoise Afternoon Tea. Meanwhile, he resolved gaps in recruitment by taking on chefs from abroad, including those from Kenyan and Caribbean nationalities, who have now enriched the Atlantic’s cuisine with recipes from their home countries. In addition to this, Holland organised


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“Will is a seasoned, strong chef” Andre Garrett


takeover dinners at the local catering college to allow students to experience a Saturday Kitchen- style omelette challenge with his chefs. Holland has created a culinary destina-


tion almost single-handedly. He spent over a year preparing the Eat Jersey food festival, during which he welcomed eight visiting chefs, including Michel Roux, to cook for the four-day celebration. This resulted in a spectacular increase in covers and tens of thou- sands of pounds were raised from ticket rev- enue, a proportion of which was passed onto charitable initiatives. According to the hotel’s owner, Patrick


Burke, there is little doubt that much of the success of the Atlantic over the past six years, including record-breaking turnover, have resulted from Holland’s consistent ingenuity, gritty drive and admirable initiative. He has been an invaluable leader, team member and proud culinary ambassador to Jersey.


WHAT THE JUDGES SAID “Will is a seasoned, strong chef. He has taken on The Atlantic and continued its success, driving Jersey as a food- and produce-led destination.” André Garrett


“A driven, passionate and exacting chef over many years, Will has brought his signature focus to Jersey and rightly put the Atlantic hotel and his brigade on the map for exceptional food and hospitality.” Chris King


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