Longueville Manor has announced that one of their chefs, Jacob Gosselin, has been successful in winning the Channel Islands Young Chef of the Year.
The next step for Jacob (pictured) will be taking part in the semi-final of the prestigious Craft Guild of Chefs ‘Young National Chef of the Year’ competition.
The contest, which started in 2012, identifies the best young chefs in the country, and winning the award firmly establishes a chef as a rising star of the culinary world both in the UK and beyond.
Cooking has been in Jacob’s blood from a very early age, and his passion for the culinary arts has only grown stronger over the years. He began his training at Longueville Manor when he was just 16 years old. He attended Highlands College full-time for three years, where he passed with distinction and was named Young Chef of the Year in 2017, 2018, and 2023. Jacob also got to the finals of the Craft Guild of Chefs Young National Chef of the Year on two separate occasions, in 2018 and 2020, showcasing his skill amongst the best young chefs on the national stage. His dedication to his craft and continuous pursuit of excellence have been evident since the beginning.
Longueville’s Executive Head Chef, Andrew Baird said: “Throughout his time with us, Jacob has worked through every section of the kitchen, becoming Chef de Partie in each before progressing to Junior Sous Chef at the age of 21. His comprehensive experience across the kitchen ensures he has a well-rounded skill set and deep understanding of each aspect of the culinary process. Customer care and satisfaction are always at the top of Jacob’s agenda. He often goes above and beyond to create speciality dishes at short notice, ensuring each guest’s dining experience is exceptional. Jacob’s passion for the sea and the sustainability of our seafood is commendable; he frequently engages with local fishermen to gain their knowledge and expertise.”
In addition to his love for the ocean, it’s noted that Jacob is an avid forager, both along the seashore and inland. His relentless quest for new knowledge keeps him at the forefront of culinary innovation. Jacob’s positive working involvement has also fostered a deep commitment to passing on his skills to colleagues, both young and older, as well as to guests. He has learned to use the benefits of being based in Jersey to his advantage.
Owner of Longueville Manor, Malcolm Lewis, said: “Jacob Gosselin is a chef with immense potential, and the Longueville team wholeheartedly support him in this competition. We are so proud of his progression so far are and wish him every success and are confident that his talent and dedication will continue to shine.”
