The Atlantic Hotel’s Sous Chef Jack Edgar has reached the semi-finals of National Chef of the Year 2026, organised by the Craft Guild of Chefs.
Jack’s success marks a significant milestone in his career. The achievement comes at an especially exciting time for him, having recently been promoted to Sous Chef at The Atlantic Hotel’s Ocean Restaurant.
Originally from Sheffield, Jack (pictured) has spent the past ten years in professional kitchens and joined The Atlantic Hotel three and a half years ago. This year marked his first entry into the senior competition.
Jack’s competition menu featured scallops with smoked cep and locally foraged sea succulents from St Ouen’s Bay, followed by beef sirloin with kuri squash and aged beef fat hash brown, before finishing with a Valrhona dulcey mille-feuille.
Jack said: “I’m still in shock to have made it through to the semi-finals of National Chef of the Year. It’s a huge honour not only to be representing myself, but also The Atlantic Hotel. I would like to thank Will Holland, Richard Ellis and the entire team at The Atlantic for their support and encouragement. This is definitely the highlight of my career.”
Patrick Burke, Owner of The Atlantic Hotel, commented: “Jack’s achievement is thoroughly deserved and reflects the dedication, talent and hard work he brings to the kitchen every day. We are delighted to see him representing both The Atlantic Hotel and Jersey on the national stage and wish him every success in the next stage of the competition.”
Executive Chef Will Holland added: “I’m immensely proud of Jack. Reaching the semi-finals of National Chef of the Year is a massive step in his career. He continues to go from strength to strength and this achievement goes hand in hand with his recent promotion to Sous Chef. He’s put in all the hard work and we’re excited to see what he can achieve in the next stage.”
