A SOUS chef at the Atlantic Hotel’s Ocean Restaurant has reached the semi-finals of a national culinary competition.
Jack Edgar made it to the penultimate round of the National Chef of the Year 2026 Awards, after serving up a menu featuring scallops, sea succulents foraged from St Ouen’s Bay, beef sirloin, an aged beef-fat hash brown and mille-feuille.
Mr Edgar, originally from Sheffield, has been working in professional kitchens for more than a decade including three-and-a-half years at the Atlantic Hotel.
After entering the competition for the first time, Mr Edgar said securing a semi-final spot was the “highlight of his career” and that he was “still in shock”.
“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,” he added.
Mr Edgar was recently promoted to sous chef at the hotel’s Ocean Restaurant.
Executive Chef Will Holland said: “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”.
Mr Edgar will be travelling to London in July for the semi-finals, where he will go up against some of the UK’s most talented chefs.
