Scallops, sea succulents and Jersey flavours earns chef place in top culinary competition

A menu featuring locally foraged sea succulents, scallops and beef sirloin has helped a Jersey-based chef secure a place in the semi-finals of one of the UK’s most prestigious culinary contests.

Jack Edgar, who was recently promoted to Sous Chef at the hotel’s Ocean Restaurant, has reached the semi-finals of the 2026 National Chef of the Year competition after impressing judges with a three-course menu.

While Sheffield-born Mr Edgar 2026 has been working in professional kitchens over the past decade, and joined the Atlantic three-and-a-half years ago, 2026 marked his first entry into the senior competition organised by the Craft Guild of Chefs.

Reflecting on his success so far in what is regarded as one of the most challenging and respected contests in the UK culinary calendar, Mr Edgar said he was “still in shock”, adding that it was “definitely the highlight of my career”.

“It’s a huge honour not only to be representing myself, but also The Atlantic Hotel,” he added. “I would like to thank Will Holland, Richard Ellis and the entire team at The Atlantic for their support and encouragement.”

The Atlantic’s owner, Patrick Burke, commended Mr Edgar for 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 that he was “immensely proud” of Mr Edgar, adding that 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,” he said.

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. 

The semi-finals will take place in July.

In it, competing chefs will be tasked with cooking two courses in a live heat against some of the UK’s most talented chefs for a place in the final.