The Atlantic’s Jack Edgar Named Semi-Finalist in Prestigious National Chef Competition

Jack Edgar, Senior Chef de Partie at The Atlantic Hotel and Ocean Restaurant, Jersey, has been named a semi-finalist in the prestigious Craft Guild of Chefs Young National Chef of the Year competition. Jack, who has been with The Atlantic Hotel for 18 months, has swiftly progressed from Demi Chef de Partie to his current role. Before joining The Atlantic Hotel, Jack honed his culinary skills as a Demi Chef de Partie at The Three Fishes, working alongside renowned chef Nigel Haworth.

The competition, one of the most esteemed in the culinary world, tasks young chefs with demonstrating their culinary prowess and creativity. Winning the Young National Chef of the Year firmly establishes a chef as a rising star of the culinary world both in the UK and beyond. This marks Jack’s second time in the spotlight, as he made it to the finals in the 2023 competition.

This year’s challenge, designed by Chairman of Judges Russell Bateman, requires competitors to create a three-course menu within two hours, showcasing their understanding of basic skills and their ability to craft a delicious menu suitable for an elegant lunch.

For the starter, competitors are required to create a filled vegetarian agnolotti pasta dish, suitably garnished, featuring a foraged or locally sourced ingredient. The main course will showcase Norwegian halibut served with a butter-based sauce, accompanied by no more than two additional elements or garnishes, allowing for either a classical or global approach. To finish, chefs are tasked with creating their own interpretation of a filled choux dessert, containing fresh fruit with a complementary seasonal fruit puree, and no more than two additional elements or garnishes plus an optional sauce.

Successful finalists will also need to pass a skills test at the start of the cook-off, where they will prepare their choux pastry. Throughout their menu, all competitors are asked to utilise ingredients wisely to ensure minimal food waste, as well as sourcing ingredients locally and seasonally.

Will Holland, Executive Chef at The Atlantic Hotel, praised Jack’s achievement, saying, “We are extremely proud of Jack’s accomplishment. His dedication, passion, and continuous pursuit of culinary excellence have been evident since he joined our team. This recognition is a testament to his hard work and talent.”

Patrick Burke, Owner of The Atlantic Hotel, expressed his delight, stating, “We are thrilled that Jack is through to the semi-finals of Young National Chef of the Year. This prestigious event is renowned for highlighting the industry’s most promising young chefs, and Jack’s inclusion is a reflection of his exceptional skill and dedication. We are confident that he has a bright future ahead.”

Jack will be refining his dishes in the coming weeks, and the judging team will review the entries from the invited young chefs to determine the finalists.