Will Holland

Coming Up

Classic kitchens set the pace of Will Holland’s early career, and the progression is easy to read in the roles he took on. He began as Sous Chef at Gravetyre Manor in West Sussex, where precision and tempo are part of the job, not an extra. He then moved to L'Ortolan as Sous Chef and later Head Chef, taking on more responsibility as the work demanded it. From there, he stepped into the Head Chef role at Le Becasse before moving to The Atlantic Hotel as Executive Chef, the position he holds today. The through-line is straightforward: steady advancement through high-end dining, with the focus gradually narrowing toward a more defined sense of place.

Where They Are Now

At The Atlantic Hotel, Will Holland’s cooking is Jersey as both subject and source. The value of that focus is clarity: a smaller map, handled with intent. Rather than widening the brief, he has tightened it, letting the island shape the identity of the food. Jersey honey sits clearly within that framework, a detail that points to interest in ingredients that carry local character through to the finish of a dish.

Signature

Brown Jersey crab risotto is one of Will’s signature dishes, and it reads as a concise statement of intent. The dish connects refinement to place without overcomplicating either side of the equation. Jersey is doing the work here: in the ingredient, in the naming, and in the way the plate is allowed to stay recognizably tied to the island.

In Their Words “I’d spent all my career in Michelin-starred, high-end fine dining – classic French and British restaurants - and I wanted to do something different.” “I’m really passionate about Jersey honey.”