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10 QUESTIONS FOR…

WILL HOLLAND

 

We are extremely excited to bring you this week’s Q&A with none other than Will Holland, Executive Chef at the Atlantic Hotel in Jersey, and one of the UK’s most influential chefs.

Taking his first role at Homewood Park under Gary Jones,Will’s career followed an illustrious path; making his mark in the kitchens of Gravetye Manor, L’Ortolan and its sister La Bécasse where he won his first Michelin Star before the age of 30.

Will has never rested on his laurels however, and October 2017 brought him to the prominent and much loved Atlantic Hotel in Jersey, where his love of the island’s excellent local and seasonal ingredients, sing from the dishes he and his team lovingly create.

 

Where did you train professionally?

“Educationally at City of Bristol College and professionally in my first position as Commis Chef under Chef Gary Jones at Homewood Park, Bath.”

What is your proudest moment as a chef?

“A lot of people would expect me to say when I earned a Michelin Star but nothing makes me prouder than when chefs who have worked for me and I have trained go on to do amazing things like earn their own Michelin stars, land top positions in top kitchens around the world, stick it out in tough kitchens or run their own successful businesses.”

What made you decide you wanted to be a chef?

“I’ve never wanted to be anything else. I believe it’s my destiny to cook.”

What is your favourite dish to cook in the kitchen?

“It changes all the time but at the moment I’m really into cooking retired Jersey dairy cow.”

Which 3 chefs have most inspired you?

“Keith Floyd, Michael Kitts and Gary Jones.”

What is your guilty food pleasure?

“Ambrosia rice pudding, cold, straight out the tin.”

What do you look for when choosing your suppliers?

“Consistency, quality, a good professional relationship.”

What is the most memorable dish you have eaten?

“Langoustine carpaccio at Restaurant Can Bosch, Spain”

What is your favourite drink (alcoholic or otherwise)?

“Caipirinha”

Are there any ingredients that you do not like to work with?

“Tonka bean”

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