Atlantic Hotel Executive Chef Will Holland launches new menus

Following his arrival at The Atlantic Hotel, Executive Chef Will Holland has launched new mouthwatering menus for Ocean Restaurant that feature the finest Jersey produce and ingredients.


Proud to celebrate local produce and working closely with the outstanding producers on the island, Will and his team have created a sophisticated selection of menus that can be enjoyed by guests in Ocean Restaurant. The menus include a seasonal A la Carte and a daily changing Market Menu.

Changing to fit the appropriate season and produce available the Market Menu is inspired by the varied ingredients found on Jersey and in its waters. Guests may enjoy local lobster from Faulkner Fisheries or fresh seafood from one of the island’s many bays. Shellfish risotto with sea vegetables collected from St Ouen’s Bay, followed by roast monkfish tail, smoked bacon and red wine sauce are just examples of the dishes to be found on the Market Menu.


Will has also created a ‘Little Ones Menu’ so the children don’t miss out. Little ones can enjoy a variety of dishes including freshly breaded fish goujons followed by a warm sticky pudding and fudge sauce. For the more adventurous ‘gastro-kids’, main dishes from the A la Carte can be served as half portions.


After spending a morning exploring all that Jersey has to offer and building up an appetite with those long walks on the beach, guests can also indulge in an extravagant Afternoon Tea.


Afternoon Tea includes traditional homemade fruit scones with Jersey cream and strawberry jam, a selection of freshly prepared finger sandwiches, patisserie of the day and homemade cakes whilst spending the afternoon sipping on a collection of fine teas or cafetiere coffee. Will’s Lounge Menu featuring a selection of home-favourites and classic dishes can also be enjoyed throughout the day.


Will Holland, who first started work in Michelin-starred restaurants at the age of 18, was awarded a Michelin star before he was 30 and has been recognised by The Good Food Guide as one of its predicted 10 most influential chefs in the next decade.


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