Will Holland

About

Early Culinary Influences

As long as Will Holland can remember, he wanted to be a chef. Although he came from a more academic family, it was one which shared an appreciation of good food. His first experience eating Michelin-starred food, at two-star Lettonie with Martin Blunos, came aged twelve – an experience that still resonates today.

From Butcher to Chef

Keen to learn anything he could about food, at twelve he secured a job in the local family butcher – ‘really renowned, one of the best butchers in Bristol’ – staying until he left home aged seventeen. By fourteen, he was completely sure that he wanted to be a chef.

Early Training and Mentorship

At fourteen, he arranged for his secondary-school work experience to be with Michael Kitts at the Swallow Royal Hotel in his hometown of Bristol. Two years in catering college followed, then his first professional kitchen job at Homewood Park in Bath, working under Gary Jones.

Professional Journey

His next job was at Gravetye Manor, a luxury hotel in the Sussex forest with an enormous Elizabethan kitchen garden in the grounds. He joined Alan Murchison’s L’Ortolan in Reading in 2004, initially as sous chef, but was promoted to head chef within months and ran his kitchen there for three years. He then became head chef at Murchison’s sister restaurant La Bécasse in 2007.

Michelin Recognition and Career Milestones

Will earned his first Michelin star at La Bécasse two years after joining and before his thirtieth birthday. He also added three AA rosettes to his growing list of accolades, with the Good Food Guide naming him one of the ten most influential chefs of the decade.

Venturing Out on His Own

In 2014, Will Holland opened Coast on the Pembrokeshire shore – his own restaurant, in a purpose-built venue. Although his seafood-heavy menu at Coast displayed the signs of classic French technique, he also took influences from anywhere in the world.

Continued Success and Evolution

Having proved himself in more traditional fine-dining restaurants around the country, he moved on to take over Ocean at the Atlantic, on the island of Jersey, in October 2017. Since joining the team, he has opened The Tasting Room, an intimate fourteen-cover restaurant within Ocean, which highlights the very best of Jersey’s produce.

These headings provide a structured overview of Will Holland’s culinary journey, highlighting key aspects of his career and development as a chef.