A delicious sous vide lobster salad recipe from chef Mark Jordan, complete with crispy tempura claws.

Sous vide lobster salad with mango salsa and lobster tempura

A delicious sous vide lobster salad recipe from chef Mark Jordan, complete with crispy tempura claws.

Fabulous ingredients from the Channel island of Jersey elegantly enhanced by the Michelin starred chef Mark Jordan. Mark's fine dining restaurant at The Atlantic Hotel features in The Good Taste Guide: Jersey, www.goodtasteguides.com

Pan-roast sea bass fillet with Jersey scallops and peas

A beautifully simple sea bass fillet recipe, Mark Jordan pairs fresh shelled peas with seared scallops and pan roasted sea bass for a magnificent summer meal.

Fillet of Cod, Poached Hen's Egg & Crushed Jersey Royals, a recipe from chef Mark Jordan - Great British Chefs

Fillet of cod with poached hen's egg, crushed Jersey Royals and chive butter sauce

Fillet of cod with poached hen's egg, crushed Jersey Royals and chive butter sauce. Cod fillet is coupled deliciously with crushed Jersey Royals and chive butter sauce in this cod recipe. Poached eggs add wonderful colour to this cod dish.

This exciting cod recipe from Mark Jordan provides a quick, easy and relatively cheap meal that packs a fantastic flavour.

Fillet of cod with poached hen's egg, crushed Jersey Royals and chive butter sauce

Cod fillet is coupled deliciously with crushed Jersey Royals and chive butter sauce in this cod recipe. Poached eggs add wonderful colour to this cod dish.

An Interview With Chef Mark Jordan of Ocean Restaurant and Mark Jordan at the Beach on Jersey http://glam.co.uk/2012/11/an-interview-with-chef-mark-jordan/

An Interview With Chef Mark Jordan of Ocean Restaurant and Mark Jordan at the Beach on Jersey http://glam.co.uk/2012/11/an-interview-with-chef-mark-jordan/

Chef Mark Jordan to leave The Atlantic Hotel

Mark Jordan is to step down as executive head chef at The Atlantic Hotel in Jersey after 13 years.

This duck breast recipe from Mark Jordan showcases the fantastic fowl, which has a great fat to meat ratio.

Honey-roasted breast of duck with griottine cherries

This duck recipe from Mark Jordan pairs honey roast Gressingham duck with griottine cherries for a delicious dinner

(Atlantic Hotel) Traditional Christmas UK Breaks: The Atlantic Hotel, Jersey is a  family-owned hotel overlooking the impressive St Ouen’s Bay is an upmarket home away from home. In the hotel’s Michelin starred Ocean restaurant, Executive Head Chef Mark Jordan has used premium local produce to create a series of special Christmas menus to be enjoyed throughout the stay. As well as eating delicious food, you can explore Jersey’s beautiful scenery with an invigorating coastal walk, explore…

Enjoy the very best that Jersey has to offer. From cliff top retreats to romantic beachside hideaways, we'll find the perfect hotel for you.

This exciting cod recipe from Mark Jordan provides a quick, easy and relatively cheap meal that packs a fantastic flavour.

Fillet of cod with poached hen's egg, crushed Jersey Royals and chive butter sauce

This exciting cod recipe from Mark Jordan provides a quick, easy and relatively cheap meal that packs a fantastic flavour.

Jersey beef fillet with St Ouen’s bay lobster ravioli and summer vegetables recipe by professional chef Mark Jordan

Jersey beef fillet with St Ouen’s bay lobster ravioli and summer vegetables recipe by professional chef Mark Jordan

Treasure Island - Chef Mark Jordan celebrates Jersey's bounty with his luxurious fish pie masterclass. Tutored tasting - Smokin' hot veg for your barbecue. Business lessons from The Caterer's HR Forum. To subscribe go to www.thecaterer.com/subscribe

Treasure Island - Chef Mark Jordan celebrates Jersey's bounty with his luxurious fish pie masterclass. Tutored tasting - Smokin' hot veg for your barbecue. Business lessons from The Caterer's HR Forum. To subscribe go to www.thecaterer.com/subscribe

Galette of Cox’s apple and mint opaline, black butter ice cream

Galette of Cox’s apple and mint opaline, black butter ice cream

Apple Galette Recipe With BGalette of Cox’s apple and mint opaline, black butter ice cream - Mark Jordanlack Butter Ice Cream

Pan-roast sea bass fillet with Jersey scallops and peas by Mark Jordan - Print Recipe - Great British Chefs

Pan-roast sea bass fillet with Jersey scallops and peas by Mark Jordan - Print Recipe - Great British Chefs

Seared langoustine tails with caramelised bacon, apple and vanilla purée, Brazil nuts and pancetta

Seared langoustine tails with caramelised bacon, apple and vanilla purée, Brazil nuts and pancetta

Seared langoustine tails with caramelised bacon, apple and vanilla purée, Brazil nuts and pancetta - Mark Jordan

This recipe is Mark Jordan’s interpretation of classic bouillabaisse.  He has remained true to the ingredients but presents the elements in a novel way

Bouillabaisse, bok choi and saffron aioli

This recipe is Mark Jordan’s interpretation of classic bouillabaisse. He has remained true to the ingredients but presents the elements in a novel way

Mark Jordan's sole recipe features Jersey Royals crushed with crab meat and a flavourful velouté, complimenting a beautifully thick-cut pan roasted sole fillet.

Pan-roast fillets of Dover sole with crab-crushed Jersey Royals and sauce grenoble

Pan-roast fillets of sole with crab-crushed Jersey Royals and Sauce Grenoble - Mark Jordan

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