Mark Jordan

With a highly successful hotel eatery in Ocean Restaurant and another restaurant on the way, Mark Jordan is head chef of one of the two Michelin-starred establishments in Jersey.

Born in Wales and raised in the Midlands, Jordan’s career has taken him through the most revered kitchens in England, including La Rascasse, Jean-Christophe Novelli’s The Mill at Gordleton and the Pink Geranium, where he worked for seven years.

Between chefs like Novelli, Keith Floyd, Steven Saunders and Michel and Albert Roux, Jordan’s colleagues and partners make up a veritable who’s who of fine dining in England.

He's appeared on BBC Saturday Kitchen and recently published Ocean Voyage.

The Telegraph praised Jordan for his ‘honest, fad-free style’. His food is as eclectic as it is irresistible, combining the top-shelf meats and (more often) seafood with unexpected, complementary flavours that are far from usual without being showy or ostentatious. The AA Guide says, ‘There’s a mix of classic and visionary dishes here, all headlined with their main ingredient’.



The AA
Four AA Rosettes (Ocean Restaurant)
Two AA Rosettes (Mark Jordan at the Beach

The Michelin Guide
One Michelin Star (Ocean Restaurant)
Bib Gourmand (Mark Jordan at the Beach)


The AA

Interview in The Staff Canteen

Mark Jordan at the Beach
Mark Jordan at the Beach Building on Mark Jordan’s resounding success at The Ocean, one of only two Michelin-starred restaurants on Jersey, Mark Jordan at the Beach presents diners with a less formal option for dinner.

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Ocean at the Atlantic
Ocean at the Atlantic Thanks to the island’s clement location, terrain and – in no small part – the efforts of the producers and growers who live and work there, Jersey has become synonymous with some of the best raw materials for cookery in the UK.

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Mark Jordan Recipes - See All