Mark Jordan
Mark Jordan
Mark Jordan made his name as head chef of one of the best Michelin-starred restaurants in Jersey.
Born in Wales and raised in the Midlands, Mark’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, Mark’s colleagues and partners make up a veritable who’s who of fine dining in England.
The Telegraph praised Mark 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’.
Mark originally rose to prominence as head chef of Ocean at the Atlantic, one of only two Michelin-starred restaurants in Jersey. In 2017 he left to open Cow and Lobster. Today, he runs Mark Jordan at The Beach on the island's south coast, where he celebrates top quality produce cooked simply.
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