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Hot passion fruit soufflé

The sweetness of passion fruit is offset beautifully by the egg-based soufflé in this sumptuous soufflé recipe from brillant chef, Mark Jordan

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

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

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Pan-roast sea bass fillet with Jersey scallops and peas

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

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Honey-roasted breast of duck with griottine cherries

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

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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

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Chefs Mark Jordan and Pascal Proyart Team Up for a Taste of Jersey in London

Lobster salad with mango salsa and lobster tempura

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

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

This November, The Atlantic Hotel in Jersey will host 8 top chefs from across Britain and Europe for the inaugural Eat Jersey Food Festival. Acclaimed chefs from across the British Isles and France will join Executive Head Chef, Mark Jordan, for the three-day gourmet event designed to celebrate the island’s finest produce. http://www.slh.com/hotels/the-atlantic-hotel/

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