Chef Mark Jordan to leave The Atlantic Hotel

Chef Mark Jordan to leave The Atlantic Hotel

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

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

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/

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

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

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

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

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

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

Chef Mark Jordan’s rabbit and pearl barley and sweetcorn risotto

Chef Mark Jordan’s rabbit and pearl barley and sweetcorn risotto

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

Lobster salad with mango salsa and lobster tempura

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

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