Local ‘cover star’ reveals his catch of the day to the nation

Wednesday 27 May 2015

One of Jersey’s top chefs has made the front cover of a national catering magazine - putting him and the Island’s bounty firmly on the culinary map.

Mark Jordan has been dishing out tips to make the perfect fish pie in the latest edition of the Caterer Magazine – a weekly mag considered to be the “bible” for hoteliers, restaurateurs, chefs and all those working in the British hospitality industry.

With his ‘sunnies’ on and surfboard in tow - the Executive Head Chef of the Atlantic Hotel and sister restaurant Mark Jordan at the Beach is giving readers a Chef Masterclass -  a step-by-step walkthrough recipe for his famed fish pie.

Mark said: “I am thankful to The Caterer for granting me the opportunity to share my recipes with my peers and hopefully inspire young talent in the industry. This is a proud achievement for me.

"It is also a fantastic showcase for the outstanding fresh produce that is available in Jersey, which I believe is key to the ongoing success of Ocean Restaurant at The Atlantic Hotel and Mark Jordan at the Beach. Jersey is truly a chef’s paradise.”

Mark is praised in the feature for ‘elevating this humble dish to a new level’ and writer Michael Raffael is seriously impressed with one of the chef's signature fine-dining dishes – his Lobster, Mango and Jersey Royal Salad.

Mr Rafael says ‘the variety of textures and their presentation have a powerful display element. But as well as a strong visual impact, they also carry a subliminal message: this dish is complex, and it has taken several cooks a lot of time to create before it’s ready to serve to the customer.’

Mark’s described in the article as a ‘showman’ that ‘can dress a Michelin-starred plate to convince the inspectors, but can also make a fish pie attractive to the most discerning Jerseyman’ and his boss is confident the coverage will bring in more 'foodies' to the Island.

Owner of The Atlantic Hotel and co-owner of Mark Jordan at the Beach Patrick Burke said: “We are thrilled to see the talents of Mark and his team at The Atlantic Hotel and our sister restaurant Mark Jordan at the Beach put firmly on the culinary map as an exemplary dining experience.

The opportunity to be able to share the creativity and skills involved in both dishes can only encourage readers of The Caterer to visit the island themselves and find out more about our wonderful produce and fantastic restaurants.”