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from Great British Chefs

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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from Great British Chefs

Honey-roasted breast of duck with griottine cherries

from Great British Chefs

Galette of Cox’s apple and mint opaline, black butter ice cream

Apple Galette Recipe With BGalette of Cox’s apple and mint opaline, black butter ice cream - Mark Jordanlack Butter Ice Cream

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from Great British Chefs

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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from Great British Chefs

Asparagus spears with truffle, poached free-range duck egg and hollandaise sauce

Asparagus Recipe Truffle, Duck Egg & Hollandaise - Great British Chefs #brunch #breakfast

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from Foursquare

Mark Jordan At The Beach

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/

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from Great British Chefs

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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from Great British Chefs

Ravioli of duck, seared langoustine tails and sherry veal jus

Confit duck-filled ravioli is served with langoustine in this elegant take on surf and turf by Mark Jordan. This recipe is an amazing way to present duck leg.

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from Great British Chefs

Seared langoustine tails with caramelised bacon, apple and vanilla purée, Brazil nuts and pancetta

Poêlés les queues de langoustines de 8. Mark Jordan au lard caramélisé, pomme purée et de vanille, noix du Brésil et de pancetta est alléchante

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from Great British Chefs

Salmon, compressed cucumber, oyster ceviche and oyster mayonnaise

This lovely amuse bouche from Mark Jordan stars succulent sous vide salmon, pairing the fish with fresh cucumber and beautifully fresh oysters.

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