There is of course an abundance of superb quality seafood such as line-caught sea bass that might be served with the luxurious accompaniment of sautéed langoustine, Jersey Royals, asparagus, morel mushrooms and caviar beurre blanc. But such is Jordan’s dedication to, and in depth knowledge of the island’s produce, you’ll also find Jersey beef that’s bred solely for his use and that he serves as a tartare with foie gras mousse, oyster ceviche and watercress mayonnaise as a starter or in a surf and turf main course with lobster ravioli, spring vegetables and beef consommé.

Jordan might be a past master at modern fine dining, but he’s no one-trick pony. At the smart-casual, fun, Mark Jordan at the Beach Bistro, he serves devilled whitebait and burgers alongside more gastronomic menu items like pan seared Jersey scallops with sticky oxtail and pea purée and has won a Michelin Bib Gourmand for his efforts.

Jordan is the author of Ocean Voyage, Ocean Restaurant’s cookbook and a regular on Saturday Kitchen. Out of the media spotlight, Jordan works with Highlands College in Jersey to help develop the island’s young culinary talent and in 2015 launched the inaugural Eat Jersey Food Festival.

Download Profile

Mark Jordan's Obsession 16 Menu

DUCK - TASTING OF DUCK AND DUCK FOIE GRAS MINIATURES, FIG GEL, TOASTED BRIOCHE
Vouvray, Le Mont Demi Sec, Domaine Huet, Loire, France, 2009

SQUID - RISOTTO OF JERSEY SQUID, PICKLED CAULIFLOWER, SCALLOP CARPACCIO, SQUID INK TAPIOCA, ANCHOVY FOAM
Arinto, Casal Sta Maria, Lisboa, Portugal, 2014

VENISON - ROASTED LOIN OF VENISON, ROOT VEGETABLE DAUPHINOISE, CANDIED RED CABBAGE, VANILLA SCENTED JUS
Geyserville, Ridge Vineyards, Santa Cruz, California, USA, 2012

PRE DESSERT - AUTUMN SET CREAM, POACHED PEAR, CINNAMON ICE CREAM

VALRHONA - 55% CHOCOLATE PAVE, COCO NIB STRUDEL, PRALINE ICE CREAM, GOLD LEAF
Vin Santo, Argyros, Santorini, Greece, 2008