The Newest And Most Exciting Resturant 'Mark Jordan At The Beach' Will Open This Week and Mark Has Put My Studies For Large Paintings On The Walls
Relaxed Beachside Dining with ‘Mark Jordan at the Beach’
On Tuesday 16th August, a popular island eatery will reopen following an extensive six month renovation programme. The charming Victorian villa at the bottom of Beaumont Hill, formerly known as Bistro Soleil, has been completely refurbished and revitalised, with a new high specification kitchen, and re-launches today as Mark Jordan at the Beach.
Mark Jordan at the Beach sits on the south coast of the Island, close to St Helier and just a stone’s throw from the picturesque St Aubin’s Harbour. The restaurant has a relaxed, casual atmosphere and diners will enjoy unrivalled views of the bay accompanied by the sights and sounds of busy beach activities.
The new establishment which has created 20 new jobs is a joint venture between Patrick and Treena Burke of The Atlantic Hotel, and Mark and Magda Jordan. Mark has been Head Chef at The Atlantic’s Ocean restaurant for seven years; where a much-coveted Michelin star has been retained for five years.
The launch of ‘Mark Jordan at the Beach’ also marks a restructuring of the hotel’s kitchen brigade. Mark is promoted to Executive Head Chef and Matthew Peryer becomes Head Chef of Ocean Restaurant whilst Karoly Tarjani takes the position of Head Chef at ‘Mark Jordan at The Beach’.
Commenting on the development Patrick Burke said: “We are delighted to announce our new venture on the beach. It is a natural move for us with hotel guests and locals alike excited at the prospect of having a relaxed addition to the celebrated Ocean Restaurant. Whilst the proposition of ‘Mark Jordan at The Beach’ is very different, the ethos remains the same; exceptionally high quality produce cooked simply, partnered with attentive service in a stunning location.” Elaborating on the project further Mr Burke continued: “We will be aspiring to achieve a number of accolades including the Michelin Bib Gourmand and an entry in the Good Food Guide.”
Describing his excitement Mark Jordan said “I’m absolutely passionate about what Mark Jordan at the Beach will offer locals and visitors, we believe we’ve created the perfect combination of informal ambiance and outstanding food simply cooked. Jersey is such an inspiring place; it offers an enviable lifestyle and a host of opportunities. I love living in Jersey and as Executive Head Chef of both Ocean Restaurant and Mark Jordan at the Beach I am looking forward to retaining our Michelin star at The Atlantic and adding further accolades at the new bistro with my dedicated and talented team.”
The tired exterior of the old building has been given a new lease of life, painted in a vibrant ruby red, a colour which hints at balmy summer evenings but will also brighten up the greyest of days in the winter months and the terrace has been opened out to create an al fresco dining area.
Whether diners choose a table within the walled terrace or in the ‘L’ shaped restaurant they will enjoy the most spectacular sea views. Additional windows have been incorporated into the new layout maximising the magnificent outlook and flooding the bistro with lots of light.
An understated, laid back beach theme is evident throughout the property complemented by the use of natural stone, Jersey Oak and rattan furniture. The warmth of the exterior is continued internally with a feature wall in the bar area and echoed in the colour tones of the soft furnishings. Local artwork has been sourced from the renowned island artists Nick Romeril and Debbie Buterbaugh. For the first time ever Nick, whose stunning artwork also graces the entrance of The Atlantic Hotel, has composed three original watercolour drafts of stunning slate commissions which are displayed within the restaurant in a truly unique format.
The setting of ‘Mark Jordan at the Beach’ overlooking St Aubin’s Bay is fun and informal and the bistro is an extension of this; reminiscent of the golden age of the ‘Bistros’ in 70’s Jersey when dining out at the Bistro Soleil was the very height of fashion. The menu Mark has created offers a fabulous choice of honest, excellent quality food with delicious dishes including fillet steak with a horseradish cheese crust served with wild mushrooms; grilled lemon sole with a caper, prawn and cockle vinaigrette and a tempting selection of ‘old favourite’ desserts such as sticky toffee pudding and Black Forest gateau. Whilst waiting for their table, diners can relax at the granite topped bar, where carefully selected, yet affordable wines and bottled beers have been chosen to complement the cuisine.
‘Mark Jordan at the Beach’
Tuesday – Saturday: lunch 12-2.30pm, snacks on the terrace 2:30–5:00 pm, dinner 6-9:30pm
Mark Jordan at the Beach
La Route de la Haule
Manager Magda Jordan
Telephone 01534 780180
E-mail [email protected]
Profile of Mark Jordan
Mark Jordan joined The Atlantic as Head Chef in July 2004 from Gilpin Lodge Hotel near Windermere in The Lake District, having fallen in love with Jersey on his first visit. During a 25 year career, Mark has worked with some of the culinary world's leading lights, and it is this experience which has helped him to propel Ocean to its Michelin Star status.
Mark decided at school that he would pursue a career as a chef, and his first job saw him spend three years with Keith Floyd before he met Jean Christophe Novelli. Novelli had a profound effect on Mark as he inspired him to create food of a Michelin Star level by introducing him to the best combinations of ingredients which appeal to the five senses of cooking: smell, taste, texture, touch and sight. Mark worked with Novelli on the opening of a new restaurant in Lymington – the Gordleton Mill – before heading to Wales as Head Pastry Chef at Laura Ashley's Llangoed Hall Hotel in Brecon. After a short spell in a similar role at the Michelin starred Mallory Court Hotel in Leamington Spa, Mark moved to Rascasse Restaurant in Leeds, again recipient of a Michelin star.
Ambitious to become a Head Chef in his own right, Mark was then approached by Steven Saunders from TV's Ready Steady Cook, who invited him to head up the team at the acclaimed Pink Geranium Restaurant near Cambridge. In Mark's eight years at the helm, the Pink Geranium established a universal reputation as one of East Anglia's finest restaurants.