Mark Jordan Kitchen Confidential

Chef Mark Jordan runs Jersey's Michelin-starred Ocean restaurant and takes full advantage of the island's sunny climes and abundant seafood

Cooking With

Of all the places I’ve worked in the world, I have not known ingredients with such quality as those in Jersey. There must be something in the air and growing in the grass to give such wonderful flavour. Everything from the dairy to the vegetables and seafood is in a different class.

I learnt my trade working with Keith Floyd and still hold many principles he taught me. Even though some of the food he cooked was a mess, it always tasted amazing. I’ve tried to bring that kind of flavour but add a level of artistry. I started my career as a pastry chef but got bored with being the last guy out of the kitchen, so moved along the line.

Jersey has amazing seafood at this time of year. My lobsters come from a guy who keeps his pots in an old wartime bunker on the Atlantic coast. I went with him last week to bring up the catch and could not believe the size of what was down there. I’m also cooking Jersey bass, scallops and oysters. My kids can’t get enough of the oysters. Last weekend they ate 36 between the two of them.

Jersey Royals are still great now too. I use them in a simple lobster salad (see right). I’m also serving the first Aberdeen Angus crossed with Jersey breed cows. Jersey are a dairy herd, but make fabulous steaks when crossed. We use every cut of the cow on my menu here and the rest goes to my other restaurant, Mark Jordan at the Beach in St Peter. What’s left from the beast gets minced into chuck steak and goes into my burgers. I’m yet to taste any burger, anywhere in the world that’s better than mine. It’s pretty decadent. I serve it with a brioche bun, red cabbage coleslaw, a generous slice of foie gras and a fried egg. The chips come with sardine ketchup.

I do like to keep my cooking identity with everything I produce. My style is like a pair of Clarks shoes – it won’t cost you a lot but does a top job. I change my menu most days based on what comes in, so now that means garlic and thyme roasted lamb and a simple summer vegetable dish. I always feature local cheese, too. The Jersey Blue is as good as anything from the Midlands or France.

Who i'm using

Classic Herd supplies most of my meat, Fungi Delecti does a lot of my dry store stuff, and the oysters are bought from Jersey Oyster. I go to Sean Faulkner for fish, and Fin and Feather for fish, seafood and game.

Quote

My style is like a pair of Clark’s shoes: it won’t cost you a lot but it does a top job

Recipe

To make my Jersey lobster salad with Jersey Royals, first take the meat of a pre-cooked lobster from the body and claws and dice into 1⁄2cm pieces and place into a glass bowl. Then take 10 cooked Jersey Royals and dice into roughly the same size. Add 2tbsp mayonnaise and mix gently, so the potato remains intact. Add a few drops of lemon juice, season with a little sea salt and sprinkle with a small bunch of freshly chopped chives. Cut two heads of Little Gem lettuce in half lengthways and peel off the leaves to form small boat-shaped vessels. Place these gently into ice-cold water then drain thoroughly. Put a good spoonful of the lobster and potato mayonnaise into each lettuce leaf and garnish with a few of the lobster’s eggs to add an extra touch of opulence. Serve straight away and eat with your fingers.