Atlantic Appoints New Head Chef
The Atlantic Hotel has appointed a new Head Chef, Mark Jordan. Mr Jordan comes to The Atlantic with a wealth of experience of cooking to AA three rosette level – a standard achieved only by the top ten per cent of restaurants in the country. He joins the hotel from the award winning Gilpin Lodge in the Lake District where he held the position of Head Chef. Prior to that Mark was Head Chef at the highly acclaimed Pink Geranium Restaurant in Cambridge.
Jason Adams, General Manager said “Attracting a top chef like Mark Jordan to Jersey is quite a coup for The Atlantic. I am confident that Mark’s style of cooking and his concentration on creating clean flavours using only the best local produce will excite our many loyal customers and also attract new business to the hotel.”
Mark Jordan’s earliest influence was working for celebrity chef Keith Floyd at his well known pub restaurant in Devon. He then worked as Sous Chef at Jean-Christophe Novelli’s Michelin starred restaurant in Hampshire before gaining more experience at a number of highly rated country house hotels including Congham Hall and the Michelin starred Mallory Court.
The Atlantic is one of only two hotels on the island to receive a Five Sun grading from Jersey Tourism and has been in local family ownership since it first opened in 1970. Atlantic Managing Director, Patrick Burke said “We are delighted to welcome a chef of Mark’s calibre both to The Atlantic and to Jersey. This is a significant appointment which will enable us to take our restaurant to a new level and consolidate the substantial investment that the family has made in the hotel in recent years.”
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July 2004
