I honestly can’t think of a better way to unwind than a walk along the beach under the blue skies of Jersey before heading up to enjoy a fantastic lunch at a beach side restaurant. That’s probably the ideal way to enjoy Mark Jordan at the Beach, arriving with a smile of your face ready to enjoy a glass of champagne on their shore front terrace.
Actually having spent the morning on the Fizz Too, Theresa and I were super relaxed and happy and ready for some fantastic food with the sound of the ocean in our ears and the salty sea air drifting into our noses.
You probably already remember the name Mark Jordan. He’s the executive chef at Ocean, the Michelin-starred restaurant at The Atlantic Hotel, our home away from home while we stayed in Jersey. Mark Jordan at the Beach is the chef’s joint venture with his wife and the owners of The Atlantic Hotel, Patrick and Treena Burke. Despite the restaurant’s relaxed setting and casual rustic menu, the high quality of cooking and produce led to the receipt of a Michelin Bib Gourmand as well as two AA Rosetttes and a recommendation in the Good Food Guide. The restaurant itself is in St Peter, about a ten minute drive from The Atlantic Hotel, though nothing in Jersey is ever much more than a twenty-five minute drive.
Bare wood tables and floors, rattan chairs, local artwork and metal fish on the wall are fitting with the beach front location whilst still be incredibly chic and stylish.
Starting with some snacks, Theresa and I dived into the freshest of crab toasts, a morsel of anchovy wrapped in cucumber and some decadent truffle popcorn. The little canapés set the tone for the excellent lunch that we anticipated.
For starters it was seared scallops from the local Jersey waters for me. The scallops themselves were fat and juicy with just the right level of char, and they sat on a bed of sticky oxtail which was ever so slightly sweet. A super fresh and smooth pea puree finished the dish with a splash of colour and slightly earthy flavour.
Theresa had been so excited for our lunch at Mark Jordan at the Beach, she’d already chosen her main course beforehand and was relieved to see it appear on the menu. I sampled one of her crab bon bons which combined a crisp outer shell with delicate Jersey crab. With a choice of sauces Theresa was very happy and enjoyed both the guacamole and a rather clever crab ketchup.
As with the other venues that we visited, we found it was the staff that truly took the dining experience to another level and front of house manager, Andrew Guilfoyle looked after us beautifully with a subtle charm and thorough knowledge of the menu. Chef Mark’s wife, Magda is frequently there as host, though we didn’t have the opportunity to meet her this time.
Sticking with seafood, I chose a plump and crispy fish cake just bursting with delicious salmon, cod and mashed Jersey royals. It came on a bed of wilted spinach and topped with a beautifully cooked poached hen egg. I asked for the hollandaise on the side, preferring to enjoy the perfect runny egg yolk with my main course.
Theresa opted for the plaice, and while the fish was very beautifully cooked I found the taste was dominated by too many capers and gherkins. The cockle butter and prawn sauce was a little too salty and I would very preferred the opportunity to appreciate a more simple piece of fish.
These kind of fat cut chips always make me laugh as they reminded of a time when my dad complained about receiving only four chips served in a delicate jenga style on the plate. Though I wouldn’t complain the quantity of them, they were a little hard and under-cooked which was a shame.
A hot passion fruit soufflé had risen perfectly and it was feather light, the perfect end to a three course meal. Passion fruit sorbet, delicately perched on top gave a needed citrus burst to balance the sweetness of the dessert.
Even better was this fluffy, zesty lemon meringue pie that came with tasty crumbles of chocolate and a quenelle of raspberry sorbet. A bitter-sweet dessert that was refreshing and melt-in-the-mouth delicious.
A cute selection of chocolate lollies, truffles and a jelly came at the end of the meal and we had just about enough space for them, there’s always a bit of space for chocolate after all…
There are three ingredients to make a good restaurant; fantastic food, spot-on location, and great people. Mark Jordan at the Beach has all three, and it has them in spades…
PIN FOR LATER:
Mark Jordan at The Beach
La Route de la Haule
A1, St Peter
Our lunch at Mark Jordan at The Beach was complimentary as part of our press visit to Jersey