The story
Mark Jordan at the Beach sits on Jersey’s south coast, close to St Helier and a short walk from St Aubin’s Harbour. The restaurant looks out over the bay, offering unrivalled views while serving top quality produce cooked simply in a relaxed, casual setting. It is a joint venture between Patrick and Treena Burke, owners of the Atlantic Hotel, and Mark and Magda Jordan.
Chef Mark Jordan began his career at 15, working for Keith Floyd in Devon, and later gained experience with Jean-Christophe Novelli and Albert Roux. He arrived in Jersey in 2004 and headed the kitchen at the Atlantic Hotel’s Ocean Restaurant, which held a Michelin star for eleven years and earned four AA Rosettes. In 2011, Mark Jordan at the Beach opened, and it quickly established its own reputation for good food and value. The restaurant holds two AA Rosettes and is featured in the Michelin Guide – a testament to its consistent quality and careful sourcing.
The kitchen focuses on modern British cuisine, letting the ingredients speak for themselves. Menus change with the seasons and include spring a la carte promotions, a set lunch, Sunday lunch, and a children’s menu. The wine list is broad, with choices by the glass and an extensive fine wine collection spanning France, Italy, New Zealand, and beyond.
The setting is informal and friendly, with outdoor seating on the terrace and an interior that feels both polished and comfortable. Whether for a leisurely lunch or a dinner with friends, the restaurant aims to make every meal memorable. It also welcomes private events and can tailor menus for celebrations or corporate gatherings.
Recognition
Ambience
Details
History
Almost hidden from the coast road to the east of the harbour town of St Aubin, Mark Jordan's destination venue is a seaside restaurant of the purest stamp. The beach and the briny are laid out before you, best of all from the glassed terrace when the Jersey wind abates. Everybody is made to feel properly looked after, thanks to the courteous expertise of the staff, who advise on an extensive brasserie-style menu that offers plenty of choice. A pressing of duck and foie gras with home-cured duck ham, fresh figs, caramelised nuts and fig chutney made an impressive opener for one reader, or you might begin with a zingy escabèche of Jersey mackerel with Jersey Royals and chive salad. Truffle oil works its way into a fair few dishes, notably the celeriac purée that accompanies 30-hour braised short rib, while impressive fish specialities have included cod with mussels in a Thai curry broth with crushed new potatoes. If you are calorie-counting, you may not want to contemplate the desserts, each of which is a creamy, spectacular showpiece in its own right: crispy thin apple tart with maple syrup and Jersey black-butter ice cream has received a ringing endorsement, likewise a white chocolate and pistachio cheesecake adorned with griottines like huge rubies and offset by pistachio ice cream. ‘Our food was excellent, great-quality ingredients and beautifully presented,’ noted one visitor. We thought the wine list was rather run-of-the-mill, though the house Champagne (Vazart-Coquart Blanc de Blancs Grand Cru) is excellent.
2 Rosette Award for Culinary Excellence
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