General manager of the hotel Jason Adams says: “The hotel has traditionally placed a great deal of emphasis on locally grown ingredients and seafood and has always supported local producers. The launch of Ocean and the arrival of our new chef Mark Jordan gives us the perfect opportunity to build on this further and offer diners and guests the finest local produce available”.
Mark Jordan joined The Atlantic Hotel last year from the acclaimed Gilpin Lodge Hotel in the Lake District. Since he arrived he has spent a great deal of time visiting local suppliers and has been impressed by the diversity and freshness of what is available. The hotel’s commitment to Genuine Jersey is mentioned in the opening pages of the new menu for Ocean.
Mark says: “Jersey is very similar to the Lake District in that people are becoming more and more interested in where their food comes from and how it has been grown, caught or reared. As a chef you can’t ask for more than being able to work with the fresh, quality ingredients which suppliers deliver that morning”.
It is not the first time The Atlantic Hotel has worked with the GJPA. Last year they supported the inaugural Menu de Terroir competition which encouraged local chefs to create menus using local produce and subsequently applied to become a member.
GJPA Chairman Hamish Marett-Crosby says: “The fact that a hotel such as The Atlantic sees an advantage in advertising its allegiance to the GJPA is proof that we are on the right track. Discerning visitors want the best and the option is there for all members of the catering trade to offer it using GJ produce”.