Jordan Clark is a Scottish chef whose career has been shaped by a passion for Scotland’s produce, particularly its exceptional seafood. After honing his skills in Edinburgh at 21212 and The Balmoral, Jordan moved west to Oban to pursue his love of Scottish seafood and coastal cooking. He later relocated to the Isle of Mull as Head Chef to help launch Perigate House, which earned two AA Rosettes and a Michelin Guide listing within its first six months.
Jordan joined Ballintaggart in 2020 and is now Head Chef across Ballintaggart Farm, The Grandtully Hotel, events and all retail. Under his direction, the team has won and maintained two AA Rosettes and retained a Michelin Key for two consecutive years. His cooking champions seasonal Scottish ingredients, thoughtful simplicity and the best seafood Scotland’s waters have to offer.