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Originally from Dublin, Ireland, Jordan is a chef, author & food stylist and has been based in London for 10 years, where he lives and works with his wife Rejina Pyo.



A graduate of our 12 Week Certificate course in 2010, Jordan was immediately picked up by the Michelin star chef Skye Gyngell to work with her and her team at Petersham Nurseries Restaurant in London. During his years there, Jordan also began cooking for private clients, where he soon gained a following for his naturally healthy, yet indulgent recipes, using alternatives to refined and processed ingredients.

 

Jordan’s work in this area led to his first cookbook ‘The Guilt Free Gourmet’, which he wrote with his sister Jessica Bourke. It went on to be an international best seller and he was subsequently commissioned to write his second cookbook, 'The Natural Food Kitchen', which was published in Sep 2014.


Jordan is also an experienced Korean chef and is passionate about the countries food and culture, having first been exposed to it via his Korean wife. He was the 2013 winner of the ‘K-Food Festival’ search for the best Korean food chef in the UK. He was also awarded an honorary ambassadorship by the Korean Foreign Ministry to promote Korean food in the UK. Having spent a lot of time in Korean restaurant and home kitchens over the years, learning from chefs and indeed his wife and parents in law, he is now planning a Korean themed pop up restaurant in London.

 

His work has featured in numerous national and international publications including BBC Good Food, The Times, Vogue, Elle, Hello!, Delicious, Sainsbury’s, Waitrose Kitchen, Food & Travel, Grazia, Image, Homes & Gardens, and recently the cover of The Guardian COOK magazine. 

 

He has also contributed to a number of radio and TV shows both in Ireland for RTE and in the UK for BBC1’s ‘Food & Drink programme, the new Evening Standard TV station 'London Live', and also for 'Marriage of Flavours' a new cookery show from the team behind 'Honey & Co' for Fox International. 

 

Jordan divides his time between cooking for private clients, food styling (Waitrose, Thomasina Miers, Rachel Allen etc) , recipe development/testing (Ottolenghi) and also consulting for restaurants, hotels and food companies etc. 

 

In this cookery demonstration, he will be showing us how to cook up a delicious Moroccan harira soup; crab cakes with saffron aioli; Korean bibimap; and a gorgeous Almond, Coconut & Date cake with Rosewater and Cardamom 

 

 
Please note gallery is a selection of images but may not represent actual dishes featured on the course.