let's open a restaurant."
He and his wife toured around the country before they chose the Cliff Lyons location, where both the quality of the produce and the culture - which afforded the couple support from locals and chefs, and for Jordan was highly reminiscent of his Cornish home - struck a chord.
"I think the difference for most of the suppliers here is a kind of naivety to how good they are," he said.
Almost all the ingredients on the 18-course tasting menu at Aimsir will comprise Irish produce, other than sugar, which, Jordan explained, is the result of a dying sugar beet industry.
"But that's something we're working on at the minute. A couple of farmers in the county that we're in are looking to bring it back and they've been working on it for the past few years. That'll help us get closer to 100%."
The focus and sense of purpose the chef gets from using Irish produce is something the chef learnt at Maaemo. He applies this rigorous and strict approach to every last detail, to the point of only using vegetables that grow with no artificial aid.
"We don't even use citrus fruits or tomatoes or cucumbers. If you take that polytunnel away and it dies, you don't use it."
At Sat Bains' restaurant, Jordan had the world's best ingredients at his disposal, which is a privilege very few chefs get to experience, but he found this to be a distraction.
"I felt like a kid in a sweet shop, there were too many ingredients and too many different countries and I didn't know what to cook. You'd end up with fifteen ingredients on one plate which isn't my style of cooking."
This was very different to how Scandinavian kitchens operate, where, he explained, "everything was almost pre-done. It's almost like a plating section during service."
This is not to take away from the classical grounding Jordan learnt working with Sat Bains and Simon Hulstone, from butchery, fish prep and pan work to learning how to make "real proper sauces."
Having recently turned 30, the chef said his age hasn't really been a concern when it came to pursuing his dream; "everyone hits their peak at different stages," he said, and what matters most isn't how old you are, but what you do with your time.
"Of course it holds some benefits, you need a lot of energy and focus to open a restaurant; if you're at a time of your life where you have lots of kids it just makes it a lot harder. I fully respect the people that can do all that in one go because I don't think I could. This is my baby."
All in all, he said, he is "very, very happy," both to have gone through the process of creating the restaurant from concept, to physical construction and design and of the resulting restaurant.
"I feel very comfortable. I think that comes from the great team that I have around me. I definitely couldn't do this by myself. I think the biggest thing is having my wife as restaurant manager, it makes me focus even more just on the food because I know I can trust her with everything else, which is a huge responsibility. I don't think I could do it with anybody else to be honest. It would be too much for me."
