Shaun Rankin

About chef Shaun Rankin

• 01

  Culinary whizz Shaun Rankin is a celebrity British chef with notable culinary experience, dedicated to being as sustainable as possible through his cooking at the sought-after Michelin starred restaurant, Shaun Rankin at Grantley Hall – a Yorkshire treasure for locals and a hotspot for discerning gourmands all over the UK.

• 02

  Shaun has become quite the household name due to numerous TV appearances – including 2017 Masterchef UK when Ormer Mayfair was featured as a location for the programme, as well as Saturday Kitchen and Great British Menu. Shaun’s eponymous fine dining restaurant is located in the heart of the North Yorkshire countryside within the beautifully restored Grade II* listed Palladian mansion, Grantley Hall. The restaurant showcases locally grown and sourced ingredients, taking advantage of the herbs and vegetables grown in the hotel’s very own Kitchen Garden.

• 03

  Shaun has created the Taste of Home menu, inspired from his past and rose-tinted memories of his childhood growing up in Yorkshire. Taste of Home was developed around coming back home to Yorkshire but also a celebration of the fantastic ingredients that the country has to offer- from the most amazing seafood on the Yorkshire coast, to Yorkshire forced rhubarb. Each dish is based around the flavours of the ingredients, taking a traditional or nostalgic dish such as scampi and using the finest ingredients with new techniques to elevate the dish. The Kitchen Table is available for small parties of up to 8 guests and is located at the heart of Shaun Rankin’s kitchen. With a dedicated front of house team and Head Sommelier, guests will be served an exclusive tasting menu by the chefs who prepare each dish. Alternatively, The Dales Suite, Shaun Rankin’s private dining room is available for up to 20 guests.

• 04

  Being environmentally conscious is of the utmost importance to Shaun Rankin and his team. He is dedicated to being as sustainable as possible in his cooking – through aiming for net zero waste, only sourcing local ingredients within a 30-mile radius, and growing produce in his restaurant’s kitchen garden and more. Sustainable practices include foraging, preserving, pickling and storing ingredients in different forms. The team’s zero-waste food policy involves with sauces/gels being made from excess ingredients. They also only use the best raw ingredients from hand-picked suppliers within a 30-mile radius; the restaurant offers quality organic meat from nearby farms, specialty cheeses from across the country and fresh seafood from the nearby Yorkshire coast. The deliveries all arrive with no plastic wrapping.

• 05

  Shaun is dedicated to not only protecting the environment but also to supporting and championing new talent in the industry. It has just been announced that he will be the next Springboard FutureChef champion– helping to mentor, support and guide young participants through the competitive programme. Shaun will be working as a mentor alongside hospitality industry heavyweights, including Jean-Christophe Novelli, Chris MacLeod, and David Mulcahy.