Shaun Rankin is the head chef of the Michelin-starred Bohemia restaurant at The Club Hotel & Spa in Jersey, the island that has been his home since 1994.
Born and brought up in Ferryhill, Co Durham, in 1972, Shaun Rankin decided to become a chef at the age of 14. He learnt his trade as an apprentice at the May Fair hotel, London, under Michael Coaker, during which time he attended Thames Valley University at Slough as a day release student.
After three years in London, Shaun Rankin returned north in 1992 as chef de partie at the Black Bull Inn in Moulton, North Yorkshire. In 1994 he took the decision to move to Jersey as demi chef de partie at Longueville Manor. Over the next nine years, he worked his way up to sous chef, was appointed head chef at sister restaurant Suma’s, and undertook two working stages abroad – at Fraser’s in Perth, Australia, and Charlie Trotter in Chicago, United States.
In 2003 Rankin was invited to head the kitchens of Bohemia, a new restaurant being launched by the Huggler family, ahead of the opening of the adjacent five-star The Club Hotel & Spa. Here his menus – which offer a contemporary twist on classical French cooking and make maximum use of the bounty of produce grown and reared on the nine by five mile island and caught in the surrounding seas – have helped create a restaurant that has swiftly become the most lauded in Jersey.
In 2005 Bohemia was awarded a Michelin star and won the Catey Menu of the Year. The restaurant also has four AA rosettes and was named the 17th best restaurant in the 2009 Good Food Guide.
Rankin says his greatest accolade to date has been taking part in the 2009 series of BBC2’s Great British Menu, during which he beat Nathan Outlaw of Restaurant Nathan Outlaw in Fowey, Cornwall, in the south west regional heat to win his way through to the national final.
Married to Cheryl with a young son, Ethan, Rankin likes to spend his spare time fishing.
Rankin won through to the finals of the Great British Menu 2009, which revolved around cooking a meal for British soldiers returning from the War in Afghanistan. His winning recipe was for a dessert of Treacle tart with Jersey clotted cream & raspberry ripple coulis.
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Published by: The Caterer