Shaun Rankin
Encyclopedia
Shaun Rankin is the Michelin-starred chef of the Bohemia restaurant in St Helier, Jersey
.
at Slough as a day release student.
He returned to Yorkshire in 1992, after three years in London, and took a position as chef de partie at the Black Bull Inn in Moulton, North Yorkshire
. Since then he has worked in restaurants as close to home as Darlington
and as far afield as Chicago and Australia.
After two years at the Black Bull Inn, he moved to Jersey
, where he first spent eight years at Longueville Manor, where he worked as a sous chef for Andrew Baird and learned the value of a kitchen garden. He followed this with a stint at the establishment’s sister restaurant, Sumas. He was asked to open Bohemia restaurant as its head chef in 2003. The restaurant was awarded a Michelin star in 2005 and has also been named one of the top 25 UK restaurants by the Egon Ronay Guide.
In 2009 Shaun represented the south-west in the fourth series of BBC Two's Great British Menu
, for which he cooked the winning dessert. His winning dish was Treacle tart
with Jersey clotted cream and raspberry coulis
.
2010 saw the launch of the 'SR' brand across major retailers. Rankin's first book, Seasoned Islands, was released by The Refinery on 14th November 2010; concurrently, a television series, Island Feast, was produced by Channel TV and released on DVD.
Jersey
Jersey, officially the Bailiwick of Jersey is a British Crown Dependency off the coast of Normandy, France. As well as the island of Jersey itself, the bailiwick includes two groups of small islands that are no longer permanently inhabited, the Minquiers and Écréhous, and the Pierres de Lecq and...
.
Career
Rankin has said that he always wanted to be a chef, and set out to become one at the age of 14. He learned the trade at The Mayfair hotel in London as an apprentice, as well as attending the Thames Valley UniversityThames Valley University
The University of West London is a public university based in London, United Kingdom, with campuses in Ealing and Brentford, London, and Reading, Berkshire....
at Slough as a day release student.
He returned to Yorkshire in 1992, after three years in London, and took a position as chef de partie at the Black Bull Inn in Moulton, North Yorkshire
Moulton, North Yorkshire
Moulton is a small village and civil parish in the Richmondshire district of North Yorkshire, England. It lies in a secluded valley between the villages of Scorton and Middleton Tyas.-Amenities:...
. Since then he has worked in restaurants as close to home as Darlington
Darlington
Darlington is a market town in the Borough of Darlington, part of the ceremonial county of County Durham, England. It lies on the small River Skerne, a tributary of the River Tees, not far from the main river. It is the main population centre in the borough, with a population of 97,838 as of 2001...
and as far afield as Chicago and Australia.
After two years at the Black Bull Inn, he moved to Jersey
Jersey
Jersey, officially the Bailiwick of Jersey is a British Crown Dependency off the coast of Normandy, France. As well as the island of Jersey itself, the bailiwick includes two groups of small islands that are no longer permanently inhabited, the Minquiers and Écréhous, and the Pierres de Lecq and...
, where he first spent eight years at Longueville Manor, where he worked as a sous chef for Andrew Baird and learned the value of a kitchen garden. He followed this with a stint at the establishment’s sister restaurant, Sumas. He was asked to open Bohemia restaurant as its head chef in 2003. The restaurant was awarded a Michelin star in 2005 and has also been named one of the top 25 UK restaurants by the Egon Ronay Guide.
In 2009 Shaun represented the south-west in the fourth series of BBC Two's Great British Menu
Great British Menu
Great British Menu is a BBC television series in which top British chefs compete for the chance to cook one course of a four course banquet. The first series banquet was for the Queen on her 80th birthday. The second series was to cook for the British Ambassador to France at the British Embassy...
, for which he cooked the winning dessert. His winning dish was Treacle tart
Treacle tart
Treacle tart is a traditional English dessert. It is made using shortcrust pastry, with a thick filling made of golden syrup, also known as light treacle, breadcrumbs, and lemon juice. The tart is normally served hot or warm with a scoop of clotted cream, ordinary cream, ice cream or custard...
with Jersey clotted cream and raspberry coulis
Coulis
A coulis is a form of thick sauce made from puréed and strained vegetables or fruits. A vegetable coulis is commonly used on meat and vegetable dishes, and it can also be used as a base for soups or other sauces. Fruit coulis are most often used on desserts...
.
2010 saw the launch of the 'SR' brand across major retailers. Rankin's first book, Seasoned Islands, was released by The Refinery on 14th November 2010; concurrently, a television series, Island Feast, was produced by Channel TV and released on DVD.