Shaun Rankin (born 1972, County Durham) is the Michelin-starred chef of the Bohemia restaurant in St Helier, Jersey.
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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 University 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 14 November 2010; concurrently, a television series, Island Feast, was produced by Channel TV and released on DVD.
Rankin is married to Cheryl and has one son, Ethan.