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about shaun

Originally from Yorkshire, Shaun has over 30 years of experience in fine dining. Leaving home at 16, Shaun honed his skills at The Mayfair Hotel in London, before heading over to Jersey where he spent the majority of his career.

Achieving his first Michelin star in 2005, Shaun opened his own highly-acclaimed restaurant, Ormer in St Hellier as well as Ormer Mayfair in London. You may have spotted Shaun on your television over the years, appearing in various TV programs including the 2017 Masterchef when his Ormer Mayfair restaurant was featured as a location for the programme.

Today, Shaun is head chef at Shaun Rankin at Grantley Hall, where he showcases locally grown and sourced ingredients, including Farmison & Co beef. Working with Shaun and Grantley Hall, we're supplying the very best of Yorkshire produce for his menu. Shaun is passionate about the breeds our farmers rear and the traditional methods they use, as well as reducing the number of food miles from field to fork.

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we asked shaun a few questions...

Where did you learn to cook?

You never stop learning to cook, and that I am still doing. I left home when I was 16, went to London and I did a 3 year apprentice at the Mayfair Ritz Savoy. From there I came back to Yorkshire and worked in a place called the Black Bull in Moulton, at that time it was the best restaurant in the north. I carried on there and ended up going to Jersey when I was 20.

What inspired you to learn to cook?

Mum. Sounds cliché but I cooked with my mum since early ages. When I was 10 or 11 I was making Yorkshire puddings, Sunday roasts, we made plate pies together, you name it.

Which chefs do you take inspiration from?

When I was younger there were lots, now, I don't know, it's not so much who inspired me it's who's your peers really, who you look up to, people like Thomas Keller French Laundry, you know great chefs like the Roux Brothers, I don't know anymore really. Growing up a bit of Marco, Marco Pierre White.

what would be a brief description of your style of cooking?

So it's based around combinations, flavours and textures with seasonal ingredients. Always seasonal, always British, especially now. We don't use anything in this restaurant that's from outside of the UK.

What does eating seasonally mean to you?

Now, you start to understand a bit more about what's going on. You're more in touch with growing, farmers, the aspect of community spirit, also sustainability and carbon footprint. We've done this for a long time, wherever I've been in the world I've always used the ingredients available in that local area.

Do you have a favourite season for cooking in?

All of them really. Spring is great, it starts the year, everything comes alive, I always look forward to spring lamb.

Three store cupboard essentials?

Maldon salt, butter, rapeseed oil, or eggs. You can do a lot with those three things.

Favourite seasonal ingredient, what and why?

Wild garlic, just now walking through the woods you get that lovely aroma, distinctive smell. There's so much you can do with it, and the best part - it's free.

a moment in your career as a chef that stands out?

When I won my first Michelin star in 2005. I'm 50 now, I'll let you do the math.

What's your guilty pleasure (food or drink?)

Chinese takeaway. Salt and pepper ribs always. I do make them myself sometimes. And drink wise, Aperol Spritz, but never together.

Who would be your dream dinner party guest and why?

Oh gosh, it would have to be David Attenborough. I've had 10 minutes in his company a long time ago in Jersey, he was supporting a wildlife trust there. Fascinating guy.