Shaun Rankin at Grantley Hall

Shaun Rankin at Grantley Hall

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Grantley Hall

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The Chef

Shaun Rankin

Growing up in County Durham, Shaun Rankin knew from early adolescence that he wanted to be a chef. This decision was in part inspired by his experience helping his mother out in the kitchen as a boy, and a number of her cherished recipes – including ham hock soup – were included in his first recipe book, Shaun Rankin’s Seasoned Islands (2010).

Shaun attended catering college in Berkshire before moving to London to gain practical experience, including a period of time working at the five-star May Fair Hotel. He moved to Yorkshire in 1992 to take on position as chef de partie at the Black Bull Inn in Moulton, but before long he was gaining experience all over the world including Charlie Trotter’s in Chicago and Fraser’s in Western Australia.