Rankin has also plied his trade at Charlie Trotter’s in Chicago, The Mayfair, The Black Bull Inn, Sumas, Longueville Manor and at Fraser’s in Perth, Australia.
With such a diversity of influences, Rankin says what unites his countless winning dishes is 'fresh, seasonal produce. He always treats the produce with total respect, working on combinations of flavours using classic cooking methods but revamped in his own way'.
As befits a restaurant that's closer to France than England, Rankin imports some ingredients from France, such as game, which is complemented by the best quality local produce from Jersey’s land and sea.
He enjoys close relationships with his suppliers and local produce, calling Jersey his own 'nine-mile long kitchen garden'. His dedication to provenance and British cuisine form a central axis around which far-reaching influences revolve (like Asian fruits and vegetables, reductions of pan-European wines and spirits and spiced, scented pulses and grains).
Jersey Royals, local fish and game, and classic British treats make perennial appearances too. Forward-thinking techniques like slow-cooked sous vide ingredients and jellies, plus other textural experiments, complement carefully-chosen flavours expertly. The Independent said, 'Rankin gets it right every time, with polished, light-at-heart food'.
Shaun has also produced a brilliant cookbook (also available in Kindle version), a billet-doux to Jersey and its outstanding produce. In 'Seasoned Islands' can be found a perfect treacle tart recipe, a flavoursome tomato bread recipe and a smoked salmon terrine recipe, which goes to prove that Rankin's food is as great in the home as it is in the restaurant.
Shaun has contributed recipes to both of the Great British Chefs apps - favourites include Yellowfin tuna with a lime and white raddish dressing and Bloody Mary jelly and a pineapple tarte tatin with coconut and lemongrass ice cream.