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. Since then he has worked in restaurants as close to home as Darlington and then as far afield as Chicago and Australia.
Shaun has spent the majority of his career in Jersey. He spent eight years at Longueville Manor, followed by the establishment’s sister restaurant Sumas and finally opened Bohemia restaurant as head chef in 2003. The restaurant was awarded a Michelin star in 2005 and has retained it since. Bohemia has also been named one of the top 25 UK restaurants by Egon Ronay and Shaun has been listed as "one to watch" in the acclaimed Good Food Guide 2009 Top 40 list.
In 2009 Shaun represented the southwest in the fourth series of BBC Two's Great British Menu. His winning dish was Treacle Tart with Jersey clotted cream and raspberry ripple coulis. Since appearing on national TV he has also made many further appearances on popular cookery show Saturday Kitchen.
In 2010 Shaun launched his own food range in partnership with Cimandis in the Channel Islands. He also embarked on more TV work and filmed his first series ‘Shaun Rankin’s Island Feast’ with Channel Television ITV.
Shaun’s launched his first recipe book ‘Shaun Rankin’s Seasoned Islands’ in 2011. The book includes over 75 of his recipes and stunning imagery of all the Channel Islands. The book was published by The Refinery and sold over 5000 copies in its first six months.
2011 was a busy year for the chef as he was appointed as an ambassador for The Jersey Royal Company. In June, Shaun represented Britain in Tasmania at the major food festival Savour Tasmania. He has also appeared at prestigious UK food events such as Taste London, Southampton Boat Show and Dorset Seafood Festival.
He has also been selected as one of the Great British Chefs, alongside a number of renowned chefs including Marcus Wareing, Nuno Mendes and Tom Aikins, and appears on three of their top selling Apps and website which is the ultimate destination for all foodies.
2012 has already been a packed year for Shaun internationally with the pinnacle being a pop up restaurant at The Dorchester, London. He cooked alongside Brian Hughson for a week in May receiving rave reviews and sell out services.
Shaun has just been made a British Celebrity Ambassador for Teenage Cancer Trust and the next year will see him concentrating on helping to raise funds for the charity and consulting on food related issues for young cancer sufferers and their families.
www.shaunrankin.com