Contributing Chef of Signature Chefs South West and Channel Islands, Shaun Rankin whose Michelin Star, and three AA Rosette Restaurant ‘Ormer’ on Jersey features with his curried scallops recipe, answers a few quick fire questions for us.
Contributing Chef of Signature Chefs South West and Channel Islands, Shaun Rankin whose Michelin Star, and three AA Rosette Restaurant ‘Ormer’ on Jersey features with his curried scallops recipe, answers a few quick fire questions for us.
In three words, describe your culinary philosophy:
Seasonal, Quality, Flavour.
What’s the secret of your success?
Working extremely hard is the key to everything. I’ve worked since I was sixteen and been lucky to have some great mentors and opportunities along the way.
What ingredients are you excited about this year?
Locally foraged sea herbs of every variety. There are so many ingredients in Jersey that can be found in the most unlikely places if you know where to look. Fortunately, Ormer’s forager, Kazz Padidar, is incredibly knowledgeable and always manages to find me something new to enhance the creativity of our dishes.
What’s been the proudest moment of your career?
Opening Ormer in Jersey in 2013 and then being awarded our Michelin star after only four months. It’s been an amazing journey and a lot of credit goes to my fantastic team and my head chef Lee Smith who have worked their socks off and delivered the restaurant we always dreamed of.
What are your restaurants like and what kind of food is on offer?
We’ve worked really hard to create restaurants that are special but also put you at ease. The layouts are designed so that business lunches can be held with privacy, groups can enjoy freely and single diners can dine comfortably. You can come in and just enjoy the vibe over a drink at the bar, or enjoy the full experience by dining in the restaurant.
What is special about the food offering in Jersey?
The countryside and shorelines of Jersey and the other Channel Islands offer world-class ingredients and the freshest produce. It’s a chef’s paradise, with local fish being caught, cooked and served within a matter of hours. I think Jersey has come a long way, it’s always been recognised for amazing produce but now it is also recognised for culinary excellence. Jersey is a unique foodie destination and we should do more to show this off.
What Channel Island Ingredients have you brought to your new restaurant in Mayfair?
An array of excellent seafood from hand dived scallops to Jersey lobster, alongside our best produce such as the first of the season Jersey Royals, asparagus and our award-winning dairy. I believe our diners can really taste the difference, and it’s great to be showcasing the Channel Islands in London, Mayfair.
Follow Shaun at:
Website : Ormer, Jersey & London
