Shaun Rankin’s name is closely associated with Jersey, where he cooks homely yet innovative dishes using exceptional local produce.
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’.
We think his roasted and glazed Gressingham duck with spiced red cabbage and cranberries is classic Shaun Rankin and if you want to give it a try the full recipe is here on Great British Chefs.