Grantley Hall – a hidden jewel on the edge of the Yorkshire Dales and member of the prestigious Relais & Châteaux and PoB Hotels – is delighted to announce that Shaun Rankin at Grantley Hall, the establishment’s fine-dining restaurant, has retained its Michelin Star for its fourth year running.
The announcement was made last night at The MICHELIN Guide Great Britain & Ireland 2024 launch ceremony held at Manchester’s Midland Hotel, where Shaun was in attendance.
Chef Patron, Shaun Rankin, said: “I’m absolutely delighted to hear that we have retained our Michelin star for a fourth year running. This is a true testament to the dedication and passion of our incredible team and it’s truly humbling to have our hard work recognised. Thank you to all those who have supported us over the years and we look forward to welcoming more guests to the restaurant this year to enjoy the unique Yorkshire fine-dining experience that Shaun Rankin at Grantley Hall has to offer.”
A champion of sustainable, seasonal and solely British produce, Shaun Rankin has been at the forefront of British epicurean endeavours since achieving his first Michelin Star in 2005 – and has won multiple accolades over the last 19 years since.
At the heart of Shaun’ cooking is sustainability, as he is dedicated to ensuring he runs his restaurant in the most environmentally conscious way possible. One way he achieves this is through overseeing and nurturing his restaurant’s Kitchen Garden, which produces an abundant array of seasonal vegetables, fruit and herbs – all of which play a crucial role in inspiring Shaun’s seasonal Taste of Home menu. Shaun and his team also source all ingredients from within a 30-mile radius from sustainable partners and farmers. The relationship with the partners, suppliers, growers and farmers is extremely important to ensure that Shaun’s vision is maintained.
Shaun’s Taste of Home menu is not only seriously sumptuous, but seasonal too, with all dishes showcasing each season’s freshest flavours. As Shaun and his team work on dish development every day – ensuring maximum flavour, texture and experience for diners – the menu is forever evolving, including such interesting ingredients as edible flowers, heirloom grains, unique seafood, and foraged plants and herbs.
Alongside the seasonal and constantly evolving menu, Taste of Home is also a love letter to Shaun’s nostalgic childhood growing up in Yorkshire. Diners are whisked away on a sensorial journey through each dish, with descriptions that evoke emotions and connections to the ingredients’ origins.
Shaun combines elements from different culinary traditions, which leads to exciting and unexpected flavour combinations. By blending techniques and ingredients from various cultures to create dishes that intrigue and delight diners, such as using the Asian technique of ‘Koji’ to preserve ingredients.
