The Shaun Rankin at Grantley Hall restaurant has retained its Michelin star.

The restaurant, based within the 17th century luxury hotel in Ripon, is headed by well-known chef Shaun Rankin.

It was awarded its first Michelin star in January 2021 after being open for just 18 months.

The restaurant is the only one in the district with a star in the latest ratings, which were published on Monday.

Mr Rankin is originally from Yorkshire and bases his menus on locally sourced ingredients. The kitchen uses ingredients found in its own garden or within a 30-mile radius

Following the announcement this week, Mr Rankin said:

“It’s absolutely fantastic to hear that we have retained our Michelin star for a third year running – the team and I could not be more proud. It’s an absolute pleasure to be able to work alongside such incredible local suppliers and I’m honoured to be able to use such a rich variety of their produce on our taste of home menu.

“Shaun Rankin at Grantley Hall would not be what it is today without each and every guest that has dined with us over the years, so I would like to say a big ‘thank you’ to all those who have supported us over the years.”

Shaun Rankin at Grantley Hall.

This isn’t the first Michelin star for Shaun Rankin. He opened his first restaurant, Bohemia, in Jersey in 2003 and it gained a Michelin star two years later.

He did it again in 2013 at his second restaurant, Ormer in Jersey which was awarded a Michelin star after only four months.

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Around 140,000 visitors are set to descend on Harrogate next week for the Great Yorkshire Show.

The county’s showpiece agricultural event will take place over four days from Tuesday to Friday at the Great Yorkshire Showground.

There is always so much to see and do. So, as lifestyle editor, I’ve delved into what is on offer when it comes to family entertainment, food and drink and famous faces.

Family

There is plenty of free entertainment at the Discovery Zone.

When I visited the show last year with my three-year-old, we absolutely loved the Discovery Zone.

Slightly off the beaten track, it’s definitely worth adding to your itinerary if you’re taking the kids.

The area is described as “offering both fun and learning opportunities for all the family to find out more about food, farming and the countryside”.

This year the Discovery Zone will be showcasing regenerative agriculture, to tell the story of environmental practices that are shaping modern farming.

A wildflower meadow has been created for visitors to enjoy and picnic alongside, and interpretation boards will explain how farmers and landowners carefully manage the land to harness nature and wildlife.

Expect a full array of completely free and interactive activities, workshops and demonstrations for families and young people, from wand and felt making, to meeting reptiles and milking a demonstration dairy cow.

This year there will be a new careers hotdesk, organised by the Yorkshire Agricultural Society and supported by agricultural colleges and vets. There will be an opportunity to ask the hosts about routes into agricultural careers and free goodie bags.

Food and drink

Shaun Rankin, of Grantley Hall.

If you’re into your food and drink, our county undoubtedly has some of the best in the world.

This year foodies are in for treat when the winner of MasterChef 2022, Eddie Scott, and Yorkshire Shepherdess Amanda Owen line up with a host of well-known regional chefs to cook up some of the region’s finest produce.

The Great Yorkshire Food Theatre will feature more than 20 chefs, including Callum Bowmer of Horto at Rudding Park, Harrogate, Dragon’s Den contestant Will Chew of Mak Tok, in Sheffield, Michelin-starred Shaun Rankin of Grantley Hall, near Ripon, and Nathan Richardson-Kelly of Castle Howard, York.

Dishes being demonstrated range from steamed rhubarb muthiya to halibut and from chicken pancakes to slow roasted beef.

MasterChef winner Eddie appears on Tuesday at 2pm. While shepherdess Amanda shares some of her favourite family recipes from her bestselling book ‘Celebrating the Seasons’ on the Friday at 2.30pm.

Great Yorkshire Food Theatre host Sue Nelson said:

“We’re thrilled to be hosting some great names who between them exude incredible talent showcasing the best of Yorkshire’s culinary scene.

“It’s a great coup to have got Eddie to appear on his home turf so soon after his MasterChef win and he joins a brilliant gourmet line-up oozing passion and skill.”

The Game Cookery Theatre makes the most of Yorkshire game, including venison, pigeon, grouse and rabbit. The game theatre also features a number of chefs, with host Steph Moon joining forces with grouse expert John Cavana to create grouse nuggets and grouse with black pudding.

New for 2022 is an appearance by Year 8 students from Harrogate’s St Aidan’s High School. They have won the opportunity to cook at the show, with two different forms producing their own game pizzas.

Game Cookery Theatre host Steph Moon said:

“It is fantastic to have a full programme at the show again. We have some new chefs and some young chefs and as always we will be showcasing the very best Yorkshire produce in both theatres.”

Famous faces

Matt Baker.

For many years the Fashion Show brought a touch of glamour to the Great Yorkshire Show.

This year, organisers are trying something different, with a new celebrity chat show being held in its place.

TV presenter Christine Talbot will host the show on the new GYS Stage, which will be staged in the former fashion show building next to grey gate.

Farming celebrities will be interviewed and will then have a chat with fans afterwards in a meet and greet zone.

This will include Countryfile presenter Adam Henson on Tuesday, JLS popstar-turned farmer JB Gill on Wednesday, TV host Matt Baker MBE on Thursday and the Yorkshire Shepherdess Amanda Owen on Friday.

The Yorkshire Vet Peter Wright will take to the stage each day of the show.

Mr Wright said:

“We always love coming to the Great Yorkshire Show and have been coming for years, with my family as well as filming. I’m delighted to be taking part in the brand new GYS Stage which will be an exciting new addition to the show.”

In 2021, organisers capped the number of visitors at 104,000 and made the show a four-day event to spread out the number of visitors due to covid.

This year, the show is back to full strength and the last few tickets are available for Friday. Tickets are available here and won’t be sold at the gates.

I can still remember watching Shaun Rankin make his famous treacle tart on The Great British Menu in 2009.

I used to be a regular viewer of the BBC 2 series back in the day — and like Greg Wallace, I never forget a good pud.

So I was genuinely looking forward to meeting the Michelin Star chef, who has returned to his North Yorkshire roots at the helm of his eponymous restaurant at Grantley Hall.

I managed to get lost on my way to the Grade II listed luxury hotel, despite being there twice before. And using a sat nav. So we had a good laugh about my terrible sense of direction, before we sat down for a coffee in the dining room.

It was certainly an opulent backdrop for an interview. The sprawling estate on the outskirts of Ripon was established at the end of the 17th century, its Palladian-style mansion boasting a rich history having been home to lords and ladies and hosted countless society dinner dances. So the restaurant, which was once a ballroom, is obviously a grand affair. Definitely Bridgeton territory.

Shaun Rankin at Grantley Hall. Photograph: Jack Hardy.

Yorkshire lad

Born in Richmond, Shaun, who turns 50 in March, is a Yorkshire lad.

He knew from an early age that he wanted to be a chef, often cooking with his mother at home in County Durham, where he grew up.

He said:

“Every chef always says their mum was a good cook. And she was. She was a great baker. She was one of those ladies who cooked on a Sunday. I used to help her with her Sunday roasts and make Yorkshire puddings, mash the potatoes and all that kind of stuff at the age of 13 or 14.

“I used to help make scones, apple pies, mince pies and things like that. And those things were used at the beginning of the week. So Monday, Tuesday, Wednesday, all the bakery products were then used to feed you through the week.

“It was quite a simple upbringing. Mum and dad were divorced, so it was only mum that brought me and my brother up.”

At the age of 16, Shaun went to London to complete a three-year apprenticeship at the five-star May Fair, Ritz and Savoy hotels in London.

He said:

“I went to London as a bit of an escape. From the world of simple things really.

“It opened your eyes to luxury, to food, restaurants and the scene of hospitality. Things you’d never seen before in your life. Things you’d only seen on TV or read.

“That’s where I kind of cut my teeth.

“At that age I didn’t know what a Jerusalem artichoke looked like. So it was a learning curve from all aspects — it was life-changing.

” I liked the idea of cooking, so then from there it just became a passion.

“It just becomes your life. You get so enthralled in it all, that you just get carried away with it.”

After completing his apprenticeship, he returned to North Yorkshire in 1992 to work at one of the most prestigious restaurants in the UK at the time, the Black Bull in Moulton, near Richmond.

He said:

“That was a notorious fish restaurant, so I learned lots about fish, lobster, crabs, langoustines. All those really fab ingredients from the coastal areas.

“I was there for about two years and then the head chef said to me ‘it’s time to go’. So he found me a job in Jersey.”

Turning point

Shaun went on to spend much of his career in Jersey, eight years of which were dedicated to the Relais and Chateaux Hotel Longueville Manor. He opened his first restaurant as head chef, Bohemia in 2003, gaining a Michelin Star two years later.

In 2013, after nine years at Bohemia, the rising star went on to open the much-awaited Ormer in Jersey, winning a Michelin Star just four months later. In 2016 he opened its sister restaurant, Ormer Mayfair, bringing the tastes and produce of Jersey to London.

Fondly reminiscing about his time in Jersey, he said:

“That just opened my eyes again to what a different world we live in. Island life. I really fell in love with ingredients.

When you are island-locked, you start to understand exactly what is in abundance and what is sustainable and the carbon footprint of the produce that you use. You’ve got to be shipping in a lot of your meat protein because it’s unavailable on an island.

“But you understand the asparagus grower, the strawberry grower, the guy that grows the watercress, the Jersey Royal is phenomenal, all the vegetables that are grown on the island.

“So you really get a sense of community and you understand what goes into the produce and how hard it is to produce.

“That’s where the whole thing changed for me. As a 22-year-old it kind of clicked. And I knew this was the path, it’s all about ingredients, it’s all about respect for it and you need to try and bring this carbon footprint down.”

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Sustainability

And it is this sustainability approach that he has brought with him to Grantley Hall.

He said:

“The food philosophy has to be that produce is sourced from all around Yorkshire. Of course we go to the coast to get seafood and we go to Scotland to get shellfish, but 95 per cent of the time everything is from a 20 to 30 mile radius and that’s our platform.”

Shaun uses R&J farmers and butchers, from Kirkby Malzeard, and Farmison butchers, based in Ripon, to source meat.

He said:

“All the cattle is full breed and full carcass cut, so that means there is no wastage and that’s really important for us.”

Shaun also uses ingredients from the kitchen garden at Grantley, which supplies 70 per cent of the restaurant’s produce throughout the year.

He added:

“For the rest of it we forage. Things which are around us like rosehips, elderberries, elderflowers, pineapple weed. All these things that are around the areas and local to us. We use those and we create the platform for the dishes.”

The restaurant is set within Ripon’s 17th century mansion, Grantley Hall. Photograph: Jack Hardy

In fact, if it’s not from the UK, it won’t make an appearance on the menu. This is something he takes a tough stance on.

He said:

“We don’t use olive oil, we use rapeseed oil, we use all of these substitutions all the way through. We don’t use or make pasta, because it’s not what we are.

“Everything is very traditional but reflected in a different modern cooking way and method.

“Hence the menu is called a Taste of Home.”

Taste of Home

And a taste of home it truly is. The current 10-course dining experience, which changes throughout the seasons, features dishes including Bread, Butter, Dripping and Beef Tea, which is bound to evoke memories of a traditional Yorkshire upbringing for many.

And of course the famous Treacle Tart and Clotted Cream makes an appearance.

Shaun said:

“It’s about what a taste of home means. It means that we remember nostalgic parts of our childhood and memories that take us back. It’s led by food and combinations of flavours and textures.

“We take all of the ingredients during the course of the spring and the summer and we will use them in their natural process, but will then savour them and will pickle them, ferment them or preserve them in some way so we can use them in the winter.

“We don’t use things like pineapple, mango or coconut, again we don’t use anything that isn’t from the UK.

“That’s a really strong message for us. For this sustainable carbon footprint approach to this restaurant.

“I’ve been flying this flag since I was 20 in Jersey, and now I am even more determined for it to be that way.

“As a chef, I’m also a teacher, so it’s important to teach my brigade – the chefs that work in the restaurant who are the next generation – that you don’t have to put a menu together with a load of avocados and tuna and passion fruit, pineapple and mangos.

“You can use what is here on the British island really resourcefully. Surely then that generation might change and then the carbon footprint shrinks even further.”

Venison Loin, Blackcurrant and Celeriac from Shaun Rankin’s Taste of Home menu at Grantley Hall.

Passion for design

Shaun said he actually ended up at Grantley Hall thanks to his passion for designing restaurants and concepts.

He said:

“I used to do a lot of consultancy creating and helping hotels and restaurants to achieve what they needed to achieve in London, Jersey and throughout the UK, sometimes even the South of France.”

Two years before Grantley Hall opened, he was introduced to Andrew McPherson, the general manager, and Richard Sykes, the managing director, and joined the team as a consultant, helping to put the concepts and designs together for all the restaurants, kitchens and food and beverage areas in the hotel.

Enjoying his time back in Yorkshire, he was then invited to take over the fine dining and was put in charge of designing the restaurant itself. This involved everything from the credenza units to the soft-closing, velvet-lined drawers, which prevent the clink of the silver-dipped Sheffield cutlery. It’s these little details that help to enhance the dining experience, which, when you are paying £130 per head, is perhaps to be expected.

Shaun said:

“We created everything. We bought the best linen, the best glassware, the best porcelain and crockery.

“Richard and the family honed in on all the local tradesman and materials and again, used everything, as much as possible, from around the Yorkshire area.”

Whisky Sours

Shaun now splits his time between Yorkshire and Jersey, where his two boys, Harry and Ethan, live with their mother.

He currently has a home in Ripon, but before that he lived in Ripley, near Harrogate.

So of course, I wanted to know where his favourite places to eat and drink were in the district.

He said:

“I spent a lot of time at the bar in The Ivy Harrogate drinking whisky sours. The bar is really nice.

“I love Oliver’s Pantry in Ripon. The breakfast is good there and they do a really good club sandwich.

“I go to Three’s a Crowd in Harrogate. I’ve had food a couple of times and it’s tasty. I’ve had Sunday lunch there. I love a roast dinner.”

In terms of what the future holds for Grantley, Shaun said he was looking forward to hopefully having a full year in service at the hotel, following two years of upheaval due to the pandemic.

‘World class’ ambitions

He said:

“Hopefully from now since we reopened, we will get one full year. We will get some momentum.

“We got the Michelin Star in January last year, and the thing about that is every day you need to polish it and keep and eye on it, because you never expect to hold it.

“The ambition for us is the second star in the next few years, so we have to work hard for that. We are constantly working on training and building the team.

“The thing about momentum in restaurants is the more you are open, the better the momentum is. It just becomes more natural and more fluid with everybody and the work, products and service become better. Constantly starting and stopping, you just lose the whole rhythm.

“We are focused on what we do here. The ambitions of Grantley Hall are still yet to be seen. It’s a long journey for Grantley Hall, and for us here and what we want to achieve.

“It really is a world class destination and we want to create a world class restaurant.”

Traditional methods

Shaun then took me on a brief tour of the kitchen – immaculate, unlike mine – which features the Chef’s Table. You can pull up a leather stool and have dinner in the place where the magic happens.

There is also a private dining room, The Dales Suite, which can seat up to 20 people, where you can celebrate special occasions like anniversaries, birthdays and weddings.

Shaun said:

The key message is what we cook here is for a reason. You don’t get fois gras here, you don’t get anything that comes out of France or Italy. Even down to the charcuterie. We brine our own pork collars and make our own hams.

“Everything is traditional, using old methods from the last 200 or 300 years. Salting, brining, curing, preserving fermenting.”

And his favourite dish on the current menu?

“At the moment it’s our Yorkshire venison with blackcurrants and celeriac – both of course grown in our kitchen garden.”

The Shaun Rankin at Grantley Hall restaurant has been awarded its first Michelin star after only being open for 18 months.

The restaurant, based within the 17th century luxury hotel in Ripon, is headed by well-known chef Shaun Rankin.

The restaurant opened alongside the hotel in July 2019 and both have since faced months of closures due to covid restrictions.

Despite this the restaurant has been recognised, Mr Rankin said this is a huge achievement and thanked his whole team.

Mr Rankin is originally from Yorkshire and centres his menus around locally sourced ingredients. The kitchen uses ingredients found in its own garden or within a 30 mile radius.

The restaurant is set within Ripon’s 17th century mansion, Grantley Hall. Photograph: Jack Hardy

He said:

“What a surprise and delight it was to be awarded our first Michelin star. I want to thank Michelin for believing in us and understanding what the restaurant at Grantley Hall is all about.

The biggest thank you has to go to the whole team, front and back of house. It seems odd not to be celebrating with a full service, however I’m itching to get back into the kitchen with them all. Here’s to a better 2021, this has certainly lifted the spirits!”

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This isn’t the first Michelin star for Shaun Rankin. He opened his first restaurant, Bohemia, in Jersey in 2003 and it gained a Michelin star two years later.

He did it again in 2013 at his second restaurant, Ormer in Jersey which was awarded a Michelin star after only four months.