Located at a beautifully restored Grade II* listed Palladian mansion in the heart of the North Yorkshire countryside, Grantley Hall, Shaun Rankin’s eponymous fine dining restaurant, offers diners a unique experience with his celebration of dishes that are rooted in northern heritage. The restaurant is also thrilled to have retained its Michelin Star, which has been upheld since January 2021.
Chef Patron, Shaun 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, so I would like to say a big ‘thank you’ to all those who have supported us over the years. I look forward to welcoming even more guests in the future, to experience all that fine-dining in Yorkshire has to offer.”
Menus
Shaun has created the Taste of Home menu, inspired by his past and fond memories of his childhood growing up in Yorkshire. Taste of Home was developed around coming back home to Yorkshire but also a celebration of the fantastic ingredients that the county has to offer- from the succulent seafood on the Yorkshire coast, to Yorkshire forced rhubarb. Each dish is based around the flavours of the ingredients, taking a traditional or nostalgic dish and using the finest ingredients with new techniques to elevate it.
The Kitchen Table is available for small parties of up to eight guests and is located at the heart of Shaun Rankin’s kitchen, with a dedicated front-of-house team and Head Sommelier, guests will be served an exclusive tasting menu by the chefs who prepare each dish. Alternatively, The Dales Suite, Shaun Rankin’s private dining room is available for up to 20 guests.
Sustainability
Being environmentally conscious is of the utmost importance to Shaun and his team. Sustainable practices include foraging, preserving, pickling and storing ingredients in different forms. The team also have a zero-waste food policy, with sauces/gels being made from excess ingredients. They also only use the best raw ingredients from hand-picked suppliers within a 30-mile radius; the restaurant offers quality organic meat from nearby farms, speciality cheeses from across the country and fresh seafood from the nearby Yorkshire coast. The deliveries all arrive with no plastic wrapping.
Champion for Emerging Talent
Shaun is dedicated to not only protecting the environment but also to supporting and championing new talent in the industry. He recently took on the role of Springboard FutureChef champion– helping to mentor, support and guide young participants through the competitive programme. Shaun works alongside hospitality industry heavyweights, including Jean-Christophe Novelli, Chris MacLeod, and David Mulcahy.
