THE SOUL OF THE HOME
Renowned restaurateur Shaun Rankin discusses the
perfect kitchen dynamic and tells us which cooking
gadgets he can’t live without.
When the rainy British weather would
prevent a young Shaun Rankin from
going outside to kick a ball around with
his friends, he would stay in and help his
mother out in the kitchen. From making
ham hock soup and homemade bread to
baking delicious pastries and desserts, the
time Shaun spent in his mother’s kitchen
kick-started his passion for cooking. At
just sixteen, Shaun moved to London to
begin a three-year apprenticeship at the
Mayfair Hotel, and the rest simply fell
After his now-famous ‘Treacle tart with clotted cream and raspberry ripple coulis’ was awarded a place on the Great British Menu in 2009, Shaun gained widespread attention. He has since authored numerous cookbooks, earned two Michelin stars and hosted his own TV show. Needless to say, he has come a long way since first learning to cook in his family kitchen.
Despite his expert training, Shaun still
attributes his success to all that he learned
as a child, a time when he first began to
understand how a kitchen should work.
“I’d have to say that kitchen flow is the
most important part of a kitchen,” Shaun
says. “Not just in a restaurant, where the
rhythm of multiple chefs is paramount,
but also in a home, where it’s important
to maintain a balance between cooking
Shaun emphasises the importance of keeping kitchens straightforward and compact. “Make sure everything is organised and within easy reach,” he says. “This will allow you to work efficiently and take as few steps as possible when cooking.”
For results he can rely on, Shaun populates
his kitchens with a select group of cooking
gadgets and equipment. “I love my Sub-
Zero fridges,” he says. “It’s simply not
worth compromising on food storage and
preservation, especially when you’re using
high quality ingredients.” In an industry
renowned for high pressure environments
and steep demands, Shaun highlights how
your kitchen units should help you stay
calm, cool and collected when cooking.
“Good appliances are appliances that take
away the stress and make the kitchen a
place of pleasure,” he says.
One such stress-reducing appliance is the iconic Wolf range oven, which Shaun uses in all his kitchens. “The Convection Mode on the Wolf range ovens can be used to quickly and uniformly heat the oven,” he says. “Reliable temperature control is critical whatever you’re baking.”
Shaun’s kitchen philosophy certainly
seems to be paying off; his Ormer Mayfair
restaurant was selected as a location for
Masterchef 2017, and the competitors
were tested in the kitchen under
We’re definitely glad that Shaun had to stay in and help his mother in the kitchen all those years ago. God bless the British weather!
“ Good appliances are
appliances that take away
the stress and make the
kitchen a place of pleasure.”
— SHAUN RANKIN
This fragrant seafood risotto recipe from Shaun Rankin
contains prawns, mussels and scallops and is given beautiful
flavour by an assortment of fresh herbs and spices
SEAFOOD RISOTTOSERVES 4
900 ml fish stock
2 tbsp olive oil
1 onion, chopped
3 garlic cloves, crushed
1 bay leaf
1 sprig thyme, fresh
400 g risotto rice
100 ml white wine
1 pinch saffron
50 g butter
100 g prawns, cooked
100 g mussels, cooked and shelled
4 scallops, sliced
75 g peas, cooked
1 tbsp each chervil, coriander, dill & tarragon
50 g parmesan, grated
Heat the fish stock in a pan and keep warm.
In a heavy saucepan, add the olive oil, onion, garlic, thyme and bay leaf.
Cook on a low heat for about 10 minutes, without colouring the onion, until soft and translucent.
Add the rice to the pan and with a wooden spoon, mix the rice into the onions.
Once you hear the rice crack, add the white wine followed by a ladleful of stock and then the saffron and begin to stir.
Make sure the rice has fully absorbed the stock before you add another ladle.
Continue adding stock until the rice is tender and cooked through.
Beat the butter into the rice and add the prawns, mussels and
lastly – the sliced scallops, peas and herbs. Stir with care, as you want to just warm the seafood and gently cook the scallops.
Finish with some grated Parmesan and season with salt and pepper. Divide the risotto between plates or bowls and serve immediately.