Neil Rankin
Junior Sous Chef
Emerging culinary star and Junior Sous Chef at Jersey’s Longueville Manor, Jacob tells us about his love of local produce and the star ingredient he can’t get enough of
How did it feel to make the finals of the Young National Chef of the Year for the third time? It was surreal knowing that I had made the cut and was able to showcase myself and the amazing produce Jersey has to offer. I think the brief this year was the one that suited me the most, as it allowed me to experiment with different flavours that don’t usually pair together. Foraging and zero wastage was also a big part of the brief this time, which made me think of ways to utilise the whole of an ingredient to get the maximum flavour .longuevillemanor.com
" From a young age I was fortunate enough to travel often and I think this is where my spark for food initially developed."
What was the most memorable moment of the competition?
Sending my dessert. It was the moment when all the stress and pressure were worth it, knowing that I had finished on time and produced three dishes that showcased myself as a chef and the island of Jersey. Networking with the other chefs and the judges was also a highlight.
Local businesses like Cimandis have supported you in your competitions – how important is it to have that backing?
It’s a big part of it, especially coming from a small island. It gives you access to products that you might not be able to source locally and allows you to build relationships with future suppliers.
When did you know you wanted to be a chef?
From a young age I was fortunate enough to travel often and I think this is where my spark for food initially developed. I love going to different places and experiencing the unique culture and flavour of a place. Being from a small island we’re so fortunate to have some lovely produce that’s totally unique to Jersey, and I love to get this into my dishes as much as possible.
Favourite food memory?
Going foraging for blackberries on a Saturday as a kid, which would be turned into blackberry crumble the next day. It’s these memories that really bring you back to where it all began.
How do you handle the stress of the kitchen?
The key is organisation and taking time out of the kitchen to do activities that you enjoy. Personally, I love to fish so this is my way to clear my mind.
Is there an ingredient you’re obsessed with?
Beetroot. It’s such a versatile ingredient and it’s often overlooked. Using the leaves and stems can add a real earthy flavour to a dish and you can achieve numerous different textures with it.
What advice would you give to aspiring chefs?
Don’t be afraid to ask questions and absorb everything; food knowledge is so valuable and the bigger your product knowledge, the more confident you will be. It’s also so important to understand that nothing is personal – if a chef tells you there is another way to do something, take it on board.
What’s your goal for the future?
I’d love to have my own restaurant where I could showcase the best that Jersey has to offer, including fresh seafood, unique produce and some foraged ingredients. This would allow me to really bring nature onto the plate.
