Neil Rankin (Smokehouse)

Neil Rankin (Smokehouse)

Neil Rankin is a BBQ legend in the making. He has built the reputation of other kitchens but now has stepped from the line and into the spotlight. He was the man in the truck when Pitt Cue set London into a BBQ frenzy. He brought his wide range of influences to the kitchen of John Salt. He has redefined BBQ at his Smokehouse. His ambitions are bigger than BBQ, but his heart rests firmly in the realm of smoke. The Great British Menu labeled him unconventional and thats a classic case of over simplifying. He refuses to be classified and for that we are thankful.

Neil Rankin Biog

A physics graduate and ex sandwich entrepreneur Neil began his career cooking late in life. At the start of his career he trained exclusively in French food in restaurants including the award winning French Table in Surbiton before retraining at Gordon Ramsey’s Tante Marie cordon bleu cooking school . He then went on to work for the likes of Nuno Mendes during his own loft supper clubs and then moved to Pennyhill Park in Surrey to train under 2 star Michael Wignal. From there he went on to do a number of Michelin stages before ending up at Rhodes 24 in the city.

It was a decision to leave fine dining and work for renowned BBQ chef and mentor Adam Perry Lang that had the biggest effect on Neil’s career, it was this and numerous events such as the Beef Cartel and his own pork based tasting menu supper clubs that led him to take the head chef role at Pitt Cue Co in 2011. It was there that Neil began fusing modern cooking techniques with the traditional and forgotten and bringing in an element of consistency rarely found in these in those establishments.

Neil moved on to head up the highly acclaimed John Salt in Islington and recently opened Smokehouse this summer which will be the UK’s only real wood BBQ restaurant. Smokehouse has already received unanimous critical Neil is now executive chef of the Noble Inns group who operate The Princess of Shoreditch, The Pig and Butcher and Smokehouse as well as being a business partner in the groups up and coming venture ‘Bad Egg’ which launches this year.

Neil has also represented Scotland on Great British Menu 2014 and has appeared as a chef on This Morning. Neil has continued to focus on the elevating of simple dishes and using the best ingredients from the UK (mostly from Cornwall – Neil’s spiritual second home). Having spent much of his time in London near New Malden, Neil is obsessed with Korean food.