Neil Rankin - Taste of Adventure with the Ranger Raptor

In the third of five videos from Ford Europe around food featuring the Ranger Raptor, chef Neil Rankin, owner and head chef of the Temper restaurants, in London, has introduced foraged ingredients to his menus, with tasty results.

“As a chef it’s easy to get claustrophobic in your own kitchen. You can become very blinkered in what your suppliers give you, or what your repertoire is, and become disconnected from that which is natural. A very special thing in this country, in any country, is its natural ingredients, and it’s those sorts of things that tend to work the best.”

Rankin travelled to Cornwall and met up with Mike de Stroumillo to forage for bell heather, as well as coastal herbs, rock samphire and sea beans, in order to create his burnt sea dust to accompany 60-day, dry-aged, rib-eye Hereford beef.

“I naturally went for a seasoning or a rub, and then looking at it from a natural perspective I went for stuff that could be foraged and came from the natural territory of what I wanted to season. I believe that the things that grow near the cattle have some sort of flavour symmetry.”