Neil Rankin pioneered London’s high end barbecue scene and is well known for his experimental use of bold flavours, drawing on global influences. Neil began his career as a chef in fine-dining kitchens under Michael Wignall and Nuno Mendes, and at Rhodes 24 and The French Table. He went on to work at Barbecoa, the restaurant which saw Jamie Oliver team up with Adam Perry Lang, where his love for charcoal cooking began. He was formerly Head Chef at Pitt Cue and Exec Chef for Noble Inns, where Neil launched the Smokehouse restaurants. Neil has appeared on popular food TV programmes such as The Great British Menu, and Sunday Brunch, and has been a food writer for newspapers and broadsheets such as The Standard, the Metro, The Times and The Guardian. Neil is the author of the ground-breaking book “Low and Slow: How to cook meat”, The book launched in May 2016 to high acclaim by chefs and critics as a definitive guide to meat cookery.
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