A Conversation with Sarah Rankin
Celebrating Scotland’s larder, local suppliers and artisan producers through her food writing, broadcasting, and chef demonstrations, Sarah Rankin also works as private chef and hosts supper clubs, and pop-up collaborations.
Sarah’s first cookbook, ‘Kith – Seasonal, Scottish Food for Family and Friends’, was released in 2024, and her second, ‘Feast – Recipes that Bring Joy,’ will be released on 2 October 2025.
Here, Sarah explores working in harmony with nature, her favourite Scottish ingredients, and her unconventional peach and blue cheese pairing.
Scottish Food & Drink September
As a proud champion of Scottish produce, what do you believe makes our food and drink so special?
It's the integrity behind it. It’s no surprise that produce grown, reared, or crafted with care, attracts attention around the world. From our shellfish to our berries, every ingredient reflects a story. Whether that’s about the landscape, or the people. Those stories are a reflection of our culture and our commitment to quality.
Why is it important for chefs to include as much local produce as possible on their menus?
There are practical reasons as well as ethical ones. Firstly, it’s a statement; it supports our farmers, fishermen, and artisans, and keeps our food systems resilient. For chefs who celebrate Scottish produce, their main focus is always authenticity and responsibility. When we cook with what’s grown around us, we honour the land and its traditions, with the happy by product of a lower carbon footprint and the freshest ingredients.
How important is seasonality to your cooking?
Seasonality is everything for me. It’s the rhythm of the kitchen. I work in an ingredient-led environment, often finalising menus and dishes right up until serviced. Cooking with the seasons means working in harmony with nature, not against it. It keeps my dishes dynamic and exciting, and it challenges me to be creative. When wild garlic hits in spring or the berries burst onto the scene in summer, it’s like a wee nudge from nature to try something new.
What is your all-round favourite Scottish product to cook with, and why?
That’s a very unfair question! It’s so hard to choose just one, but I would say Scottish venison. It’s world-class – rich, sustainable and delicious. And a brilliant showcase of our heritage.
The theme of Scottish Food & Drink September 2025 is innovation – how do you balance tradition with innovation when creating new dishes?
Innovation should always start with respect. I always begin with traditional techniques or ingredients, then ask myself, how can I reimagine this without losing its soul? I prefer to let the ingredients sing with as little intervention as possible. I think the goal should be to evolve, not erase. And never create something just because it’s controversial or wildly different. Flavour should always be at the core.
How do you approach innovation while staying mindful of sustainability and sourcing?
Innovation isn’t just about being clever – it’s about being conscious. I start really with waste and how to reduce it wherever I can. I make my own stocks and demi-glace with bones and trim. Make powders or gels with by-products of other elements on a dish. Sustainability should be the backbone of meaningful innovation.
What’s the most unconventional ingredient pairing you have created, and how did you discover it?
I’m not a huge fan of whacky flavour pairings, just for the sake of creating something daring. The flavour should always be the point at which any dish begins and ends. I do love sweet and savoury pairings and a range of textures. I have a roasted peach sorbet and peach crisp with a generous wedge of Blue Murder I serve as a palate cleanser pre-dessert. My supper club guests are often apprehensive, but the fragrant tartness of the sorbet really cuts through the creaminess of the cheese, and the sweet crunch of the crisp tops it all off.
Visit sarahrankincooks.com
