Emily Scott


Date: Sun Jul 31st


‘A cook at heart’, Emily’s passion for the connection between food, a sense of place and storytelling is infectious, intriguing and comforting all at the same time. Her story is one which interweaves the sentimental tales of a childhood in Provence with her grandfather ‘Papa’ collecting strawberries from the fields to the hum of crickets in the warm sunshine, to the beautiful shores of Cornwall and golden sandy beaches. Experience and memories are translated into ingredients which collectively are heightening into simplistic, rustic dishes which are easily recreated at home.

Emily’s new restaurant opened at Watergate Bay on May 18th 2021. Her ethos being no faffing, no fussing, just beautiful food.

In May 2021 Emily was also commissioned by the Cabinet Office to create, cook and style a dinner for Royalty and the World Leaders for the G7 summit. This dinner took place at the Eden Project. This was an extraordinary event seeing Emily being the first woman to cook for the leaders of the western worlds. Meeting POTUS was a highlight for Emily. and an opportunity Emily and her team will never forget.

Emily’s debut cookbook Sea & Shore Recipes & Stories from a Kitchen in Cornwall was published on June 10th with Hardie Grant. Writing her first cookbook was a dream come true for Emily. Emily has also been included in a new book released in September  *The Female Chef* by Claire Finney and Lisa Seabrook Stories and Recipes from 31 women redefining the British Food scene.

Upcoming projects & events include a commission to write the September chapter for Miranda York’s new book; recipes for Delicious magazine and Guardian Feast; TV appearances with Saturday Kitchen, Go Veggie and Vegan with Matt Tebbutt, and Rick Stein’s Cornwall; and a collaboration with Falcon enamelware and Rodda’s Cream.

Emily is also writing her second book due for publication in May 2023 by Hardie Grant.