What’s your earliest food memory?
Early days spent with my grandparents in Provence. I remember sitting on the terrace in the heat of the afternoon, eating white peaches, the air filled with rosemary, thyme, and lavender. Food was always at the heart of our family life, the kitchen was the hub, and mealtimes were the rhythm of our days.
Did you always want to be a chef?
I was always drawn to the kitchen. My mother and grandmothers were all wonderful cooks, so I was always around food, watching, stirring, tasting. Cooking felt very natural. It has always been about nurturing, about layering flavours with care, not rushing through a process and always ending up bringing people together, which I love.
Tell us about your career, where have you worked/trained?
I trained in Burgundy as a teenager, learning the fundamentals of classical cooking on the stove. It was a formative time that gave me discipline and a deep respect for ingredients. Later, I worked in London before finding my way to Cornwall.
I first became known for my work at the Harbour Restaurant in Port Isaac, then went on to takeover The St Tudy Inn, earning a Michelin Bib Gourmand and for 4 years at Watergate Bay my restaurant Emily Scott Food. I work as a consultant chef at Calypso Grill in the Cayman Islands. Alongside cooking and collaborations I have written three books Sea & Shore and Time & Tide & Home Shores which tell my story of life and food by the sea.
What’s your favourite thing about working in Cornwall?
Cornwall is magical. The connection to the sea, the wildness of the landscape, the rhythm of the seasons, it all feeds into my cooking. The produce here is extraordinary, from the fish straight off the boats to the incredible small growers and makers. And there is a freedom in being here; it allows me to cook in a way that’s unfussy and full of soul. I miss having a restaurant here in Cornwall but maybe one day I will again.
What’s your favourite ingredient to work with and why?
Fish & Shellfish. There is nothing quite like working with something that has come straight from the sea. It keeps me grounded, keeps me connected to a sense of place. I also love lemons, olive oil, herbs and parmesan. Those simple, everyday ingredients that can transform a dish with just a touch.
What Cornish restaurants would you recommend?
I love The Hidden Hut on the Roseland. It is a favourite; it is all about simple food eaten outdoors by the sea. I love Hotel Tresanton in St Mawes for its views and atmosphere. And of course, Nathan Outlaw and Rick Stein’s restaurants are wonderful celebrations of Cornish produce.
What has been your most interesting or fun experience as a chef?
Cooking for the G7 Summit in 2021 will stay with me forever. To create a menu that celebrated Cornwall for world leaders and royalty was an honour. It was an intense, exhilarating experience, and will never forget the atmosphere in that room as we served. Writing my cookbooks has always been a dream of mine and growing my Substack Shore to Shore my newsletter each week.
Which chef do you most admire and why?
I admire chefs who stay true to themselves and to their ingredients. Those who let food speak, who don’t overcomplicate and who cook with integrity. That authenticity inspires me every day.
What would your last request dish be?
Something simple: a beautifully cooked piece of turbot with a butter sauce, some seasonal greens and a glass of Chablis. Food that speaks of the sea and feels like home.
What one piece of advice would you give to aspiring chefs?
Believe in yourself. Back your instincts. Learn to respond, not react. Hospitality can be tough, but if you love what you do, that love will carry you through. And never forget it is not about showing off, it is about creating something that makes people feel good. Enjoy the everyday.
Who are your favourite Cornish producers?
I am so proud of our Cornish producers. I have loved working with our local fishermen in the past, small growers for herbs and vegetables and of course Cornish sea salt, always a staple in my kitchen.
What’s your favourite Christmas food or recipe, and why?
My favourite Christmas recipe is cooking a whole fish, often a beautiful turbot or brill, baked with fennel, lemon, and herbs. It feels celebratory but also wonderfully simple, letting the fish shine is so special. It’s a lovely, light alternative to turkey and I find that sharing a whole fish at the table brings such a sense of occasion and togetherness.
Do you have any interesting or unusual Christmas food traditions in your family?
We have made fish a bit of a tradition now, a nod to the sea and my love of Cornwall. On Christmas Eve, I will often make a seafood feast, with oysters, crab, and scallops, and then serve the whole fish for Christmas lunch. It keeps things fresh and coastal.
And finally – what’s your go-to Christmas dish for home cooks?
My baked ham is a classic centrepiece dish, simple, comforting and perfect for a holiday table. The ham is first gently simmered with aromatic vegetables and spices until tender, then glazed with mustard, brown sugar, and orange juice and roasted until caramelised and golden. The result is a ham that is moist, flavourful, and beautifully glossy, with a subtle balance of sweet, salty and citrusy. So festive.
