Emily Scott

Emily Scott is a chef, restaurateur and the author: Sea & Shore and Time & Tide. Emily works with and collaborates with different brands and also writes on her Best Selling Substack Shore to Shore each week. Emily is Executive Consultant Chef and Creative Director to Restaurant Calypso Grill in the Cayman Islands. In 2021 Emily curated a dinner for Royalty and World Leaders at the G7 summit in Cornwall.

Emily has also been included in *The Female Chef* by Claire Finney and Lisa Seabrook Stories and Recipes from 31 women redefining the British Food scene. Emily was also commissioned to write the September chapter for Miranda York’s book Food Almanac ll.

Projects & events Emily has written recipes for Delicious magazine, OFM, Guardian Feast, The White Company, Toast, Peter's Yard and Sheer Luxe to name a few and has appeared on BBC 2 with Rick Stein, BBC 1 Saturday Kitchen and James's Martin Saturday Morning show.

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 trained in London and France and her classical training forms the backbone of her cooking style. When Emily was 23 she moved to Cornwall where she successfully ran the Harbour Restaurant in Port Isaac. Emily was named best chef in the South West by Food magazine and was listed in the top 100 most influential women in the hospitality industry for two years running. Emily has been recognised by Michelin since 2016 and I appeared on Great British Menu representing the South West on BBC 2 in 2019 during the competition Emily made sure that her ethos of pared down, seasonal cooking came across in her menu.

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. An opportunity Emily and her team will never forget.

Emily’s debut cookbook Sea & Shore Recipes & Stories from a Kitchen in Cornwall was published in June 2021 with Hardie Grant. Writing her first cookbook was a dream come true for Emily. Emily’s second cookbook Time & Tide was published on July 6th 2023, published by Hardie Grant.

Emily is a proud mother of three children Oscar, Finn and Evie. Emily and her partner Mark Hellyar divide their time between the Cayman Islands, Cornwall and Bordeaux.