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Emily Scott is a chef, author and creative director of her restaurant Emily Scott Food in Cornwall.

For Emily less is more. Her cooking ethos focusses around taking a few seasonal ingredients and letting them shine. Her classical training in London and France helped form the backbone of her cooking style. In her early 20’s Emily moved to Cornwall where she successfully ran the Harbour Restaurant in the picture-perfect seaside village of Port Isaac. In 2014 Emily moved to the beautiful countryside village of St Tudy and transformed the pub into a restaurant with rooms. In May 2021 Emily opened her new restaurant on the sea wall at the iconic Watergate Bay; serving simple, seasonal, effortlessly stylish food in a scenic and informal setting. In the same month Emily was commissioned by the Cabinet Office to curate a special dinner for Royalty and the World Leaders at the G7 summit at the Eden Project. Emily was the first woman to cook for leaders of the western worlds; a stand-out career defining moment for Emily and the rest of her team.

Amongst other accolades Emily has been named Best Chef by the South-West Food Magazine and was listed in the top 100 most influential women in hospitality industry two years running. She has been recognised by Michelin since 2016 and appeared on the Great British Menu on BBC2 to represent the South-West back in 2019. She has also made appearances on Saturday Kitchen and Rick Stein’s Cornwall.

More recently, Emily’s Debut cookbook Sea & Shore: Recipes and Stories from a Kitchen in Cornwall was published by Hardie Grant, and she is now writing her second book.

Emily lives with her partner Mark Hellyar. Emily has three children Oscar, Finn and Evie.

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