Emily Scott is a chef and author based in Cornwall, England.

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.

Emily was commissioned by the Cabinet Office in the Summer 2021 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, Rick Stein’s Cornwall and James Martin’s Saturday Morning.

In 2021 Emily’s debut cookbook Sea & Shore: Recipes and Stories from a Kitchen in Cornwall was published by Hardie Grant, and more recently in 2023 her second book was published Time & Tide: Recipes and Stories from my Coastal Kitchen. Emily is now writing her third book. More recently Emily has announced a new partnership with the iconic Calypso Grill in the Cayman Islands as the new Executive Consultant Chef.

Emily works with and collaborates with different brands and also writes on her Best Selling Substack Shore to Shore each week.

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

Let’s work together.

Emily is available for partnership and collaboration opportunities that share the same ethos and values. If you think you would be a good match, please get in touch.