Emily Scott is an award-winning chef, author and food writer known for simple, seasonal cooking that puts exceptional ingredients first.

Classically trained in London and France, Emily built much of her career on the Cornish coast, from the Michelin Bib Gourmand-awarded St Tudy Inn to Emily Scott Food at Watergate Bay. In 2021, she was commissioned by the Cabinet Office to create and cook the G7 Summit dinner for Royalty and world leaders at the Eden Project.

Her work now takes her internationally. Since 2022, Emily has spent the winter season in the Cayman Islands as Executive Consultant Chef and Creative Director at Calypso Grill, alongside a growing career in writing, broadcasting, events and brand partnerships.

Emily is the author of three cookbooks, including Home Shores, winner of the Guild of Food Writers’ 2026 Single Topic Cookery Book Award, and writes the weekly Shore to Shore Substack. She is also a regular face on British television, with appearances on Saturday Kitchen, alongside Rick Stein and on James Martin’s Saturday Morning.

With her time now shared between the UK, Cayman Islands and Bordeaux, Emily brings more than two decades of experience to a new, increasingly international chapter spanning food, travel, hospitality and lifestyle.