Emily Scott


St. Tudy Inn
St. Tudy, Cornwall, UK
@emilyscottfood Chef Emily Scott trained in France and it’s her knowledge of the classic French techniques that form the backbone to her culinary skill set. After moving to Cornwall in 2000, Emily successfully ran The Harbour Restaurant in the small fishing village of Port Isaac for over six years. During this time she developed The Harbour Kitchen providing award-winning bespoke catering for suppers, parties, shoot dinners, weddings and everything in between. Embarking on her next adventure at The St Tudy Inn in 2014, where Chef Emily has continued to deliver delicious food focused on locally sourced, quality ingredients. Welcome Chef Emily…

Chef Emily wearing her Springfield Female Essential Chef Coat.

1. Your restaurant/role:
Director and Executive Chef of the St. Tudy Inn, creating an ever-evolving menu that combines my passion for beautiful, seasonal food with the best Cornish produce available in this wonderful village location.
2. Describe your kitchen:
In Kitchen and restaurant life it is important to realise what you can achieve on your own and as part of a team. My team is everything to me – enthusiastic, driven and passionate.
3. Favourite Chef Works item and why?
The Rockford Bib Apron in Steel Grey.
4. First job:
Working in a restaurant in Burgundy, France.
5. Favourite cookbook:
Breakfast Lunch Tea by Rose Carrarini.

Wild Mushroom Risotto with Mustard Frills and Parmesan.

6. Your awards:
Best Chef South West by Food Magazine and nominated as a Local Food Hero in 2013. ‘One to Watch’ in the Top 50 Gastropub Awards in 2016 and a finalist in the Best Chef category of the South West Food Magazine Awards. In 2017 the St Tudy Inn was voted No.39 in the Top Gastropub Awards and remained in the Top 50 for 2018. Awarded a Michelin Bib Gourmand for 2017, retained in 2018, 2019 and in to 2020.
7. Your cooking inspiration:
Food writer, critic and former chef Simon Hopkinson and food writer, journalist and broadcaster, Nigel Slater – I love their approach to cooking.
8. Your speciality dish:
I love fish cookery – one of my favourite dishes here at the Inn is Monkfish Tails, Rosemary and Focaccia Crumbs with a Citrus Mayo.
9. Favourite dish to eat:
Food is all about memories for me. Ingredients that follow the seasons and remind me of places.
10. Weirdest thing you ever ate:
Frogs legs.
11. Favourite ice cream flavour:
Chocolate, Vanilla and Pistachio.

A scrumptious Fig Tart.

12. Favourite drink:
A glass of Burgundy.
13. Favourite wine:
My partner Mark Hellyar is a winemaker in Bordeaux – Chateau Civrac Cotes de Bourg 08 is so good, it’s a firm favourite www.chateaucivrac.com.
14. Who would you most like to cook for?
Simon Hopkinson, Nigel Slater, Skye Gyngell, Julia Child and Rose Carrarini.
15. And who would you least like to cook for?
Happy to cook for everyone. The table comes first.
16. Favourite things to do when not cooking:

Blackberry Ice Cream with Coconut Fairing Pannacotta.

17. Your latest project:
A cookery school.
18. Favourite city?
Bordeaux has a wonderful mix of style, art, food, and culture.
19. Your greatest indulgence?
White peaches.
20. And finally, your all-time best culinary tip?
Less is more.

Photos of Chef Emily:
Beth Druce.
Food photography:
c/o Emily Scott’s Instagram.
 If you wear Chef Works and would like to feature, please email: marketing@chefworks.co.uk

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