Emily Scott weaves together the strands that influence and inspire her cooking, such as salt-scented air, ever-changing shades of water, the textures of wild fennel and tamarisk.
Emily’s recipes reflect the ebb and flow of daily life during the year; from breakfasts of overnight oats and buttery crumpets to lunches of sea-herb focaccia, and from suppers of
Cornish bouillabaisse to desserts of treacle tart and bramble and peach crumble. Each dish evokes something inherently special to Emily about the culinary delights of Cornwall.
