A Coastal Collaboration
A very special collaboration with acclaimed chef and author Emily Scott.
To celebrate the launch of the West spring weight Gansey knits, Emily has created two delicious new recipes using locally caught Mackerel and Herring.
Ever since I first read Emily’s beautiful cookery books, I felt we shared a lot in common; her recipes express her passion for beautifully simple, seasonal ingredients with a close connection to place and season. Her writing evokes a sense of nostalgia for coastal living and highlights the relevance of provenance in her ingredients. This reminds me of how important it is to me to use British sheep’s wools and preserve the heritage knitting stitches found in the fishermen’s Gansey jumpers, near where I grew up in Norfolk.
I’ve often thought that recipes are like knitting patterns in that they were rarely recorded, but instead passed down through the generations like good stories, with each generation making slight adjustments and leaving their mark. This makes them even more precious and important to preserve for future generations.
I also smiled when I read her mantra that “good things come to those who wait” because it reminded me of mine: “the collection is not ready until it’s ready” something it seems we’ve both learnt with a fair amount of experience!
RECIPE 1: Port Isaac mackerel with a raw salad of courgettes, chilli, nasturtium flowers and rocket, find it here.
RECIPE 2: Warm herring salad with new potatoes, crème fraiche, apple and green herbs, find it here.
More about Emily:
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 writes on her Best Selling Substack Shore to Shore each week.
