Emily Scott is an award-winning British chef, restaurateur and bestselling author, celebrated for her elegant, seasonal approach to coastal cooking and for creating the G7 Leaders’ dinner in Cornwall in 2021. Ahead of her guest appearance at the Caboose, we explore her connection to two remarkable seafood cultures, the ingredients she loves most, and her belief that the best food is often the simplest—seasonal, generous and meant to be shared.
Share one thing about yourself that not many people know.
One thing people might not know about me is that I am endlessly curious. I love discovering the story behind people, places and ingredients and I am happiest when I am learning something new and turning that into something meaningful. Oh and I was the first woman to cook for the leaders of the western world at the G7 summit in 2021 in Cornwall.
What’s one food rule you think chefs take far too seriously—and one you’d never break?
I think chefs can sometimes take the idea of the “chef” being the most important part of the dish. Being humble is really important. For me, it is not always about the chef, it is about so much more your team, the provenance, the people who produce the ingredients, your customers and the sense of place.
What’s the most exciting ingredient you’ve discovered in Cayman that you wish you could smuggle home to Cornwall?
There are so many but local mangoes would have to be high on the list. The flavour, the fragrance, the sweetness when they are perfectly ripe, you barely need to do anything with them. I would love to put them in a suitcase and take that sunshine back to Cornwall. I also love the local peppers and the way they bring heat without completely overpowering a recipe, they would be fantastic with Cornish crab or lobster.
Cayman and Cornwall both have a powerful seafood culture. What does Cayman do better than Cornwall when it comes to seafood—and where does Cornwall still win?
Cayman has an incredible relationship with the Caribbean sea. There is something very wonderful about eating seafood here, the warmth, the water, the freshness and that unique Caribbean influence. Cornwall will always have a very special place in my heart. The cold Atlantic waters give you extraordinary seafood and there is such a deep connection between the fishing communities, the landscape and the food. I do not think one does it better, they are simply different but with many similarities too. Rush slowly.
We talk a lot about “farm-to-table,” but when does sourcing locally actually make a dish better—and when is it simply a nice story to tell?
It is wonderful to know your farmer or fisherman and understand where something has come from, a story and again a sense of place. A perfectly ripe tomato or mango grown down the road is a joy because it has been picked when it is ready and has not travelled very far. That always makes a difference. It is about honesty, do not tell a story that is not true just because it sounds good.
What’s the best thing you’ve ever eaten that looked completely unimpressive on the plate?
Probably something very simple eaten somewhere by the sea. A crab sandwich, a piece of fish, perhaps, cooked over fire with nothing more than lemon and salt, you take that first mouthful and the flavour, the freshness and the setting all come together. That stays with you far longer than something elaborate.
What’s an ingredient you think is completely underrated—and what would you do with it to change someone’s mind?
Lemons. I think it is one of the most underrated ingredients because it can completely change a dish. It brings freshness, acidity and balance and I use it in so many different ways from the juice and zest to preserved lemon. Sometimes a really good squeeze of lemon is all you need to make beautiful ingredients sing and a bowl of lemons in your kitchen always adds a pop of colour.
If you had to choose just three Cayman ingredients to build your entire Caboose menu around, what would they be—and why?
Local fish would have to be one. It gives you so much to work with and immediately connects the menu to the sea. Mango would be another. It brings sweetness and sunshine and you can use it in both savoury and sweet dishes. Cayman peppers bring that little kick and a real sense of the Caribbean. Together, those three ingredients could take you through an entire menu from something very fresh and delicate to something grilled, spicy and full of flavour.
What’s the dish you cook when you’re not trying to impress anyone?
A simple piece of fish in season with a beautiful butter sauce and a glass of Burgundy alongside it. Nothing complicated, just the fish cooked perfectly, beurre blanc, a little lemon and perhaps some herbs. It is the kind of food I love most, simple, generous and all about the quality of the ingredients. Fish on a plate. Heaven.
Has becoming a chef made you enjoy food more—or made you fussier about it?
I think it has made me enjoy food more actually. Cooking has made me much more aware of the little things, the quality of an ingredient, the season, where something has come from, and the people behind it. I probably am fussier in some ways but not because I need everything to be perfect. Quite the opposite. I love food that feels honest and generous. Beautiful seasonal ingredients with good olive oil, a piece of fish cooked over fire, and something simple shared around a table is what makes me happiest. Being a chef has made me appreciate those moments even more.
