It is deeply rooted in the landscapes and ingredients of her Cornish home, and this beautiful collection - of which I want to eat every recipe - celebrates everything from that county's incredible seafood to gorse to seaweed to saffron and beyond. Emily was named best chef in the South West by Food magazine and recently been listed in the top 100 most influential women in the hospitality industry for the second year running. Be welcomed into her coastal world with more than 80 recipes alongside stunning photography to help you discover this most-magical of places.

Emily lives in Cornwall with her partner Mark a winemaker, they enjoy spending time in Cornwall and Bordeaux – two places they love. You can change your choices at any time by visiting Cookie preferences, as described in the Cookie notice.Important: Your credit card will NOT be charged when you start your free trial or if you cancel during the trial period. I felt transported to the ethereal Cornish coast with the imagery and am enjoying cooking my way through the various recipes. I really enjoyed reading Emily’s book which beautifully conveys her love for Cornwall, cooking and our incredible Cornish produce. To calculate the overall star rating and percentage breakdown by star, we don’t use a simple average.

Emily and her team were awarded a Michelin Bib Gourmand for 2016 and have retained that for the fifth year in the Michelin guide 2020 at the St Tudy Inn. These cookies help provide information on metrics the number of visitors, bounce rate, traffic source, etc.

Emily’s passion for the connection between food, a sense of place and storytelling is infectious, intriguing and comforting all at the same time.

We use Google Analytics to see what pages are most visited, and where in the world visitors are visiting from. Experience and memories are translated into ingredients which collectively are heightening into simplistic, rustic dishes which are easily recreated at home. 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.

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