Cornish chef who cooked for world leaders and royalty becomes MSC ambassador 

Award-winning chef, restaurateur and author Emily Scott has joined the Marine Stewardship Council (MSC) UK and Ireland as an ambassador. 

With three books celebrating the sea and seafood provenance to her name and half a lifetime spent living and cooking by the coast, Emily is ideally qualified for the role of advocating for the MSC’s mission to end overfishing and vison of the world’s oceans teeming with life. The MSC is the world’s most recognised ecolabel for sustainable fishing and seafood.

Emily, who splits her time between Cornwall, where she has run a number of successful restaurants, the Cayman Islands where she is executive consultant chef to Calypso Grill and Bordeaux, is excited about this latest opportunity to promote sustainable seafood. 

“A call to the coast, living and working by the sea has shaped my whole career in cooking,” Emily said. “I have been championing sustainable fish and shellfish for over 25 years and I am committed to helping people feel confident about cooking fish at home and understanding what sustainability really means.  

“I am delighted to become an MSC Ambassador, this is an exciting step, a chance to elevate the conversation around our oceans and how we can help, offering clear guidance, reassurance and support for a growing community choosing sustainable seafood.”  

Sea & Shore, Time & Tide and Home Shores, all champion Emily’s passion for simple, well-sourced ingredients as well as the places she’s associated with. She also has a best-selling Substack – Shore to Shore. 

George Clark, Programme Director, MSC UK and Ireland, welcomed Emily’s appointment. 

“Chefs like Emily really have the potential to shape our shopping, dining and eating habits, by inspiring us through their incredible cooking. Having served her amazing fish and seafood dishes to the world’s most powerful leaders at the G7 summit in Cornwall four years ago, Emily certainly knows a thing or two about influencing decision makers through her recipes and storytelling.  

“We’re really excited to be working on our campaigns and events together, and showcasing Emily’s recipes featuring MSC certified ingredients, while we continue to grow awareness and understanding of MSC’s programme and promote the joys of sustainable seafood.” 

Emily joins Mitch Tonks, seafood chef and founder of Rockfish, James Strawbridge, chef, food photographer and sustainable living expert and marine biologist and award-winning science communicator Dr Yasmin Meeda as MSC UK and Ireland Ambassadors.