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Emily Scott
Emily and the EGG
As part of Big Green Egg’s 50th birthday celebrations, we’re sharing 50 brand-new recipes from an amazing cast of cooks. Next up is acclaimed chef, restaurateur and author Emily Scott. For many years, Emily has lived by the Cornish coastline in an environment she believes “makes you slow down and appreciate the good things in life”.
Emily’s EGG of choice these days is the MiniMax, a portable model that fits with her love of the great outdoors. “I use it all year round,” she says. “It comes up to temperature so fast, you can have a really delicious supper within 30 minutes. Learn the basics and it opens up this whole new world.” She loves being out in nature, cooking whatever it is that nature is providing in that moment. “My food is all about simplicity, it’s about seasonality, cooking with the ebb and the flow of what nature brings to you.”
THE MIGHTY MINIMAX
Emily cooked her recipes on a MiniMax EGG. On a beautiful Cornish beach, she rustled up a three-course lunch for a local group of wild swimmers who’d worked up an appetite out in the sea. The MiniMax is perfect for outdoor adventures like these: easy to transport, quick to heat, fun to use, but still big enough to feed a hungry gathering. The Foldable Stand + Shelves makes cooking secure and comfortable – and does so without compromising on portability.
CHILLING ON THE BEACH
On our trip to Cornwall with Emily, we relied on YETI cool boxes to keep her ingredients perfectly fresh. These highly durable products, now available from Big Green Egg, offer an unprecedented level of insulation and can withstand even the most extreme of outdoor conditions. As part of our 50th birthday celebrations, we also partnered with YETI to create a new range of outdoor cups and bottles – perfect for chilled drinks on a hot beach.
The perfect charcoal pairing
Our Oak & Hickory charcoal, with its long burn and subtle smokiness, was ideal for our day out in Cornwall with Emily, cooking such a wide range of dishes.
About Emily Scott
Emily learnt her craft as a classically trained chef in London and Burgundy before moving to Cornwall at the age of 23. She’s been there ever since. First at The Harbour, then The St Tudy Inn, she created two of the county’s most acclaimed restaurants, with the latter maintaining a Michelin Bib Gourmand for several years. She was also chosen to cook for royals and world leaders at a G7 meeting at the Eden Project in 2021. She has since stepped away from the pass to focus on writing, with her new book Time & Tide published this year. She is also executive consultant chef at the Calypso Grill in the Cayman Islands.
BACK TO 50 RECIPES
Discover more recipes created by friends of the EGG.
