Following the success of her summer pop-up, chef, Emily Scott opened a restaurant overlooking the beach at Watergate Bay. Serving up the same less-is-more ethos with 'no fuss or faff'.
Emily's built an impressive reputation heading the kitchen at St Tudy Inn, she'll now become a permanent fixture at the Bay, taking over the space that was home to Watchful Mary.
The new restaurant on sea wall will serve up the same less-is-more ethos that made Emily's summer pop-up so popular; meticulously-sourced local ingredients; a stripped back and simple seafood and plant-based menu; seaweed on the walls and flowers on the tables. Emily explains that "together, these elements create a seemingly effortless sense of place and wellbeing."
With a focus on quality local suppliers, the story behind the food and providence of how it finds its way to the table, Emily's food turns locally-sourced ingredients into delicious rustic dishes that are deceptively simple. She hopes it will inspire people to try them at home.
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