On seasonal flavours…
“The menu is dictated by what’s in season and what’s available. I love every time of year, so enjoy the changes. We’ve got a soft-serve ice cream maker, and are making very specific flavours for each season. We’ve just had an incredible Cornish saffron bun ice cream, which tastes like you’re eating a buttered saffron bun.”
On what Emily cooks at home…
“There’s a bit of a joke in my family, because when I was first working very hard as a chef, there was never any food in our house! But that’s changed. Now, it’s all about simplicity, seasonality and shopping locally – similar to how I think about cooking at the restaurant.
“My essential shopping basket would probably include good olive oil, parmesan, herbs, lemons, Cornish sea salt. One of my favourites is spaghetti puttanesca – or something that uses store cupboard ingredients which you can really easily create at home. Nothing too fancy. People worry about cooking for chefs but give me a bowl of pasta with some thyme, lemon and courgette, and I’m happy.”