Embracing their shared loves - fashion and food - Emma has teamed up with her friend, esteemed chef, and author, Emily Scott, to cook up a feast of fabulous looks.
Join them as they put together a simple pre-summer capsule, full of effortless style ingredients such as cotton shirts and suede clogs, to create gorgeous looks that offer practicality and versatility from the kitchen table to meeting leaders across the world.
Embracing their shared loves - fashion and food - Emma has teamed up with her friend, esteemed chef and author, Emily Scott, to cook up a feast of fabulous looks.
Join them as they put together a simple pre-summer capsule, full of effortless style ingredients, such as cotton shirts and suede clogs, to create gorgeous looks that offer practicality and versatility from the kitchen table to meeting leaders across the world.
"By giving your tops and shirts a simple French tuck, it really elongates the leg which is so flattering on everyone, no matter your shape or size."
- Emma Vowles
"If you have a fabric like satin that you’d normally consider a party piece, you can dress it down with a casual pair of trainers or a cardigan to create a high-low look that will make it more wearable for everyday but still so cool"
- Emma Vowles
Emily Scott is a chef, author and restauranteur who’s cooking ethos focusses around taking a few seasonal ingredients and letting them shine. She weaves together flavours that celebrate the essence of the coast through the seasons, offering culinary adventures that are not only about food, but also stories that connect us to the spirit of the land and the joy of shared experiences.
Discover her Substack newsletter, Shore to Shore for recipes, stories and style inspiration from her life in Cornwall and beyond.
Emily Scott, is an acclaimed chef, author and restauranteur with a knack for transforming fresh, seasonal ingredients into mouthwatering dishes. She weaves together flavours that celebrate the essence of Cornwall's landscape, offering culinary adventures that are not only about food but also delightful stories that connect us to the spirit of the land and the joy of shared experiences.
Join her Substack newsletter, 'Shore to Shore' for recipes, stories and style inspiration from her life in Cornwall and beyond.
Emily Scott is a chef, author and restauranteur who’s cooking ethos focusses around taking a few seasonal ingredients and letting them shine. She weaves together flavours that celebrate the essence of the coast through the seasons, offering culinary adventures that are not only about food, but also stories that connect us to the spirit of the land and the joy of shared experiences.
Discover her Substack newsletter, Shore to Shore, for recipes, stories and style inspiration from her life in Cornwall and beyond.
Emily released her first book, Sea & Shore: Recipes from Cornwall in 2021 to a great reception following it two years later in 2023 with Time & Tide: Recipes and Stories from My Coastal Kitchen. Anticipation is high for her forthcoming third book, promising yet more culinary wonders.
While we await its arrival, Emily has treated us to a mouth watering summer recipe, offering a sneak peek into her culinary world.
Emily released her first book, Sea & Shore: Recipes from Cornwall in 2021 to a great reception, following it two years later in 2023 with Time & Tide: Recipes and Stories from My Coastal Kitchen. Anticipation is high for her forthcoming third book, promising yet more culinary wonders.
While we await its arrival, Emily has treated us to a mouth watering summer recipe, offering a sneak peek into her culinary world.
Emily released her first book, Sea & Shore: Recipes from Cornwall in 2021 to a great reception, following it two years later in 2023 with Time & Tide: Recipes and Stories from My Coastal Kitchen. Anticipation is high for her forthcoming third book, promising yet more culinary wonders.
Emily released her first book, Sea & Shore: Recipes from Cornwall in 2021 to a great reception, following it two years later in 2023 with Time & Tide: Recipes and Stories from My Coastal Kitchen. Anticipation is high for her forthcoming third book, promising yet more culinary wonders.
While we await its arrival, Emily has treated us to a mouth watering summer recipe, offering a sneak peek into her culinary world.
While we await its arrival, Emily has treated us to a mouth watering summer recipe, offering a sneak peek into her culinary world.
Serves 4
Ingredients:
Method:
1. Bring a pan of salted water to the boil, add the pasta and cook according to the packet instructions.
2. Meanwhile, combine the crab meat in a large bowl with the chilli, parsley, lemon juice and zest, if using. Stir together.
3. Drain the pasta (reserve some of the cooking water) and add to the crab sauce along with a couple of tablespoons of the pasta cooking water.
4. Use tongs to thoroughly mix the pasta with the crab so that all the pasta gets a good coating of sauce.
5. Serve in warmed bowls and sprinkle over a generous amount of Parmesan, a drizzle of olive oil and a grinding of black pepper.
6. It goes deliciously with a cold glass of sauvignon blanc.
Ingredients:
Serves 4
Ingredients:
Method:
1. Bring a pan of salted water to the boil, add the pasta and cook according to the packet instructions.
2. Meanwhile, combine the crab meat in a large bowl with the chilli, parsley, lemon juice and zest, if using. Stir together.
3. Drain the pasta (reserve some of the cooking water) and add to the crab sauce along with a couple of tablespoons of the pasta cooking water.
4. Use tongs to thoroughly mix the pasta with the crab so that all the pasta gets a good coating of sauce.
5. Serve in warmed bowls and sprinkle over a generous amount of Parmesan, a drizzle of olive oil and a grinding of black pepper.
6. It goes deliciously with a cold glass of sauvignon blanc.
Method:
1. Bring a pan of salted water to the boil, add the pasta and cook according to the packet instructions.
2. Meanwhile, combine the crab meat in a large bowl with the chilli, parsley, lemon juice and zest, if using. Stir together.
3. Drain the pasta (reserve some of the cooking water) and add to the crab sauce along with a couple of tablespoons of the pasta cooking water.
4. Use tongs to thoroughly mix the pasta with the crab so that all the pasta gets a good coating of sauce.
5. Serve in warmed bowls and sprinkle over a generous amount of Parmesan, a drizzle of olive oil and a grinding of black pepper.
6. It goes deliciously with a cold glass of sauvignon blanc.
Recipe is from SEA & SHORE: Recipes and stories from a kitchen in Cornwall by Emily Scott (Hardie Grant, £26) Photography: Kim Lightbody
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