{E+M} 2

I am passionate about simple, rustic cuisine. “Cooking for me is not about being the best or most perfect cook, for me it is about sharing the table with family and friends.”

Enjoy a glass of {E+M} squared at the Inn I made this with my partner Mark Hellyar in the late Autumn of 2016 - a Malbec blend (60-40) with merlot 13%. Raspberry and cherry on the nose leading to tobacco and spice from the Malbec. Light in the mouth with juicy acidity and subtly vanilla finish.

Our Cornish/French connections are very strong. I love bringing people together around a table with good food and wine and this is a finely mastered art at the St Tudy Inn - Low lighting sets the tone for evening dining in the restaurant, where in winter, the open fires adds a homely warmth. A pretty terraced area with sun umbrellas can be found to the rear and perfectly placed picnic benches to the front, offering the ideal place to perch and idly people-watch village life beyond in the warmer months.

Available to buy markhellyarwine.co.uk


Shades of Summer.

Warmer days, dappled skies and sunshine. I want to eat lighter food with gentle flavours under leafy trees outside or pack a picnic and go beachside by the sea. Chilled soups, crab salad with mayonnaise, mozzarella is the cheese that sings summertime to me and of course beautiful sweet strawberries English strawberries. 

They seem to arrive earlier and earlier in markets and in shops be found all year round. I remember wonderful times as a child walking up the country lane from our house going to our local strawberry farm *Coles* and picking our own returning with a trug of glossy red fruit and usually our chins and fingers stained red. 

Strawberries will only be found on my menu for the summer months here at the Inn, I could share many of my recipes with you. Strawberries simply served with a bowl of creme fraiche, mint and demerara sugar is one of my favourite ways so simple but delicious. Or a classic old fashioned sponge with whipped cream and halved strawberries. Jams, compotes, pavlovas, summer pudding, strawberry scones (jam first) a salad of strawberries, cucumber, mint and viola flowers. 

Jelly always brings a smile to my face, a childhood favourite this recipe is wonderful, lovely, light, palate cleansing and perfect summer pudding.  

Strawberry, raspberry and orange jelly

300g strawberries

125g raspberries

60g caster sugar

150ml water

300ml orange juice   

4 tsp powered gelatine

Hull and halve the strawberries. Place the raspberries and strawberries in a pan with the sugar, water and orange juice. Bring to the boil without stirring, remove from the heat.

Place the gelatine in a bowl, dissolve with a little of the warm juices, stir gently until gelatine is dissolved. Pour onto fruits through a sieve and stir very gently. Place the fruit into french bistro glasses and pour over the orange liquid. One more stir and leave to set in the fridge. Decorate with halved strawberries and sprigs of mint. 

Serve with vanilla ice cream.

Eat Well. Emily x

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New for 2019 Flower Club


with Emily Scott and Miranda Hackett at St. Tudy Inn, Churchtown, Cornwall

A series of gatherings focused on celebrating the seasons through creative flower workshops with Miranda Hackett, paired with seasonal cooking from award-winning chef Emily Scott, at the beautifully styled, Michelin rated, St Tudy Inn in Cornwall.

Come and join Miranda and Emily at these creative gatherings for a two hour seasonal flower workshop (10:30am - 12:30pm), followed by a three course lunch with a paired cocktail.  You will be welcomed to St Tudy with coffee and cake from 10am.

Each gathering will focus on simplicity, seasonality and beauty.  Flowers will be sourced from local growers and styled in a natural and whimsical manner.  Lunch will be prepared from seasonal ingredients and combined simply and artistically. 

Wednesday 27th March - Spring Thyme

Using flowers and foliage typically in bloom in spring and with budding and blossoming woody stems you will learn how to create a wild and pretty table vase or table urn arrangement, full of character and  to take home to brighten your own table, or to give as a gift.

Wednesday 12th June - Summer Gathering & Styling

With Miranda's direction we will create a summer tablescape using June-time flowers and fresh vibrant foliage, in celebration of British Flowers Week 2019.  With additional styling by way of candles, props and linens you will learn how to complete the look and style your own table for a gathering of friends.  Each guest will take home their arrangements and a head full of inspiring ideas!

Wednesday 2nd October - Autumnal Florals & Flavours

Combining the hips, seed heads, textures, whisps, foliage and feature flowers of Autumn Miranda will teach you how to make an imaginative and loosely styled hand-tied bouquet which you'll then wrap in paper and ribbons for a soft and natural finish.

Wednesday 4th December - Festive Feasting & Wreathing

Come and join us by the fire at St Tudy to create your own fragrant and natural wreath using fresh, locally sourced materials and dried festive touches, to display on your door over the Christmas season.  We will use generous quantities of foliage to make your wreaths handsome and lush.

Arrive from 10am for coffee and cake.  Workshop runs 10:30am to 12:30pm followed by lunch.  No prior experience is necessary and all tools and materials are provided. £85 pp per day to include welcome tea/coffee & cake, workshop, lunch, cocktail.  St Tudy Inn, St. Tudy, Cornwall, UK. PL30 3NN.  

To book call or email St Tudy on 01208 850656 sttudyinn@outlook.com

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Clementine Sorbet

This wonderful sorbet is perfect over the festive season. I love eating ice creams and sorbets in the winter as much as I do in the warmer months.

Serves 6

20 ripe clementines

150g/5oz caster sugar

1 lemon, pips removed but skin left on, chopped


Squeeze the juice from the clementines, then put the sugar and lemon into a food processor and pulse until the lemon has formed a rough purée. Pour in the clementine juice, pulse a couple of more times. Pour into an ice cream maker, I use my 9 minute Breville ice cream maker.





Wishing you all a very Merry Christmas and Happy New Year

To Begin

Pork rillette, orange, bay, cornichons, toast

Scallops, parsnip purée, parsnip crisps, pomegranate

Mozzarella, fennel, clementine, watercress salad


Roast turkey with sweet potato stuffing, seasonal trimmings, cranberry jelly

Hake, rosemary, orange butter, wilted sea beets, buttered pink firs

Chestnut mushroom, leek, spinach, parmesan risotto {v}


Meringue, cream, citrus curd, passion fruit

Affogato, pedro ximenez, christmas biscotti

Helford blue, burnt honey toast, baked fig

Two Courses £26 or Three Courses £32



A time to embrace the signs of Spring and celebrate the outdoors. Gather together around a table and share food using fresh flavours.

Orange and almond cake

  • 2 oranges

  • 100g soft light brown sugar

  • 200g caster sugar

  • 6 medium eggs

  • 250g ground almonds

  • 1 tsp baking powder

  • Grease a 26cm cake tin and line with greaseproof paper

  • Preheat the oven to 180°c

  • Place the whole oranges in a large pan, cover with water and simmer for 3 hours. Allow to cool.

Roughly chop the oranges discarding any pips blitz into a pulp. Place the brown sugar and caster sugar in a magi mix with the eggs, whizz until pale in colour, fluffy and doubled in size. Fold in the ground almonds and the baking powder.

Pour mixture into prepared tin and place in the oven for 30-40 or when cooked. Test with a skewer, if it comes out clean and dry then the cake is cooked.

Serve the cake warm with a dollop of crème fraiche

Delicious served with a pudding wine from Chateau Civrac Late White. Produced by my partner Mark Hellyar, winemaker in Bordeaux. www.chateaucivrac.com

Cornwall and France two places we love.

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All You Need is Love

Come and celebrate *Valentines Week* Monday 12th to Sunday 18th February


Come and stay and celebrate Valentine's with a lovely candlelit supper | Billecart champagne | Bed and Breakfast for £240 (T's & C's apply)

All the rooms have king size double beds, with separate ensuite digital showers.

The Inn has a warm and cosy atmosphere and I am passionate for simple, rustic cuisine, real ales, fine wines and bringing people together. 

I look forward to seeing you soon. Emily x

Smoked salmon Pinwheels

Smoked salmon, lemon butter pinwheels.

Celebrate in style this Christmas with this super simple canapé recipe.


Makes 40 pinwheels

  • 4 slices brown bread

  • 50g butter, zest of 1 lemon (soften butter, stir in zest 1 lemon)

  • 100g smoked salmon

  • handful  leaves to decorate

Trim the crusts from the bread. Roll out the bread with a rolling pin until thin, then spread with an even layer of lemon butter. Top with a thin layer of smoked salmon, season black pepper.
Roll up into 4 long roll, wrap in cling film. Leave to set in the fridge for at least 15 mins or up to 4 hrs.
Using a sharp knife, cut each roll crossways into 10 to make bite-sized pinwheels.
Arrange on a platter or a wooden board.


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Christmas Gatherings at the Inn

Christmas Gatherings at the Inn

*Wishing all you a very Merry Christmas and Happy New Year*

A glass of festive fizz…£12

Billecart-Salmon Brut Reserve Champagne

A nose of ripe pear with some touches of cut hay, full fruit, but clean in the mouth


To begin

St. Tudy terrine, toast, chutney

Mozzarella, clementine, fennel, rocket

Beetroot, dill cured salmon, horseradish sauce, toast

Parsnip soup, ginger



Squash, chestnut risotto, sage

Turkey ballotine, apricot, thyme, chipolatas, trimmings, cranberry jelly, bread sauce, crisps

Pork belly, root vegetable gratin, winter greens, red wine sauce

Hake, new potatoes, saffron, cream, spinach



Keen’s cheddar, fig chutney, biscuits

Panna cotta, passionfruit

Hot chocolate pudding, hazelnut

Affogato, Pedro ximenez, christmas biscotti


Two Courses £21 or Three Courses £26

We source from the very best local suppliers. We gather the finest ingredients and combine them simply and distinctively.

 Please enquire to book

Scarce Swallowtail available to enjoy here at The St Tudy Inn.

Scarce Swallowtail - Wild White 2015 - CHATEAU CIVRAC

Scarce Swallowtail - Wild White 2015 is a new wine made as a collaboration between Winemaker Mark Hellyar and international Artist Kurt Jackson. An oaked Sauvignon blanc made in the Cote de Duras. It is soft and fruity, With aromas of grapefruit and peach and a subtle vanilla finish. The artwork provided by Kurt Jackson is of the Scarce Swallowtail butterfly captured during his journeys in the Lot in France. Both Jackson and Hellyar are keen to promote nature and its conservation and this wine is a celebration of their joint interest in wine, art and nature.

About Mark Hellyar - Chateau Civrac

Mark is the owner and winemaker at Chateau Civrac in Bordeaux. Mark has been making wine ther since 2006. Marks family are from Harlyn Bay in North Cornwall near Padstow, where thay have farmed for over 200 years. Hellyar says "Wine art, food and surfing are my passions, Bringing people, family and friends together around a table for food, wine and conversation is one of the great joys of life. Creating memories and sharing moments, this is something that both I and my partner and chef Emily share. I am clear sighted, analytical and always look at the bigger picture, we are both creative but Emily always sees the finer details. Having a sense of place, working together is a wonderful thing we are able to achieve. "

"It was around a table that Kurt and I discussed the possibility of working on a project together. Kurt had always been a supporter of my wild white sauvignon and together we shared a passion for the environment and its conservation. me as a rude mechanical working in it and He with an artististic eye of how to present it. So a project was born. Our 'Scarce Swallowtail - Wild White' is due for launch at his gallery in St Ives on the 14th october."

About the wine

Scarce Swallowtail - wild white is made from 100% Sauvignon and grown in the Cote de Duras, this wine is soft and fruity. With aromas of grapefruit and peach and a subtle vanilla finish.

Many people have asked me about the name 'wild white' so here is the explanation: Sauvignon is derived from the French word ‘Sauvage’ or ‘Wild’ and Blanc means white. So together they become Wild white. I love the name because it conjures up images of the wild Cornwall coast and my time surfing there.

This wine is an ideal partner to fresh shellfish, especially crab but equally at home with most fish and vegetable dishes. Or just with friends.

The wine will be available exclusively from chateaucivrac.com and via the Kurt Jackson's website. Also to be enjoyed at The St Tudy Inn and the Gurnards Head.


Peachy Tart by Emily Scott

Peach and almond tart. 

Peaches evoke memories for me sitting outside for breakfast on my grandparents terrace in the South of France. The wonderful scent of lavender and rosemary and the sound of the busy crickets.

A peach and almond tart is a lovely end to any meal, a perfect summer fruit.  The quantity of pastry makes more than you need for a 10-inch tart shell, as does the filling, but pastry freezes well and it's always good to have some to hand. 

For the peaches 1kg/2lb peaches, washed, skinned and sliced 

For the pastry 500g/1lb plain flour
40g/2oz caster sugar
1 whole free-range egg
1 free-range egg yolk
250g/8oz unsalted butter
A little cold water

For the almond filling 300g/10oz ground almonds
300g/10oz unsalted butter
300g/10oz caster sugar
6 whole eggs
The zest of 2 lemons

Pastry - place the flour in a food processor along with the sugar, whole egg and yolk. Dice the butter into small cubes and add to the bowl. Blitz. Add a tablespoon of cold water and continue to process, the dough will begin to come together into a smooth ball. Chill in the fridge for 30 minutes while you make the filling.

Filling - Chop the butter into cubes and add along with the sugar and almonds. Turn the machine on and add the eggs one at a time. When finished you should have a soft paste that quite easily drops from a spoon. Remove from the bowl and stir in the lemon zest. 

When ready to use, slice the pastry ball in half. Wrap and return one half to the fridge or freezer. Generously flour your work surface. Roll out the pastry and line your tart case with it, pressing firmly into the sides with your thumb. Chill for 30 minutes.

Preheat the oven to 190C/375F/Gas5. Remove the tart case from the fridge. Pour in the almond filling and arrange the peaches decoratively – and return to the middle shelf of the oven. Cook for 35-40 minutes more or until the surface is golden brown and the top is firm to the touch.

Cool on a rack and serve in slices, finish with a jug of pouring cream or a dollop of crème fraîche. 

(In the photograph I have used individual 12 x 7.5cm/3in fluted mini tartlet tins makes 10)

Happy Cooking Emily X


Photo Credit David Griffen

Photo Credit David Griffen

The St Tudy Inn | Eat Well | Sleep Well

READ ALL ABOUT IT *HOORAY* finally my rooms at the Inn are OPEN. I am very excited to share this with you, after lovingly restoring the derelict barn adjacent to the Inn over 12 months I am now able to offer you a bed for the night. sttudyinn.com


Rooms and Rates
from £135 per night all prices include a lovely breakfast. Please note we have a minimum stay of two nights on weekends. 

Some guests prefer a supper inclusive rate, Supper / Bed and Breakfast from £195 (not including drinks) (Terms and Conditions apply)

All the rooms have king size double beds, with separate ensuite digital showers.

To book a lovely room do give one of my team a call on 01208 850656. 

The Inn has a warm and cosy atmosphere and I am passionate for simple, rustic cuisine, real ales, fine wines and bringing people together. 

I look forward to seeing you soon. Emily x

Always time for cake

Pistachio Cake

A firm favorite in our house, the pistachios are like shining jewels a cake full of surprises that can be dressed up or dressed down. Served warm with jugfuls of vanillary custard. It does not get much better. Teatime or a perfect pudding.

Pistachio nut pudding

250g unsalted butter, softened
225g caster sugar
4 eggs
zest of a whole lemon
100g ground almonds
100g ground pistachios
1 tsp baking powder
50g plain flour
pinch of salt

100g caster sugar
2 tbsp lemon juice, zest
50g pistachios

Butter and line the loaf tin. Pre heat the oven to 180'C

Cream together the butter and sugar until light and fluffy, add the lemon zest. Whisk the eggs and slowly add them until incorporated. 

Whiz the almonds and pistachio nuts together in a magimix add the flour, baking powder and salt. Fold into the butter, egg and sugar mixture. 

Spoon the mixture into the prepared loaf tin. Bake for 30- 40 minutes until golden brown and firm to touch. 

Gently in a heavy bottomed saucepan dissolve the sugar in the lemon juice with the pistachio nuts and zest. Simmer very gently until a glaze appears. Top cake with glaze and dust lightly with icing sugar. Serve with jugfuls of creme anglaise.


Stalk of the town

Rhubarb has arrived to brighten our days and tide us over until a wider selection of fruit becomes available in early spring.

Rhubarb is a vegetable, but its high acid content makes it work better in sweet rather than savoury dishes. Warmed and balanced by the addition of sugar and vanilla, it loses much of the sharp taste that can make it a little unpalatable.

At this time of year, it is forced rhubarb that is available to us: paler, softer and more delicate in flavour than the more fibrous variant that comes later in the year – and it is the one that I prefer. Simply poached or lightly roasted, it is wonderful with vanilla ice-cream, baked custard or panna cotta.



Saturday 31st December 2016


{New Year’s Eve}


On arrival, a glass of fizz & canapés

{Graham Beck Brut, fresh fruit with a rich creamy complexity, the perfect aperitif}


To begin

Bresaola, balsamic, parmesan, thyme {Deli Farm}

Scallops, chorizo, kitchen leaves {sweet, plump}

Mozzarella, clementine, watercress salad {blood orange dressing}



Padstow crab, toasted garlic, chilli, rocket, pappardelle {cornish crab}

Butternut squash, chestnuts, sage, pappardelle {earthy flavours}


Main course

Hake, rosemary, orange butter, mash, greens {cornish hake)

Chestnut mushroom, leek, parmesan, spinach, risotto {padstow kitchen leeks}

Beef fillet, horseradish cream, malbec, homecut chips, cavolo nero {warren’s)



British cheese, melba toast, fig chutney {helford white, stilton, keen’s cheddar}



Apple tarte tatin, crème anglaise {created by the hotel tatin}

Flourless chocolate pudding, pouring cream {thank you vincent}

Blood orange, champagne jelly, vanilla seeded ice cream {nursery classic}


Coffee, Mint tea

Petit fours {honeycomb, rich chocolate truffles)


£70 per person

*Happy New Year*

Christmas Ham

You will need

Serves 8

Good-quality ham5-6kg, ideally left on the bone
Black peppercorns1 tso
Fresh bay leaves 4
Celery 2 sticks, chopped
Onion 1, chopped
Carrots 4, roughly chopped

For the glaze:

Dijon mustard 2 tbsp
Soft brown sugar 3 tbsp
Orange 1, zest of
Orange juice 150ml
Cloves a handful


  1. Place the ham into a large pot and add the peppercorns, bay leaves and vegetables.
  2. Pour over enough water to cover the meat and cover with a lid. Bring to the boil then immediately turn down the heat. Simmer the ham gently for three-and-a-half hours, topping up with water as necessary.
  3. When the ham is cooked, the meat will be firm. Remove the pot from the heat and leave the ham to cool.
  4. Heat the oven to 180C/gas 4.
  5. To make the glaze: mix the mustard, sugar, orange juice and zest together. Remove the skin from the ham, leaving as much fat on as possible, score it evenly all over, and stud each diamond shape with a clove. Using a pastry brush, brush half the glaze evenly over the outside of the ham.
  6. Roast for 10 minutes then brush the rest of the glaze on top. Cook for 20 minutes or until sticky, golden brown and slightly set. Serve with mustard and cranberry sauce.