Scott is well known figure in the food industry having previously run highly rated restaurants in Cornwall including Emily Scott Food and the St Tudy Inn.
She currently works in the Cayman Islands, where she is executive consultant chef to Calypso Grill, and splits the rest of her time between Bordeaux and Cornwall.
The MSC says that with three books – Sea & Shore, Time & Tide and Home Shores – spotlighting seafood cuisine; and experience cooking by the coast, Scott is ideally qualified for the role of advocating for its mission to end overfishing.
“A call to the coast, living and working by the sea, has shaped my whole career in cooking,” says Scott.
“I have been championing sustainable fish and shellfish for over 25 years, and I am committed to helping people feel confident about cooking fish at home and understanding what sustainability really means.
“I am delighted to become an MSC Ambassador, this is an exciting step, a chance to elevate the conversation around our oceans and how we can help, offering clear guidance, reassurance and support for a growing community choosing sustainable seafood.”
George Clark, programme director for MSC UK and Ireland, added: “Chefs like Emily really have the potential to shape our shopping, dining and eating habits by inspiring us through their incredible cooking.
“Having served her amazing fish and seafood dishes to the world’s most powerful leaders at the G7 summit in Cornwall four years ago, Emily certainly knows a thing or two about influencing decision-makers through her recipes and storytelling.
“We’re really excited to be working on our campaigns and events together and showcasing Emily’s recipes featuring MSC-certified ingredients, while we continue to grow awareness and understanding of MSC’s programme and promote the joys of sustainable seafood.”
Emily will join other ambassadors, Mitch Tonks, seafood chef and founder of Rockfish; James Strawbridge, chef, food photographer and sustainable living expert; and marine biologist and award-winning science communicator Dr Yasmin Meeda.
The MSC ecolabel and certification programme recognises and rewards sustainable fishing practices and is helping to create a more sustainable seafood market.