COVER STORY Emma McQuiston A Foodie Fairytale By Nova Lorraine photography by Jennifer Kendall Dress: Suzie Turner; Necklace: Anton Heunis at Maggie Owen; Stylist: Patrice Hall Photographer - Jennifer Kendall Fashion Styling - Jess Broadhead and Patrice Hall Make-up and Hair - Zoe Gale using Mac cosmetics Photography Assistant - Oliver Coltman Videographer - Antony Burger
Things are heating up for Emma McQuiston. The esteemed culinary artist is not only a rising celebrity in the food world, she is also set to become England’s first black marchioness when she marries Ceawlin Thynn, Viscount Weymouth in June. The 26-year-old beauty has a passion for helping young girls discover the joy of cooking. Between hosting her own popular online cooking show, sharing her life and recipes through her incredible blog, and planning one of the most exciting aristocratic weddings of the year, Emma found time to sit down with Raine and give us a behind-the-scenes glimpse of her modern day fairytale. <strong>RAINE</strong>: Tell us about your love for cooking. MCQUISTON: It all started with my mother. She is a very traditional chef. She taught me the basics, how to bake bread. We always cooked for our family and friends and even for events of 100 people. Cooking came naturally and I have a passion for trying new things. I enjoy being in the kitchen. I like to share new discoveries or dishes I’ve invented. I love staring at the presentation of food in the markets. My mom is one of my kitchen heroes: she loves entertaining for a full house. <strong>RAINE</strong>: What was your favorite experience in culinary school? MCQUISTON: I think it was the new flavors. I went in knowing what I liked to make, but enjoyed learning new skills and experiencing different flavors like ravioli with a saffron cream. I learned how to make South Indian curry. I found it interesting to create my own curry and liked experimenting with heating the coriander seeds with the dry spices. That was the first place I ever did that. Red chili became one of my favorite ingredients: I love spicy things and chili boosts the metabolism. <strong>RAINE</strong>: How did you get the opportunity to host your own show on E.Food.com? MCQUISTON: Commissioning a show and talking to various production companies takes a long time. My blog has been an incredible outlet for growing my audience. E.Food.com contacted me to references recipes relevant to celebrities while putting together short and seasonal dishes. It’s been about a year now since I started with them. I would love to have my own show where my blog comes to life. People could see my day-to-day search for new recipe inspiration or maybe a travel food show. I’d love to go to Croatia and expose how they prepare seafood because it’s so different. <strong>RAINE</strong>: What do you love most about hosting your own show? MCQUISTON:It gets easier the more you do it. You have to stay calm and present it nicely and don’t forget to breathe and make sure nothing is on fire behind you. My acting background has really helped. The reaction I get is nice. People are able to get to know what I like from my videos. My audience can build a relationship with me through the show. <strong>RAINE</strong>: What do you like least? MCQUISTON: It’s the hectic element - just nervousness before the camera comes on or getting tongue-tied while trying to annunciate in front of the camera. Also, continuity is quite tricky. You have to be able to think forwards and backwards at the same time. I’m getting better at it. I hope! (smiles) <strong>RAINE</strong>: What is your favorite dish? MCQUISTON: I love healthy food. Everything is in moderation, not deprivation. I enjoy Provencal cuisine, Southern France cuisine – the food is amazing. One of my favorites things in the world is Sea Bass with Chilean garlic wrapped in tin foil and cooked in the oven for 15 minutes. My favorite thing to eat in the summer is raw vegetable with a mayonnaise-like sauce made with olive oil, mustard, anchovy, and pepper. <strong>RAINE</strong>: How does your cuisine or cooking style differ from most chefs? MCQUISTON: I am quite Mediterranean in my taste in style. My food looks good, tastes good, and it’s good for you. I love food you can pick up with your hand and share. While I enjoy watching the processes and equipment on shows like Master Chef, my style is more homey than that. I’m a cook, not a chef in a restaurant. It’s more free and family style. I try to keep it healthy, interesting, and uncomplicated. I’ve managed to use my passion and turn it into a career. My style is based on how I live in it: I don’t promote anything I won’t do in real life. Hopefully I will get better with age. I’m not saying I am the guru - I just LOVE it! I love sharing what I know and what I do, it’s “friendly” cooking. A lot of young girls my age don’t cook, even if they do they make desserts or pasta. I came across a niche and want to encourage them to make interesting stir-fry dishes or fitness recipes. I want to encourage girls to cook for each other. It shouldn’t be intimidating. <strong>RAINE</strong>: What is Ceawlin’s favorite dish that you have prepared for him? MCQUISTON: He likes eating very healthy, which is brilliant. He loves kale, roast chicken – we have quite similar tastes. <strong>RAINE</strong>: Do you prefer cooking for large parties or intimate groups? MCQUISTON: It depends. Once you have gone big, you should go massive. There comes a point where you are just all in. When you are cooking for a lot of people, you have to do something that can stretch. I like to make it versatile when preparing for a big group. I was making pizza almost every day last summer and everyone loved it – I even though of opening my own pizza shop. I wanted to open a frozen yogurt shop once, it’s one of my favorite things, but a perfect location is hard to find in London. <strong>RAINE</strong>: Do you have a favorite celebrity chef? MCQUISTON: Jamie Oliver. He came out as the unconventional chef when he was young and show his show in a loft. It was very different and now he is an industry in himself, he’s a brand. He has his own culinary school and has quite a following. He’s a really good chef and person – he did a project where he helped underprivileged teens get jobs in his kitchen. He’s the chef who makes me want to cook the most; I’ve watched every one of his shows. <strong>RAINE</strong>: How will your new life change your career aspirations as a culinary artist? MCQUISTON:Ceawlin is very supportive and what’s brilliant is my job doesn’t tie me to a desk. I’m currently speaking with a literary agent about an upcoming book. I think it’s good that I’m honest with my cooking and that will continue to grow as I grow. I can’t wait to teach my children to cook one day. <strong>RAINE</strong>: Where do you hope to be in 5 years? MCQUISTON: I’ll hopefully have finished my book and have my own show on television – a travel food show or blog follower show. I’d also like to have a column in a magazine in London or the US. <strong>RAINE</strong>: What are you most excited about in your new role in British Aristocracy? MCQUISTON: It’s very exciting to be married and the wedding is all about happiness and turning a new leaf and starting a new life. I can’t wait to share all the things I discover after being married on my blog. Raine Magazine - <strong>Volume</strong> 15 49
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