Emma McCall, Collage Illustrator

Emma graduated with a degree in Illustration from Bristol Art School, from which point collage became her natural style. She has been steadily producing artwork ever since, collecting mountains of papers, fabrics and textures, snipping and sticking away to make collage designs based around her hobbies, life and musings.

Her designs are made up of a collection of photographs, drawings and images of different textures, created from scans of actual objects and surfaces, which she cuts and conjure into fun, playful, unique illustrations.

Emma has worked with Pol Roger on a number of commissions, namely the Pol Roger calendar and Pol Roger bar design.


Comfort Kedgeree Paired with Pol Roger Brut Vintage 2006

Ideal for supper or the morning after!

Serves (a hungry) 4

Cooks in 40 minutes


  • 4 smoked haddock fillets (non dyed)
  • 3 cups (300g) basmati rice (cooked)
  • 1 finely chopped onion
  • 1 clove finely chopped garlic
  • Juice of 1 lemon
  • 4 teaspoons curry powder
  • 1 teaspoon turmeric
  • 4 tablespoons heavy cream or natural yogurt
  • 1 bunch of spring onions finely chopped
  • 1 tablespoon mustard seeds
  • 2 knobs of butter
  • 2 tomatoes, deseeded and chopped

To serve:

  • 1 handful fresh parsley
  • 4 large boiled eggs
  • Sea salt and black pepper


  1. Poach the smoked haddock fillets (by putting the haddock- skin side up, into 750ml of simmering water for 5 minutes until the fish feels flaky and is cooked through). Remove from pan and leave to cool at room temperature.
  2. Sauté the onions and garlic until soft with the butter. Add the curry powder, mustard seeds and turmeric to create a paste. Fold in the cooked rice followed by the lemon juice, cook for a further few minutes, then add the chopped tomatoes and stir well. Season to taste
  3. Break the fish up with fingers (remove any pesky bones) and fold gently into the seasoned rice.
  4. Stir in the cream, and season again if necessary. Turn into a serving bowl and decorate with quartered soft-boiled eggs and parsley. Can add finely chopped chilli to add a kick.
  5. Enjoy with a glass of Pol Roger Brut Vintage 2006
Vintage 2006 + giftbox
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