Chef Roy Brett.

Chef Roy Brett.

"Roy Brett's cooking is simple, classy and in service of some excellent ingredients" Jay Rayner, The Observer.

Edinburgh-born Roy Brett has spent over 27 years in the industry, honing his skills with some of the country's top chefs including Rick Stein and Mark Hix, and friend Terry Laybourne who has influenced his passion for sourcing the best local produce.

People are an important element of running a restaurant. Roy has built a strong team of talented and passionate people, who share his principles and beliefs in the art of hospitaiity.

When it comes to cooking, Roy is uncompromising on seasonality and sustainability. Along with his established kitchen team, Ondine has scoured the country, seeking out the very best ingredients that will allow his dishes to stand out.

Meet the team.

Meet the team.

Ondine is only as good as it's produce and it's staff.

Colin Hart, Manager.

Colin first met Roy Brett working on a temporary placement at The Malmaison Hotel, Edinburgh, where his interest in hospitality would flourish. He stayed on and worked there while studying. Impressed by Colin's dedication and work ethic ,Roy would influence the next move in Colin's career, a fantastic opportunity to move to Cornwall to work for Rick Stein in 2001. For the next three and a half years he learned the high standards of service and hospitality expected at one of Britain's best and busiest restaurants. For nearly two years, Colin has been Restaurant Manager at Ondine, responsible for running the front of house team and ensuring every customer has the very best experience.

Ishu Mehrota, Head Chef.

Coming from India to study hospitality management, Ishu alays wanted to make it in the kitchen. It was in his blood. Having travelled through the ranks with Roy at Dakota and Ondine. Ishu's exceptional palate and a special understanding of spice and texture and the natural touch for cooking has shown through. Now Head Chef he contuines to use these skills on a day to day basis in the kitchen. From the moment the produce comes in the door until the lights go out at the end of the night, Ishu's eye for detail ensures every dish meets Ondine's high standards.

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