Chef Roy Brett
Edinburgh-born chef Roy Brett has spent over 23 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 and on opening his first restaurant, Roy has built a strong team of talented and passionate people, who share his principles for consistently high standards across cooking and service.
When it comes to cooking, chef Roy Brett is uncompromising on seasonality and sustainability. Along with his new kitchen team, Roy has scoured the country, seeking out the very best ingredients that will allow his restaurant dishes to stand out and keep diners coming back for more.
Roy has a genuine passion for seafood, which is reflected in Ondine’s fresh, seasonal, menus. Roy takes an ethical approach to his restaurant menus and is committed to achieving excellence in responsible sourcing to achieve accreditation by the MSC soon after opening the venue.
Roy was named Hotel Chef of the Year at the Scottish Chef Awards 2009 and the award presented worthy recognition for his contributions to the Scottish dining scene.
