The 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 30 years in the industry, developing his skills with some of the country’s top chefs including Rick Stein, Terry Laybourne and Mark Hix in restaurants from Scotland to London and Cornwall.

Roy’s ambition was always to open his own restaurant in his home city. He wanted it to be polished and proper but not stuffy and fancy. This culinary journey led to the opening of Ondine.

When it comes to cooking, Roy is uncompromising on seasonality and sustainability. The contents of the sea are precious and the emphasis is on serving food as nature intended it to be enjoyed.

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