Roy Brett is one of the leading figures in Scotland’s food revolution.
Born and raised in Edinburgh, his CV covers some of the best establishments in Britain. After a three-year apprenticeship at Edinburgh’s Caledonian Hotel under Alan Hill and Jeff Bland, he moved to the Savoy Grill in London.
Roy’s first Head Chef position came at the age of twenty-one at One Devonshire Gardens in Glasgow working for Hotelier & Restaurateur Ken McCulloch. He then returned to London to work with the late Jeremy Strode at The Belvidere in Holland Park who proved to be a profound mentor to Roy’s cooking style and philosophy.
Le Caprice came next, working under Mark Hix. This style of cookery was inspiring to Roy, as was the front of house and their attention to detail managed by the great Jeremy King and Chris Corbin.
Returning to Scotland, Roy became Executive Chef at Malmaison Hotels overseeing the entire food and beverage operation for Ken McCulloch for over seven years, opening five hotels along the way.
Roy then joined Rick and Jill Stein in Padstow, Cornwall and became the Executive Chef. Over the next five years, Roy oversaw the successful openings of the bakery, deli, patisserie and the iconic fish & chip shop.
In 2007, Roy came back to Scotland as Chef Director at Dakota Hotels, opening Glasgow and then the Edinburgh venture shortly afterwards. Under his care, Dakota became the first Scottish hotel restaurant to earn accreditation for sustainable sourcing from the Marine Stewardship Council.
Two years later, Roy achieved his lifelong ambition of opening a top seafood restaurant in his home city. Since then, Ondine has achieved critical acclaim and has earned Roy a string of awards including Chef of the Year and AA Restaurant of the Year. Ondine was also named Scottish Restaurant of the Year in the UK list of Top 100 Restaurants as well as placing 26th in the whole of Britain in 2018.
In spring 2018, The Fishmarket, based in the historic fishing port of Newhaven in Edinburgh opened its doors and welcomed Peter Knipp as the very first customer. Roy opened The Fishmarket in partnership with Welch Fishmongers; a family run fish merchants who are based in the harbour. The Fishmarket’s USP is providing sustainable seafood to a very high-end fish & chip restaurant with an extensive crustacean bar and incredible views out over the Firth of Forth.
Roy is committed to sustainable seafood. Ondine was the first independent restaurant in Scotland to have MSC certification for sustainable sourcing.
As a leading industry figure, Roy has also advised the Scottish Government on sustainable seafood issues and has represented Scotland at major food and cooking events all over the world including Ireland, Abu Dhabi and Singapore