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Roy Brett

Photo of Roy Brett

Roy Brett is one of the leading figures in Scotland’s food revolution.

Photo of Roy Brett


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.

His first Head Chef position came at the age of 21 at One Devonshire Gardens in Glasgow, working for hotelier and 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 his cooking style and philosophy.

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Le Caprice came next, working under Mark Hix. This style of cookery was inspiring to Roy, as was the front of house 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 Stein in Padstow, Cornwall and became his Executive Chef, working with Rick and Jill Stein. Over the next five years Roy oversaw the successful openings of The Bakery, Deli, Patisserie and the Fish and Chip Shop.

In 2007 Roy came back to Scotland as Chef Director at Dakota Hotels, opening in Glasgow and then the Edinburgh venture shortly afterwards. Under his care, Dakota became the first Scottish restaurant to earn an 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 earned Roy a string of awards including Chef of the Year, AA Restaurant of the Year and holds a regular place in the UK list of Top 100 Restaurants.

Roy is committed to sustainable seafood and works with only the best suppliers around the country, including Welch Fishmongers at Newhaven who have supplied Ondine since the day it opened.

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 in Ireland, Abu Dhabi and Singapore.

Spring 2018 will see the opening of Newhaven Fishmarket, Edinburgh, where Welch Fishmongers and Roy will partner in a Fish and Chip Restaurant with an extensive shellfish menu and Oyster bar. 

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