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 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.