13-08-2025
- Entertainment
- The Herald Scotland
'This Edinburgh restaurant's lasagne is on another level'
In Spring 2025, Brett and his team officially opened Ondine at Seaton House in St Andrews, a brand-new luxury 5-star hotel overlooking the West Sands and the famous Old Course.
The hotel has also recently launched 'Sundays at Seaton House', serving an exclusive three-course Sunday lunch menu at Ondine Oyster & Grill while live music fills the Bow Butts bar space.
This week, Brett takes on our chef Q&A:
What was your first kitchen job?
My first kitchen job was washing dishes in the evenings after school.
Where is your favourite place to eat out?
Padstow Kitchen Garden in Cornwall. My dear friend and chef/farmer cooks incredible lunches and dinners from his barns in Padstow.
We enjoyed the best Lobster ever cooked over coals on a Green Egg overlooking the camel Estuary. The vegetables and salad were picked and prepared all from his garden – incredible!
What is your guilty pleasure meal?
The Beef Shin Lasagne at Aemilia in Portobello in Edinburgh is on another level.
Kip and Giada make the best Artisan produce around.
Can you share a memory of your worst kitchen disaster?
There are far too many to mention.
What is your signature dish?
It would have to be our very own Ondine's Hot Roasted Shellfish Platter, White Wine Garlic and Parsley Broth.
It has been on the menu now for over 18 years, inspired by Mark Hix and Rick Stein.
Who would you say is your biggest inspiration?
It would have to be the late Ken McCulloch. His attention to detail, high standards and genuine love for hospitality inspired generations. He was always immaculate, very demanding yet always rewarding. A great man.
Read more:
What is one of your pet peeves working as a chef?
It would have to be missing out on quality family time.
If you weren't a chef, what do you think you'd be doing with your life?
Hopefully retired!
What's your favourite trick for making cooking at home easier?
Batch cooking and always being prepared for the week ahead. Preparing food that can be eaten hot or cold.
What has been the one highlight that stands out in your career so far?
There have been many highlights over the last four decades. I have been lucky enough to work with many inspirational leaders. Working with the Stein family was very rewarding, as was working under Mark Hix at Le Caprice in London, which was also very special.
Yet opening Ondine in Edinburgh was the one.
