Latest news with #RoyBrett
The Herald Scotland
5 days ago
- Business
- The Herald Scotland
Renowned chef unveils new restaurant in Scottish town
Seaton House, the newly opened St Andrews hotel invites guests to experience the "residential ambiance and warm Scottish hospitality" of restaurants Ondine Oyster & Grill, The Board Room, and Bow Butts Bar with an "inspiring" whisky collection. The jewel in the hotel's food and beverage crown is home to Ondine Oyster & Grill, headed up by chef Roy Brett and executive chef Mark Drummond. The restaurant, one of the dishes, and chef Roy Brett. (Image: Ondine) With the hotel near the first tee of the Old Course, the highly "stylish and contemporary" dining room features an Oyster Bar on one side "while offering stunning views of West Sands Beach and the Fife coastline on the other". Ondine Oyster & Grill also features original artwork and a showstopping bar. However, "seafood will be the star of the show, with diners treated to the theatre of being able to watch chefs shuck and shell some of the finest oysters in the world". READ MORE: The firm said: "Led by one of Scotland's most acclaimed chefs, owner and founder Roy Brett, the award-winning Ondine Oyster & Grill experience will be available throughout Seaton House, with Roy also curating the menu served in a second restaurant, known as The Board Room. "Named after a play on 'charcuterie board', The Board Room, with its rich timber tones and a large chandelier adorned with copper thistles, offers a second dining experience in an intimate and relaxed space to enjoy some light bites and plates, prepared at your table and perfect for sharing. The circular table in the centre of The Board Room will encourage effortless conversation between guests. "Promising genuine Scottish hospitality, guests and locals alike will be treated to the best of Scotland's larder, from the highlands to the lowlands, wherever they choose to dine." The list of suppliers includes Edinburgh cheesemonger IJ Mellis, Fife's David Lowrie Fish Merchants Ltd, Peelham Farm in Berwickshire and award-winning charcuterie company East Coast Cured from Leith. Seaton House will also source "the best east coast shellfish and crustacea, as well as fantastic Argyll langoustines and scallops from Welch's Fishmongers".
Scotsman
02-06-2025
- Scotsman
Treat dad to an experience he'll never forget at Seaton House
With Father's Day just around the corner, Seaton House has launched a special offer sure to put a smile on dad's face this year. Sign up to our daily newsletter Sign up Thank you for signing up! Did you know with a Digital Subscription to Edinburgh News, you can get unlimited access to the website including our premium content, as well as benefiting from fewer ads, loyalty rewards and much more. Learn More Sorry, there seem to be some issues. Please try again later. Submitting... Located in St Andrews near the first tee and 18th green of the iconic Old Course at the home of golf - St Andrews Golf Club, Seaton House, once known as the Scores Hotel has launched an oyster happy hour. Running daily between 3pm and 6pm throughout June at the hotel's destination restaurant, Ondine Oyster & Grill at Seaton House, guests will be treated to freshly shucked oysters for just £1.50 and cooked oysters for £3 each. Advertisement Hide Ad Advertisement Hide Ad And, on Father's Day, every dad enjoying this fantastic offer will be treated to a complimentary dram, or tipple of his choice. Oysters and Champagne at Ondine Oyster & Grill This happy hour is something of a revival of Scotland's original oyster happy hour that was first introduced by Seaton House's Chef Patron Roy Brett at Ondine Edinburgh. With 42 luxury bedrooms, including six (6) stunning suites and three junior suites, the luxury hotel offers a range of dining options, across its Bow Butts Bar and restaurants The Board Room and Ondine Oyster & Grill. Seaton House is operated by Valor Hospitality Partners, a global, full-service hotel management company in partnership with the US based owners, Links Collection. To book your stay, or reserve your table at Ondine Oyster & Grill at Seaton House visit
Scotsman
02-06-2025
- Entertainment
- Scotsman
Treat dad to an experience he'll never forget at Seaton House
With Father's Day just around the corner, Seaton House has launched a special offer sure to put a smile on dad's face this year. Sign up to our Arts and Culture newsletter, get the latest news and reviews from our specialist arts writers Sign up Thank you for signing up! Did you know with a Digital Subscription to The Scotsman, you can get unlimited access to the website including our premium content, as well as benefiting from fewer ads, loyalty rewards and much more. Learn More Sorry, there seem to be some issues. Please try again later. Submitting... Located in St Andrews near the first tee and 18th green of the iconic Old Course at the home of golf - St Andrews Golf Club, Seaton House, once known as the Scores Hotel has launched an oyster happy hour. Running daily between 3pm and 6pm throughout June at the hotel's destination restaurant, Ondine Oyster & Grill at Seaton House, guests will be treated to freshly shucked oysters for just £1.50 and cooked oysters for £3 each. Advertisement Hide Ad Advertisement Hide Ad And, on Father's Day, every dad enjoying this fantastic offer will be treated to a complimentary dram, or tipple of his choice. Oysters and Champagne at Ondine Oyster & Grill This happy hour is something of a revival of Scotland's original oyster happy hour that was first introduced by Seaton House's Chef Patron Roy Brett at Ondine Edinburgh. With 42 luxury bedrooms, including six (6) stunning suites and three junior suites, the luxury hotel offers a range of dining options, across its Bow Butts Bar and restaurants The Board Room and Ondine Oyster & Grill. Seaton House is operated by Valor Hospitality Partners, a global, full-service hotel management company in partnership with the US based owners, Links Collection.
Scotsman
26-05-2025
- Entertainment
- Scotsman
I've eaten at all St Andrews' top restaurants, but this new addition is easily the best
This place is incredible Sign up to our daily newsletter – Regular news stories and round-ups from around Scotland direct to your inbox Sign up Thank you for signing up! Did you know with a Digital Subscription to The Scotsman, you can get unlimited access to the website including our premium content, as well as benefiting from fewer ads, loyalty rewards and much more. Learn More Sorry, there seem to be some issues. Please try again later. Submitting... If Roy Brett was a sea creature he'd be a barnacle. Contributed He had his restaurant on Edinburgh's George IV Bridge for nearly 16 years, and he clung on with total tenacity, even though there were problems with the building's cladding that meant that scaffolding had to be up for five years. I mean, it's still there and continues to look a mess. For most of that time, you'd hardly know that there was a restaurant (and a hotel, the Radisson) behind the hoarding. Advertisement Hide Ad Advertisement Hide Ad Any less hardy chef would've thrown in the tea towel ages ago. He didn't, until they recently told him that further problems with the building would mean it'd have to close for a spell. And, so, Brett, who also has The Fishmarket in Edinburgh's Newhaven, has shipped out and is on the lookout for another home in the capital. In the meantime, you can also find him at his new Ondine venue in St Andrews. It's inside the glorious new five-star hotel, Seaton House. And, my goodness, he has swapped a grim view for a captivating one out to West Sands beach and the Old Course, from the vantage point of this honey-coloured Victorian building. Advertisement Hide Ad Advertisement Hide Ad The dining room is such a beautiful space, in pristine cream, with a turquoise-tiled marble oyster bar that's topped with bottles of Tabasco. Those who were regulars to Edinburgh's Ondine, will recognise parts of the menu. The fish goujons, for example, which my other half ordered for this starter. Brett has taken a simple and kiddy-ish treat (£21), and gussied it up for adults, with four sea-salted and panko-crumbed russet boomerangs of haddock and a vinegary, hot and limey sour Vietnamese dip on the side. Advertisement Hide Ad Advertisement Hide Ad While my other half finished that, I had the Wye Valley asparagus (£23) - a dish that had been elevated to something sybaritic that should've been eaten, spear by decadent spear, in a bubble bath. Or better, someone feed it to me. The veg had been sloshed in warm butter, with a chiffonade of chives, and there was a large dollop of Hollandaise on the side. No ordinary stuff though. This was fluffed up, so it coated each green spear with luxury yolky-coloured suds. Gaby Soutar We had three mains next. It's been a while since I've visited Ondine, so why not go loco? Mine was the lemon sole menueire (£38), which can be served on or off the bone. I went for the lazy girl's option, and the two slabs of fish arrived on top of each other, like a double mattress. They were golden and caramelised along their edges, and the meat was doused in an ocean's worth of brown butter and a gazillion tiny non-pareil capers. Advertisement Hide Ad Advertisement Hide Ad While I nibbled at this, my other half focused on the burlier monkish au poivre (£36), which had been treated like a steak, with its accompanying and very punchy peppercorn sauce, some spinach, a lemon wedge and curls of zest on top. Gaby Soutar Main course number three was the hand-dived Orkney scallops (£36), which were the biggest I've ever had. Each pearlescent monster was about the size of a scone. They were utterly delightful, especially with a dab of the accompanying bacon jam, which was rich and oniony. We shared a couple of their sides - crispy and salty medium-girth fries (£7) and some more spinach (£7), except this batch had been topped with pale Parmesan gratings and nutmeg. And sloshed with yet more butter, naturally. Advertisement Hide Ad Advertisement Hide Ad After all that artery-coating indulgence, we opted to share the lightest-sounding pudding, from choices that included Basque cheesecake and strawberry compote (£14), or chocolate and hazelnut ganache with creme fraiche (£14). I think we did the right thing, as the strawberry and blueberry sorbet (£14) was just what you want after a fishy and buttery feast. As well as a handful of raspberries, there were two vibrantly coloured golf-ball-sized spheres - one pale pink, and the other a vampiric magenta - of intense palate-clearing and sugar-boosting fruity-ness. Perfect. I've eaten in a lot of great St Andrews restaurants, but this place is easily my favourite. It's not just the food, but also those views - I mean, this has got to be the top seat in town - as well as the service, plush interior, and general sense of occasion. I can't think of anywhere better to be. I almost wish I could cling on and never leave, like a Roy-Brett-style barnacle.
