Here, the veteran chef tells how he built up one of the most successful seafood restaurants in the Scottish capital, and his thirst for expansion. Business name: Chef and owner of Ondine Oyster & Grill Location: Seaton House, St Andrews, and Edinburgh Business Description: Ondine Oyster & Grill, specialising in seafood and shellfish, was opened in 2009 by renowned owner and chef Roy Brett, one of Scotland's leading figures in the food revolution. It has since become an institution within the heart of Edinburgh's Old Town.
We are delighted to announce that in early 2025, Ondine will be relocating to a brand-new venue in Edinburgh city centre, and opening at Seaton House Hotel in St Andrews in spring 2025. After 15 very successful years in the current premises, we have decided it is time to move. This is to ensure Ondine's customers enjoy the superior dining experience they deserve.
In recent years this has been hampered by the ongoing works to the façade of the building that is occupied in part by Ondine. With no end in sight to these works I have decided relocation to new premises is important for Ondine's loyal customers. READ MORE: Our new opening in St Andrews in spring 2025 will be situated near the first tee at the world-famous Old Course, where the first ever game of golf was played 600 years ago.
Seaton House offers 5-star luxury hospitality in the heart of historic St Andrews, with spectacular views across West Sands beach. Ondine Oyster & Grill will be a restaurant.
