Seafood chef to join restaurant for 10th birthday event

Edinburgh’s Ondine is set to welcome seafood chef Tom Brown to celebrate the restaurant’s 10th year in business with a special Sunday lunch.

Taking place on 17 March and located on George IV Bridge, Ondine is a renowned seafood restaurant in the heart of Edinburgh, which serves the freshest fish and shellfish from the shores of Scotland and beyond.

To mark Ondine’s 10th anniversary, the restaurant will be welcoming guest chefs throughout the year, starting with Tom Brown in March. Details of the other guest chefs will be released in the coming months.

Tom Brown, originally from Cornwall, first received critical acclaim as Head Chef at Nathan Outlaw’s restaurant The Capital where he retained their Michelin star. He became a household name after reaching the final in the BBC series, Great British Menu in 2017.

Tom has since gone on to open his first restaurant in Hackney Wick called Cornerstone. The restaurant was named after Tom’s favourite Arctic Monkeys song and is inspired by his mentor and friend, Nathan Outlaw. The concise, produce-led menu showcases Cornish sourced ingredients.

The unique Sunday lunch at Ondine will be a celebration of the finest fish and shellfish, inspired by flavours of Cornerstone’s menu. As a one-off event, it will be a highly sought after ticket for those with a love of great seafood.

Chef proprietor of Ondine, Roy Brett said: ‘To celebrate 10 years of Ondine in business, Karin and I would like to mark this milestone by welcoming our friends in the industry to cook with us and share ideas together. To have Tom Brown to be our first guest chef is so exciting, he has taken our industry by storm with intelligent and simplistic fish cookery. He is a true testament to the talent Cornwall produces.’

Roy Brett of Ondine

Tom added: ‘Ondine has got to be one of my favourite restaurants in the UK. Roy’s cooking style and ethos around food is exactly what I love, and I’m honoured to be cooking alongside him to celebrate Ondine’s 10 year anniversary next month.’

Roy Brett trained at the Savoy before becoming Rick Stein’s head chef in Padstow. He moved back to Scotland as chef director for Dakota Hotels before opening Ondine in September 2009.

Since then, Ondine has received a number of top awards including Scottish Restaurant of the Year at the National Restaurant awards in 2018, AA Restaurant of the Year and the Good Food Guide Scottish Restaurant of the Year. It has also received critical acclaim with The Observer’s Jay Rayner calling Ondine ‘Edinburgh’s rock’.

Tom Brown celebrated a double win at last year’s National Restaurant Awards, being named ‘Chef to Watch’ and seeing Cornerstone named ‘One to Watch’. Cornerstone was awarded ‘Best New Entry’ in the 2019 Good Food Guide and ‘Breakthrough Chef of the Year’ at the Food & Travel Reader awards. Cornerstone also won ‘Best Newcomer’ at the Observer Food Monthly Awards 2018. Tom has also appeared on Great British Menu representing the South West, where his dish ‘Poor Man’s Goose’ was the coveted main course at last year’s banquet celebrating 70 years of the NHS.

Tickets are priced at £75 per person for a six-course lunch on the 17 March and must be purchased in advance. Ondine is located at 2 George IV Bridge, Edinburgh EH1 1AD.

For more information and to book visit: www.ondinerestaurant.co.uk or call 0131 226 1888.