Ondine chef flies the Saltire

Roy Brett, Chef and Patron of Edinburgh’s Ondine restaurant

Roy Brett, Chef and Patron of Edinburgh’s Ondine restaurant, will be the star of a special Scottish dinner at the annual Gourmet Abu Dhabi culinary festival this month. The full flavours of Scotland will be on the menu for Roy’s dinner in the iconic surroundings of the Yas Viceroy – the only hotel in the world to connect to a Formula 1 track – on 20 February. “We want to do justice to Scottish cuisine and produce,” says Roy, who was named Hotel Chef of the Year at the Scottish Chef Awards in 2009.

“I’ve been experimenting to get the marriages and blends right. There will be venison carpaccio, lobsters, langoustines, crabs and cured smoked salmon. The shellfish and fish have been selected with conservation in mind because, to me, it even tastes better when you know where the fish comes from and how it was caught,” he adds. The UAE capital is noted for its sustainability focus and the Emirates Wildlife Society and World Wildlife Fund run a “Choose Wisely” consumer guide solution to overfishing.

Roy, who spent 23 years honing his skills and has worked with top chefs such as Rick Stein and Mark Hix, is also conducting a masterclass on Scottish cuisine on 19 February. Gourmet Abu Dhabi runs from 8 to 23 February. [FL]

Ondine, 2 George IV Bridge, EH1 1AD. 0131 226 1888 www.ondinerestaurant.co.uk

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