The Staff Canteen Live 2021: Networking Lunch at Ondine
"I’m proud to be joining an institution"
'Ondine went into the pandemic with a team of 34 and will open next week with just 12'
Ishu Mehrotra, head chef, Ondine
Dan Doherty to collaborate with Ondine Restaurant on one-off lunch
Roy Brett, chef proprietor, Ondine restaurant, Edinburgh
Ondine Oyster & Grill in Edinburgh has appointed Jake Hassall as their brand new Head Chef.
The award-winning seafood restaurant are delighted to welcome Chef Jake Hassall to the Ondine family, joining Roy Brett and his team.
Jake grew up in East London and has previously worked in a number of top restaurants in Scotland and London, including The Galvin brothers Michelin starred La Chapelle, The Pompadour by Galvin, The Strathearn at Gleneagles Hotel, and most recently Head Chef at Martin Wishart’s Michelin starred Leith restaurant.
Jake was also a finalist in the 2021 Roux Scholarship. Jake’s CV includes a long list of fantastic restaurants, having most recently worked as Head Chef with Roy’s good friend Martin Wishart, in Edinburgh.
They have been searching long and hard to find the right Head Chef for Ondine - someone with amazing experience, new ideas and a true passion for cooking.
Commenting on his new appoitnment at Ondine Jake said: "With a love of fish and shellfish from a young age, Ondine has always been my 'go to' place in Edinburgh. I’m proud to be joining an institution - and excited to be working with some of the world’s best produce."
Ondine who are renowned for their Scottish seafood will have more of a focus on meat this year with their new robata grill – cooking over hot charcoal on an open fireplace which intensifies the flavour and adds a different texture to the meat and fish.
As more meat is slowly introduced to the menu. Serving carefully selected cuts of meat from hand-picked British suppliers, simply grilled to perfection, with a beautiful crust on the outside, retaining all of the precious juices inside.
Meat selected for its quality and flavour, served as it should be. Specialising in seafood and shellfish opened in 2009 by Owner and Chef Roy Brett, Ondine Oyster & Grill in the heart of Edinburgh’s Old Town and has become an institution in the Scottish Capital.
The restaurant recently re-opened their doors following a complete transformation of the look and feel of the restaurant.
Taking diners on a unique and magical dining experience with a twist, as the opulent space has been converted to emulate a ship at sea featuring a very clever window display.
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"I’m proud to be joining an institution"
The Staff Canteen Live 2021: Networking Lunch at Ondine
'Ondine went into the pandemic with a team of 34 and will open next week with just 12'
Ishu Mehrotra, head chef, Ondine
Dan Doherty to collaborate with Ondine Restaurant on one-off lunch
Roy Brett, chef proprietor, Ondine restaurant, Edinburgh
