Ondine Appoints New Head Chef


Ondine Oyster & Grill, the award-winning seafood restaurant in Edinburgh, have appointed Jake Hassall as Head Chef, 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.

Jake comments on his new role at Ondine, “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, known 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.

Ondine Oyster & Grill was opened in 2009 by Owner and Chef Roy Brett and the restaurant recently re-opened following a complete transformation.


Category: News, People, Restaurant
Tags: head chef, Jake Hassall, Ondine, Ondine Oyster & Grill, Roy Brett