Famed seafood chef Roy Brett is inviting some of his famous fishy pals to cook at a series of guest shifts at his new Ondine Oyster & Grill in St Andrews.
Ondine’s seafood series will run from September to December, along the way featuring chefs Tom Brown, Mitch Tonks, Mark Hix, Andrew Sawyer and Ross Sneddon.
The first event, on Thursday 17th September, brings in Michelin-starred Chef Brown of The Capital Hotel in Knightsbridge.
Originally from Cornwall, Brown built his reputation working with some of the UK’s leading seafood chefs, including Rick Stein and Nathan Outlaw.
It is while working with Nathan that Tom met Roy and a friendship blossomed over their love of seafood.
In 2018, he opened his debut restaurant, Cornerstone, earning widespread recognition including a Michelin star.
Following the success of Pearly Queen in Shoreditch, which he opened in 2023, Tom returned to Knightsbridge in 2025 with his flagship restaurant, Tom Brown at The Capital, where his refined, seafood-led cooking continues to cement his reputation as one of Britain’s most accomplished chefs.
This will be Brown’s first time cooking in St Andrews.
On 8th & 9th October, Andrew Sawyer and Ross Sneddon – executive chef of Brown’s Hotel in Mayfair and regional executive pastry chef of The Balmoral in Edinburgh and Brown’s Hotel respectively – will bring their combined expertise to Ondine, showcasing modern British cuisine alongside the finest pâtisserie.
Sawyer is renowned for his refined, ingredient-led cooking, having held senior roles at some of the UK’s top kitchens, including The Savoy, The Goring and The Capital Hotel.
Sneddon, having trained and worked in Paris, New York and London, including alongside legendary pastry chef Pierre Hermé, brings 25 years of experience to the table and is the inaugural recipient of The Catey’s Pastry Chef of The Year award 2026.
Having shared many industry events over the years, Roy has long admired Andrew and Ross’s approach to cooking and how they champion the industry.
On 2nd December it will be the turn of celebrated chef and food writer Mark Hix, known for his original take on British gastronomy, and his friend Mitch Tonks, who is renowned for advocating for British seafood and sustainability.
Tonks, chef owner of The Seahorse and Rockfish Group and Hix, who owned HIX Restaurants, visited Quinta de la Rosa in Portugal’s Douro Valley in 2009. During the trip, the pair conceived the idea of creating a wine designed specifically to pair with seafood.
That vision led to the launch of Tonnix, a collection of carefully selected craft wines created to complement the finest seasonal produce. Hix was Roy’s boss and mentor in the early days of his career.
Ondine Oyster & Grill opened in 2025 within the newly restored Seaton House in St Andrews, bringing Brett’s seafood led dining experience to the Fife coast, to build on the success of the original Edinburgh restaurant, which opened in 2009.
It offers a menu inspired by the exceptional seasonal produce from land and sea; including native oysters, shellfish and sustainably sourced fish, alongside prime cuts of meat, seasonal vegetables and Roy’s signature dishes.
