"I’m proud to be joining an institution"

Alex South

Editor

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.

View this post on Instagram

A post shared by Ondine Oyster & Grill (@ondine_edinburgh)

In these challenging times…

The Staff Canteen team are taking a different approach to keeping our website independent and delivering content free from commercial influence. Our Editorial team have a critical role to play in informing and supporting our audience in a balanced way. We would never put up a paywall and restrict access – The Staff Canteen is open to all and we want to keep bringing you the content you want; more from younger chefs, more on mental health, more tips and industry knowledge, more recipes and more videos. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.

Over the last 12 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs are something we are proud of. We have over 500,000 followers across Facebook, Twitter, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector - we want to do more for you.

A single coffee is more than £2, a beer is £4.50 and a large glass of wine can be £6 or more.

Support The Staff Canteen from as little as £1 today. Thank you.