New executive chef appointed at Roy Brett’s Ondine
Roy Brett’s Ondine Oyster & Grill has entered a new era in St Andrews, with the appointment of Lee Murdoch as executive chef at boutique five-star hotel Seaton House.
The move has been labelled an "exciting milestone" in Roy’s plans at the restaurant, following its relocation from Edinburgh earlier this year.
Lee’s appointment follows the departure of Mark Drummond earlier this year.
For Ondine at Seaton House, which opened in March overlooking the Old Course and West Sands Beach, Lee’s arrival signals a strengthened direction for its food offering.
The hotel is managed by Valor Hospitality, where Roy recently stepped into the role of head of culinary UK and Europe.
A new leadership partnership
Lee joins Seaton House with a breadth of experience
across the UK, Asia and the Middle East.
His recent work includes leading the opening of Brighton’s 140-cover steak and seafood restaurant The Coal Shed in October 2024.
Earlier in his career he worked at Scotland’s Turnberry Resort Hotel, where he trained under Stuart Cameron and Ralph Porciani, earning the Royal Academy of Culinary Arts Award for Excellence.
At Seaton House, Lee will oversee the entire culinary programme, including The Board Room, Bow Butts Bar and the new home of Ondine Oyster & Grill.
Each space focuses on seasonality, locality and Scottish provenance - values that sit at the heart of Roy’s cooking.
>>> INTERVIEW: Heartbreak and hope - Roy Brett talks Ondine, Seaton House, and what’s next <<<
Ondine chef patron Roy said: “I am delighted to welcome Lee to the team at Seaton House.
“Ondine has a new home here, and I am very excited to be working alongside Lee in the kitchen and to have the opportunity to nurture his bright professionalism, attention to detail, natural leadership and love for seasonal, sustainable, imaginative and respectful cooking.
“Lee’s passion reminds me of my own formative years in the kitchen, when I was fortunate to learn from chefs like the great Allan Hill, Jeff Bland at The Caledonian Hotel in Edinburgh and Rick Stein in Padstow.
“Like Rick, I’m proud to have played a part in creating an institution and Lee’s expertise will be invaluable in developing and evolving the Ondine legacy here at Seaton House.
“His return to Scotland feels like such a natural and joyful step for both of us.”
Lee himself said: “The opportunity to return to Scotland and work alongside the team at Seaton House is hugely exciting for me, particularly the chance to support Roy in curating our dining experience.
“I’m especially looking forward to building strong relationships with local food producers to showcase the provenance, the people and the traditions that give this region its unique character.”
Roy Brett: a chef shaped by the sea
Roy’s culinary identity is rooted in seafood, sustainability and close relationships with fishermen and growers - foundations established long before Ondine became one of Edinburgh’s most respected restaurants.
It opened in 2009 just off the Royal Mile, before closing at the end of 2024, after lengthy structural works around the building on George IV Bridge impacted the business.
Speaking to The Staff Canteen in July of this year, Roy expressed his desire to return to the city centre, given the difficult nature of the closure.
He said: “It was a tearful time. It was heartbreaking. It really hurts now. It still does.
“I still want to do something back in Edinburgh, my hometown.
“What it's going to be and when it's going to be is just determined by a lot of outcomes.”
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New executive chef appointed at Roy Brett’s Ondine
