Page 33 - Simply Abu Dhabi Magazine V

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He returned north in 1993, as executive chef of the
Glasgow and Edinburgh Malmaison’s for eight years
before teaming up with Rick Stein in Cornwall. While
there Stein’s flagship restaurant in Padstow was named
Restaurant of the Year for four consecutive years.
In 2007 Roy returned to as Chef Director at Dakota
Hotels, opening at Euro Central and then Forth Bridge
shortly afterwards. Under his care, Dakota became
the first Scottish restaurant to earn an accreditation
for sustainable sourcing from the Marine Stewardship
Scotland took centre stage for the first time at one of the
world’s great food and drink events. During the Gourmet
Abu Dhabi event in the Middle East, Roy showcased a
special six-course Scottish banquet celebrating the best of
the nation’s produce.
It reflected the growing appetite for Scottish produce in
the Middle East where seafood imports from Scotland
reached £8 million in 2011. The gala dinner was devised
and cooked by Edinburgh chef Roy Brett who had been
invited by the organisers to put Scotland at the heart of
the celebration.
Brett is the owner and proprietor of seafood restaurant
Ondine which is the Good Food Guide’s Scottish
Restaurant of the Year and a favourite with First Minister
Alex Salmond.
“It is a tremendous honour to be invited to put Scotland on the
table at this prestigious event. Chefs and food lovers from all over
the world travel to Gourmet Abu Dhabi so it will be a wonderful
opportunity to spread the message about Scotland’s fantastic
natural produce and the great food renaissance taking place in our
said Brett.
Edinburgh-born Roy Brett’s chef ’s CV encompasses top establishments across the UK. From a
three-year apprenticeship at Edinburgh’s Caledonian Hotel under Alan Hill and Jeff Bland, he
moved to the Savoy Grill in London. From his first position as head chef at One Devonshire
Gardens, Roy returned to London to work with Mark Hix at Le Caprice.
His menu included Loch Duart smoked salmon, hand-
dived Mull scallops and local native lobsters. It was served
at a gala dinner attended by 150 food lovers including 18
international masterchefs who between them hold a total
of 28 Michelin stars. The venue for the dinner was the
landmark 5 star Viceroy Hotel on Yas Island at the heart
of the Abu Dhabi Grand Prix circuit.
Now in it’s 4th year, the 16-day culinary festival took
place across the Emirate and attracted top name chefs
from throughout the world. Last year TV chef James
Martin flew the flag for Britain but this was the first time
there has been a Scottish presence,
The move has been welcomed by the organisation set
up to encourage the development of the food and drink
sector north of the border.
“Gourmet Abu Dhabi is great platform to showcase Scottish
produce. It is another sign of Scotland’s growing reputation and
presence on the world’s culinary stage”, said Scotland Food and
Drink Chief Executive James Withers.
“The nation’s food exports have crossed the £1 billion mark for the
first time and one of the interesting developments is our entry into
new markets. The Middle East is just emerging as a market for
Scotland’s food producers, where top-end hotels and restaurants are
looking for the very best. With our seafood reputation growing,
there is no-one better than Roy Brett to fly the flag for Scotland and
he certainly did us proud’.