CELEBRITY chef Rick Stein is coming to Scotland to prepare a special anniversary meal to celebrate ten years of an award winning Edinburgh seafood restaurant.
Stein will be teaming up with the former head chef of his restaurants in Padstow, Cornwall after more than decade.
Roy Brett ran Rick’s seafood restaurants for a while and his experience there influenced him to move back to Scotland and set up his own seafood restaurant.
Rick will be creating a six-course sea food feast to celebrate ten years of the Ondine restaurant in Edinburgh.
The menu for the celebration dinner on Saturday November 9th will feature classic signature dishes from both chefs as well as some taken from Rick’s forthcoming book and TV series ‘Secret France’.
The line up will include Oysters Charentaise, ceviche with chilli, lime and coriander, hot langoustines with mayonnaise, braised fillet of brill with ceps and chestnuts, the famous La Colombe D’Or raspberry vacherin semifreddo and aged Comté cheese with walnut dressing.
“I’m really looking forward to working with Roy again and can’t wait to get my hands on those Scottish langoustines”, Rick said.
Roy added: “My love of seafood developed whilst working with Rick in Cornwall and the last 10 years at Ondine have been about taking that to the next level using our incredible Scottish fish and shellfish.
“Throughout our 10th anniversary year at Ondine, we have welcomed top name chefs from across the country to cook with us as part of the celebrations.
“Rick inspired my original vision for the restaurant so I can’t think of a better way to round things off than by cooking with him to create a dinner we will all remember.”
After the dinner of the celebration Rick will be taking part in a question and answer session about his life and every guest will receive a signed copy of his latest.
Bookings are being taken now at a cost of £125 per head with wine packages available for an additional £50.
Places are strictly limited and can be booked at www.ondinerestaurant.co.uk or by calling 0131 226 1888.
