Chef News is sponsored by the the Kitchen Porters Club
Roy Brett’s famed Ondine Oyster & Grill, which originated in Edinburgh, is set to reach new heights with the appointment of Lee Murdoch as Executive Chef at St Andrews’ boutique five-star hotel, Seaton House.
The appointment marks an exciting milestone for Seaton House as Chef Founder, Roy Brett, builds the luxury hotel’s culinary team to shape the kitchen and dining experience.
This follows the relocation of the award-winning Ondine Oyster & Grill restaurant, which was accompanied by Brett’s appointment as Head of Culinary UK & Europe for Valor Hospitality, which manages Seaton House.
As Executive Chef, Lee Murdoch brings a wealth of experience from leading roles in high-end kitchens and top tier hotels across the UK, Asia and the Middle East. More recently, this includes the opening of Brighton’s 140-seat steakhouse, The Coal Shed, in October 2024.
With experience including Scotland’s renowned Turnberry Resort Hotel, Lee was awarded the prestigious Royal Academy of Culinary Arts Award for Excellence, training under Stuart Cameron and Ralph Porciani.
Lee will head up Seaton House’s suite of kitchen and bar offerings, which includes The Board Room and Bow Butts Bar alongside Ondine Oyster & Grill, all of which celebrate Scotland’s finest produce, cultures, tastes and styles.
Chef Patron of Ondine, Roy Brett, commented: “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.”
Michael Davern, General Manager of Seaton House, added: “Lee brings an incredible wealth of expertise to our talented team and his innovation and commitment to excellence will have a perfect home at Seaton House.”
Lee 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.
Chef News is sponsored by the the Kitchen Porters Club
