Roy Brett, chef and patron of Ondine restaurant in Edinburgh, is flying in to Abu Dhabi in a few days time, with the intention of showcasing Scottish produce at its very best. Ahead of his Scottish themed dinner on Monday 20th at the Yas Viceroy hotel ( still available), he tells us what attendees can expect. <b>On the food he cooks:</b> "My culinary style is fresh, delicious and sustainable. Produce is everything to me. Living and working in Scotland, I have access to some of the freshest, best quality seafood anywhere in the world, but I want to make sure it remains available for my children and future generations, so I insist on using fish from sustainable sources. I believe in letting the produce shine through but skill and technique are required to extract maximum flavour from the dish". <b>On the UAE:</b> "I've visited Dubai before and loved the atmosphere and the amazing range of foods. I'm looking forward to exploring that more and seeing what ingredients are in the shops and markets". <b>On the food that guests can look forward to sampling</b> : "On the menu we will have roast hand dived scallop in the half shell. I will only buy hand dived scallops because they are gathered without damaging the seabed. Each week the diver from the Isle of Mull brings them personally to my restaurant. Also on the menu on the big night we will have crispy native lobster caught of the east coast of Scotland. To allow the amazing flavours to dominate, we serve it simply with a coriander and lime salad." <b>On the dish he will be demonstrating at a masterclass on the 19th February:</b> "One of the favourite dishes at my restaurant Ondine is the hot roasted shellfish platter; it is an assembly of crab, lobster, langoustines and razor clams. It tastes amazing but also looks spectacular and I love presenting it at demonstrations because it really has the wow factor."