Award-winning Aberdeenshire chef Orry Shand is set to return to TV screens this month as he competes in the national finals of the BBC’s Great British Menu — and 2026 is already shaping up to be a defining year for his career.
The Ellon-born chef will represent Scotland in finals week from Monday 20 April on BBC Two, taking on some of the UK’s top culinary talent in the prestigious competition. This year’s theme celebrates British film and filmmaking, with Orry crafting dishes inspired by characters and performances including Alan Cumming’s Nightcrawler in X2, Kelly Macdonald’s Merida in Brave, and Robbie Coltrane’s Hagrid in Harry Potter.
Having already secured victory in the Scottish heats earlier this year — impressing judges including Tom Kerridge and Lorna McNee — Orry now has his sights set on the banquet at Liverpool’s iconic St George’s Hall, where finalists will cook for leading figures from the UK film industry.
“I’m really proud to have earned my place in finals week on Great British Menu and to be representing Scotland on national TV,” he said. “The theme has been a great opportunity to push creativity and storytelling through food.”
Away from the screen, Orry is preparing to open his first independent restaurant this summer — a project that promises to bring his distinctive culinary style to one of Scotland’s most scenic locations.
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Taking over the former Falls of Feugh site in Royal Deeside, the restaurant will relaunch as Falls by Orry Shand, offering an ambitious multi-course tasting experience rooted in Scottish produce. Guests can expect between 12 and 15 courses that blend Nordic influence with classical French technique, all shaped by the landscape and larder of the region.
“Our aim is to create a destination that reflects both the setting and the ingredients,” Orry explained. “It’s about celebrating what’s on our doorstep while delivering something refined and memorable.”
Set beside the dramatic River Feugh, the restaurant will open for dinner from Wednesday to Saturday starting 15 July 2026, with reservations launching on 20 April.
