Falls by Orry Shand set to wow diners

From his first foray into cooking at the tender age of 14, to launching his own restaurant in a stunning spot of Aberdeenshire – Orry Shand doesn’t do things by halves.

You may well have watched his rise to culinary glory as Scotland’s National Chef of Year, alongside his star appearance as a finalist on the Great British Menu. But fame is the last thing on Orry’s mind, and he is now set to welcome the first of eager diners at his very own restaurant. The father of two has launched a mouth-watering tasting menu following months of hard work at the former Falls of Feugh venue in Banchory. The well-known spot closed its doors at the end of 2025, and Orry has since transformed the site so as to reflect the ultimate fine dining experience. Complete with the backdrop of the dramatic falls which are home to migrating salmon, it makes for a one-off location in the heart of Royal Deeside. The grand re-opening will take place on July 15th with tables now available to reserve. Trend caught up with Orry as he prepares for perhaps the biggest moment in an already glittering career, and found out why Falls by Orry Shand is a dream finally realized for a humble lad from Ellon.

“My love of cooking started from an early age after watching TV chef, Gary Rhodes, get to work. I started cooking at the age of 14 in local restaurants before moving to Edinburgh to work at the then Michelin-starred ‘Number One’ at The Balmoral hotel. I then moved on to work at two Michelin star Restaurant Andrew Fairlie at The Gleneagles Hotel. Along the way I became the former Scottish chef of the year winner in 2019, National chef of the year in 2024 followed by Banquet winner on the 2026 Great British menu. I don’t think I’ve ever equated this to fame though; you can’t plan something like the Great British Menu. But if an opportunity like that comes along, it’s a no brainer. Being recognised for doing well at your craft can only ever be a positive.

I was on the lookout for more than a year when I visited Falls of Feugh; I knew this had to be the place for my first independent restaurant. I hope we’ve breathed new life into the spot following a major revamp, creating 10 hospitality jobs in the process. This is an intimate venue where diners can expect a multi course tasting menu, with a blend of Scottish ingredients, Nordic inspiration and classic French cooking techniques. It means so much to be rooted in the region, and it’s important to me to use local ingredients. Inspiration has of course come from the surroundings alongside the things I’ve learnt over the course of my career. Guests can expect to be looked after and immersed in experience led dining. We’re asking diners to put aside three hours as we present between 12-15 servings, using only the very best ingredients. The vision was a full and sustainable happy restaurant, after 22 years in the industry I can’t wait to see everything come to life.

To make a reservation and to find out more, go to fallsbyos.com