"If I didn’t do this now, I’m not sure I ever would": A conversation with Chef Patron Orry Shand, Falls by Orry Shand

Former Scottish Chef of the Year and Great British Menu contender Orry Shand is entering a defining new chapter with the launch of Falls by Orry Shand, his first independent restaurant set against the riverside backdrop of Royal Deeside.

In this conversation with The Knife, he reflects on timing, discipline, Scottish produce, relaxed fine dining and why Aberdeenshire is ready for a destination restaurant of its own.

Orry Shand

• Opening your first independent restaurant is a huge milestone. At this point in your career, what felt like the right moment to do something that’s entirely your own?

I felt I was at a point in my career where I had come into my own as a chef. I was at an age where if I didn't do this now, I'm not sure I would've done it at all.

• Falls by Orry Shand is rooted in Royal Deeside, how do you translate a sense of place onto the plate?

We are situated in a beautiful part of the country, there's no doubt about it. I believe what we will offer will highlight the area through the produce we use and the ethos of the restaurant. The backdrop of the restaurant is so special that I think it would be hard to forget where you are to be honest.

• Your menus will blend Scottish produce with Nordic influence and classical French technique. Where do those three threads intersect most naturally for you as a chef?

I think using the best Scottish ingredients is a no brainer and makes sense, as the produce we have here is world class. I have worked and trained in kitchens deeply rooted in French cooking and technique, so everything I do relates back to that. I have travelled in Norway and Sweden a few times and love the food scene and culture, and have taken inspiration from there.

Orry Shand

• You’ve spoken about wanting the experience to feel like "relaxed fine dining, like you’re dining at home." What does that balance look like in practice, from service style to menu pacing?

I love going to a restaurant that is so sharp and precise, but at the same time is so hospitable and relaxed. I also love not knowing what I’m eating and letting the chef decide. It’s like going to a fish monger or butcher and asking what’s good and then you buy that.

• Mentorship under chefs like Andrew Fairlie is a significant part of your journey. What lessons from those kitchens still guide your decision-making today?

I think the biggest take away from these kitchens, especially Andrew Fairlie, is discipline and consistency. This is what great restaurants are built from.

• With a 12–15 course tasting menu, storytelling becomes crucial. When you’re building a menu, do you think first about narrative, ingredients, or guest experience?

I would start by saying they are servings and not courses, as some things are one bite. I think the most important part of planning a menu is thinking what do I like to cook and eat. If I don’t think like this, then it probably won’t be good. I also think about balance in the menu, seasonality and the sourcing of the best ingredients, which is very cliche, I know.

Orry Shand

• Aberdeenshire has an incredible larder. Which local ingredients or producers are you most excited to champion in the opening menus?

Not sure about the opening menu at this stage, but I think we have some incredible lamb, game and beef in this area, as well as the Peterhead Fish Market. I want to showcase Aberdeenshire, as well as Scotland as a whole.

• You’ve spent much of your career in acclaimed kitchens. How has the shift from leading within a structure to building your own culture changed your perspective on leadership?

Hard to say at such an early stage, but I’ve always found that leadership has come quite naturally to me. I will run this restaurant with an ethos of looking after and supporting my staff, as well as nurturing and teaching them, so we can implement the highest of standards together as a team.

• Great British Menu introduces your cooking to a wider audience. Did the process influence your creative thinking in any way, or reaffirm what you already believe about your food?

I do believe that doing Great British Menu takes out your creative side massively, but also re-affirms what you do and believe in; it is good when approved by your peers in the industry.

---

• Fine dining in the UK continues to evolve, where do you see the biggest shift happening right now, particularly in regional destinations like Royal Deeside?

I believe that what we’re setting out to do with the restaurant fills a gap that doesn’t already exist in Aberdeenshire. There’s nothing like this in the whole region.

I hope we can excite an audience of diners that crave this style of restaurant instead of having to travel further afield for this type of experience.

• Opening a restaurant in a dramatic riverside setting naturally shapes the mood. How important is the physical environment in how you want guests to feel when they dine with you?

I want people to take in the amazing surroundings, as this does have that destination restaurant feel. I hope we can take full advantage of the outside in the summer and do some really cool guest experiences.

• Looking ahead, what would success look like for Falls by Orry Shand in its first year?

Success would look like having a full restaurant with happy guests and taking ultimate pride in what we do, and achieve the highest standards possible for us. 

Visit Falls by Orry Shand