‘Immersive’ dining experience on the menu at new Aberdeenshire restaurant

Orry has taken over the former Falls of Feugh restaurant near Banchory, which closed its doors at the end of 2025. A major half a million-pound interior makeover of the venue took place earlier this year, with the aim of creating an intimate destination restaurant with views towards the river and surrounding woodland. 10 local hospitality jobs were created as part of the development. The restaurant opened its doors to much anticipation earlier this month.

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Inspired by its dramatic riverside location and the natural beauty of the surroundings, the restaurant has now been renamed and will now be known as Falls by Orry Shand. Rooted in Royal Deeside, Falls by Orry Shand will celebrate local produce and the region’s distinctive character.

A set multi course seasonal tasting menu of up to 12 to 15 servings will blend Scottish ingredients with Nordic inspiration and classic French cooking techniques. There is no menu presented on the night, allowing guests to enjoy a curated and immersive dining experience, as well as reflecting the seasons and availability of the best ingredients.

Highlights will include lobster landed by day boat at Aberdeen harbour; Peterhead monkfish; and Perthshire highland wagyu beef.

Commenting on the launch of his debut restaurant, chef-proprietor Orry Shand said: “We’re absolutely delighted to finally get the doors open to Falls, which has been a momentous achievement for the whole team.

“We’ve managed to turn this building around in just six months, getting it to the incredible standard you see here today. We can’t wait to start welcoming our guests through the doors and hope they have as good a time here as we did making this a really special dining experience.”

Falls by Orry Shand is located at Bridge of Feugh, near Banchory in Royal Deeside, which is around 20 miles from Aberdeen.

The restaurant has a maximum seating capacity of 30 with two sittings available four nights a week from Wednesday to Saturday at 5.45pm and 8pm. Guests should allow around three to four hours for the Falls by Orry Shand dining experience and reservations for Falls by Orry Shand are now available online at fallsbyos.com

Orry was crowned Scottish Chef of the year 2019 and National Chef of the Year 2024-25. He has worked in kitchens from the age of 14, with career highlights including the former Michelin-starred Number One at The Balmoral Hotel in Edinburgh, as well as under the mentorship of Andrew Fairlie at the two Michelin star Restaurant Andrew Fairlie at The Gleneagles Hotel in Perthshire.

Orry took part in this year’s Great British Menu, and won a place at the banquet on the BBC show which aired in April. Orry’s highest-scoring starter, ‘The Night Crawler’, took pride of place on the banquet menu at St George’s Hall in Liverpool, after impressing the judges with his movie-inspired creation.

This year’s competition theme was British movies and filmmakers. Orry’s starter took its inspiration from Alan Cumming’s character Night Crawler in the X-MEN film, X2. Orry focused on Nightcrawler’s teleporting in a puff of smoke and ability to camouflage within the dish.

Orry’s winning dish was a charcoal potato dumpling filled with creamed truffled Scottish girolles; charred spring onions and herbs; along with a cashew nut cream condiment; crispy polenta; and a potato crisp finished with onion ash.

Of this achievement Orry said: It’s a huge career highlight for me to be representing Scotland at the banquet. I’ve enjoyed every moment of the Great British Menu experience and have made some great friends along the way.

“Earning my place at the banquet final in Liverpool is just the icing on the cake. I can’t wait to recreate my dish one more time and get the opportunity to meet some of the UK’s leading film industry figures.”

The competition was won by chef Nikita Pathakji whose curry halibut dish was inspired by Harry Potter.