Number One, the four-AA-Rosette fine-dining restaurant at The Balmoral, in Edinburgh, is continuing its chef series with a one-night collaboration featuring rising Scottish talent Orry Shand.
On Monday, 11 May, Shand will collaborate with Number One’s head chef, Mathew Sherry, to create a multi-course tasting menu that will provide a rare capital opportunity to experience Shand’s cooking ahead of the opening of his own debut restaurant in Royal Deeside, Falls by Orry Shand.
Originally from Ellon in Aberdeenshire, Shand began his culinary career at 14, training in top Scottish kitchens, including Number One at The Balmoral and under Andrew Fairlie at Restaurant Andrew Fairlie at Gleneagles.
He later became executive chef at Entier Ltd, building a reputation for precision, creativity, and seasonality, with major accolades including Scottish Chef of the Year 2019 and National Chef of the Year 2024–25.
He recently appeared on Great British Menu 2026 representing Scotland, with his appearance in the final rounds airing later this month on BBC Two and BBC iPlayer.
Sherry commented: “We’re delighted to welcome Orry back to Number One. His cooking is thoughtful, precise, and deeply connected to Scotland, and it’s a pleasure to collaborate on such a special menu ahead of his opening this summer.”
Shand added: “Returning to Number One feels incredibly special for me – it almost feels like a full circle moment. This dinner is a chance to share a glimpse of my style and what’s to come, working with a team and in a place that has played such an important role in my journey.”
On the collaborative night, Sherry will be showcasing Number One’s signature dishes, which are said to be “refined, seasonal, and rooted in Scottish produce, with subtle Nordic influence and classical French cookery”.
Guests can expect to taste Number One favourites such as Brittany squab pigeon and the famed Balmoral honey dessert, as well as hand-dived Scottish scallops and Ullapool crab, whilst Shand’s preview of his culinary direction will include a lobster dish inspired by his Great British Menu experience, and dishes celebrating local sea trout and seasonal strawberries.
Head Sommelier Matthew O’Donnell will be on hand with wine pairings, while restaurant manager Emma Hemy will oversee service.
The dinner will run as part of Number One’s service on Monday, 11 May; all bookings via the website will enjoy the collaborative menu.
