Discover the rich tapestry of Orry's journey, from his early culinary inspirations to the triumphant moment of winning the National Chef of the Year. Orry shares his wisdom on competition, the importance of organisation, and the camaraderie that thrives within the culinary community.

Orry took the top spot with his delicious menu of Turbot from the North Sea with smoky Orkney scallop for starter, Lumina lamb with the Scottish autumn for main course and a celebration of Manjari Valrhona with influences from Asia for dessert.

He started working in kitchens directly as a junior chef instead of the typical route through kitchen porter duties, which set the stage for his early and intense exposure to the culinary world. Key topics covered include:

• Orry Shand’s journey to culinary excellence: Early influences in cooking, spurred by TV chef Gary Rhodes.

• The road to winning National Chef of the Year: Insights into competition strategy and Orry’s meticulous preparation for each round.
• Camaraderie and competition: Mentorship and the invaluable learning experiences facilitated by these events.
• Professional growth and development: The importance of detailed organisation and maintaining clean, well-prepared cooking environments.
• Advice for aspiring chefs: Emphasising self-belief, organisation, and the importance of learning from each experience.

Chefs on the Pass is sponsored by Ramsden Recruitment, a specialist chef recruitment agency, providing bespoke recruitment services to the catering industry. The podcast Chefs on the Pass is available on your podcast app of choice.