St George’s Hall in the heart of Liverpool was transformed into a cinematic culinary spectacle on April 24, 2026, as the BBC’s Great British Menu staged its highly anticipated Movie Awards Banquet finale. The event, facilitated by the Liverpool Film Office, brought together over 80 luminaries from the British film industry for a red carpet evening that celebrated not only the artistry of cinema but also the creative genius of the UK’s top chefs.
With Liverpool’s reputation as Britain’s most filmed city outside of London, it’s no wonder St George’s Hall—already famed for appearances in blockbusters like The Batman and Fantastic Beasts and Where to Find Them—was chosen as the venue. The hall’s neo-classical grandeur set the stage for an unforgettable night, as reported by the Liverpool Film Office, honoring both the region’s cinematic legacy and its vibrant food culture.
The banquet marked the culmination of the 29-part Great British Menu series on BBC Two, where chefs from across the UK competed to craft dishes inspired by British movies and filmmakers. This year’s theme was a feast for film lovers and foodies alike, with culinary creations paying homage to everything from fantasy epics like Harry Potter to iconic British comedies such as Bridget Jones, as well as classics like The Full Monty and Kes, and beloved animations like Wallace and Gromit.
Among the standout moments of the evening was the achievement of Ellon chef Orry Shand, whose starter, ‘The Night Crawler,’ earned him a coveted spot at the banquet table. According to the Aberdeen Press & Journal, Orry’s dish, inspired by Alan Cumming’s portrayal of Nightcrawler in the X-MEN film X2, was lauded for its creativity and execution. “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,” Orry said.
His winning creation, ‘The Night Crawler,’ was a masterclass in both flavor and storytelling. The dish featured a charcoal potato dumpling filled with creamed truffled Scottish girolles, accompanied by charred spring onions and herbs, a cashew nut cream condiment, crispy polenta, and a potato crisp finished with onion ash. The plate was further elevated with black truffle puree, fresh black truffle, baked baby ruby beetroots dressed in coal oil and sherry vinaigrette, pickled beetroot stems, charred verjus onions, and pickled walnut ketchup. The dish cleverly mirrored Nightcrawler’s signature teleportation in a puff of smoke and his chameleon-like abilities, blending culinary artistry with cinematic flair.
The guest list for the evening read like a who’s who of British cinema. Acclaimed actors Alison Steadman OBE, Sue Johnston, Lolly Adefope, and BAFTA rising star Posy Sterling graced the event, joining Oscar and BAFTA winners from across the industry. Triple Oscar-winning make-up designer Mark Coulier, Oscar-winning costume designer Lindy Hemming, Oscar-winning composer Anne Dudley, and Liverpool’s own Oscar-winning set decorator Lee Sandales were among the honored attendees. The creative community was further represented by BAFTA-winning producer Alison Owen, BAFTA-nominated screenwriter Frank Cottrell-Boyce, directors Lisa Barros D’Sa and Glenn Leyburn, Welsh-Egyptian director Sally El-Hosaini, and veteran James Bond casting director Debbie McWilliams. Even Liverpool poet and screenwriter Roger McGough, famed for Yellow Submarine, was present, underscoring the city’s deep ties to the world of film.
The Liverpool Film Office, Europe’s oldest, played a pivotal role in organizing the event and ensuring the city’s storied film heritage was front and center. Local crew members, including producers, location managers, camera operators, and the Film Office team, joined the festivities, celebrating not just the stars but the behind-the-scenes talent that keeps the film industry thriving in Liverpool.
Presenter Andi Oliver, reflecting on the evening, said, “This is my 8th year on GBM and this year’s banquet menu is possibly the most refined, fascinating and exciting yet. It’s the first time we’ve been to Liverpool for a banquet but it’s always been one of my favourite places. It was the perfect spot because it has such a rich heritage and connection to film making.” Her words captured the spirit of the night, where the city’s history and the chefs’ innovation came together in spectacular fashion.
The competition itself was fierce, with each chef vying for the top prize and the honor of being voted the ultimate award winner—by none other than the movie legends themselves. As the BBC noted, the final vote was cast by the VIP guests, adding a layer of excitement and unpredictability to the proceedings. The banquet, broadcast at 9pm on BBC Two and iPlayer, offered viewers at home a front-row seat to the culinary and cinematic celebration.
For Orry Shand, the night was not only a professional milestone but also a stepping stone to his next adventure. As he revealed, 2026 is shaping up to be a landmark year: he is set to open his first independent restaurant, Falls by Orry Shand, in Royal Deeside near Banchory. The restaurant, located at the former Falls of Feugh site, will open its doors for dinner four nights a week starting July 15, 2026. Orry’s vision is to celebrate local produce and the distinctive character of the region, offering a set multi-course tasting menu of 12 to 15 servings that blends Scottish ingredients with Nordic inspiration and classic French techniques.
“We’re another step closer to opening the doors to the restaurant this summer, as work on the venue continues to progress. Rooted in Royal Deeside, Falls by Orry Shand will celebrate local produce and the region’s distinctive character. We’re already looking forward to welcoming our first guests and have just opened online reservations this week,” Orry shared with evident enthusiasm.
Advance bookings for Falls by Orry Shand are now available online, and anticipation is building among food lovers eager to experience Orry’s innovative approach firsthand. The restaurant promises to be a new culinary destination for the region, drawing on the same creativity and flair that earned Orry his place at the Great British Menu banquet.
As the credits rolled on the Movie Awards Banquet, Liverpool once again proved itself a city where film and food intersect in dazzling ways. The event not only celebrated the best of British cinema but also shone a spotlight on the country’s rising culinary stars, leaving guests—and viewers—hungry for more.