Feast your eyes on the new Gatherings menu at Grand Central Hotel

baked alaska grand central hotel
Tuck in to some yummy baked Alaska, courtesy of Grand Central Hotel

Need to wow some hard-to-please guests? Say no more.

The Grand Central Hotel in Glasgow has launched a brand-new ‘Gatherings’ menu, aimed at catering for events between 10 and 380 people. Conceived by executive head chef Zoltan Szabo and his team, it features locally sourced ingredients presented in a modern and contemporary style: your bog-standard wedding fare this is not.

From Scottish scallops to vegetables that can be traced back to just 12 miles outside Glasgow, the dishes showcase the very best of Scotland’s larder and will change with the seasons. For example, expect a focus on green veg in the summer, before a move towards meals being prepared by slow-cooking methods when the colder months come around.

You and your party will be raring to try the whipped goat’s cheese mousse with macerated heirloom tomatoes, avocado, olives and a ciabatta wafer; Kedgeree-inspired tart with soft poached hen’s egg and puffed wild rice; and the chef’s signature Orkney scallops baked in the shell. Grand Central can also accommodate any necessary dietary requirements for any vegetarian or vegan guests, and offer a range of menu options to suit the theme of your celebration.

scallops grand central hotel
Scallops cooked in the shell? Don’t mind if we do

“Traditionally, high-volume banqueting lacks quality and aesthetics,” Zoltan commented. “We have put great care and thought into creating a set of menus that use some of the best local produce and have presented them in a way that exceeds the expectations of those attending large-scale events.”

General manager Paul Bray concurred: “We believe that we have the very best ballroom in the city, and nowhere else in Glasgow has our history and heritage. We are certain that we have one of the country’s most talented and creative executive chefs in Zoltan, and we now feel that we have completed our value proposition by curating a set of gathering menus that put most restaurants’ à la carte selections to shame.”

Prices from £32 per head. For more information, please contact the events team on 0141 240 3722.

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