ONE of Glasgow’s treasured and most historic hotels has launched an eye-catching new banqueting menu as it sets out to put most a la carte menus “to shame.”

“Gatherings” - designed by Grand Central Hotel executive head chef Zoltan Szabo and his team - has been designed to wow event organisers and diners as the venue steers away from “stuffy” corporate food.

Featuring locally-sourced ingredients presented in a modern and contemporary style, vegetables used in the cooking process can be traced to just 12 miles outside Glasgow.

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Bosses have also promised that the menu will change seasonally and will be served in the exact same way, whether it’s for 10 diners or 380.

Dishes on offer include whipped goats cheese mousse with macerated heirloom tomatoes, avocado and olives with ciabatta water, kedgeree-inspired tart with soft poached hens egg and puffed wild rice, and the chef’s signature Orkney scallops baked in the shell.

Zoltan said: “Traditionally, high-volume banqueting menus lack quality and aesthetics. 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 high-volume events”.

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Hotel bosses have said they will take the menu and design it around specific events and experiences.

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

Gathering menus start from £32pp. Call the events team on 0141 240 3722.