Behind one of Glasgow’s most popular Afternoon Teas at voco Grand Central Hotel

National World - LocalTV

We speak to the chef behind the Afternoon Tea at Champagne Central

Transcript

00:00Hi, I'm Sean Stevenson, I'm the head chef at Volco Grand Central.

00:02The menu, the Pink Afternoon Tea, we've got three mascots in Volco Grand Central.

00:08We've got the Finch, we've got the Owl and we've got the Flamingo.

00:11The Flamingo is like F&B related, so it's based around that.

00:16I think we've got some very traditional items there.

00:19Some that are maybe not so traditional, but I think we've got a fruit base.

00:24We've got some more traditional stuff like the Battenberg

00:27and chocolate, because who doesn't like a bit of chocolate?

00:30I've been here for three years.

00:33It's a great place to work.

00:34I mean, it's a really friendly place to work as well.

00:39We've had a lot of development since opening up after the pandemic.

00:43We've done through a lot of processes and menu changes and stuff like that.

00:49The place has changed a lot.

00:50So we went from small plates, now we've got small plates, large plates.

00:53Afternoon Tea is a big part of our business.

00:55We're busy most days.

00:57We're doing 100 covers at the weekend.

01:00So it really is what we stand up for.

01:06We really like it as a plate of food.

01:11Volco means to welcome, to come together.

01:14So I think a lot of the stuff comes from the brand.

01:17So the brand fits in really well with Glasgow.

01:20The brand really fits in with a heritage hotel.

01:24I think the food, we have to have a lot of casual dining experience.

01:30And I think it's good that people can come in,

01:32they can grab an afternoon tea or they can grab a cocktail at the bar

01:34and they can sit and have a little bit of lunch, small plates.

01:37And then at night time, they can come in and get a three-course dinner.

01:41It's a wee bit different from what you get everywhere else in the city.

01:44It's one of my personal favourites, to be honest.

01:46The chocolate tart, yeah, I think it's really sweet.

01:51I don't think it's overpowering either, which is nice.

01:55The raspberry tart, I mean, it's straightforward and it's a good eating.

02:01I think with a fruit base dessert, it's light, summery.

02:06I mean, a fruit scone, classic.

02:09I think a pudding scone, I think if it's done right, it's done well.

02:13It was decent.

02:16I think you always need to have a fruit base, you always need to have a cake base

02:20and you always need to have a chocolate base.

02:21I think that makes up a traditional afternoon tea really well.

02:24And then the savoury options, I think finger sandwiches are a bit, aye, they're good.

02:29But we've been there, done that.

02:30I think the brioche bun, especially with the Caesar salad, it's really nice.

02:34And the wee prawn cocktails are a bit, aye.

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