IT is the season of over-indulgence.

But a Glasgow hotel's Christmas shopping list beats the average household's by far.

The Tempus Bar and Restaurant at The Grand Central Hotel is preparing to serve nearly 48,000 Brussels sprouts this month as well as 31,942 chipolatas.

They will be plated with lashings of gravy - 2,662 litres to be exact.

The hotel's culinary team, led by executive head chef, James Murphy, has revealed the extensive inventory of food and drink required to deliver its festive menu, which is now being served.

The menu features yuletide favourites, such as smoked salmon, turkey, sage and onion stuffing and cinnamon-spiced bread and butter pudding - with a modern twist.

Chef James, who designed the menu, said: "As well as taking delivery of some of Scotland's finest local produce to take care of the food, we'll also go through just under 24,000 bottles of wine to help wash everything down.

"We'll also be adding the usual festive touches so, by the end of service on the menu, customers will have pulled 15,971 Christmas crackers. And that's without mistletoe."

Tempus Restaurant's festive lunch starts from just £21.95 per person for three courses. A two course option, starting from £18.95 is available for lunch Sunday to Thursday. The three-course dinner starts from £21.95 per person.