Just a party animal

Glenys - the driving force Chef at work

"I have the best job in the world," says Glenys Chatterley with a twinkle in her eye; "I get paid to go to the best parties in town!"

Glenys is the driving force behind Morestan Event Management and Catering – and is a bundle of energy. She's absolutely passionate about her business; you'll see her organising menus, meeting clients and co-ordinating events, but she leaves the cooking to her chefs, and she leaves the service to her team who, she says, "are much better at that than I am."

However, if Glenys is project managing your event you'll find she takes over, so you don't need to. "The reason I'm there is so that the host doesn't have to worry; to make sure there are no hitches and those that might occur are rapidly sorted out so that the host and guests see nothing but a perfect occasion."

The chefs have created everything from a picnic hamper for one person, to dinners for 10,000 so there's not much they can't deliver! Glenys says "Yes, I can cook - but that's why I have chefs - they're experts."

Glenys' career has been varied including working for the Post Office and her own interior décor business. "I needed to find something I couldn't do myself so I wasn't constantly tempted to 'interfere' or not charge people for my time. I love my business, but I always remember it IS a business - and I'm lucky that I have lots of very loyal customers."

With the highly trained team of chefs, waiting staff and bar service staff – you’ll find Morestan delivers a unique and enthusiastic service that you'll want to use again and again.

Find out more about how the Morestan team can manage your event.


Thank you for your help last week. It is very reassuring that you are a 'yes, that is possible' person, even though we were working at short notice with no backup facilities.
Sally Carpenter, Client Act
Top tips
from the chef
Preparing crabs and lobster
  • Shellfish should be very fresh and should be cooked the day you buy it. Cook it quickly and stop cooking before it becomes tough.
  • Always cook your crab in well-salted water with an aromatic garnish.
  • To open a crab or lobster claw use an old pair of scissors to cut along the ridge of the claw.