The upscale Gamba in Glasgow, Scotland, faced tough opponents during the recent Seafood Restaurant of the Year competition, sponsored by The Caterer and Seafish U.K. Finalists for the prize included The Jetty in Christchurch, Hix Oyster & Fish House in Lyme Regis, Outlaw’s at the Capital in London and Rocksalt in Folkestone and Gamba. Gamba ultimately took the top prize in a ceremony on 24 June.
SeafoodSource caught up with Gamba Owner Derek Marshall to find out more about the competition and the restaurant’s seafood sourcing practices.
Blank: Why do you believe Gamba was named Restaurant of the Year?
Marshall: Sourcing of the seafood had a lot to do with it. We try to use as much Scottish produce as possible and we are members of the Sustainable Restaurant Association. In Scotland, it is the “Year of Food and Drink,” so the provenance of where the seafood comes from is very important. We are educating the customer about where the seafood comes from as well. It is printed on the menu.
Blank: Where do you source your fresh seafood?
Marshall: The majority of seafood we use is from Scotland, and all the seafood is sustainable. Obviously there are things like Yellowfin tuna that come from elsewhere. Much of our fresh seafood comes from Fish Brothers in Glasgow, which sources sustainably for us.
Blank: What are the challenges with sourcing fresh seafood from Scotland?
Marshall: The shellfish in Scotland is so expensive; we have to pay through the nose to get langoustines. Langoustines are not worth the money, but Scottish lobster is probably the best lobster you will get, so we serve a lot of lobster. In the middle of summer, the price reduces a bit; but in the winter, lobster is pretty expensive. Using fresh in general is very expensive, but you can get cheaper fish now like hake and cod.
Blank: What dishes are most popular with your customers?
Marshall: We are trying to get the customer to appreciate the cheaper cuts of fish, like hake and cod. We make a stew with cod, fresh fennel, peas, chilies and curry. It has some Asian influences and is very popular. Our sashimi of tuna is one of the most popular dishes. Raw fish is more about cleansing the palate and it’s healthier for you. Our Foup, a soup with crab meat, coriander, garlic and fresh dumplings, is also very popular.
Blank: Are Scottish consumers eating more or less seafood than they were a year or two ago?
Marshall: Scotland is eating more seafood than they have in the past. Restaurant sales are coming out of a recession now. For a couple of years there, it was pretty difficult. We have been here since 1998. It’s about reputation; we have never let our reputation slip. We are pretty consistent with what we serve and our clientele [appreciates that]. Glasgow has quite a reputation for fish and chips, but we don’t do fried food. We don’t promote that side of it.
