A marriage made under the sea

Gin and seafood were the focus recently when two Glaswegian firms joined forces.
The Glasgow Distillery Company teamed with Glasgow seafood restaurant Gamba to host an evening of ‘seafood and botanicals’.

• Derek Marshall (left) with Liam Hughes.
• Derek Marshall (left) with Liam Hughes.

Hosted by distillery brand ambassador David Thomson, guests were treated to a special four-course menu created specially for the evening.
Titled G & Sea, the menu was designed to match with the distiller’s Makar Gin, and included a Makar and yuzu sorbet created by another local business, Thorntonhall Ice Cream.
“Thorntonhall are craft ice cream specialists and have really risen to the challenge of realising my culinary vision,” said Gamba owner and head chef, Derek Marshall.
“I like to be adventurous with flavours and I’m really happy with the end result. They have previously made me a Bloody Mary sorbet which is excellent and this gin sorbet is simply superb.”
Glasgow Distillery Company chief executive, Liam Hughes, said gin and seafood “pair exceptionally well”.
“When Derek suggested using Makar in a sorbet we were intrigued, and his vision is a citrusy taste explosion,” said Hughes.
The Makar evening is the first time Gamba has hosted a unique food and drink pairing event.