IT WAS back in October 1998 when chef-patron Derek Marshall sent out the first-ever plate of food from the kitchen of the Gamba Seafood Restaurant.
A quarter of a century on, and Derek’s putting the finishing touches to 25th birthday celebrations for what has become a West George Street institution.
“Reaching 25 years is a great personal and professional achievement,” said Derek. “You can’t run a restaurant for 25 years and not offer an exceptional dining experience, plus I love what I do and celebrating all that’s world-beating about Scotland’s larder.
“Many of our guests have been dining here since 1998, and we’re now welcoming their sons and daughters and families through our door. Our regulars know what to expect and despite our menus changing regularly, we offer a constancy and continuity that people seem to like and need in today’s rapidly changing world. With a few creative twists along the way too of course.
“We have always used only the highest quality seafood and other ingredients, with a focus on traceability and provenance, sustainability, and seasonality, while working directly with our incredible suppliers who land our fish locally and ethically, using low-impact fishing, so that we can use hand-dived, creel, and line-caught produce wherever possible,” he explained.
“If it’s not fresh it doesn’t make the menu which is why we are closed in the first week of January because it’s virtually impossible to get fresh produce at that time of year.”
Gamba will be celebrating its birthday with some surprises for its guests as a thank you for the ‘tremendously loyal support’ they’ve shown over the last quarter of a century, regardless of the economic climate.
“But I also want to celebrate all that is wonderful about my passion, seafood, particularly creating delicate dishes and balancing flavours,” said Derek. “I hope that any budding chefs reading this who share my enthusiasm will be inspired to do something with it.”
Derek’s style of letting the ingredients and flavours do the talking has been recognised multiple times over the years, with Michelin recommendations, appearances in the Good Food Guide, a Caterer’s UK Seafood Restaurant of the Year award, a Best Restaurant Experience in the West Scottish Thistle Award, and recognition by the Scottish Taste Awards.
But his career began long before Gamba, and he was Head Chef at Glasgow’s Rogano and Papingo in the early 90s. Then fellow restaurateur Alan Tomkins opened Gamba and appointed Derek head chef/director, and since Alan’s departure he’s been running the business solely for over a decade.
Derek still gladly rolls up his sleeves to sear scallops and boil lobsters, as well as keeping a close eye on front-of-house, together with maître d‘, Gregor Munn, who has likewise contributed massively to Gamba’s success.
