Glasgow seafood restaurant, Gamba, turned 20 this year and to mark the occasion they have upgraded much of the restaurant’s interior - including the addition of a new feature wall and plush bar area.
Gamba has held 2 AA Rosettes since their first year in business and chef patron, Derek Marshall, has worked tirelessly to establish the restaurant as a must visit venue for seafood lovers.
In addition, as part of their 20th anniversary celebrations, Derek has created a two course menu for £20 (which includes a glass of wine). Perfect for those early festive get-togethers.
The 20th anniversary menu will run throughout November and allow guests old and new to enjoy a selection of Gamba’s most popular dishes from the past 20 years, as well as some seasonal additions.
When asked the secret to Gamba’s longevity, Derek said: “Celebrating our 20th year in business feels like a milestone moment and it’s thanks to the support of our loyal clientele.
"As an independent restaurant we rely on repeat custom and thankfully the people of Glasgow have always backed us.”
With a revolving door of restaurants in the city opening and closing as business rates and produce costs continue to soar, hitting the 20 year landmark is quite an achievement.
Derek has a very simple message on how the restaurant thrived in such a competitive market: “We strive to be the best at what we do.
"Specialising in and showcasing beautiful seafood is what we focus on every day of the week. We don’t follow trends, we simply stick to our niche and have worked hard to build up a loyal following over the last two decades.”
Balancing change with consistency, Gamba update their menus every six weeks to ensure the seasonality and quality of ingredients.
However, new dishes always sit alongside Gamba classics that Derek knows his customers come back for time and again.
“We love seeing new faces at Gamba but we’re lucky to have customers who have been dining with us pretty much since we first opened our doors.
"I think some would be up in arms if we ever took our fish soup off of the menu, so it’s important to find that balance of familiarity whilst still also moving with the times.”
When asked what has changed over the past 20 years, Derek said: “I’d love to say that running a restaurant gets easier as the years go on, but that’s simply not the case.
"Council regulations and rates increases are hitting independent businesses hard and the hospitality industry is always the first to suffer.
"It takes a lot of dedication, hard work and a robust business model to survive in such a competitive market.
"That said, I’m still as passionate as I’ve ever been about the industry and can’t wait to see what the future holds for Gamba.”
For more information, to view the menu or book a table please visit Gamba's website.