Gamba celebrates 21 years in Glasgow with oyster happy hour

Multi-award-winning seafood restaurant, Gamba, reaches milestone year after opening their doors 21 years ago in Glasgow.

Published 7th Nov 2019
Updated 9 th Aug 2023

Marking its 21st anniversary with a year of events and guest experiences, Gamba is kickstarting the celebrations with oyster happy hour launching on 7 November.

Between 5 and 7pm guests are invited to enjoy their Lindisfarne rock oysters with a passionfruit and chilli sauce for only £1 a shuck, served with a glass of wine or fizz.

Meanwhile, foodies with a sweet tooth can take home a complimentary bag of their moreish creamy Scottish tablet by joining them for lunch this month.

Established in 1998 and run by top chef Derek Marshall, the seafood restaurant is renowned for serving locally-sourced, fresh and sustainable dishes and continues to attract both customer and critical acclaim.

Recent accolades include the 2020 Michelin plate and inclusion in the Good Food Guide for 2020.

Gamba has been a previous winner of the Caterer’s UK seafood restaurant of the year and the Scottish Thistle Award for the best restaurant in Scotland.

Derek Marshall chef-patron of Gamba explains said: “November marks a landmark year and what better way kick off our celebrations than by enjoying fresh rock oysters for £1 a shuck!

“We wanted to give something back to our guests for the support over the last 21 years and we’ve got big plans to celebrate over the next 12 months. ”

Gamba 21 Glasgow
Picture: Gamba tablet

Early next year, the restaurant is also planning ‘Gamba Gives Back’ a concept which will see Derek donate his time to host practical skills workshops with any school, community or restaurant that would like to develop their team or learn more about cooking with seafood.

Derek explains: “I’ve always been passionate about working with seafood all my career and in particular how you can create delicate dishes and balance flavours.

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"Reaching 21 years at Gamba is a great achievement for me and I would like to extend my experience to those in the industry or in schools to help chefs and young people learn to cook more with incredible Scotland seafood.”

For more information on the oyster happy hour, lunch menu and to contact Gamba, please click here.

Oyster Happy Hour runs Monday to Friday between 5 and 7pm until the end of the year and complimentary tablet is available to anyone who enjoys a midweek lunch between 12 and 2:30pm in November.

Known for cake making, experimental jam recipes, Champagne, whisky and gin drinking (and the inability to cook Gnocchi), Rosalind is the Food and Drink Editor and whisky writer for The Scotsman, as well as hosting Scran, The Scotsman's food and drink podcast.
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