Our fishy dish appears to be the ‘new black’ with our servings skyrocketing since the start of the year. A healthy interfusion made with white North Sea crabmeat, fresh stem ginger, coriander and petite prawn-filled dumplings it is available from lunch to late dinner. It’s also the one dish that stays on the menu due to its popularity!

Although it has always been a firm favourite, we have had some interesting and varied predictions for the date of our 3000th bowl so far…

@ellac24 thinks: “foup day must be July 1st, it’s our wedding day, we got engaged in your restaurant last January! x”

@duffwilma says: “I’m guessing 3rd September : )”

@HannahBolton2 July 23rd I reckon! I’ll take 3 courses of Foup for my prize if I win!!!

@mikefstv I’ll go for August 15 I think. Sounds tasty!

Whereas @davidmorganLLB says: “Hmmm… My guess is 3 July 2012. It’s good stuff #foup”

So, what do you think????

If you would like to win a meal for two from our market menu, complete with a bottle of wine, have a stab (or spoon in our case) at guessing what date our 3000 bowl will be served this year. Tweet us @Gamba_Glasgow with the date and remember to hashtag ‘foup’ (#foup) or alternatively tell us the date on our Facebook page > Facebook.com/gambaglasgow

Good luck guessing!

Derek and the Gamba team

Today we’ve updated our spring summer lunch menu which is full of items like chicken, asparagus & blue cheese terrine with an apple and radish salad, baked fillet of sole thermidor and a scrumptious stem ginger & rhubarb  brûlée.. yum!

For those looking forward to graduating we have our graduation menu ready and waiting with a glass of Kir Royale to help you celebrate your special graduation day.

Lastly and as it’s the bank holiday weekend we’re running a competition and are asking you to tell us when you think (date) we’ll reach 3,000 bowls of our infamous Foup- fish soup –  sold this year. The winner will receive a meal for two and wine from our market menu. To enter, simply tell us what day you think we’ve reach the 3k mark on our Facebook Page. Get posting! Winner will be announced as soon as we reach the 3k mark!

Please note we will be opened from 5pm on bank holiday Monday, 7th May.

These Scottish langoustines are locally-sourced from Campbeltown and believe us when we say that they are not only sustainable but extremely succulent and still smell fresh from the sea!

Our perfect wine pairing to this crustacean dish would be a bottle of Napa Valley Chardonnay or an exquisite French Chablis.

Langoustines are available all year round and one of  the few seafoods that don’t change colour when you cook them.

Here at Gamba we are rewarding your loyalty for choosing to dine on sustainable seafood with our exclusive privilege card, where you can save as you spend.

We’re serious about seafood and are committed to sourcing the freshest sustainable fish and locally sourced produce to create seasonal creative award-winning dishes and with the launch of our card, by simply dining with us you’ve chosen to eat sustainable and will be rewarded with our exclusive loyalty scheme.

Reap the rewards of our card and earn points, redeemable at anytime and from any of our menus. Simply put your points towards divine dishes such as our passion fruit & white chocolate brûlée dessert, or a bottle of bubbly to celebrate the end of the week, or even use the card to receive money off your bill.

Privilege Card advantages:

• Collect redeemable points every time you dine
• Complimentary glass of bubbly when you dine at lunch on a Saturday
• Free bowl of our legendary Fish soup “Foup” on Sunday with any a la carte main
• Invitation to exclusive events for privilege card holders

How to get your Privilege Card:

Give Gamba a call on 0141 572 0899 or come down to the restaurant to pick up an application form – it’s our privilege to reward your loyalty and what’s more membership is free.

How to use the Gamba Privilege Card:

For each pound you spend, five points are rewarded, each point having the value of 5p. So after a lunch for two at the cost of £50, you will have collected £2.50 that can be used on your next visit – or save up over a few visits and let the balance grow.

Our privilege card puts you the top of our invites list for Gamba’s exclusive events – such as one of our wine tasting nights or cookery demonstrations.

As an added bonus if you book a private function with us and you’re a privilege card holder – whether it be a business lunch or special party occasion, every guest in your party will be  welcomed with a free glass of bubbly.

And to put the cherry on top, the card also carries the luxury of a bowl of our celebrated fish soup – foup – with any of our Sunday a la carte menu mains and a free glass of champagne with our Saturday lunch menu.

Want to be rewarded? Contact the restaurant or ask for an application form the next time you visit to take advantage of our exclusive member loyalty card.

*Certain terms and conditions apply. Privilege card not to be used in conjunction with any other offer

We hope that whatever you do that you enjoy the holiday weekend.

If you’re coming down on Sunday, April 8th we’ll be serving a special three course Easter menu including our famous Foup & wine for £25pp, which will be available from 5pm on Easter Sunday, April 8th.

We would be delighted to have you celebrate Easter with us here at Gamba. Book your table by calling  +44 (0)141 572 0899 or book online.

Please note we will closed on the holiday Monday, April 9th.

Sample Easter Menu below

Gamba fish soup, stem ginger, crabmeat, coriander
Sweet potato & chilli soup
Kipper spread, Thai jelly, crème fraiche
Smooth parfait of duck livers, apricot chutney

Warm salad of line caught seabass, goat’s cheese, apple, walnut, sesame
Baked fillets of grey sole, thermidor sauce, rooster chips
Roast pollack, fragrant rice, garlic oil, sweet soy
Homemade meatloaf, buttery mash, onion gravy

Montgomery cheddar, apple & sage jelly
Cream ice-cream, stewed rhubarb
Baileys parfait, coffee soaked prunes
Passion fruit & white chocolate brûlée

Attendees will be wined and dined to a three course meal – full of our finest seafood fare, whilst helping those in Glasgow to deal with cancer in the process at only £50 per head. All proceeds from the evening will be going back to the charity.

Based at Gartnavel, Cancer Support Scotland assists anyone affected by the disease at no cost through offering fantastic support. The approach and compassion of Cancer Support Scotland helped me greatly after the loss of both my parents to the disease.

For more details or to join us and support this well-deserving charity, call us on 0141 572 0899

To donate or seek support from Cancer Support Scotland call the office on 0141 211 0122 or log onto the website at cancersupportscotland.org

Treat your mother to three fantastic courses including prawn & ogen melon cocktail with chilli jam & lime, line caught seabass, tiger prawns with goat’s cheese, apple and sesame dressing, or even cajun spiced free-range chicken with egg noodles, honey & ginger, followed by white chocolate & passion fruit brulee. All washed down with a glass of Lowry’s Pass Chenin Blanc or Mas Oliveras Tempranillo all for £25pp.

This menu is available on Mothering Sunday, 18th March 2012 from 12pm. We will be serving all day from 12pm- 9pm.

If you’re looking for a special Mother’s Day meal then please call 0141 572 0899 to reserve your table or book online.

View our full Mother’s Day menu here

As we look forward to 2012 we see uncertain times for many, but we at Gamba are sticking to the philosophy that has served us proud for over a decade.

Derek’s ethos of simple cooking lets the fantastic produce speak for itself.

Sustainable sourcing of produce is close to our hearts and with the support of our fantastic suppliers we continue to deliver the best we can.

Gamba is proud to be part of the Sustainable Restaurant Association (SRA), currently we are the only member in Glasgow.

We do support Hugh Fearnley-Whittingstal’s campaign against the dumping of dead fish.

‘Around half of the fish caught by fishermen in the North Sea are unnecessarily thrown back into the ocean dead’

Give you support to Hugh as he tries to change the EU regulations so that stocks are protected but fisherman are not forced to waste our fantastic larder.