A chat with Gamba owner Raheela Mohammed

Raheela Mohammed co-owns Gamba with brother, Rehman. In our second blog, we speak with Raheela about how they’ve kept the legacy of Glasgow’s oldest seafood restaurant firmly intact while doing things their way, how customer service is king, and what to expect from Christmas at Gamba.

 A lot happens behind the scenes before Gamba opens its doors each day. What are the key operational priorities that ensure everything runs smoothly?

Yes, lots happens behind the scenes, and we’re all in, front and back of house, at 9 am on our business days.

For front of house, we set tables, respond to emails, make phone calls, and lay the groundwork for a seamless, excellent dining service throughout the day.

We’re also taking deliveries because we only use the freshest ingredients. The kitchen staff prepare what they can for the day ahead too.

The restaurant industry has changed considerably in recent years. What do you think it takes to build a restaurant like Gamba that stands the test of time?

The restaurant game is difficult. It’s hard to keep on top of an ever-changing hospitality industry, but we do.

Our menus reflect where we are in time and seasonality, and refreshing them regularly reflects that. It’s important that all guests, not just our regulars, see our menus evolving.

We’ve also taken our social media in a new direction - it has a fun element while showing we remain a serious dining experience. When guests walk through the door, we want them to feel like family, with impeccable service from the moment they sit down.

Our high standards will never change. 

Is there a particular dish on the menu that people tend to overlook, but you wish more diners would try? What makes it special?

The Halibut is an unsung hero of our menu. Guests who order it know what I mean, but it does tend to get overlooked, and it’s a shame, because it’s a beautiful piece of fish.

It’s so versatile, as we’ve demonstrated on our menus time after time. Now, it’s served butter-roasted, atop slow-braised beef shin, cooked for up to eight hours with red wine and silverskin onions until tender. Accompanied by caramelised balsamic shallots and a silky charred onion purée. And it’s as delicious as it sounds!

Halibut is a meatier fish, so this might be why some people would choose a lighter alternative. But I would highly recommend it. I hear that the late Queen also loved Halibut. It’s perhaps also regarded as something luxurious that guests wouldn’t necessarily choose to have on every occasion. 

What's the most rewarding part of running a seafood restaurant? Is it seeing a dish come together, hearing feedback from guests or something else entirely? 

It’s all those things, depending on who you ask in the restaurant, of course.

But for me, it’s all about the feedback, when guests tell me, or when they leave a Google, Tripadvisor, or Dishcult review. It makes my day when they tell us we made theirs, that they enjoyed an excellent Gamba experience, that it was worth every penny, and that the service was first-class.

When it’s negative, we take the criticism on board, and I do tend to go down a rabbit hole to get to the bottom of why by contacting the guest to better understand how we can improve. 

If you could introduce someone to seafood through a two-course dinner from the Gamba a la carte menu, what would you serve them and why? 

Our Fish Soup to start! It’s a Gamba staple.

Guests come from all over the world to try it. They may choose a different starter each and then share a soup. It’s in with the bricks, and we know Gamba wouldn’t be Gamba without it.

Our menu says it’s a classic for good reason, and that’s one reason my choice for the main would be our Lemon Sole Meunière. Sole fillets are dredged in flour and pan-fried to a light crust, then finished in brown butter with Norwegian prawns, lilliput capers, fresh lemon and parsley. So simple and filling, but beautiful. The fusion of butter, the pickle of capers and the prawns - it’s magic. 

How do you approach staff training and development, particularly when experience and specialist knowledge are so important in a seafood restaurant?

We have weekly huddles where we discuss menu changes and keep everybody informed about what’s going on. Our WhatsApp group is great for our part-time staff to keep up while they’re away too.

Our monthly meeting is when we discuss any issues or concerns and review customer feedback. I take the opportunity to praise the team because, where credit is due, it should be given.

We’re a friendly, helpful team, and if crossover between front and back of house is needed, then it happens. One is happy to help the other. For example, our apprentice chefs always have a shirt with them so that they can help with front of house.

We know we’re working to a common goal - to maintain the quality and service at the heart of Gamba. 

How has guest behaviour changed over the time you’ve owned the business? Are people dining out differently, and has that influenced how you approach the menu, service, or overall experience?

I’m not sure it has changed. Some guests look for value for money, while others want the full experience and our à la carte menu. They’re all looking for the Gamba experience, though, and this is where we excel.

Nobody loses out on this if they do choose our Pre-theatre or Saturday menus, which are incredibly good value for money.

We accommodate both lifestyles and do so with what we call our relaxed fine dining ethos. Through our socials and newsletter, we’re broadening the appeal of Gamba beyond really what’s ever been, I would say, and that’s wonderful too. A couple might enjoy the Pre-Theatre or Saturday lunch menu and then head elsewhere for a few drinks or to meet friends for the rest of the evening.

What does being an established, independent restaurant in Glasgow mean to you? How important are reputation, relationships with suppliers and a connection with the local community? 

I didn’t realise how much it would take over my life, owning a restaurant. but I’m not complaining.

I love being here, from the moment I arrive in the morning, until late at night. It means the world to Rehman and me that we’re an established, independent Glasgow restaurant, and we work so hard to keep it that way.

We hear all the time from our guests how they appreciate this too, and that we’re not a chain mass-producing from a central location.

Guests really do get the personal touch at Gamba. Our Head Chef, Gemma, is local, and she has worked for chains before, but here, she’s given so much more creative freedom. 

What's one thing you hope every guest takes away from their experience at Gamba, beyond simply enjoying their food?

That they feel part of the Gamba family. We check in with all our guests regularly, but never intrusively, and love getting to know them and catching up each time they come with what’s been happening in their lives. 

What about Gamba are you most proud of? What’s the most meaningful compliment a guest has given you?

I’m proud that we have continued the legacy of this Glasgow seafood restaurant institution, and that we’re also doing things our way. All the staff demonstrably care about our guests. It hasn’t always been easy, and if we make a mistake, we fix it. 

I’ve had many compliments from guests, but what springs to mind is a gentleman whom we had to evacuate when the fire alarm went off. There was no fire, and the fire brigade attended. After some tricky conversations, I reached out to him personally, as I always do, and he responded with: 

“You handled the issue professionally - the gift voucher is for more than was necessary, but your gesture is appreciated, and I will be back.  I have contacted the three people to whom I grumbled about last night’s experience and told them that I am now a happy customer.”

Not everything is within our control, but we always try to turn things around if a guest is unhappy.

You’ve launched your December and Christmas menus. What can guests expect from a seafood Christmas at Gamba?

We’ve gone all out this year, and we’re doing nothing by halves!

Guests can expect Mulled wine ice cream, Christmasy Lemon Sole Meunière, with prawns, Lilliput Capers, Clementines, Parsley & Candied Pecans, and cod fillet wrapped in Prosciutto, Grilled Asparagus, Pomme Puree, Lemon Caper Butter, Toasted Almonds.

And a lot more besides!

We have amazing December menus full of Christmas delights, and we’re open all the way from 13th December to Hogmanay, apart from Christmas Day and Boxing Day!

Take a look at our Christmas à la carte menu, Christmas Eve Set Menu and New Year’s Eve Set Menu!