Derek selected to judge UK's best...
Two years on from winning the inaugural UK Seafood Restaurant of the Year title, Gamba’s chef patron Derek Marshall has been asked to return as a judge for this year’s competition.
Launched in 2015, the prestigious Seafood Restaurant of the Year competition aims to find the brightest and best UK eateries cooking and serving fish and shellfish. Whilst also demonstrating responsible sourcing practices and excellent seafood knowledge amongst its staff, both front and back of house. With one truly exceptional venue being chosen as overall winner by a panel of leading industry experts.
A sustainability pioneer in the Scottish restaurant industry, all produce served at Gamba is ethically sourced. Being such a key element of Gamba’s ethos, Derek will be paying close attention to the sourcing practices employed by this year’s finalists.
Derek says: “At Gamba we’ve been championing sustainability and seasonality for a number of years. This award was an incredible endorsement of the work we do and a great motivator for the continued passion and service from all our staff.
A constantly evolving seasonal menu allows Gamba to create new and inspired dishes, and this is an area Derek will be keen to cast an eye over when critiquing the class of 2017.
“Introducing seafood varieties is something we’re passionate about; sometimes it can difficult as customers opt for their favourite dishes but we try to educate and shape choices through complimentary tasters, amuse bouche and market specials to utilise the variety of seafood species in our waters.
Derek said, “As a previous winner it’s a real honour to return as a judge as we aim to unearth some emerging talent in the UK seafood industry.”
Seafish, the authority on seafood in the UK, is a Non-Departmental Public Body (NDPB) set up to improve efficiency and raise standards across the seafood industry. Funded by a levy on the first sale of seafood products in the UK, including imported seafood, the organisation has a mission to secure a profitable and sustainable future for the UK seafood industry.