][1]Cockle-warming gossip from Gamba seafood restaurant in Glasgow which is reporting booming sales in its fish soup or ‘foup’.
Since Monday 9th January, chef patron Derek Marshall has been keeping count of the number of bowls of foup sold and posting the results on his Twitter feed (@gamba_glasgow).
At last count, he had fouped 400 customers, a figure which is up 50%. Marshall has attributed this rise in demand due to the plummeting frosty temperatures.
‘We’ve been overwhelmed with the sheer volume that we’ve sold,’ he says. ‘Soup can be a very uninspiring dish – I created this original recipe almost 13 years ago and it continues to smash people’s expectations of well-balanced, winter warmer dishes. The quality, richness and flavour is loved by our customers and it’s why they order it, time and time again and hence why it’s never left the menu.
‘From Monday, January 9, I started to keep track of its popularity and each week we’ve been astounded by the figures. I’ve already got a bet on with the staff to see what day in 2012 we’ll reach 500 bowls – Valentine’s Day perhaps?’
Gamba’s foup is made with white North Sea crabmeat, fresh stem ginger, coriander and petite prawn-filled dumplings and is available from lunch to late dinner.
You might also want to check Gamba’s 5pm pre-theatre dinner at £16.95 for two course or £19.95 for three. Yes, it features foup.