Gamba opened in 1998 and has been one of Glasgow’s most highly regarded seafood restaurants ever since. As part of the current Glasgow Restaurant Festival, Gamba is teaming up with steak connoisseurs Porter & Rye to provide a Twisted Surf and Turf pop-up at the Spiegeltent in Candleriggs.

The Gamba/Porter & Rye mash-up runs on Friday 1st and Saturday 2nd April. You can book tickets here.

In the video, Gamba’s chef patron Derek Marshall talks about his plans for the pop-up while the Q&A covers everything from group hugs in the kitchen to the excellent salmon en croute served by his friend, the broadcaster Bryan Burnett.

5pm: How would you describe your food at Gamba?

DM: Simple, sustainable, consistent, tasty and very fresh.

5pm: What has been your proudest moment or achievement as a chef?

DM: Keeping the restaurant going for eighteen years is a real source of pride. I’m still really passionate about it. We also won the UK Seafood Restaurant of the Year last year in a competition organised by Seafish. That was a great moment for us and I think it was also good for the city.

5pm: Do you have a favourite Scottish ingredient to work with?

DM: Scallops. Hand-dived scallops. I get my scallops from a company called Fish Brothers. They deliver them with the shells on and we shuck them ourselves. I love the sweetness of them. For me, scallops have to be big. I’m not keen on queenies. I like them to be a proper size.

One of my favourite ways of preparing them is as a tartare with goat’s cheese and sesame, served with a passion fruit sorbet. That works really well.

5pm: Is there a food you hated as a kid but love now?

DM: Fish. I grew up in the East End so we didn’t have fish. The only fish I remember getting as a kid would be when my mother boiled smoked haddock in milk. I couldn’t eat it. I thought it was disgusting and now I just love smoked haddock.

5pm: If you could change one thing about your job, what would it be?

DM: As I get older, I find it difficult working fourteen, fifteen hours a day. I think that is what happens for most chefs.

5pm: You can have anyone in the world cooking you dinner. Who is at the stove?

DM: My friend (the broadcaster) Bryan Burnett because he is the most amazing cook. The last time he cooked, it was salmon en croute and it was brilliant. He is so interested in food and he does everything from scratch.

5pm: What would your last meal be?

DM: Fillet steak with French mustard and chips. That would be ideal for me.

5pm: Heston Blumenthal or Gordon Ramsay? Who would win in a boxing match?

DM: I think Gordon. He’s massive and he’s got massive hands. I met him in here and I think he would probably do Heston. I think Heston is a bit too futuristic whereas Gordon can still be a bit rough around the edges.

5pm: How would you finish this sentence: I couldn’t get through my working day without…

DM: Us having a group hug in the kitchen. We do it most days.

5pm: What is in the fridge at home?

DM: Kale, spinach, almond milk, coconut oil for my Nutribullet in the morning. I’ve got a personal trainer. I don’t have food in the house. Well, apart from jam. Sometimes I have cheese. I don’t eat at home. I’m working most of the time or I eat out.