A chat with Stuart Wilson, the force behind one of Gamba’s fresh fish and seafood suppliers, Wilson’s Catch of the Day
We love lobsters and use the emoji lots. Stuart Wilson, owner of Wilson’s Catch of the Day and supplier of fresh fish and seafood to Gamba was coincidentally midway to the west coast of Scotland from his shop in Glasgow to pick up some when we called him to chat about this blog.
He’s a busy man doing many miles each week in the name of supplying quality fish and seafood but was happy to chat.
But he’s also serious – when it comes to fish.
Locally and ethically sourced fish
Stuart sources seafood locally and ethically from small boat suppliers, with a strong accent on traceability and provenance.
He chooses low-impact fishing, selling a selection of hand-dived, creel, and line-caught produce to his customers so that they can rustle up creative fish dishes at home from locally sourced seafood, as well as supplying to only a handful of wholesale customers, including Gamba.
Gamba’s been there from the start
Gamba has supported Wilson’s Catch of the Day from day one.
Said Stuart, “I started the business eight years ago and Derek has been buying seafood from me since day one - I actually knew him before I started Wilson’s Catch of the Day. I don’t do very many wholesales, just a few here and there, and I really appreciate what Derek has done for me and his continued support.”
And next time you’re enjoying dinner at Gamba, it’s highly likely that your plate will contain one of Stuart’s lobsters, langoustine, monkfish, scallops, king prawns, salmon, wild seabream, wild sea bass, tuna, or halibut.
Originally from Troon, he worked as a chef in the Ayrshire coastal town before opening his quality fish business.
“I’ve always loved seafood – cooking it and eating it.”
Gamba To Go
Gamba To Go saw us join forces with Wilson’s catch of the Day as a reaction to hospitality trading restrictions at the height of the pandemic.
Stuart explained, “Gamba To Go came about during Covid when restaurants had to close due to all the restrictions. Derek was able to cook at the restaurant and sell to customers with Gregor’s help, in the safe environment of my shop with one door in and one door out and the one-way system we created to comply with the regulations.
“I wanted to give something back to Gamba for all the support Derek and the team have given to me over the years, and in the end, it worked out so very well for us both. It brought new customers to my shop while Derek could stay in touch with his customers and keep on supplying all that wonderful food too of course.”
Gamba’s famous Fish Soup
Stuart continues to sell our famous Gamba fish soup, and it’s going down a storm.
“Among the dishes that Derek was making as part of Gamba To Go was the Famous fish soup, which I still stock and sell. And lots of it.
“Once my customers try it, they love it. There’s not one like it. Trying to make it is complex and hard so do you know what, it might be that extra couple of pounds more, but the product is amazing and saves them the hassle of trying to get as near to recreating it as they can. It really is something else.”
What is Stuart’s favourite fish? Are tastes changing among his customers?
We had to ask Stuart what his favourite fish is, obvs.
“I’d say that halibut is my favourite. Its flavour, its chunkiness, and how it takes on pretty much any flavour you throw at it, from butter to something heavier – just some of the reasons I keep going back to it.”
“In terms of customers’ changing tastes, people are now more health conscious of course, and eating fish plays a big part in this and although things are tight for everybody just now financially, customers also know that with fish, you pay for what you get, plus there’s a wider appreciation of how much effort goes into sourcing it.
“I drive two or three days a week to go and pick up my produce and when it’s windy and rainy I often imagine being out in a fishing boat five days a week in driving wind and rain. I think the public is more appreciative of this too and how tricky getting it from sea to plate can be. Plus, it’s healthy and versatile and easy to cook.”
Does Stuart have much time for eating out in Glasgow?
“I used to go Gamba a lot on Saturday night but with a four-year-old, we don’t have many Saturday evenings free, but once she’s a bit older we’ll be in more. Derek is always inviting me in for dinner and I love eating out in Glasgow.
“Spending time with family is great for clearing my head and going back to work feeling refreshed and ready to face another week committed to encouraging the people of Glasgow to buy, cook and eat locally sourced seafood, and keeping Gamba’s larder full too.”
By Jason Caddy
