You might recognise chef John Quigley from a recent appearance on Come Dine With Me: The Professionals where his restaurant was one of two in Glasgow to scoop the first-place spot.
After the episode aired last year, hundreds raced to make a booking at the Red Onion where John had cooked up a storm alongside his daughter Rosie.
But for those who have pledged to give Veganuary a go this year, there's another draw to the popular West Campbell Street restaurant.
Thanks to a big-name celebrity client requesting a plant-based menu, John began to hone his vegan cooking skills during his days as a private chef 30 years ago, long before meat-free eating saw a surge in popularity.
He explained: "The Red Onion has been open for 19 years and has been offering a vegan menu for 12 of those.
"It all started when a customer made a special request for a three-course vegan dinner because she knew that I used to be a private chef for Bryan Adams, who is also vegan.
"She posted about it on social media and we soon began to get more and more requests in.
"Over the years our offering has grown just as veganism has grown.
"It's amazing the difference it makes when you sit someone down with their own menu knowing they won't feel like an awkward customer.
"We're not a fully vegan restaurant, but some days around fifty per cent of our diners are."
Having learned of John's passion for creating what he refers to as "inclusive menus", the Glasgow Times decided to stop by the Red Onion yesterday for a Veganuary cooking masterclass and learned some top tips from the talented chef.
Watch the full video as he whips up a comforting Macaroni and 'Sheese' with truffle oil in just a few minutes below:
For more information on the Red Onion click here.
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