The West Campbell Street restaurant, which was launched in the early noughties by head chef John Quigley and wife Gill, is known for their varied menu which caters to varied dietary requirements - making sure there is something for everyone to enjoy.
The Red Onion took to social media to thank customers who have supported the diner over the years following their 20th anniversary on Tuesday, November 12.
He said: "I didn’t always want to be a chef, but I always loved cooking. Everyone in my family cooked - my mum and dad and all of my uncles cooked - they were teachers, and every year we went to France on holiday and we had a villa in Spain in the ‘60’s, so I was brought up around garlic and prawns and olive oil. Back then, in Scotland you would have only found olive oil in the chemist for medicinal purposes.
After being the youngest head chef featured in The Good Food Guide, he took to the road with Tina Turner in what he described as a 'baptism of fire'. Still not sure he wanted to be a chef and wanting to see more of the world, he then cooked for celebs including Guns N’ Roses, Morrissey and Paul McCartney.
"I did the rock and roll thing for five years off and on and then was asked to tour with Bryan Adams. I was good at the veggie thing, I’d toured with Morrissey, I'd toured with Paul McCartney - that was a total dream – and Bryan Adams had heard that there was a good vegetarian and vegan chef out there and asked me to come and do his rehearsal catering.
From here he worked as the head chef of The Puppet Theatre in the West end, The Microbrewery in Anniesland and the The Art House Hotel before launching the Red Onion.
Paul Mccartney The Bluebells Glasgow
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