The scheme has enabled businesses such as the Next Door Restaurant and its parent, the neighbouring Dunoon Hotel, to dedicate staff to research new dishes menus and styles of service ahead of its launch this month.

The kitchen team under executive chef Rob Kennish has concentrated its efforts on creating a compelling and appetising vegan offering that will appeal to all diners, not just those with specific tastes and needs.

'There’s a big shift toward plant-based foods for ethical and health reasons and it’s high time vegan options are front and centre of menus rather than being a single, token offering at the margins,' Rob explains.

'So we’ve spent two months of our winter down time developing a set of really tasty plant-based options. We’re also serving them as small plates options so that diners can graze and share the whole range of choices.'