As the Scottish Government considers more coronavirus restrictions, food and drink business leaders in Scotland have made a plea for takeaway services to remain open.
Cottage pie is fantastic comfort food as it's easy to make and delicious to eat. Make your own with this recipe.
When we finally emerge from the coronavirus pandemic that has gripped the world, unlocking Scotland’s food tourism potential through its food heritage could be key to aiding our financial recovery.
With summer events a no go last year, Moray-based doughnut van operator Ally Pirie fears for his future as the coronavirus bites businesses again.
The crisis our local hospitality businesses are facing has been exposed in a focus group study in which more than half said they were not confident they would survive the impact.
Aberdeen bar and hotelier who went above and beyond during the coronavirus pandemic lockdown has been recognised for his efforts.
Wholesalers who have been hit by coronavirus restrictions will benefit from a fund which it is hoped will provide them with a vital lifeline.
Tupperware has seen a massive resurgence during the coronavirus lockdown - increasing its sales by millions of dollars and seeing the company share price rise from a dollar to more than $29.
After recent research revealed diners' pet hates when it comes to others trying to sample food from their plates, Brian Stormont takes a look at the new rules of modern dining in this new hygiene-focused world.
The 'frightening' amount of food we throw away every year has been revealed in a nationwide report commissioned by waste app Too Good To Go.
Under-pressure hospitality businesses have been hit with another broadside with the First Minister Nicola Sturgeon’s announcement that current opening restrictions are to continue until at least November 2.
During the coronavirus pandemic many fish companies changed their business model and became more customer-focused. And as Brian Stormont found out, one fish supplier even got a helping hand from celebrity chef James Martin – albeit unwittingly!
Is your freezer full of ready meals, leftovers and some things you actually have no idea what they are? You're not alone it seems...
New restrictions coming in today with a curfew imposed for bars and restaurants, will have many people questioning what it means for them. Here, we round up what you need to know.
As meal replacement plans are introduced by NHS England as a way of tackling diabetes, Brian Stormont examines what is being done north of the border.
Convenience stores became key community hubs during the coronavirus lockdown, and in some cases, sales doubled. Brian Stormont found out what it meant for store owners - and whether the 'shop local' ethos of the pandemic can endure.
We all want to create an authentic restaurant or takeaway Indian curry in our own home. And now you can with this recipe for garlic butter chicken.
Brian Stormont reveals how a partnership with the Co-op's Food Share scheme provides a lifeline for many people in our communities.
With pupils returning to education last week, they have seen a number of changes at schools which also extend to the dinner hall where measures have been taken to curb coronavirus. One welcome change is some schools utilising the government's Eat Out To Help Out scheme.
Hospitality businesses have been asked to step up and play their part in ensuring all customers’ contact details are collected after the government made the process compulsory.
Lorne or square is a debate that has raged for decades over what a flat piece of Scottish sliced sausage should be called. Brian Stormont looks at the history and appeal of the breakfast staple.
Publicans in Brechin have introduced a booking system and want bar goers to stop "pub crawls" as they hope to ward off a potential coronavirus outbreak linked to hospitality venues.
Chicken tikka masala is one of the most popular Indian restaurant and takeaway dishes around, but Brian Stormont found that it's believed to have been invented in Glasgow.
Too Good To Go is an app that puts consumers in touch with retailers to stop food ending up in landfill. Brian Stormont tried it out for himself.
During the Second World War food rationing was a necessity, but could we learn lessons from the meals people ate? Brian Stormont discovered a reduction in foodstuffs we take for granted today resulted in healthier diets, with deaths from strokes and heart disease plummeting.
As we continue our regular series, Brian Stormont looks back on chicken cordon bleu and discovers the restaurant favourite of the 70s and 80s has an interesting story.
Used to having a sandwich or something shop-bought for lunch? Why not try and be a little more adventurous. With a little preparation, Brian Stormont challenges you to prepare and enjoy this three-course meal in your lunch hour - but you'll need to leave the washing up for later!
As pubs gear towards opening outdoors on Monday and then indoors later in the month, Brian Stormont discovers technology will be a key driver of sales as licensed premises get back to business.
In our weekly series looking at how you can make the best takeaway food, Brian Stormont looks to India to bring you a tasty chicken jalfrezi with fragrant basmati rice.
The Scottish Grocers Federation has strongly criticised today’s announcement by the first minister that wearing face masks in shops is to become mandatory.