Marc Crothall, Chief Executive for the Scottish Tourism Alliance, the representative body for Scotland’s tourism industry said: “We acknowledge that many restaurants, hotels, pubs and golf clubs with an outdoor area which they had planned to open over the coming days will be bitterly disappointed that this will not be  possible until the 2nd July at the earliest. Having a chance to get some revenue coming in to offset the huge burden of costs that have had to be borne over the past 12 weeks would have provided some welcome relief for many.  The 2nd July date however will allow time for operators to become 100% familiar with the sector guidance and protocols for reopening which will be published later today and to plan and prepare for opening outside areas safely and for those that can be ready for full opening we hope on the 15th July. The STA is conducting research into the impact of the current 2 metre social distancing rule on business viability and employment specifically within the accommodation provider and restaurant sectors and the results so far indicate that unless there is significant easing of the 2 metre rule, the majority of businesses within those sectors will lose between 50-70% of their business; indeed a worrying proportion have said that they would not open at all. We must however take positives from today’s announcement.  We have are moving into Phase 2 and hopefully all being well, still on track for sector reopening on 15th July.  We also have a commitment from the First Minister that there will be a review of the 2 metre rule, something which we didn’t have until now. There is a balance between the health crisis and the economic crisis and we must not underestimate how important it will be for businesses to be able to open up in an economically viable way whilst at the same time importantly providing the necessary reassurance around safety to their employees, customers and our communities.”

By Sharon Wilson The Scottish Bee Company's heather honey has become the UK's first every food product to be awarded the new British Standards Institution (BSI) Kitemark™ for Food Assurance. The new BSI Kitemark can now help food sector organisations to verify food label claims, deliver consumer trust and support transparency in the food chain. The new food Kitemark, is BSI's response to the food industry’s increasing levels of food fraud. It aims to independently verify food product label claims. The Scottish Bee Company hopes its new status will ensure that when people buy a jar of ‘Scottish heather honey’, that is what they are getting. Honey is on Interpol’s list as one of the most adultered and fraudulent food products. Still, pure Scottish heather honey from the Edinburgh-based Scottish Bee Company is only produced in hives located in the Lothians, Dumfriesshire, Stirlingshire, Fife and Aberdeenshire. Suzie Millar, Co-founder of The Scottish Bee Company, said: “We’re absolutely over the moon to be the first food product in the UK to have been awarded the new BSI Kitemark for Food Assurance. “Provenance, purity, social responsibility and environmental sustainability are so important to us, and we wanted to assure our customers around the world that when they buy a jar of our ‘Scottish heather honey’, that’s precisely what they’re getting. “This significant new ‘Food Assurance’ status will hopefully raise the profile of our honey in the global market and go a step further to establishing it as a genuinely pure Scottish product.” To achieve its BSI Kitemark for Food Assurance, the Scottish Bee Company had to have each step of its supply chain audited and its honey samples tested for pesticides and genetically modified organisms in an independent laboratory environment. The company also had to send BSI information about where its hives are located and are open to being audited at any time to ensure they are in Scotland. They will continue to use regular photo verification with location services on throughout the year. Howard Kerr, Chief Executive at BSI, said: “Today, people want to understand the essential details about the food they eat. “By extending the power of the Kitemark into areas like food authenticity and provenance, including the Scottish Bee Company, BSI can serve that need. ” The Scottish Bee Company is known for promoting locally grown produce and for its environmentally friendly and socially responsible products; fully recyclable packaging that donates a percentage of its profits to its sister charity, Re-Pollinate. The Scottish Bee Company’s Heather Honey has won a Great Taste award and prides itself on having no pesticides or GMO’s in its products. The Scottish Bee Company’s online shop is now open www.scottishbeecompany.co.uk/shop. For more information about the new British Standards Institution (BSI) Kitemark™ for Food Assurance, visit www.bsigroup.com/en-GB/our-services/product-certification/kitemark/food-kitemark.

Press Statement from Marc Crothall. Marc Crothall, Chief Executive of the Scottish Tourism Alliance, the representative body for tourism businesses in Scotland said; “The Cabinet Secretary’s announcement that the majority of tourism businesses can reopen on 15th July this afternoon marks a hugely positive milestone in our road to recovery in what has been an exceptionally dark few days and indeed weeks for Scotland’s tourism industry. The STA has pushed hard for an indicative date to be given to allow accommodation providers, visitor attractions, pubs and restaurants to plan effectively, accept bookings, make arrangements for return of their staff from furlough, conduct training and most importantly ensure that all safety protocols are in place to provide their employees and the public the confidence and reassurance they need to feel safe to return. One of the most frequent questions we have been asked is around the publication of guidance for reopening; it will offer huge reassurance to tourism businesses that this will be available in the coming days, giving them a full month to plan ahead to welcome visitors back into businesses across all sectors of our industry. We will remain hopeful that an earlier date for reopening may be given for certain sectors which are more easily placed to do so safely by their nature, for example self-catering, caravan and camping parks and would ask that continued consideration is given to this as we move further out of lockdown. Today’s announcement is what the industry has been asking for and we are hugely appreciative of the efforts of the Cabinet Secretary in engaging with all of our sectors to gain a thorough understanding of not only the issues and challenges but the opportunities for our sector in the months ahead. It remains the case that urgent solutions or alternative measures must be found or taken to overcome the current 2 metre distancing restrictions to enable economic viability for many businesses. This is especially true of the capacities on our ferries as it will significantly impact island economies where tourism is the lifeblood for so many. Whilst the package of grant support which has already made available to many small tourism businesses by the UK and Scottish Governments has been hugely welcomed, there remains a good number still in need of immediate grant support to enable them to be in the best possible position to open on 15th July. A longer-term support package for the sector will definitely be needed to ensure the survival of many businesses over the coming nine months. Most are reliant on there being an optimum spring, summer and early autumn trading period to cover their costs and fixed overheads in the winter months and recovery projections are still likely to be slow. The creation of a high-level Tourism Task Force was also one of the key asks of the STA to the First Minister and the Cabinet Secretary and we are delighted that this has been announced today. We remain fully committed to working closely with the agencies and Scottish Government both as a member of the Scottish Tourism Emergency Response Group (STERG) and on the task force to bring about the restart and recovery of our industry. The reassurance that there is a summer season for tourism in Scotland will offer a huge comfort and relief to many thousands of businesses today."

By Tracy Griffen Rhubarb is a personal superfood. Not only because it’s nutritious and full of fibre, but because it grows rampant on my plot. I love my rhubarb plants, so much that we moved them in a wheelbarrow when we moved allotment sites. The second time we migrated our rhubarb, the crown (roots) were so big we had to hire a man and van. They have found their final home at Pilrig Park allotments, and we harvest up to 20kg rhubarb every spring. Only eat the stems, the leaves are poisonous. 1. Simple cooked rhubarb: Stewed rhubarb is so simple. Chop a few washed stems into chunks, pop in a pan with a lid. Add a splash of orange juice and sprinkle of white sugar and cook, covered, for a few minutes. It doesn’t take long for the rhubarb to collapse, and this is the base for many of the following ideas... Or enjoy for breakfast with natural yoghurt and homemade muesli. Freezes well for winter use too. 2. Rhubarb Crumble: Stew rhubarb as above, and pop in an ovenproof dish. Sometimes I dot frozen / fresh strawberries through. Cover with crumble of melted butter, brown sugar, muesli with extra dried cranberries and sunflower seeds. Cover and cook in a 180 degree C oven for 25 minutes. Uncover and finish cooking for 10 – 15 minutes, until the top is golden and crunchy. Serve with custard. 3. Rhubarb and Chilli Jam: Rhubarb with freshly chopped red chilli, divine. Add apple for pectin and a good ‘set’. Serve with goats cheese, or on toast, or in place of sweet chilli sauce. 4. Roast Rhubarb: Chop a few washed stems into chunks, and arrange in roasting pan. Sprinkle generously with brown sugar. Cover with tin foil and cook in a 180 degree C oven for 20 minutes. Uncover and finish cooking for 10 – 15 minutes. Roasted rhubarb keeps its shape and colour, so is perfect for decorated desserts, either warm or cold. 5. Rhubarb Gin: Chop around 400g washed rhubarb stalks into chunks, put in a big jar. Cover with a 700mL bottle of cheap supermarket gin, 50g white sugar and juice ½ lemon. Screw on the lid and shake. Leave somewhere and forget about it for a month. Shake occasionally. The gin will go pink. Remove rhubarb (gin infused rhubarb makes excellent roast rhubarb – see above). Enjoy with tonic on a summer’s day. 6. Rhubarb and Ginger Chutney: A simple chutney recipe from my allotment gurus, Val and John Harrison. They have an allotment in Wales and have published a collection of brilliant books on cooking and storing homegrown produce. Recipe here: https://www.allotment-garden.org/recipe/194/rhubarb-and-ginger-chutney-recipe/ The tangy flavour is perfect on oatcakes with blue cheese. 7. Rhubarb Cordial: For when you REALLY have too much rhubarb or old stalks. Cook a couple of kgs chopped stalks in a big pan, with a wee bit of water, until mushy. Strain pulp through a muslin, preferably overnight. Don’t squeeze (or it may go cloudy), just let it drip... For every Litre of juice you have, add 750g sugar and 75ml lemon juice. Heat until just below boiling point to dissolve the sugar, then bottle into sterilised bottles. Freezes well. Dilute with water (or Prosecco) to taste. 8. Rhubarb Muffins: Add chopped chunks of rhubarb to your favourite muffin recipe. 9. Rhubarb and Orange Jam: Kinda like marmalade. But less rindy. We get Seville oranges from Tattie Shaw’s, Leith Walk every February. Sometimes we miss marmalade month, but we always make this rhubarb and orange jam. 10. Rhubarb Leather: Fruit jerky is so handy and straightforward for snacking on-the-go. It’s worth investing in silicon baking trays for ease of removal. Make stewed rhubarb with extra sugar and a dash of vanilla essence. Zizz in a blender, then spread, still warm, on silicon trays (or greaseproof paper). Pop in an 80-degree oven for a few hours, the chopped fibre gives it a good texture. Peel off dried ‘leather’ and cut into strips. Hey presto – portable rhubarb! Tracy Griffen is on Twitter

By Lea Harris What can I say? In the words of Bob Dylan, times they are a-changin'; never have song lyrics been so prophetic! We stand at our doors looking out to a world that has been turned upside down, wondering what the new normal will be. Our habits have changed in so many different ways. Who would have thought that shopping would fill us with fear; looking for alternative ways to get our groceries, our dining out experiences, no more nipping out for a quick flat white and a slice of something sweet (9 weeks in, and I'd kill for a FW and cake I haven't baked). I'm not the only one who has had to sort out independent suppliers that deliver to my door. I'm grateful to the likes of Yester Farm who provide lactic goodies on a Tuesday, Gilmour butchers who drop off meat the same day if ordered by 10am, and, although not Scottish, The Tomato Stall on the Isle of Wight who sent me some amazing toms! There are so many producers and suppliers who are doing just that, providing us with food so they can survive and helping us to survive too. For that, I'm eternally thankful and humbled. Thank you (insert two hearts) Tarts' Pasta (it is up to you to decide how much of everything you want to add) - Serves 2. Splash of oil 1 chopped onion Squished garlic Chilli flakes, optional Capers Anchovies, chopped Olives Fresh tomatoes, chopped 150g of your favourite Pasta, cooked as per instructions on the packet Chopped parsley Method Heat oil in a pan over a gentle heat, add onion and a pinch of salt. Sauté until soft but not coloured. Add garlic, and chilli if using; fry for a minute longer. Throw in capers, anchovies, olives, and tomatoes, cook for about 10 mins stirring to stop sauce sticking to the pan (add a splash of water if it does). Check seasoning and chuck in your cooked pasta, toss with parsley and serve with or without grated parmesan! What else is in my basket? Faith in we will get through this, Hope for a better future. Charity – helping others that we know and don't know. Kindness to and from others. Acceptance of who we are. Gratitude for the courage of those who work to keep us safe. Support in a difficult time. Love– goes without saying. #STAYSAFE Lea writes IntheKitchenwithBakersBunny.wordpress.com and is @BakersBunny on Insta and Twitter

By Sharon Wilson 13/05/2020 Fishmonger and restaurateur Willie Little is supporting The Caledonia Oyster Company which has seen a massive slump in orders due to the COVID-19 pandemic. World-class oysters are on the menu for Blairgowrie residents as they boost the demand for fresh fish and seafood at the recently opened Fish in Blair, Willies second fish shop with the original in Crieff. Willie Little now operates his Little's restaurant from a converted church at Rattray. At the same time, his former premises at Wellmeadows houses the new fishmongers. Produce is from Willie's best suppliers, including the Caledonian Oyster Co, based in Oban but with a Blairgowrie connection. The Caledonian Oyster Co.is run by Judith Vajk, who was born and bred in Blairgowrie. Now operating in Oban since 1995, Judith ended up a long, long way from Perthshire when she started the business in the Channel Islands in 1985. She said: "We really appreciate Willie's custom at this difficult time, supplying him connects me to my birthplace. I will always think fondly of Blair and its beautiful produce." Judith features in a book about the oyster farms of Britain called "Oyster Isles" and says: "We pride ourselves on the quality of our farmed oysters which are a labour of love for us. It takes up to five years to grow an oyster to the size that Willie and other customers would use in their restaurants, or sell to customers.""We have seen a huge drop in orders over the past few months, with many restaurants closed. Normally we would be taking oysters over to Edinburgh, and down to Glasgow, at least twice a week to be sold at various outlets," added Judith. "We're still making small local deliveries in and around Oban, and supplying Willie and a few other places that are open, doing deliveries or pick up. It's a massive worry though, with this industry being so labour intensive. We have two full-time members of staff, and two part-time, to support." Willie said: "Judith and her team do a fantastic job, and we can but hope that they, and many other small artisan producers like them, get through this crisis." "Our new shop is doing well, with the oysters proving particularly popular. I think it's because people are doing more home cooking and experimenting. They are wanting to try new tastes. Blairgowrie is nowhere near the sea, but with the new fishmongers and Littles Restaurant, we are definitely making sure locals have access to the best fish and seafood!"

By Sharon Wilson There is no stopping Mama Bross! The bagel queen has officially re-opened her Bruntsfield, West End and Stockbridge shops for takeaway, Portobello is 'coming soon' plus 'a surprise for Leithers is promised'. A brand new Bross Deli has also taken off during Lockdown. Social distancing and safety measures in the shops mean the freshly-baked authentic Montreal-style bagels can now be served to takeaway. The Bruntsfield shop is open every day from 11am – 3pm with a special menu to go and a few new treats for their fans. If you prefer to collect, you can order online and in advance for your bagel fix through the website - www.brossbagels.com where you will receive a set time slot for pick up. Freshly-baked bagels can also be delivered directly to your door via the recently launched 'Bross Deli' delivery service. The new menu includes customers favourite signature fillings from the cold deli plus a recently launched range of hot bagels such as 'Cluster Pluck', 'Hot Chick Club', 'Big Apple', 'Spicy BAT'. A brand new hot-filled bagel is destined to become a cult classic 'the HOLE shebang'. This comprises Grilled Turkey, melted Swiss, grilled Pastrami, melted Jack, bacon, crispy onions, pink jalapeño & garlic kraut, Mama Bross' buffamayo.

By Sharon Wilson The Edinburgh Food Studio closed its doors June 1, five years since owners Ben and Sashana leased and renovated the space at 158 Dalkeith Road. Their agreement came up for renewal during COVID-19 which forced the couple to make the decision albeit with the promise of a return - in some way - at some point. Bite featured the couple in a front cover tribute to Anthony Bourdain in 2018, but this picture epitomises their commitment to excellent fresh produce. We look forward to their next project

By Jill Blair I’m getting quite used to ordering food during the lockdown. Last weekend we had wine and ice cream delivered while we were watching a film and felt very cosmopolitan! We really are missing restaurants, though, especially as a treat for a special occasion. As far as restaurants in Edinburgh go, there is no denying that Michelin-starred The Kitchin is an institution. Renowned for superb quality ingredients, creative cooking, and attention to the finest of details, it’s wonderful for a treat. Chris Turnbull is the head pastry chef there. If you have been fortunate enough to taste his desserts, you’ll be all too aware that Chris really ticks all of those boxes. His desserts are sublime and sophisticated. Recently Chris has launched an ‘at home’ dessert kit so you can have a go at making his dishes in your own kitchen. We ordered a kit for two people this weekend: dark chocolate tart, honeycomb, and vanilla creme chantilly. The bag arrived full of little pots of correctly weighed and measured ingredients. There was a recipe card and another showing what the dessert could look like, but with words of encouragement to let your own creativity flow. It was like a grown-up chemistry set, and I couldn’t wait to get started. The kits at the moment contain a lot of single-use plastic tubs. However, they are still developing the service and changing to more eco-friendly packaging is something that Chris is planning to do in the future. Although I enjoy baking and cooking at home, I hadn’t attempted anything quite so delicate before so this did push me out of my comfort zone, but in the best way. I really enjoyed making the honeycomb and will definitely do that again. The chocolate filling was so delicious and rich I could imagine making a bowl of it and just dipping fruit. I was determined to attempt my own little twist, so I sliced ripe nectarine and cooked it in a pan with some brown sugar, honey, and a few knobs of butter. I was really chuffed with my finished dish! Chris has expanded the delivery area for the kits, and they are proving very popular. Keep an eye on his Facebook page for details of the next one. (Jill Blair) Facebook Website

By Sharon Wilson When my husband asks where all the butter has gone, I have to explain that cooking requires ingredients, the cakes don't just 'magic themselves up' I say. I am, however being disingenuous because magic does happen when you cook especially with sourdough. In Zev Robinson's film 'Real Bread Bakers' Andrew Whitley, founder of Scotland the Bread, explains that sourdough is: "a spontaneous fermentation of naturally occurring yeasts and bacteria." The magic process of fermentation happens when microbes produce acidity. That is what makes the bread rise and gives sourdough its taste characteristic 'twang'. If there is a food that symbolises lockdown, it is sourdough, i.e. bread made solely from flour, water and salt. Facebook communities swapped and shared flour and starters. In Zev's film, we visit another type of community, High Rise Bakers. A Gorbals breadmaking initiative based in one of Glasgow's remaining high rises. Bread brings folk together, and Andrew Whitely underlines this fact when he explains the Latin roots of the word companion. The movement for real bread continues as people become more aware of the devastating effect on the environment that mass production has. Coronavirus has highlighted how vulnerable we all are when the food system strains. Many people have turned to local producers to support them and to source tasty food as restaurants and cafes remain closed. Zev Robinson's film contributes to the movement for real food by telling real-life stories around breadmaking.

By Sharon Wilson Thousands of Scots have used the supportlocal.scot online directory to source Scotland's finest food and drink during the lockdown. The website is a one-stop-shop for food-lovers to access nearly 300 local suppliers of all shapes and sizes; from brewing giants Williams Brothers in Alloa, to Busta House Hotel on Shetland. Created by industry body, Scotland Food & Drink, the supportlocal.scot platform aims to connect consumers directly with food and drink businesses.  The appetite of the Scottish public to support their local food and drink businesses has been clear to see since Coronavirus restrictions were introduced in March. Companies across the country have innovated to survive. For example, East Lothian's Yester Farm Dairies pivoted their sales to online orders and home deliveries. Ethical Dairy in Galloway adapted its offering to create a successful cheese box. Lucy Husband, UK Market Development Director at Scotland Food & Drink, said: " It's fantastic to see Scots get behind local businesses and appreciate the unrivalled larder that we're so lucky to have on our doorstep." Rural Secretary Fergus Ewing said: " In these difficult times, we have also seen the sector's resilience, creativity and innovation. I want to take this opportunity to thank those working in the sector for their continued dedication to ensuring people have access to good food ." Sally MacColl of Tobermory Fish Company, said: "Tobermory Fish Company is a third-generation family business and has built strong foundations over the years as a mail-order business. We are delighted to be able to continue to provide our smoked fish and produce to customers both in our local community and across the UK. " For further information on Scotland Food & Drink, please visit: www.foodanddrink.scot.

Stockbridge brunch fave The Pantry delilvers during COVID-19 PANTRY AT HOME’ 15/05/2020 Neighbourhood breakfast, brunch and lunch spot, The Pantry, is coming to a kitchen table near you - your kitchen table, to be exact as Pantry at Home launches today.  ‘Pantry at Home’ is the brainchild of co-owners Chris and Charlotte Thompson who also own two restaurants, a pop up ‘tuck truck’ and a catering and events service. Initially launching with delicious, comforting, restaurant "ready-meals” like ale braised ox tail, parsley mash, parmesan and panko crumb as well as gorgonzola, confit garlic, cavolo, mixed 'shrooms mascarpone and gnocchi among other mouth watering delights; the service will go on to deliver hot meals including breakfast and brunch favourites. Co-owner Chef, Chris Thompson says, "I’ve missed being in the kitchen. But I’ve spent the time making up dishes that will taste just as mouth-watering re-heated and enjoyed at home. As well as making sure the hot dishes that we will introduce later, travel well and taste just as good as if you were in our restaurant. I’m excited to bring what people love and enjoy to them during a time it will be appreciated more than ever.” The Pantry who has had to furlough 100% of their team during lockdown has been able reinstate 2 members who will support the launch of the delivery service. As the offering develops and the public look for a different way to enjoy food in the future, Charlotte believes having this additional channel which caters for a ‘new normal’ will benefit her customers. "We’ve missed the restaurants and our customers and we can’t wait for that to resume when the time is right. But until that is safe and possible, I wanted to bring something positive to people who have been so supportive of us. This delivery service will operate within the city bypass but I knew I wanted to be able to send beyond that too. The Pantry is about neighbourhood communities so being able to deliver to places like North Berwick, Midlothian and Livingston was important to me.” Customers can sign up to order via the Pantry website where they can also opt to pay it forward and send a meal to a loved one or deserving someone in their community as well as to two local charities; Make 2nds Count and Soul Food.