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SOS Scottish restaurants! Unless the Government sees sense and starts demonstrating solid support, we Scots will regress to eating 'muck off a…

Michelin star chef Geoffrey Smeddle cooked up a treat for Fife College students in a virtual masterclass this week. The chief proprietor at The Peat Inn in Cupar inspired the next generation of cooks in an online demonstration before taking in part in a question and answer session. The masterclass is just one of a number of events being organised for Culinary Arts students at Fife College as part of a Virtual Food Festival. Food and drink experts from around the region will be carrying out virtual demonstrations, workshops and industry talks, with guests including Stuart Ralston from ...

500 g ready-made puff pastry 2 egg yolks for egg wash large bunch of flat-leaf parsley 100 g sourdough bread roughly chopped 1 lemon zest Method Heat the oil in a very large, non-stick casserole pan then fry the meat, in batches, until well browned all over. Transfer each batch to a plate as you do it and season well. Once all the meat has been browned, return it to the pan with the shallots and pour over the stock and beer. Cover, bring to the boil then reduce the heat and simmer gently for two hours. Spoon into a large shallow dish and cool. You can make the stew up to a day...

Michelin-starred Fife restaurateur backs calls for hospitality minister © DCT Media The owner of the Michelin-starred Peat Inn in Fife has backed calls for the appointment of a hospitality minister at Westminster as the sector faces widespread closures and job losses as a result of Covid-19 restrictions. More than 200,000 people signed a petition calling for the post to be introduced and the issue was debated in Parliament on Monday. Geoffrey Smeddle, who runs the Peat Inn with his wife Katherine, said: “We do believe it was right for there to be a debate on whether there should be a hospi...