Lifestyle

Luxury chocolatier Hotel Chocolat will open a new branch in Livingston at the end of August.

Two Scottish attractions have been named in a list of the world’s “greatest places” of 2019.

It’s been a particularly rainy summer this year, with Scotland having suffered flooding, landslides, power cuts and road and rail closures due to heavy rain in July and August.

Celebrating the talent of both established and up-and-coming comedians performing at the Edinburgh Festival Fringe, the awards are now in their 39th year.

Fintech is challenging and re-shaping traditional operating models, products, processes and customer experiences across the entire financial services industry.

Scotland’s food and drink sector has become a national success story. For an industry that is now worth £15 billion a year to Scotland’s economy and has been a star performer over the last decade, there is a big question in front of us: what next?

Running from 1998 to 2000, the cult of Louis Theroux began with Weird Weekends, the documentary maker’s unorthodox but tongue-in-cheek series of BBC Two programmes.

With just a few days to go, the excitement is building for the first long distance race to be held in Kirkcaldy for nearly 30 years.

North-east entrepreneur and recipient of a major Food Pioneer award, Calum Richardson is showing what can be done when local businesses place sustainable sourcing and environmental practices at the heart of their business.

Marcus Pickering is an entrepreneur who knows all about the importance of seizing opportunities when they come along.

In just over three decades, what started as a small university course on brewing in the capital has grown to become a wellspring of talent that has produced distillers and brewers who have gone on to become some of the most successful of their ilk, not just in the UK, but in countries all across the world.

Pairing food with drink is nothing new. Wine and food combinations have been appreciated for thousands of years and everyone knows the basic guidelines of red wine with meat, white wine with fish.

It has been a summer of fervent activity and ongoing evolution in Scotland’s restaurant sector, as canny culinary operators adapt to the changing demands of an increasingly adventurous public.

To most Scots, they may not provide the most appetising of meals, yet insects have been at the centre of many people’s culinary world for centuries.

Scotland’s food and drink sector has come a long way over the last ten years.