Nicola Sturgeon confirms Scotland will move to Level zero on July 19 - here's what that means for hospitality

The whole of Scotland will move to Level zero from Monday 19 July, which means certain rules for bars and restaurants will end or be eased.

Published 13th Jul 2021
Updated 20 th Sep 2023

On Tuesday 13 July First Minister announced that the areas not already in Level zero, will move to the fewest Covid-19 restrictions as of Monday 19 July.

What does Level zero mean for pubs and restaurants?

The announcement means the number of people who can meet indoors will rise to eight people from four households, with ten people from four households able to meet in an indoor public place such as a pub.

Under the new rules, 15 people from 15 households will be able to meet outdoors.

Hospitality businesses will be able to open until midnight, meaning most pubs will be back to normal closing hours.

The wearing of masks will still be required when not seated, with Ms Sturgeon confirming that face coverings in public places will be mandatory in Scotland "for some time to come".

In terms of social distancing, Ms Sturgeon confirmed that one metre distancing will continue to apply.

She said: "In indoor public places - as indicated previously - where there isn’t already a 1m rule in place, the physical distance requirement will reduce from 2m to 1m and will apply between different household groups."

The one metre distancing will also still apply to outdoor public places, a change from what had been previously planned.

Customers at hospitality businesses won't be required to pre-book a two hour slot, but they will still be required to provide contact details for Test and Protect.

Ms Sturgeon said: “Lifting all restrictions and mitigations right now would put all of us at greater risk - but in particular it would make it much more difficult for the most clinically vulnerable to go about their normal lives.

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"It would risk the imposition of shielding by default and that is not something we should do.

“The Scottish Government understands the temptation to lift more restrictions more quickly - of course we do.

“But in our view, and in line with clinical advice and modelling, a gradual approach stands the best chance of minimising further health harm and loss of life and because a gradual approach also stands the best chance of being sustainable, it will be better in the long term for the economy too.

“So we will continue to ease restrictions - but we will do so carefully.”

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Known for cake making, experimental jam recipes, Champagne, whisky and gin drinking (and the inability to cook Gnocchi), Rosalind is the Food and Drink Editor and whisky writer for The Scotsman, as well as hosting Scran, The Scotsman's food and drink podcast.
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