Ailsa Sheldon

Leith

Freelance journalist- food, drink, travel and sustainability - NCTJ trained + MSc. in Gastronomy. Usually cooking or eating. (she/her)

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Articles

Does Crossbasket Castle's new restaurant live up to the hype?

3 weeks ago | heraldscotland.com | Ailsa Sheldon

At a polished marble bar with high curved mirrors, smart-suited bartenders mix cocktails. Languorous live jazz plays and candles flicker on low tables where glammed-up couples sip champagne. Trocadero’s takes its name, inspiration (and even the font) from a legendary local dance hall, nicknamed ‘The Troc’, which was the place to be in Hamilton in the 1950s. On opening, former performers and regulars, some now in their 90s, were invited to experience the new iteration.
How Skye has 'flourished' in the 30 years since the bridge opened

1 month ago | heraldscotland.com | Ailsa Sheldon

Visit Scotland works hard to market other parts of Scotland yet the pull of the Cuillins is magnetic. The dramatic cliffs and peaks of Skye, the miles of coastline, the constantly changing light . . . there’s nowhere quite like it. I’m far from immune. Growing up in Lochaber, the mountains of Skye were always on my horizon and, as an adult, I take every opportunity to visit, particularly out of season.
Bored of the Med? Try the bucolic 'Lake District of Denmark' this summer

1 month ago | telegraph.co.uk | Ailsa Sheldon

An ideal spot for cycling, kayaking and hiking, Silkeborg remains an underrated gemIn Silkeborg, the forest, lakes, river and town are so seamlessly woven together that boundaries blur. Bucolic swimming spots and quiet woodland are moments away from shopping streets and smart restaurants, and in this small Danish town, where the 52,000 residents travel mostly by bike or boat, surrendering to a slower pace of life couldn't be simpler.
20 of Europe’s best under-the-radar beaches

1 month ago | msn.com | Annabelle Thorpe |Ailsa Sheldon

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20 of Europe’s best under-the-radar beaches

1 month ago | yahoo.com | Annabelle Thorpe |Ailsa Sheldon

Praia de Odeceixe, PortugalSurrounded by the unspoilt Sudoeste Alentejano and Costa Vicentina nature park, Odeceixe rolls out from the mouth of the River Seixe. It’s a world away from the crowded Algarve beaches further south, and offers excellent surfing and bodyboarding, with the river shallows ideal for small children. Blue-flagged, with lifeguards in summer, the beach is overlooked by a village made up of little more than a handful of apartments around a tangle of streets.
Why are Scotland's fine dining restaurants being forced to close?

1 month ago | heraldscotland.com | Ailsa Sheldon

Discussing the imminent closure Smith says: “I don’t think people realise how widespread the issues are with hospitality right now. I think there’s a lot of businesses in my position that haven’t made the decision to close yet. I think in six months a lot of people will have that decision made for them.” Restaurant margins are incredibly tight, explains Smith: “If at the end of the year you’ve made one to two per cent net profit, you’re doing pretty well.
Inside the perfect Edinburgh date restaurant with a surprisingly cheap lunch deal

1 month ago | thenational.scot | Ailsa Sheldon

If tasting menus and small plates have left you feeling jaded (or hungry), let a trip to Stockbridge Eating House remind you of the joy of eating out (Image: Stockbridge Eating House) Stockbridge Eating House may be a new venture but its success rests on an ancient recipe: joyful dining and the freshest, seasonal fare Is it really a date night until you’ve watched your beloved chew on a fish eyeball? I’m only partly joking.
'Is it really a date night until you’ve watched your beloved chew on a fish eyeball?'

1 month ago | heraldscotland.com | Ailsa Sheldon

Today’s catch is a huge whole John Dory. It’s beautifully grilled, the flesh sweet and delicate, and served with generous wedges of braised fennel, piles of nutty ratte potatoes, all doused in a wild garlic butter. “I love watching couples take care of the flip,” says restaurant manager Eddie as we work together to turn over the fish. It’s a two-person job and we manage it without splashing butter or fish bones on ourselves or neighbouring diners, so I’ll call that a win.
Why Scotland's fermented food sector is 'soaring'

2 months ago | heraldscotland.com | Ailsa Sheldon

Fermentation is finally finding a burgeoning new fan base as nutritionists, chefs and home-schooled cooks discover and promote its flavoursome qualities Fermentation is nothing new. It’s a process that’s been used to preserve food and extract nutrients for millennia. Bread, coffee and wine are fermented products, as are soy sauce, tofu and yogurt.
This Glasgow restaurant 'deserves to be much busier on a Friday lunchtime'

2 months ago | heraldscotland.com | Ailsa Sheldon

"There’s a relaxed feel to the restaurant, low slung church hall chairs, peachy pink walls, a little jungle of house plants, sprigs of fairy lights, and bold art prints on the walls" (Image: Five March) Spring has truly sprung into salad season as the Five March menu brings colour and flavour to Glasgow’s West End With first bite of char-grilled peach, for me, warm-weather eating has arrived.