Ailsa Sheldon

2 weeks 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.

2 weeks 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.

3 weeks ago | msn.com | Ailsa Sheldon

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3 weeks ago | msn.com | Ailsa Sheldon

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3 weeks ago | theguardian.com | Ailsa Sheldon

After just 10 minutes in the company of the enigmatic seaweed expert Rie Ladefoged, I’m considering buying a pair of fishing waders. I’m waist deep in the swell and suck of The Kattegat sea off the Danish island of Læsø, armed with a plastic tub and some kitchen scissors, gathering seaweed. “Ten years ago I went to a lecture on Japanese seaweed. The expert was talking about the best place in Denmark to harvest seaweed – and it was Læsø. I’m so lucky it was Læsø,” says Ladefoged.