Precision plating at Boringdon Hall
Grade II-listed Boringdon Hall Hotel may be steeped in history, thanks to its Elizabethan architecture and inclusion in the Domesday Book, but it’s also the home of contemporary dining.
Its restaurant Àclèaf is an intimate and romantic setting in which to sample seasonal four-course menus or six-course tasting experiences from talented head chef Scott Paton.
‘Dining at Àclèaf is interactive — a four-course menu with twists and turns along the way,’ says Scott. The focus is fully on ingredients and the chef expends serious energy sourcing the best produce to create his completely novel dining experience.
Hero ingredients on the seasonal menus include Devon crab, Dartmoor lamb and locally dived scallops, while vegetarian and vegan diners get their own tasting menus crafted from flavour-forward local produce.
Scott’s eye for exquisite design-driven plating and his nose for palate-pleasing pairings are complemented by an English-led wine flight.