Àclèaf

Grade II‑listed Boringdon Hall Hotel is steeped in history, from its Elizabethan architecture to its inclusion in the Domesday Book. Within its walls sits Àclèaf, a Michelin‑starred, four‑AA‑rosette dining experience.

Chef Scott Paton’s food is defined by meticulous presentation and a focus on hyper‑seasonal produce. His menus are imaginative yet grounded in classical technique, with ingredients taking centre stage throughout.

The four‑ and seven-course menus showcase carefully sourced produce in dishes such as Highland Wagyu with celeriac and truffled honey, crab curry with mango, and Nicolas Berger chocolate with pistachio.

Scott’s flair for drink pairings is evident in a wine flight that spans the globe, from English Blanc de Noirs to Armenian Karmrahyut.