Head Chef Scott Paton and team earn their MICHELIN star for a consecutive year.
Àclèaf have once again been recognised by MICHELIN’s annual announcement, confirming that they have earned their star for a third consecutive year. Since receiving their first star in 2023, the Devon based restaurant has been a key dining destination in the Southwest food scene, with visitors travelling afar to sample the award-winning seasonal menu.
Set in the historic, yet intimate surroundings of 16th century Boringdon Hall, Head Chef Scott Paton continues to celebrate the very best in seasonally inspired local produce - whilst honouring the prevailing elements of nature, from which the restaurants’ inspirations and ethos are firmly rooted. It is this seasonal integrity that helps create an unforgettable culinary journey, crammed with texture, colour and remarkable flavours.
Scott Paton commented “After achieving a Michelin star for Àclèaf for the third consecutive year the foundation is laid for us to hone in further on our details and intent through our food and hospitality, Àclèaf’s growth is natural and we have refocused on the evolution to bring further exciting dishes/tweaks to our menu. We look forward to welcoming you to Àclèaf.”
Offering an extended 4-course signature menu which includes surprise additions along the way, allows guests the time to immerse in the journey and discuss dish elements with the expert front of house team. A thoughtfully curated cheese course is available as an additional course to finish, and the restaurant also offers a paired wine flight perfectly matched to each individual dish, picked from their impressive wine cellar.
Sample dishes from the MICHELIN star winter menu include GOATS CHEESE brambles and pecan, TURBOT yuzu and green chilli, HIGHLAND WAGYU parsnip, au poivre, CHOCOLATE Nicolas berger and pistachio.
Four-courses £120. Additional Caviar course £20pp, Cheese course £16pp and the Highland Wagyu has a whole table only supplement of £25
About Scott Paton: Scott joined Boringdon Hall Hotel & Spa in 2016 as Head Chef following stints at The Horn of Plenty and The Jack in the Green. As Head Chef at The Horn of Plenty, time experimenting allowed Paton to realise and develop his own cooking style which, at Àclèaf, he describes as “truth with elegance”. His dishes are simple, yet sophisticated, allowing quality ingredients to shine through.
Paton launched his first cookbook at the end of 2022 aptly named Àclèaf. An emulation of the restaurant itself, the book is a celebration of seasonality, quality produce and adorned with an essence of culinary creativity sprinkled throughout. After years of planning, Àclèaf the book unfolds a story of how Àclèaf began, how dishes evolved and how partnerships formed. Alongside recipes from Scott and his team, Àclèaf speaks a modern narrative, encompassing the evolution of a dining space created to bring people together over simple, honest food.
Reservations for Àclèaf and Boringdon Hall: 01752 344455 or via Àclèaf.com or boringdonhall.co.uk
