Plymouth, Devon – July 2025 - Àclèaf, the MICHELIN-starred restaurant located within historic Boringdon Hall Hotel in Devon, is excited to introduce its latest culinary innovation: a 7-course tasting menu curated by Head Chef Scott Paton, which will also include an optional sparkling wine pairing with each course.

The new tasting menu acts as an evolution of Àclèaf's core four-course format, which remains central to the restaurant's identity since its inception, as the team felt that three courses were too brief to convey their full expression of hospitality—and this new extended menu allows guests to experience a broader showcase of Paton's MICHELIN-starred cooking.  Since being awarded its first MICHELIN Star in 2023—a distinction Àclèaf has retained each year—the restaurant has quickly become a cornerstone of the Southwest's fine dining scene. Paton has also recently been nominated for Best Chef at the Food Lifestyle Awards, further cementing his reputation as one of the UK's most thoughtful culinary voices.

Head Chef Scott Paton shared his inspiration behind the menu: “At Àclèaf, we've dedicated ourselves to heritage flavours, presented with a restrained, sympathetic style. This new tasting menu is the next evolution of that journey. We invite guests to experience a true expression of time and place—through world-class ingredients, hyper-seasonal produce, and our enduring ethos: truth with elegance.”

Set in the intimate, atmospheric setting of a 16th-century manor, Àclèaf's new tasting menu is a carefully curated journey through British provenance, with global technique and sparkling pairings designed to elevate each course. Wines are hand-selected from leading sparkling regions—such as Champagne, Kent, and Rías Baixas—bringing an added dimension to the experience.

Sample Pairing Menu:

SNACKS – paired with Blanc de Blancs, Kent

CAVIAR, tuna, sesame – paired with Albariño Espumoso, Rías Baixas

TURBOT, green chilli, yuzu – paired with “Grains de Celles”, Champagne

QUAIL chantrelle, alb – paired with Brut, Kent

HIGHLAND WAGYU, perigordeux – paired with Blanc de Noirs, Kent

PEACH crème fraîche, raspberry – paired with Junmai Ginjo, Akashi

CHOCOLATE Nicolas Berger, pistachio – paired with 'Le Terroir', Champagne

Pricing: £180 per person (whole table only) + optional wine pairing additional £120 per person

Optional cheese course: £20 per person.  * Please note this tasting menu is not available for additional dietary requirements. 

Take Àclèaf Home  For those inspired by the experience, The Àclèaf Book offers the chance to continue the journey beyond the table. Featuring recipes, creative insight, and the story behind the restaurant's evolution—from early concept to MICHELIN-starred kitchen—it invites readers into Àclèaf's world. Whether as a personal keepsake or gift for a fellow food lover, it's a beautifully crafted tribute to the people, produce, and philosophy behind every dish.

Reservations for Àclèaf and Boringdon Hall: 01752 344455 or via Àclèaf.com or boringdonhall.co.uk

For further images, interview requests or review visits contact: Liz Parry on press@philema.co.uk

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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.

About Àclèaf: Meaning oak leaf in Old English, Àclèaf is Boringdon Hall Hotel & Spa's Michelin starred and 4 AA Rosette awarded restaurant, run by Head Chef, Scott Paton. Promising guests an unforgettable gastronomic journey, Paton and team offer a signature four-course menu with visually striking dishes that celebrate the highest-quality, seasonal ingredients, sourced locally where possible. Simply written, to add to guest anticipation, sample dishes include Trout, caviar, orange; Turbot, yuzu, green chilli; Venison, salsify, spiced apple; Chocolate, miso, sesame. To complete the dining experience, a wine pairing is also available, with wines perfectly matched to complement each dish.

Àclèaf  | @Àclèafrestaurant