Contemporary dining in ancient surrounds at Àclèaf
At Boringdon Hall – an elegant retreat which traces its history back to the Domesday Book – there are sophisticated and luxurious touches to be found at every turn. And nowhere are these more abundant than in the hotel’s restaurant, Àclèaf.
Set on a gallery overlooking the Great Hall, Àclèaf provides a wonderful setting in which to gather with your favourite people to enjoy conviviality alongside great cooking. The low lighting glows warmly off ancient wood beams, fostering a feeling of intimacy and sophistication. Tables are laid with crisp but unostentatious white linen, signalling that the food is the star of this show.
In the kitchen, head chef Scott Paton steers the ship, utilising fabulous local produce and employing classical cooking methods to coax out exquisite flavours. He says: ‘Àclèaf presents a uniquely immersive dining experience, one that looks to invigorate the fine dining scene and allow guests to explore a variety of menus which have been curated with the ingredients rather than techniques front of mind.’
There are two menus to choose from: a four-course table d’hote and a six course tasting option, each guiding you on a journey through the best produce of the season. Dishes are described in the most pared-back terms, spotlighting the main ingredient and two supporting elements. So diners choose, for example, BEEF, beetroot, pepper or VANILLA, white chocolate, pear and trust the accomplished chefs to transform them into outstanding compilations. Which they reliably do, showcasing their flair and inventiveness with the lightest of touches.
Knowing you’re in good hands, it’s worth completing your meal with the thoughtfully paired wine flight. None of the choices are obvious ones, but each seamlessly complements the dish it’s matched to. With the flavours of the food dictating the direction of the drink, expect more offbeat tipples – such as sake or sherry – to be played to great advantage.
Boringdon Hill, Plymouth, Devon, PL7 4DP
Wednesday – Sunday
6.30pm – 9.30pm
Chef: Scott Paton
- Parking available
- Private dining available
- Gluten free options
- Online booking
Crab, curry, lime
Sole, clams, sea herbs
Rabbit, chestnut, smoked bacon
Vanilla, white chocolate, pear
Four courses £80
From Àclèaf’s vantage point, look down towards the Great Hall where James I’s coat of arms, accompanied by the figures of Peace and Plenty, takes pride of place over the fire.