Chef Scott Paton shares how he prepares for spring at his restaurant Àclèaf at Boringdon Hall, near Plymouth
It’s been a full year since we received our first Michelin star at Àclèaf and we’ve been building on our ethos of ‘high‑quality produce with consistency’ to ensure our offering continues to improve. As spring starts we’ll be tweaking our menus and adding subtle, thoughtful theatre to the dining room, although exactly what we’re going to do is a well‑guarded secret – for now.
For me, the most wonderful thing about Àclèaf is how everyone collaborates when we develop new dishes. It lets creativity and ambition thrive, which is crucial to the running and success of the restaurant.
As we shared in our Àclèaf cookbook, seasonality is at the heart of everything: it determines the produce we use, the dishes we create and the flavour profiles we tap into.
I’m really looking forward to the produce spring brings; it’s an especially exciting time of year as ingredients come into season. Local lamb, turbot, asparagus, and brassicas like broccoli and kale, combined with citrussy and sunshiney flavours, are just a sneak peek of some elements we’ll combine.
We promise our guests an unforgettable gastronomic journey via a four‑course menu of visually striking dishes which celebrate the highest quality seasonal ingredients (sourced locally wherever possible). So visit to share in our excitement for the fine food on offer this season. I look forward to welcoming you.
