Guest blog: A MICHELIN celebration of summer at Àclèaf

Summer dining takes on a more vibrant pace at Àclèaf, the MICHELIN-Starred and 4 AA Rosette restaurant tucked within five-star Boringdon Hall Hotel on the edge of Plymouth. With longer evenings and the season’s finest produce coming into focus, the newest menus offer a refined way to enjoy the flavours of the moment.

Led by Chef Patron Scott Paton, Àclèaf’s menus are guided by the changing character of the year, bringing together precise technique, exceptional suppliers and ingredients chosen for their peak flavour. This summer, expect dishes shaped by delicacy, colour and freshness, from English pea and asparagus to apricot, cherry, elderflower and carefully sourced seafood.

Chef Patron Scott Paton says: “We are delighted to introduce the latest seasonal updates to the Àclèaf menu. The team has been working incredibly hard, exploring new processes and techniques that allow us to take the dining experience even further. We have also been working closely with our amazing world-class suppliers, and as we look ahead to the summer months, we are excited to showcase exceptional ingredients, such as langoustine from the Scottish coastline.”

Across the four-course signature menu, guests can choose their own route through the evening, beginning with polished opening plates such as scallop with walnut and caviar, crab with curry and mango, chicken liver with Pedro Ximénez and brioche, or goat’s cheese with brassicas and lemon.

The second stage brings together elegant summer flavours and coastal influence, with langoustine lifted by Espelette and saffron, veal paired with morel and allium, turbot sharpened with yuzu and green chilli, and ricotta brightened by English pea and Penja pepper.

Deeper, more rounded dishes follow, from wagyu with celeriac and truffled honey to guinea hen with asparagus and chamomile. St Pierre is served with carrot and vadouvan, while potato, leek and smoked garlic offer a thoughtful vegetarian expression of the season.

To finish, the dessert course leans into summer’s softer notes, with choices including chocolate and pistachio, duck egg with cherry and almond, apricot with roasted vanilla and elderflower, or honey with crème fraîche and yuzu.

For diners who prefer to place the experience fully in the hands of the kitchen, the seven-course tasting menu offers a detailed progression through Àclèaf’s seasonal cooking, moving through dishes centred on scallop, English pea, langoustine, squab, wagyu, apricot and chocolate.

A wine pairing can be added to either menu, with a sommelier-led selection designed to sit seamlessly alongside each course. The flight ranges from Kentish Blanc de Noirs and Burgundian Chablis to Barolo, Sancerre and bottles from Kakheti, Canelones and Burgenland.

For visitors planning a break in Plymouth, a weekend in Devon or a special evening close to the city, Àclèaf offers a memorable dining experience in the historic surroundings of Boringdon Hall Hotel.

Four-course signature menu: £130 per person, cheese course £20 per person (minimum 2 people), wine flight £80 per person.

Seven-course tasting menu: £200 per person (whole table only), optional cheese course £20 per person, wine pairing £120 per person.

Book a table at Àclèaf at Boringdon Hall