Guest Blog: A taste of autumn at Àclèaf

Autumn dining takes on a richer character at Àclèaf, the MICHELIN-Starred and 4 AA Rosette restaurant tucked within five-star Boringdon Hall Hotel on the edge of Plymouth. As golden days give way to cooler evenings, the latest menus offer a refined celebration of the season, shaped by warmth, depth and ingredients at their peak.

Led by Chef Patron Scott Paton, Àclèaf’s menus follow the changing character of the year, combining precise technique, exceptional suppliers and ingredients selected for their depth and flavour.

“Autumn offers a wonderful generosity of flavour and an opportunity to explore the season’s many contrasts, from the richness of fallow deer to the brightness of artichoke and pear. Our team has worked with great care to compose dishes that bring the character of each ingredient to the fore, crafting a menu that is a true expression of the season. We look forward to welcoming you to Àclèaf as autumn takes its place at the table.” Àclèaf Chef Patron Scott Paton

Across the four-course signature menu, guests can choose their own route through the evening, beginning with polished opening plates such as trout with bergamot and roe, 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 autumn flavours from land and coast, with scallop paired with walnut and caviar (£15pp supplement), veal with morel and bay, sole lifted by red pepper and olive, and ricotta complemented by squash and Penja pepper.

Deeper, more rounded dishes follow, from Highland wagyu with mushroom and Périgueux (£35pp supplement) to fallow deer with beetroot and black tea. Turbot is served with fennel and Bordelaise, while artichoke, allium and smoked garlic offer a thoughtful vegetarian expression of the season.

To finish, the dessert course embraces autumn’s sweeter notes, with choices including Nicolas Berger chocolate with pistachio, duck egg with quince and clementine, pear with vanilla and green anise, 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 autumn tasting menu offers a carefully paced progression through dishes centred on goat’s cheese, ricotta, scallop, duck, wagyu, pear and chocolate.

A wine pairing can be added to either menu, with a sommelier-led selection chosen to complement the progression and character of each course.

For something a little different, discover An ode to dessert, a bespoke six-course tasting menu celebrating the final course in honour of National Dessert Day on the 14th October. The limited-time experience is available at Àclèaf from 13th to 18th October 2026.

For guests planning a break in Plymouth, an autumn escape in Devon or a special evening 20 minutes from 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, 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.

Six-course An Ode to Dessert menu: £130 per person (whole table only).

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