1 Michelin Star Chefs: Chris Eden, Executive Chef, Gidleigh Park Hotel
1 Michelin Star Chefs: Scott Paton, Head Chef, Àclèaf
1 Michelin Star Chefs: Rob Weston, head chef, La Trompette
1 Michelin Star Chefs: Liam Fitzpatrick, head chef, Rogan & Co.
1 Michelin Star Chefs: Mark Dodson, Chef Owner, The Masons Arms
1 Michelin Star Chefs: Michael Caines, Chef Patron, Lympstone Manor
Scott Paton is Head Chef of Àclèaf, Devon.
Àclèaf
Website: Àclèaf
Phone number: 01752 344 455
Reservations: Book a table
Instagram: @acleafrestaurant
Facebook: N/A
Twitter: @AcleafDevon
Scott Paton
Scott Paton 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.
On 27 March 2023, Àclèaf was awarded 1 Michelin Star.
Àclèaf
Àclèaf, meaning oak leaf in Old English, 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, Scott and his 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 Scallop, walnut, caviar; Turbot, yuzu, langoustine; Wagyu, turnip, grains; Chocolate, miso, hazelnut.
To complete the dining experience, a wine pairing is also available, with wines perfectly matched to complement each dish.
Other Michelin Star Chefs
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