Autumn is a season served beautifully at Àclèaf. As the weather cools, days become golden and evenings draw in, Chef Patron Scott Paton’s new Autumn menu celebrates warmth and depth, with dishes crafted with artistry and precision using the finest ingredients from Devon and beyond.
Àclèaf invites you to experience an elegant MICHELIN-Starred dining journey shaped by flavours that follow the season, set within the 5-star Boringdon Hall Hotel near Plymouth.
“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
Between moor and manor
Begin your journey with dishes that set a tone for the evening ahead: TROUT bergamot, roe; CRAB curry, mango; CHICKEN LIVER Pedro Ximénez, brioche; or GOAT’S CHEESE brassicas, lemon.
Next, autumn’s bounty is found in courses that showcase the best from land and sea: SCALLOP walnut, caviar; VEAL morel, bay; SOLE red pepper, olive; or RICOTTA squash, Penja pepper. Bold yet balanced, these plates reflect the natural variation of the season.
To follow, the full-bodied flavours of autumn take centre stage: HIGHLAND WAGYU mushroom, Périgueux; FALLOW DEER beetroot, black tea; TURBOT fennel, Bordelaise; or ARTICHOKE allium, smoked garlic.
Complete your evening at Àclèaf with desserts that offer a moment of sweetness and complexity: CHOCOLATE Nicolas Berger, pistachio; DUCK EGG quince, clementine; PEAR vanilla, green anise; or HONEY crème fraîche, yuzu.
Or put your evening in the hands of our chefs as we invite you to experience our seven-course tasting menu for Autumn, embarking on a journey of heritage flavours showcased through world-class ingredients: goat’s cheese, ricotta, scallop, duck, wagyu, pear and chocolate.
Autumn’s flavours are perfectly paired with wines expertly selected by Àclèaf’s sommelier to complement each dish.
For something a little different this season, discover An ode to dessert. Our bespoke six-course tasting menu celebrates the beloved final course in honour of National Dessert Day on 14th October. An ode to dessert is available for a limited time from 13th to 18th October 2026.
Four-course Àclèaf menu £130 per person, cheese course £20pp. Wine flight £80 per person
Tasting menu £200 per person, whole table only. Optional cheese course £20pp. Wine pairing £120pp
Six-course An ode to dessert menu £130 per person, whole table only.
