Scott Paton head chef at Acleaf at Boringdon Hall, Plymouth

Meet Scott, the head chef of the Elizabethan manor and pamper-heaven of Plymouth’s Boringdon Hall & Spa. He oversees their three restaurants, including Àclèaf, a romantic space overlooking the Great Hall which has just been given a Michelin star, joining just four other Michelin-starred restaurants in Devon.

Congrats, Scott! One to tell the grand-children?

Table laid with linen and wine glass at Àclèaf, Borinngon Hall in Plymouth

Definitely! In my 20 years of cooking, it’s always been a goal to achieve a MICHELIN Star since those early days listening to chef’s stories about the pinnacle dining experiences, but, since joining Boringdon Hall and receiving the faith and trust from the Directors to launch Àclèaf, that goal became so much closer and in turn we pushed so much harder, not for the star, but for excellence. I’ve never worked with a team who kick themselves more or who ask so many questions about our why, so for that I’m so delighted for the team to get their recognition for that hard work.

What did the Michelin inspectors particularly rate?

The seasonality of the dishes, and the fantastic ingredients. My vision is for it to be more than a meal, but an experience, a real memory-maker and a chance to try some of the world’s best ingredients.

Ooh, like what?

Our Highland Wagyu (above) is made with the most incredible Japanese beef you won’t taste anywhere else locally, you’d have to go to London or Scotland to try it. It’s really rich due to the marbling. I like beef to taste like beef, and this really hits the spot.

What was on the Michelin-starred menu?

Plate of rabbit dish at Àclèaf, Boringdon Hall, Plymouth

The Michelin-starred menu includes chicken liver, px, brioche, crab, curry, mango, the ugh land wagyu, garlic, thyme and chocolate, miso and sesame. It’s open for a limited amount of non-resident per evening.

Go on, whet our appetites…

Signature crab dish by Scott Paton at Àclèaf, Boringdon Hall, Plymouth

Our signature crab dish (pictured above) is really popular with guests – some people come back just for it – super-pretty.

Your taster menu is also great fun! And it starts with unexpected fizz I seem to remember?

Yes, I like every guest to feel a VIP so we make sure everyone is given a nice surprise on arrival. It takes away that awkward moment when you first sit down and you’re trying to take everything in and make decisions about what you want to drink and so on. Much better to start with some unexpected ‘happy bubbles’!

Sum up your cooking style/ food philosophy?

Our slogan at Acleaf is ‘Truth with elegance’ which means the finest ingredients, honest and unpretentious, and served with elegance.

How did you get started as a chef?

My first job was pot washer at Jack in the Green at Rockbeare. I was only 14. After one shift I knew this was for me, and now I’ve been a chef for 18 years. I feel very lucky to have found out so young what makes me tick.

Ever cooked for anyone famous?

We quite often have famous people staying at Boringdon, like comedians who are on at the Pavilion and actors filming locally. The most memorable was Marco Pierre White when I was still at Jack in the Green. I was about 19 and on pastry. I was looking at the cookery books with him on and the kitchen and him in the flesh in the restaurant. It was quite an intense evening!

Your biggest mistake at work?

Àclèaf in a minstrel's gallery at Boringdon Hall, Plymouth

There’s rarely a day when everything goes right. Things burn, spoil, spill – you name it! But it’s when things go wrong that’s when the cream rises to the top. The key is stay calm, and learn how to use your skills and experience to sort it out so it doesn’t affect the guests.

You’re tired after a long day slaving over a hot oven. What do you eat?

Nothing fancy – unless it’s my wife’s birthday! Probably a piece of sourdough toast and salty butter. We use an unpasteurised Normandy butter which has sea salt crystals in it called Isigny Ste-Mère at Boringdon which I love because its so creamy and buttery. I like things to taste of what they should taste of. This is butter on steroids.

What sums up your favourite type of cuisine?

Anything which represents the chef’s personality. I’ll always remember what Paul the owner of Jack in the Green told me, “Treat people how you what you’d want to be treated”. And for me, that means great ingredients, great hospitality, a couple of unexpected extras and a bit of fun.

Do you have a favourite chef?

The Swedish fine dining chef, Björn Frantzén. I love his philosophy, everything is very pure, artistic and creative.

What about a favourite cookbook?

Book cover of The Frecnh Landry by Thomas Keller

Thomas Keller’s The French Laundry. He’s a Californian chef and it’s named after his restaurant. He puts out a new book every few years or so and it always goes straight to the top of my favourites. What he does is very pure and very elegant. One of his dishes is a radish in butter. So, the radish would have been picked fresh less than an hour before, washed and dipped in melted butter, and you can guarantee it would be the best radish you’ve ever tasted.

Spread from Àclèaf, a book by Scott Paton — Book mockup psd with vintage illustration, remixed from artworks from Édouard Manet

I also have my own! Called Àclèaf, it’s a celebration of seasonality, quality produce and culinary. It’s also the story of how Àclèaf began, how dishes evolved and how partnerships formed, alongside my recipes and those of the team’s.

Desert island kitchen gadget?

Probably a blender. We go through blenders like we go through, erm, ‘happy bubbles’! I know it’s a cliche but it’s really the guys in the kitchen I wouldn’t be without. They’re a brilliant team.

Favourite local café? Restaurant? Hotel?

I love the farm shop at Lifton, Strawberry Fields. The food is good, they do pick your own strawberries in summer, it’s nice for kids. They grow and sell fruit and veg, it’s all very authentic and good quality.

What mistake do inexperienced cooks tend to make?

Not seasoning enough. Salt enhances the flavour and brings out how something should intrinsically taste. Buy good salt which has minerals the body needs.

What’s your favourite ingredient and why?

Turbot dish by Scott Paton head chef of Àclèaf

Turbot is hard to beat. It’s also a good fish for anyone who doesn’t like ‘fishy’ fish, as it’s quite meaty and goes well with a chicken sauce. Just pan-fry it in butter, tossing it in when the butter has stopped foaming, a few minutes on one side, then turn it over, turn off the heat and leave it to cook through for a few minutes. Deliciously simple.

Want to get your chops around Scott’s Michelin menu?

Exterior of Boringdon Hall, Plymouth with lawns and trees in foreground

The MICHELIN starred menu includes CHICKEN LIVER, px, brioche, CRAB, curry, mango, HIGHLAND WAGYU, garlic, thyme and CHOCOLATE, miso, sesame and is open for a limited amount of non-resident per evening. To secure a seat at Àclèaf, diners should book a dining inclusive package at Boringdon Hall. Four-courses £120, additional cheese course £16.

Book your table on 01752 344455 or visit Àclèaf.com for further information.

Boringdon Hall Hotel, Colebrook, Plympton, Plymouth, Devon, PL7 4DP.

Updated March 2023.

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