At the heart of Boringdon Hall lies Àclèaf, our Michelin-starred dining experience led by Head Chef Scott Paton. Here, something special happens when skill and creativity come together.
"At Àclèaf we have dedicated our craft to heritage flavours deep rooted in a sympathetic and restrained style. I invite you to share in our latest evolution, as my team and I show you, our guests, a true expression of time and place through world class ingredients and hyper seasonal produce. To underpin our perpetual ethos of; Truth with elegance."
– Scott Paton, Head Chef
At the heart of Boringdon Hall lies Àclèaf, our Michelin-starred dining experience led by Head Chef Scott Paton. Here, something special happens when skill and creativity come together. The journey begins with a glass of Blanc de Blancsfrom Kent — the first step in a menu shaped by place, season, and feeling.
Scott’s tasting menu is more than a sequence of beautifully crafted dishes. It’s a reflection of his culinary philosophy: honouring heritage flavours with restraint and finesse, using the finest seasonal ingredients alongside thoughtful pairings.
SNACKS
Paired with: Blanc de Blancs, Kent
An elegant introduction. These refined snacks awaken the palate with subtlety and texture, offering a glimpse into the menu’s narrative arc.
CAVIAR
Paired with: Albariño Espumoso, Rías Baixas
Caviar, pristine and nuanced, meets the coastal breeze of Rías Baixas. The Albariño Espumoso brings lift and salinity — a pairing that is both fresh and profound.
TURBOT
Paired with: “Grains de Celles”, Champagne
A study in delicacy. The turbot is prepared with restraint, allowing its natural sweetness to shine against the finesse and structure of a grower Champagne.
QUAIL
Paired with: Brut, Kent
Tender quail, full of quiet intensity, is balanced by the bright acidity and orchard fruit of an English Brut — a moment of earthiness and elegance combined.
WAGYU
Paired with: Blanc de Noirs, Kent
Here, the menu reaches its crescendo. Rich, marbled Wagyu, offset by the bold yet graceful profile of a Kentish Blanc de Noirs — a statement in luxury and control.
PEACH
Paired with: Junmai Ginjo, Akashi
A palate cleanser of sorts, yet so much more. The seasonal peach is delicate and juicy, pairing harmoniously with the floral, lightly polished notes of Junmai Ginjo — an East meets-West dialogue in dessert.
CHOCOLATE
Paired with: “Le Terroir”, Champagne
A final, indulgent embrace. Deep, velvety chocolate finds surprising harmony with Le Terroir, a Champagne that offers tension and minerality — ending the journey not in decadence alone, but with clarity and elegance.
Join us at Boringdon Hall and experience this exceptional tasting menu at Àclèaf — a true expression of time, place, and culinary artistry.
