Renamed Àclèaf, the restaurant’s leading focus will be ‘to source and showcase the finest British produce’ through a six-course tasting menu, and a four-course ‘signature’ menu.
It will also serve an ‘English-led’ wine offering.
Paton is ditching the former restaurant’s five and seven-course tasting menus in favour of a four-course table d’hôte menu and a six-course tasting menu. Dishes on Àclèaf's tasting menus will include bird’s liver parfait with Pedro Ximénez sherry, served with brioche; Brixham crab with curried emulsion, mango, cardamom and lime; and aged beef with alliums and summer truffle.
“I’m thrilled to be launching Àclèaf later this month, guests can expect a culinary journey led by the bounties of produce available to us in Devon,” says Paton of the new restaurant.
“Àclèaf hopes to present a uniquely immersive dining experience in the South West, a place where guests can feel at ease in the restaurant-team’s hands and hotel’s historic surroundings.”
Paton joined Boringdon Hall in 2016, having previously been the head chef at The Horn of Plenty hotel in Tavistock.
Boringdon Hall subsequently became the first hotel in Plymouth to be awarded five-star status by the AA the year Paton joined, which it continues to maintain.