Acleaf
By Scott Paton
The story of Àclèaf is brought to life through pages of narration and insight from Chef Scott Paton and his team. From the initial restaurant concept and design into the Michelin-starred restaurant it is today, learn more from the team of talented chefs who narrate the journey the team have taken to develop beautifully dishes where the ingredients always takes centre stage.
Published 2022 Hardback. 256pp
Delivery: UK: £10.00 EU: £23.00 USA/Canada: £35.00
Australia/New Zealand: £40.00 Rest of the world:£50.00
Details
The impressive Boringdon Hall Hotel plays host to this cosy, intimate restaurant, which sits under wooden beams within the former minstrels’ gallery. The building itself dates back to the Domesday book and still exudes a historic feel. Prime seasonal ingredients feature in exciting modern dishes which are refined yet restrained and demonstrate great attention to detail. The range of internationally influenced flavours are knowledgably balanced, aptly demonstrated by the cured hamachi with subtle yuzu ponzu.
Acleaf follows a year in the life of Paton's team, at the hotel, in Plymouth. Cooking with the seasons, the menu traverses a panoply of peak-condition ingredients. Beautifully photographed, designed with genuine flair and bringing together the endeavours of a remarkable and youthful team at Boringdon Hall, it's a book of discernment, refinement and gastronomic brilliance.
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Published 2022 Hardback. 256pp