In this edition of Meet The Chef, Scott Paton dishes on his culinary career, the importance of locality and quality, and his future goals.
Àclèaf at Boringdon Hall Hotel & Spa in Devon nabbed its first Michelin star in 2023 and has gone on to earn the accolade for four consecutive years. Helmed by Scott Paton, the fine dining restaurant champions seasonally inspired and locally sourced ingredients.
When did you know you wanted to pursue a career in the kitchen?
If I’m pinning myself to an age, I’d say seven or eight was when I realised I had a set path, some deviations along the way, but my heart was invested at 14.
Were you inspired by any particular chefs?
I think at a young age you never really know who is inspiring you, just little nuggets here and there. I remember being fascinated by the speed of the chefs on Ready Steady Cook, but I guess as I got older, it was Michael Caines, and Matt Mason, who was my first head chef and someone I'm still proud to have a close relationship with, and Michael for that matter.
How have your former roles shaped who you are today?
I’m a firm believer in experience and time, taking little pieces of knowledge, making my own mistakes, and plenty of them. I think it’s everything, the good, the bad, every experience has played a part in the chef I now am.
Àclèaf earned its first Michelin star in 2023 and has gone on to earn the accolade for four consecutive years - what does this Michelin star mean to you?
I get asked this question a lot, I think it’s the new “what’s your speciality” question for me. It obviously means a great deal; it’s the culmination of the team and its search for excellence.
What is the meaning behind the restaurant’s name?
Àclèaf is the ancient English for oakleaf. As an Acorn winner in 2017, Àclèaf was the start of a new leaf, the acorn became the oak, and being surrounded by oak trees, the theming felt perfect.
Seasonal menus are at the heart of Boringdon Hall - what is your process for curating new menus?
It’s as simple as seasonal evolution.
What’s your favourite dish to cook on the current menu?
I love our turbot dish, it has everything for me.
How does the Devonshire countryside shape your cooking?
It plays a part, don’t get me wrong, it’s not the be all and end all. We go for locality and quality, so if we need to go further afield we will.
What advice would you give to someone aspiring to become a chef?
Get your head down, work hard and don’t underestimate loyalty and time, experience, and a deep toolbag can be invaluable.
Looking into the future, what would you like to achieve next?
The constant strive is simply to be better than yesterday, but five rosettes and two stars is of course something we talk about as a team, that’s only normal, right?
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