BORINGDON - 004 by Matthew Hawkey

The Enchanted Place On The Hill

BORINGDON Issue 004 / Boringdon Hall Hotel

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Sit back, and relax... Through the pages of our fourth edition we aim to inspire, enlighten and cast a dream over enchanted visits to our historic award-winning manor house. Our magazine is our way of showcasing all things Boringdon in one place. Be guided through an introduction to a new dining experience; Àclèaf and step into the shoes of a travel content creator with a guided stay at Boringdon Hall and Gaia Spa. Emerge in our countryside surrounding as we head into the garden with our resident Gardener to dig into the processes of maintaining our on-site herb garden as well as heading to Paris for 24hours as we sipped our way through the famous grounds and cellars of one of our favourite Champagne’s, Laurent-Perrier with an exclusive guided tour. We’re a Devon hotel with a story to tell so simply take a moment and savour the read…

Looking After You and Your Sleep - pg.52

Truth with Elegance - pg.22

Produced by Boringdon Hall Hotel and Gaia Spa

Editor - Emilie Cole Design - Matthew Hawkey Photography - Sophia Best, Matthew Hawkey

Boringdon Hall Hotel, Plymouth, PL7 4DP 01752 344455 | boringdonhall.co.uk All rights reserved. No part of this publication may be reproduced, distributed, or transmitted in any form or by any means. All details and prices correct at time of printing.

Uncovering the Mayflower 400 - pg.58

Boringdon Magazine boringdonhall.co.uk

24 Hours In Paris With Laurent-Perrier

Truth With Elegance 22 Exploring Àclèaf In The Garden 38 Catching Up With Head Gardener, Anne 5 Minutes With 44 Chefs, John And Joe Scott’s Top Picks 46 From The Boringdon Wine List

24 Hours in Paris with Laurent-Perrier - pg.12

Looking After You 52 And Your Sleep A Weekend With 54 Amy-En-Voyage Uncovering The Mayflower 400 Learning About That Famous Voyage

Stay Social 64 What Our Guests Are Getting Up To

Scott’s Top Picks - pg.46

Our Hand-picked Events Keeping You Busy In 2020

Boringdon Tales 82 The Great Hall Royal Coat Of Arms

24 HOURS I N PA R I S with Laurent-Perrier We were lucky enough to be invited by Laurent-Perrier to Champagne in France to learn all about the famous sparkling wine that we supply to our guests.

From start to finish, the journey physically as well as the historic journey was something quite special. Landing in Paris, first thing was first – Champagne. Muddling through the iconic streets and taking a seat in quaint brasseries and authentic cafes, tasting various glasses of what we’d come here to explore, the range of Champagne available is rather fascinating. From where the vineyard location is and therefore the type of grape planted and grown, to the physical material that the sparking wine is fermented in, the processes that is entailed to achieve the crisp bubbly tipple that we all love, is frankly outstanding. On the day that we embarked on the journey to the famous Champagne house, we were spoilt with panoramic views of the country’s countryside. Unspoilt, natural beauty. Knowing that we were embarking on something quite special made the experience more warming. Hidden away from the public eye, we turned in to what looked like a townhouse, but behind the immaculately decadent walls was a new world. The world of Champagne. Greeted by our guide, we were shown around the house, learning all about the history of the family and how the Laurent-Perrier name that we know and love to this present day came about. The house is not open to the public and tours are on strict invite only so lapping up the impressive story was a privilege and therefore high on the agenda. We headed into a room of impressive stainless-steel tanks where the wine fermentation process takes place once the grapes have been pressed. We were told that the switch from wooden barrels came in the 1970’s and revolutionised the Champagne making process.

The stainless steel keeps the liquid fresh, at a low temperature of 16 degrees and therefore allowing purity, resulting in the finest Champagne possible. The juice stays in the tanks for a few weeks and the wine maker tastes each day, until he is satisfied that the famous taste of Laurent-Perrier has been created. Next, we headed into the darken cellars, lit only by low lighting where hundreds, upon hundreds of the famous bottles were on show. Our guide explained that each bottle was placed in wooden racks at certain angles, ready for manual daily rotation to ensure sedimentation was minimal. Having learnt the making process, it was then time to try the Champagne… Tasting four out of the Champagne house’s collection alongside a light lunch, the Ultra Brut, La Cuvée, Grand Siècle and Cuvée Rosé were poured perfectly by the house sommelier. Each individual wine has its own blend consisting of a different variety of grape, alongside different characteristics; almost giving each blend a personality. The flagship La Cuvée is named “the perfect balance” with the wine coming from the purest grape juice and embarking on a long ageing process; it’s the perfect apéritif and partner for poultry and the finest fish. A newfound knowledge for the sparkling wine allows a newfound knowledge of food pairings, serving occasions as well as the history behind such an iconic brand and a Champagne that is stocked in our enchanted place on the hill. A once in a lifetime trip enables a large step into better educating our guests on what they are drinking during their visit; something that we’re proud to be able to do. Birth The House of Laurent-Perrier was founded in 1812 by André Michel Pierlot and took the name Vve LaurentPerrier when Mathilde Emilie Perrier, the widow of Eugène Laurent, combined the two-family names after she decided to expand the business. Eugénie Hortense Laurent, her daughter, inherited the House in 1925 and sold it to Marie-Louise Lanson de Nonancourt in 1939. Rebirth During WWII, Marie-Louise Lanson de Nonancourt ran the business while two of her sons, Maurice and Bernard, joined the French Resistance. In 1945, Bernard de Nonancourt began an exacting apprenticeship, learning every aspect of winemaking from vine to cellar, before his appointment in October 1948 as Chairman and Chief Executive. At that point, the House was employing around 20 people and shipping 80,000 bottles a year.

Expansion Fired by a passion for champagne, a respect for traditional values and, most importantly, for people, Bernard de Nonancourt inspired Laurent-Perrier with his independent spirit and creative audacity. He established privileged working relationships with the grape growers and cleverly combined innovation and tradition. He created the signature Laurent-Perrier style of freshness, lightness and elegance and developed a unique range of champagnes which are today exported to more than 160 countries worldwide.

Executive of Laurent-Perrier. He was one of the rare owners of a Champagne House to have done all the jobs of his future employees. Bernard de Nonancourt injected a dynamic momentum into the business. Keen on innovation, strongly attached to champagne traditions and to quality, he forged the commercial culture of Laurent-Perrier and created a renowned brand with a range of unique champagnes. Up until his death on 29 October 2010, he made his vibrant stamp on the House of Laurent-Perrier, which will remain forever.

The Founders A former cooper and bottler in Chigny-les-Roses, André-Michel Pierlot settled in Tours-sur-Marne in 1812 as a négociant in the wines of Champagne. It was in this village, on plots named Les Plaisances and La Tour Glorieux that he founded what was later to become Laurent-Perrier. His son, Alphonse Pierlot, succeeded him and, not having any heirs, he subsequently bequeathed the House to his cellar master, Eugène Laurent.

The Cellar Master A message from Michel Fauconnet, Laurent-Perrier’s third Cellar Master. “I was fortunate enough to be accepted as a trainee for a Champagne House with great ambitions and scope for expansion. I found the job fascinating: from the raw materials–grapes – you obtain a bottle of champagne. Forty years later, this transformation still enthrals me! I got my experience from working from the bottom upwards over several years. I know every stage of production from having worked there: I was a cellarman from 1974 to 1976, a supervisor in 1977 and a foreman in 1981. I learned a lot about the technical side in the winery and have been Cellar Master and Production Manager since 2004. I took over from Alain Terrier, whose assistant I had been since 1983. The job has changed enormously. The Cellar Master used to be the man who made the wine. These days, he also takes care of supplies. So he is responsible for the wine from vinification to bottling. I have spent my entire career at this House and share its passion for champagne, and its values of exacting standards and perfectionism. My job is to make those vins de plaisir that are perfectly attuned to the spirit of the House of Laurent-Perrier.”

Following his accidental death in 1887, Eugène’s widow, Mathilde Emilie Perrier, took the helm of the business and combined her own patronymic with that of her husband, naming the business “Veuve LaurentPerrier”. With her strong character and reputation for integrity, she developed the business, restored its finances, and masterfully kept the House going throughout the Great War. In 1920, she paved the way for the international expansion of the brand by entering a partnership with Sir Alexander Fletcher Keith McKenzie to invest in the British market. EugénieHortense Laurent succeeded her mother in 1925. Hard-hit by the economic crisis between the Wars and heavily in debt, she sold the estate to Marie-Louise de Nonancourt in 1939. The Builder Bernard de Nonancourt dedicated his life to a single passion: Laurent-Perrier. His courage, convictions and energy transformed a small Champagne House purchased by his mother in 1939 into a global brand. Bernard de Nonancourt and his elder brother Maurice joined the French Resistance. Only Bernard survived and joined the Maquis underground, where he met the founder of the Emmaus movement, Abbé Pierre. Later on, he was assigned to General Leclerc’s 2nd Armoured Division (2ème DB). When he returned, his mother insisted he undergo an apprenticeship to fully understand the business, being a vines labourer, cellar and office worker, and a sales representative. In October 1948, aged 28, he was appointed Chairman and Chief

The Estate In 1881, when Cellar Master Eugène Laurent inherited the Alphonse Pierlot Champagne House, he provided it with the essential foundations required to produce great champagnes, namely the houses and land to create a fully-fledged estate. He purchased vines in the very best terroirs of Bouzy, Tours-sur-Marne, and Ambonnay, excavated 800 metres of cellars, and set up a tasting laboratory. That is how the Domaine Laurent-Perrier (the Estate) was anchored in Tours-sur-Marne. This picturesque village is ideally situated at the crossroads of the three main wine growing areas of the Marne département: the Montagne de Reims, the Vallée de la Marne and the Côte des Blancs. It is also part of the 17 Champagne villages ranking in the prestigious ‘Grand Cru’ area.

À clè a f

Tr u t h wit h El egan ce

From tiny acorns do mighty oaks grow goes the saying; Àclèaf is our way of turning a new leaf, and in which from our past Acorn hospitality award winners and history of the “enchanted place on the hill”, an oak leaf or “Àclèaf ” as they would have said when Boringdon Hall was being built seemed so fitting. With Gaia watching over us, this naturally inspired restaurant will see us bring our guests together, help them engage in one another’s lives and be present in the moment they share with us. When asked to define a style of food, this becomes tricky. Àclèaf isn’t following the rules, it’s setting an example, it’s a culture and a lifestyle. Tying a style of food to this seems against what we want to achieve, so you could give it a broad spectrum of contemporary and flavourful. The style is simply the best produce we can get our hands on, cooked honestly and served simply. Truth with elegance is our style. We have taken this outside of the kitchen and into the dining room, re-evaluating everything from the décor, to the place settings. It is important that our elegance is transmitted through every angle and place settings are key to that; minimal, clutter free and interesting. We decided to play with the way the tables were set. Stripping back any unnecessary items which weren’t necessarily needed on the table, ensuring guests can feel at ease, comfortable and spacious; a place to simply enjoy the food.

“Dishes are served with sophistication, we call this… truth with elegance.

À clè a f

A new decade for dining, we’ve turned over a new leaf and introduced something quite special to our guests. 2020 Àclèaf was born and Head Chef Scott lets us in on the inspiration and why’s behind the new restaurant at Boringdon Hall.

Àclèaf serves dishes and produce that have had maximum focus on each individual element. All building and working together to highlight the main ingredient, keeping our playful elements and nostalgic influence. Dishes are served with sophistication, we call this… truth with elegance. The journey of Àclèaf started last year; jotting ideas, phrases and memories at every chance. Sketching dishes while planning every detail. The mighty oak was central to every decision made, making sure it always came back to that as a root, including our dining room. When dining it’s important that all the senses play in harmony with one another. Ensuring you’re comfortable and relaxed to fully immerse yourself in the experience. In this day and age, we are all guilty of being passive, distant and full of worry at times and the result is not being present in each other’s lives in this world, its nonstop hustle, it’s go harder push harder, get more juice. We want to help our guests focus on each other for a few hours, good food and wine certainly goes a long way to washing any troubles or thoughts away.

À clè a f

Years ago the way people communicated and talked to each other properly was generally over food, a lavish banquet or a pot of stew cooked over the open fire, but always at the forefront of those meals, was bread, the idea of, offering, sharing, and breaking bread freshly baked bread and letting the butter slowly melt into it is the ultimate in comfort, if food could hug you, this would be it.

“If you have chosen to celebrate with us or even chosen to spend a few hours of your life, in a world where time is so precious, with us and put that trust in our hands then of course you are the most important person in the room.”

Why four courses? This is a realisation of how I want a dining experience to feel, when in the industry and going out to eat in different restaurants, hotels and brasseries, if the team finds out you’re a chef or a waiter or in the industry, the hospitality seems to level up and it makes you as a guest feel great, appreciated and welcome. Everyone loves being a VIP, right?... but this is a problem, everyone always says “all our guests are VIPs” but, at Àclèaf we really mean it. If you have chosen to celebrate with us or even chosen to spend a few hours of your life, in a world where time is so precious, with us and put that trust in our hands then of course you are the most important person in the room. Three courses felt too abrupt for us to get across our true level of hospitality, it felt rushed, I wanted to introduce a unique experience that can allow us to showcase the best of what’s available and really help our guests allow themselves some time to be looked after. Cheese is a big part of my life, I love cheese and whilst I appreciate cheese isn’t for everyone, I encourage our guests to try our selection. We’ve worked hard to provide a selection of local and French cheeses that are diverse in the way they are made, what they are washed in and how the cow/animal has lived that produced the milk. All cheese is so different. Our cheese board isn’t made up of the same cheeses you will find everywhere in the South West, this isn’t because of our ignorance to what is around us, it’s because we want to offer our guests that unique experience. We have some incredible port vintages to go along side, but my personal recommendation is to try the plum sake, or a vintage Champagne and see how diverse the world of cheese can really be. When designing the dining room our Creative Director Gayle Nettleton had a clear goal in mind. “I wanted to create an elegant restaurant with top quality finishes and a simple colour scheme which doesn’t overpower the diner and allows the food to also shine. The light fittings were important. I love the organic shape of the branch wall lights - though the statement chandeliers are a particular favourite of mine.

À clè a f The artwork features prints from the Royal Horticultural Society which include many items on Àclèaf ’s menu such as cranberries.” The look and feel of our menus mirror the food and philosophy.

“A menu is a reflection of one’s self; so much can be seen and revealed by a menu. It should have a personality, akin to looking at an artist’s canvas – a story is set before you to excite the senses, to entice, to question and to enjoy” – Michel Roux Jr, 2016

Every menu displays a print of a log stump on the front and back of the menu. This print was created from an oak log stump found within the grounds of Boringdon. With a new identity, the stamp conveys the handmade and natural approach which originates from the kitchen, while also portraying how a dining experience at Àclèaf is one of a kind, rather than a copy and paste, or reading from a script, mirroring how each print of the log stump is - truly original and unique. The stamp continues to flow through our ideology, feeding the two different menus. The stamp becomes whole when menus are placed on top of one another portraying how they intertwine, however still work individually. We hope our guests take something from the experience and take the menu home with them as a memento. We strongly believe that the menu is the single piece of paper that gives the world the most pleasure. It was important for us to create a restaurant that reflected our food, letting it shine and excite the guest at the upcoming experience, as well as translate our personality and ideology.

À clè a f

“The idea of, offering, sharing, and breaking bread freshly baked bread and letting the butter slowly melt into it is the ultimate in comfort, if food could hug you, this would be it.”

An Àclèaf experience starts with a glass of Gusbourne Brut Reserve. Aromas of green apple, ripe pear and candied citrus with a fruit driven palate including zesty mandarin, peach, apple pie and hints of ginger, paired with a bite of brioche gets the senses going and we believe complement our personality. The tone is set from the start. Our herb gardens are also a perfect example of how to invest in great produce and a great way to extend our kitchen into the outdoors, bringing the chefs outside when it’s in full bloom and showing them what fresh herbs taste like is something to behold. The difference fresh thyme, bay leaf or rosemary can make is second to none as all the herbal notes and oils are retained. There’s nothing better than adding thyme to a sizzling pan and hearing it pop as the flavour bursts out to infuse.

Sourcing the very best of each element to help build our dishes, working closely with suppliers near and far as the focus. When looking for suppliers it was important that they share the same passion for food we do. We source our duck from Creedy Carver Farm in Devon; their use of traditional free-range farming techniques and a cereal based diet aid the duck’s leisurely growth rate which helps promote a great tasting succulent meat leading to a wonderful eating experience. Our dedication to produce hasn’t ended with our food, wine can truly make a dish sing. Complimenting or contrasting in just the right way can turn a meal a great meal into an unforgettable experience. Our English-led wine list really hopes to do just this. Working closely with our suppliers to fine-tune the balance of wines to suit everyone’s tastes and pallets while also with our food. It’s important for us not overpowering our guests with a 200-page wine list, hoping the experience of reading the wine list is one full of excitement with consistent surprises rather than one full with dread. One vineyard we’re particularly proud to have on our wine list is Gustbourne, an innovative house from Kent striving to create the best wines in the world.

Àclèaf is open Wednesday – Sunday serving a 4-Course Table d’hôte or 6-Course Tasting Menu. Reservations are now open and can made online at boringdonhall.co.uk or over the phone at 01752 344455. Follow the journey at @acleafrestaurant and @scottipaton

À clè a f

T I P S from the K I TC H E N

How to perfectly cook turbot THREE QUICK & EASY STEPS.

1. Preheat the oven to 180°C/gas mark 4. 2. Place the turbot into a large baking tray along with any other desired ingredients. Drizzle over some olive oil, lemon juice and plenty of seasoning. 3. Roast in the oven for 30-35 minutes until the flesh has turned opaque and flakes from the bone when tested at the thickest part of the fish. Cover with tin foil halfway through cooking if the fish is starting to dry out.

Like all white fish, turbot should be cooked with care and skill. Because turbot flesh is quite delicate, wet heat cooking methods such as steaming, poaching or cooking en papillote are preferable, though not crucial. Dry heat methods such as pan-frying, and grilling add flavour, but should be implemented gently. To know when turbot is cooked, insert a sharp knife into the thickest part of the flesh – if it’s cooked through the knife will come out hot to the touch. The flesh should also feel springy. Baking or roasting turbot whole is one of the best – if not the best – way of cooking this deluxe fish. Cooking turbot whole with the bones is always preferable as it adds flavour to the fish. Salt seals in moisture, making it an excellent way to bake turbot - making the fish succulent but not salty. When cooking turbot whole, ensure that it’s been gutted, with gills and scales removed or this can impart an unpleasant bitter taste. But don’t forget turbot is a big fish, so make sure your roasting tin can fit the whole turbot. The most common way of cooking turbot fillets is to pan fry them, until golden brown and crispy, this can be done in a matter of minutes. The skin is normally removed before frying. Anyone who has enjoyed the luxury of diving into a whole roast turbot can attest to the fact that this dish is a treat of the highest order, and not only because of the decadent price. Dished up in the centre of a table, its moist, flavoursome flesh will be enjoyed by all. Make sure you baste the fish with pan juices a couple of times during cooking to keep it moist.

Fancy joining our loyalty club?

W H AT I T ’ S ALL ABOUT

Our brand new and improved Loyalty Club is complimentary to join and available to all. Earn reward points and then convert them into luxury Boringdon experiences.

THE BENEFITS

For a limited time we are offering 100 bonus points for signing up. These will automatically be added to your account after registration. H OW I T WORKS

It’s simple: you will earn one point back on every pound you spend with us. You will be given your own login on the Boringdon app where you will be able to keep track of your points. Once you have built up your points, you’ll be able to discover redeemable gift experiences to enjoy during your next stay to treat yourself or to give as a gift to friends, family or colleagues.

OUR APP

Earn reward points every time you book direct and stay, eat or drink, redeem your points to treat yourself, family or friends to dining, spa treatments or stay. You’ll also get advance notice for exclusive offers, discounts throughout the year and free cancellation on any booking throughout the year. Keep up to date with all things Boringdon, at all times! Download our app to keep in touch, book experiences and receive special offers right to your phone. Simple search for ‘Boringdon Hall’ in the Apple app story or Google play store

In the garden.

Manicured lawns, fresh produce and a natural open space home to wildlife and planted species alike; the grounds of Boringdon are at the heart of the hotel with a lot more uses than just a place for our guests to sit and enjoy life. Our resident gardener Anne Thomas-Hunt keeps the grounds immaculate as well as looking after our vegetable patch and herb garden. With new beginnings for the new year, we thought weâ&#x20AC;&#x2122;d touch base with Anne to find out whatâ&#x20AC;&#x2122;s new with the herb garden at Boringdon and find out her plans for another successful 2020 in the grounds of our enchanted place on the hill.

What types of herbs can we find on our grounds? We grow many different varieties of herbs at Boringdon including Hardy Evergreen Rosemary, Oregano, Lavender, Bay and Sage. I sow a large number of chives, chamomile and borage in March. These replace any stocks lost during our cold, wet and unpredictable winter. Are there any special conditions needed for the herbs to grow? Many herbs originate from the Mediterranean and will therefore flourish in these conditions. Full sun/ light sheltered from cold North/East winds and in free draining gritty soil. Pot grown herbs will need a little more attention - add horticulture grit to multipurpose compost and the pot must have good drainage and do not over water. Site the pot in a sunny but sheltered position and move if you think plants are struggling.

What is the process from planting the herb, to picking the herb to use in the kitchen? The process for growing herbs is nice and simple. I liaise with Scott and the other chefs in the kitchen to understand what they use and roughly in what quantities. The permanent hardy crops are already in situ, but I will take some woody cuttings from Sage, Oregano and Rosemary at the end of the summer to propagate our own stocks. The kitchen uses a lot when required and some varieties suffer from their own popularity. I try to manage what is being used and act accordingly. If someone is looking to start growing their own herb garden at home, what 3 things would you suggest doing? If someone wanted to start growing their own herbs, I would suggest the followingâ&#x20AC;Ś 1. POT GROWN - Herb planters are a great way to grow a selection of herbs in one large pot. Make sure the pot has good drainage and use a mixture of multipurpose compost and horticulture grit as this allows the soil to be open and allow healthy root development.

Cover the compost in a layer of grit, this will help to keep the soil moist and the weeds out. Situate the pot in a sunny sheltered spot and water once the weather begins to warm up. You can add some liquid feed to the planter every couple of weeks or so. 2. PLANTED IN A DECORATIVE BORDER - A great idea to add interest and scent to herbaceous borders. Chose a sunny free draining site, ensure you dig a little horticultural grit when planting. If the pots you buy are a little ‘pot bound’ tease out some of the roots before planting. Hardy evergreen herbs are a great addition, including rosemary, sage and bay. Water in to begin with and monitor how the plants are settling into their new environment. Adding a good layer of mulch or decorative bar to borders will stop the plants from drying out so quickly in hot weather and suppress any weed growth.

3. THINGS TO CONSIDER - Sunny sheltered spot. - Free draining gritty/compost - Ensure pot grown plants have enough room to grow and liquid feed during the growing season Has Scott requested a specific herb that you haven’t been able to plant? Scott hasn’t made any special requests yet. Personally, I would love to grow some tender herbs which I’m sure the kitchen would use if they were available. Ideally, they need to be grown in a glasshouse in a bed of warm compost where the growing conditions are a little more consistent. These would include chervil, coriander, dill and parsley.

What effect do the seasons have on the herbs? The weather has become very unpredictable lately and it has become incredibly difficult to plan and manage seed sowing, planting and general maintenance. Our cold wet winters do nothing to help our Mediterranean, sun loving herbs. They will not tolerate sitting in cold wet soil and unless they are well established, they will not survive. Conversely, our long hot summers appear to be getting more prolonged, where we go for weeks at a time without rain. Our soil is naturally clay, and by its very nature holds onto water and bakes hard in the summer. Is there a herb that can only be found in Devon? I am not aware of any herbs that just grow in Devon. In West Devon near the Cornish border we benefit from a milder climate, particularly near the coast. This allows our native herbs to grow in abundance in our hedgerows and woods. These include Wild garlic, Fennel, Borage and Stinging Nettles.

Aims and goals for 2020? I am very keen to grow some tender culinary herbs including Coriander, Chervil, basil and Dill. These will need to be sown and grown under glass and I plan to customise some cold frames to try and make this happen. I would also like to expand the number of edible flowers we grow here. Borage, Chives and Nasturtiums are widely used at the moment, but I would also like to include some Viola and Calendula (marigold). Whatâ&#x20AC;&#x2122;s the most multipurpose herb in the grounds? Herbs generally have many uses including decorative, culinary, aromatic and medical use. Lavender for example might be used a flavouring for biscuits, an essential oil for aromatherapy, a constituent of a soap or hand cream and a perfume in a wardrobe of draw liner. They are also great for attracting bees and butterflyâ&#x20AC;&#x2122;s which are vital for the pollination of our basic food staples.

5 MINUTES WITH

Chefs, Joe & John

John

Fresh back from the finals of the South West Chef of the Year we thought we would sit down for a quick chat with chefs John and Joe to find out how it went and a little more about what makes them tick.

Joe

Best meal you’ve eaten? - John: has to be the meal at lympstone manor when me some other chefs qualified for south west chef finals. - Joe: the hand and flowers, ambience, company and food all made for the perfect meal. Who would be at your perfect dinner party? - John: James Acaster (would be jokes), Dad (once he’s had a drink he’s hilarious), Greg Davies (again would be funny) and finally Oliver tree (singer). - Joe: Definitely would be my mum my dad my wife and my son. There’s no one I’d rather spend my time with. What’s your favourite food to cook? - John: Anything with pasta, it’s so versatile and a lot of fun to cook at home with my girlfriend Emily. - Joe: Would have to be roasting a crowned pigeon, I love attending at the stove giving it my maximum attention and giving it a nice golden colour, cooking pigeon well shows a real skill. Go to sandwich? - John: Croque monsieur, no beating it.

You’ve post just competed in the South West Chef of the year and got to the finals. Where do you get your inspiration for your dishes when cooking in the competition? - John: I thought of my end dish off of past experiences, whether it was elements I have made at work before or eaten in other restaurants or even seen online/social media and put little pieces together that I thought would work - Joe: I used inspiration from the food at Boringdon with Scott’s guidance to develop my own style Scariest part of the competition? - John: Definitely be all the waiting, the long drive up and then the wait in the restaurant while everyone’s waiting to go in, the nerves just keep building up and you can’t do anything about it but sit there. - Joe: The scariest part of the competition was getting through to the finals and the not knowing after made it scary and difficult for me. Favourite part of the competition? - John: Meeting all the new people/award winning chefs, is a lot of fun to show your skill and give other competitors a run for their money.

- Joe: Smoked cheddar and ham toastie on brown bread. Favourite ingredient to use? - John: Would have to be vanilla, I love the taste of vanilla, it’s very versatile and can be used in sweet and savoury dishes.

- Joe: Seeing my names amongst the finalists knowing I’d be up against some of the best young chefs out there and knowing the prestige of previous winners and finalists.

- Joe: Black muscat grapes, their intensity makes them a special treat and are quite universal.

Top tip? - John: Try and stay cool headed, under all that pressure/ nerves it’s very easy to panic/get flustered (I should know) and that’s where all the mistakes are made.

Favourite dish at Boringdon? John: The classic crab dish, absolute staple dish, tastes fantastic and I love the presentation.

- Joe: If I could tell my future self a tip it would be to breathe, focus and if something goes wrong to fix it quickly the time flys past so quick you wouldn’t believe

- Joe: Turbot here in the restaurant, its clean fresh, the produce is stunning all the time and it oozes Scott’s philosophy to me.

How did you find the mystery box? - John: The mystery box was a lot of fun, I wish I had planned/looked a lot more into what I may or may not have gotten in the box as once the ingredients were revealed I got a little flustered but it was a different but fun experience.

Any guilty pleasures? - John: Don’t think I do anything where I go ooo I feel cheeky. -Joe: I love a bowl of Krave cereal with ice cold milk! Sweet or salty? - John: Has to be sweet, gotta love a dessert, always save room!

- Joe: I found the mystery box difficult, the pressure of the day and thebox of limited produce made it very hard for us on the day and my thoughts became confused once my plan had come off track.

- Joe: I’m not much of a sweet person so I’d say salty.

W hi te

Red

Ermita de San Felices Rioja Blanco - Spain

Terra Iconia Beaujolais - Burgundy, France

A very fruity aroma with sweet overtones resul ng from good quality Viura grapes. Well structured, good acidity and a long finish.

An abundance of intense berry fruits such as redcurrant, blackberry and blueberry. A subtle, floral peony fragrance lingers on the palate and combines with mineral notes and round, silky tannins to give a balanced glass with a lengthy, fruity finish.

“White Rioja beautifully balanced fine example of the grape, perfect for those who don’t like to much acidity and a more rounded taste whilst maintaining freshness”

“A perfect example of the gamay grape, probably one of the most easy drinking Beaujolais I’ve tried, also pairs beautifully with light red meats or heavy fish dishes this ones a real winner.”

Cham pagne

D e ss e r t Wi n e

Laurent-Perrier Grand Siècle - Champagne, France

Skillogaree Liqueur Muscat - Clare Valley, Australia

It has a bright colour, with a brilliant yellow hue. Its subtle aromas of honey, hazelnuts, grilled almonds and brioche, make this the perfect companion for refined dishes.

This wine is a bright, red/amber in colour with a light young sweet raisin nose. The palate shows nu y raisin apricot avours, very full and sweet but not cloying.

“Grand Sielce amazing value for one of the best quality Champagnes, a non vintage champagne but a blend of some of the best vintage wines in recent history.”

“The preservation of the muscat grapes true flavour is something to be admired, profound fruitiness is a real delight.”

F i ne Win e

English

2009 Château Margaux - Margaux, Bordeaux, France

Gusbourne Blanc de Blancs - Kent, England

Truffle, blackberry liqueur, liquorice, black cherry, flowers, molten earth, tobacco smoke and 5 spice. There is a richness and purity of fruit that is hauntingly beautiful. Refined, powerful and intense, this opulent wine is pure silk and velvet. The supple finish taste like perfectly ripe fruit just picked from the vine at the exact moment to obtain maximum ripeness. There is not a single hard edge to be found. Flawless and sensuous.

Aromas of preserved lemon, ripe pear and brioche. The palate is rich and elegant, with candied citrus, stone fruits and toasted hazelnuts. “We have just added gusbourne sparkling to our lists it’s stunning, the blanc de blanc is really a fine example of an English sparkling and increadible value for money. ”

“Chateau Margaux is one of the legendary grand crus that has been key to Bordeaux’s reputation for fine wines, and owes its remarkable quality to its rare and unique terroir, finesse rare elegance and complexity are the most relevant characteristics of chateau Margaux wines, so this seems a perfect choice for one pushing the boat out.”

Be par t of som e thing specialâ&#x20AC;Ś

THE BORINGDON MEMBERSâ&#x20AC;&#x2122; CLUB The Boringdon Hall Membership allows you to enjoy all the delights of our manor house including exclusive discounts, complimentary access to private events, a night in one of our elegant suites and much more. Come and be part of our Boringdon family and make us part of your everyday life, your home from home. Your Privileges - 20% off accommodation - 20% off all food and drink - 25% off all Gaia treatments at Gaia Spa - Complimentary one night stay in our Lady Jane, Executive or Saltram Suite - Complimentary 7 course tasting menu with wine pairings in our 3 rosette Gallery Restaurant - Exclusive members events throughout the year - First access to availability, exclusive rates and special offers - Complimentary private dining room hire - Personal contact at Boringdon Hall to handle your reservations - Access to the Secret Bar - Direct debit payments for all reservations and in-house spend, no need for credit cards and you wonâ&#x20AC;&#x2122;t pay for your stay until a month after departure. - Earn loyalty points on any spend To find out more about the Boringdon Membership, speak to a member of our team or find out more on our website.

L O O K I N G A F T E R YO U

and your sleep

Modern daily life can be pressuring enough, and we sometimes need a little extra help from our friend nature, to refresh and reset. A step outside into fresh air enabling a moment or two of calm away from the hustle and bustle of everyday life, taking the time to make those extra steps in your day to work towards a fitter you, or just making the most of a favourite bedtime warmer to help with a better night’s sleep; wellness is intwined through each and every part of our days, so ensuring we’re making the most of them (and well) should be one for the forefront of our life’s objectives. Being well and wellness; a phrase with many meanings, variations and outcomes to each individual. Wellness can mean one thing to one person, but then the exact opposite to another. “There is still a bit of a stigma that wellness or going to a spa is an indulgent treat. Wellness is for everyone; wellness is what makes you feel well. It can be as simple as chatting to a friend or going for a walk. It doesn’t have to cost money; you just must be aware of what makes you feel well. How can you live a healthier and better life?” Diane Nettleton, Gaia Skincare founder quotes. Maintaining wellness can be so easy to ignore when life is increasingly hectic, and we all welcome an open hand of knowledge to gain a new insight into better ways that we can live, and live well. With a focus on wellness naturally, the handmade skincare company Gaia Skincare started the year naturally well. With an understanding of the benefits that come from essential oils and how they can support the symptoms of individuals, a carefully considered use

“WELLNES S IS F O R EVERYO NE; WELLNES S IS WHAT MAKES YO U F EEL WELL” of key essential oils have been handpicked to create a new resting inducing spritz and well-being Sleep Spray. A multiuse aid, promoting sleep as well as the nervous system to ease anxiety and worry, the elements of vertivert, lavender and marjoram have been chosen to help reduce stress and aid sleep through a relaxing aroma. Extracted from the vertivert plant, vertivert oil is earthy and woody and naturally grounding, so when inhaled through aromatherapy, it provides benefits for emotional traumas and shock, nervousness and insomnia. Lavender is a versatile essential oil, widely studied and most popularly used to promote relaxation but even has antiinflammatory and antiseptic benefits, a perfect pick for the Sleep Spray due to its exceptional anti-anxiety and sleep aiding benefits. Marjoram oil is extracted from a leafy herb and is also known as a ‘nerve tonic’ used for depression, dizziness, migraines, and nervous headaches; used therefore to help with quietening the mind. A product to use just before bedtime or when travelling to aid sleep, or perhaps during moments of wanted calm to quieten the mind and ensure total wellness is restored. To further support your sleep, listen to your body clock to work out the right ‘go to bed times’ for you to stick to each day, and allow time during your day for meditation and reflection, for as little or as long as your days allow.

A WEEKEND WITH

During December I headed back to Devon to spend some time with my family over the Christmas period. As Devon has so much to offer, I felt there must be a hotel that provides luxury and relaxation for my mum and I before the hectic Christmas period. Awarded Condé Nast’s ‘Best Destination Spa’ in 2018 and 2020 and Tatler deeming it ‘A Spa Odysee’ alongside many other glowing reports and awards from the likes of; The Times and World Spa and Wellness to name but a few. I knew that Boringdon Hall Hotel was to be the destination to offer the type of short break we needed. The Hotel The most unique aspect of Boringdon Hall is the history. Apon arriving through the wondrous sights of Dartmoor the historic building is striking. The history tells of nobility and kings and the medieval ancestry can still be seen and felt throughout the property. The hotel has 42 rooms, ranging from majestic fourposters to newly refurbished, an on-site spa with it’s own dining option, The Spatisserie and two restaurants; The Mayflower Brasserie and the 3AA Rosette Gallery Restaurant. The Spa Upon arrival, we headed straight to the spa for some relaxation, the changing rooms were equipped with lockers, changing rooms, getting ready stations (equipped with hairdryers, GHD straighteners and GAIA Skincare) every last detail has been thought of to provide a luxurious feel.

If you are a spa lover, history buff, food lover or perhaps all three, Boringdon offers a truly special escape.

The spa itself provides a luxurious heated pool alongside an indoor hydrotherapy pool. This has various water jets, water massage bed with floor to ceiling windows allowing views of the countryside and an outdoor swim through. In the summer months there are al fresco hot tubs and outdoor seating/lounge areas. The relaxation areas include loungers from where you can order drinks. There is also a fitness centre within the spa which we didn’t use but looked highly equipped. The Spatisserie Offering healthy snack options or fuller lunch items, the Spatisserie is a great place to stop for a bite for lunch if you’re enjoying a spa day. With luxurious drapes and views surrounding the hotel it extends a sense of calm. We opted for tapas style dishes, which we were told were small dishes, however, if you only want a light lunch, one is plenty! I felt bad having to leave some of the delicious soup and risotto as the food quality is excellent. The Treatment I opted for the 90 minute bespoke massage, my therapist was Samantha and she made me feel at ease the entire way through. I told her my concerns for places on my body to concentrate on and I chose a GAIA balancing oil to be used. My treatment started with a refreshing peppermint foot ritual which was very refreshing.

beams and even grander Christmas decorations, it may have been raining outside, but we were in the perfect retreat. With 3 AAA rosettes, I knew we were in for a treat. Headed up by Head Chef Scot Paton and his signature 5 & 7 course tasting menus, Scott uses only the finest locally sourced ingredients. The gallery has a view over the bar area where you can really absorb the character of the building. Due to us overdoing it in the Spatisserie earlier in the day, we didn’t opt for the signature 5 & 7 course tasting menus, instead opting for the table d’hôte menu instead. Our server Josh was incredibly friendly when greeting us and presented us with various delicious pre-dinner treats which were all presented very uniquely.

Samantha was very gentle throughout constantly asking if the pressure was okay. The great aspect of this massage is that it includes a scalp massage which in my opinion is the best part. With the 90-minute massage this final stress reliever isn’t just a few minutes thrown in at the end, but lasts for around thirty minutes (if my relaxed sense of time serves me well) which felt incredible. But for those who don’t want oil used in their hair, you can request without. To conclude the massage I was taken to a relaxation room, where drapes create a soothing lounging space. The Room After our day in the spa we headed to the Lady Jane Suite and we were instantly impressed by its elegance. Over two levels the newly refurbished room still retains the character of the hotel yet exudes comfort, it feels like you’re in a home away from home. Complete with a fuel fire in the separate living area for extra coziness and a freestanding tub in the bathroom to provide something a little special. Complete with Gaia skincare amenities, including bath salts for a relaxing soak. The Food Heading to the Gallery restaurant we took in more of the history of the hotel, from grand fireplaces, oak

I opted for the aged beef with a side of truffled pomme purée. The presentation was fabulous and I enjoyed every bit. The portion sizes were what you would expect from fine dining, but the taste was big on impact. Final Thoughts I truly believe that a hotel that gives those little extras, makes for a truly special stay. From mulled cider on our arrival, to the friendliness of staff, a turn down service, the history, effortless luxury and the quirky mentions of the secret bar behind a bookcase (of which you have to find your own way in) make Boringdon really stand out. The fusion between 5 star hotel and spa is apparent throughout the hotel including the moment you step into your room. I’m really pleased this retreat exists in my home county. In a cold month like December it restored and comforted to make a very memorable stay. If you are a spa-lover, history buff, food lover or perhaps all three, Boringdon offers a truly special escape. Keep up to date with Amy-en-Voyage at: www.amyenvoyage.com @amyenvoyage

UNCOVERING

the Mayflower 400 One ship that links four nations, spans 400 years of history and connects millions of people. From November 2019, an ambitious year-long

commemoration will mark the 400th anniversary of the Mayflowerâ&#x20AC;&#x2122;s pioneering voyage, telling the story of a ship and its passengers - a group of people that a remarkable 30million+ US citizens have descended from. Information from Mayflower400uk.org

The Mayflower set sail on 16th September 1620 from Plymouth, UK, to voyage to America, known to English explorers at the time as the New World. But its history and story start long before that. Its passengers were in search of a new life – some seeking religious freedom, others a fresh start in a different land. They would go on to be known as the Pilgrims and influence the future of the United States of America in ways they could never have imagined. This story isn’t just about the Mayflower’s passengers though. It’s about the people who already lived in America and the enormous effect the arrival of these colonists would have on Native Americans and the land they had called home for centuries. More than 30 million people can trace their ancestry to the 102 passengers and approximately 30 crew aboard the Mayflower when it landed in Plymouth Bay, Massachusetts, in the harsh winter of 1620. On board were men, women and children from different walks of life across England and the city of Leiden in Holland. A significant number were known as Separatists, a group of people who mostly wanted to live a life free from the current Church of England. Others were on the ship for a multitude of reasons – some anticipated the chance to build a better future for their families and the opportunity of new land, while for others the offer of freedom and adventure was too good to turn down.

“More than 30 million people can trace their ancestry to the 102 passengers and approximately 30 crew aboard the Mayflower when it landed in Plymouth Bay, Massachusetts.”

Then there were the crew themselves, plus the servants and unaccompanied children sent by their families to be looked after by the adults. The passengers are often grouped into ‘Saints’ or ‘Strangers’ by historians, alluding to their motivations for the journey. But it’s likely that many ‘Saints’ were skilled tradesmen and many ‘Strangers’ had their own religious reasons for leaving 17th century England. Importantly, the Pilgrims were not the first to land in America, nor did they discover it. There were already established colonies at the time, not least Jamestown – founded in 1607. But the Mayflower story is renowned for its themes of freedom and humanity – including the relationships first formed between the Native American Wampanoag tribe and the colonists and the first Thanksgiving. Sailing the Atlantic The Mayflower took 66 days to cross the Atlantic – a horrible crossing afflicted by winter storms and long bouts of seasickness – so bad that most could barely stand up during the voyage. By October, they began encountering a number of Atlantic storms that made the voyage treacherous. It was so bad that the sails often could not be used, instead they simply drifted. One Stranger was swept overboard and one woman, Elizabeth Hopkins, gave birth to a baby boy, aptly named Oceanus. The Pilgrims intended to land in Northern Virginia and the Hudson River (today New York) was their intended destination. They had received good reports on this region while in the Netherlands. The Mayflower was almost right on target, missing the Hudson River by just a few degrees. As they approached land, the crew spotted Cape Cod just as the sun rose on November 9, 1620. The Pilgrims decided to head south, to the mouth of the Hudson River in New York, where they intended to make their plantation. But the rough seas nearly shipwrecked the Mayflower and instead they decided to stay and explore Cape Cod rather than risk another journey south.

“The Mayflower took 66 days to cross the Atlantic – a horrible crossing afflicted by winter storms and long bouts of seasickness – so bad that most could barely stand up during the voyage. They anchored in what is now Provincetown Harbor. Shortly after, Susannah White gave birth to a son aboard the Mayflower, the first English child born in the colony. He was named Peregrine, derived from the Latin for ‘pilgrim’. The Mayflower Compact The colonists knew they had no right to settle in this land they had unintentionally arrived upon and decided to draw up a document that gave them some attempt at legal standing. So upon arrival the settlers drew up the Mayflower Compact. Signed by 41 men on board, the compact was an agreement to cooperate for the general good of the colony. They would deal with issues by voting, establish constitutional law and rule by the majority. Watching from the west The Pilgrims would spend the next month and a half exploring Cape Cod, while most stayed on board the ship, trying to decide where they would build their plantation. They searched much of the coastline in this region including the area now known as Plymouth. Watching on were a small group of Native Americans, people for whom this area was already home. The new arrivals tried to follow them but got lost and stuck among some dense thickets. They decided to change course and came across cleared land where corn had been grown and abandoned houses.

They found buried corn, which they took back to the ship, intending to plant it and grow more corn, eventually returning what they had taken. They also found graves. This village they had stumbled upon was once called Patuxet but had since been deserted following the outbreak of disease. This was a legacy of what the Native American people had already experienced from European colonists in the 17thcentury. The native inhabitants of the region around Plymouth Colony were the various groups of the Wampanoag people and other tribes, who had lived there for some 10,000 years before the Europeans arrived.

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Tasting through the ages

A tale of timeless dining. Introducing a new dining experience with an eight-course “Tasting rough the Ages” menu which reflects the history and happenings of our ‘enchanted place on the hill’ through unique dining experiences. - Friday 3rd April - Friday 17th July - Friday 18th September £140 | Includes 8-course tasting menu with wine pairings. 68

Boringdon Events Are Noted In Gold

Our Hand-picke d B o ringdon & L ocal Eve nt s

Birmingham Royal Ballet’s Swan Lake

Tasting Through the Ages

Pirates Weekend

Birmingham Royal Ballet’s Swan Lake 1st – 4th April

Tasting Through the Ages 3rd April

Birmingham Royal Ballet brings one of the most iconic ballets of all time to Plymouth.Ballet’s greatest love story returns in Birmingham Royal Ballet’s lavish production. This romantic fable of ill-fated passion has bewitched audiences for generations.By a moonlit lake, a grieving prince witnesses the transformation of a swan into a beautiful princess. Compelled by an evil spell to spend her days in the form of a bird, she can only be saved by the power of love.Filled with exquisite ensembles, lyrical pas de deux and bravura solos, and powerfully illuminated by Tchaikovsky’s

Derren Brown: Showman 21st – 25th April Derren Brown returns to the stage with his brand-new live show! The multi award-winning master of mind control and psychological illusion, Derren Brown, is at his very best on stage. His one-man shows have received wide critical acclaim and more Olivier wins and nominations than any other in history!

Mayflower Ocean Festival 4th - 10th May The Mayflower Ocean Festival will celebrate Plymouth’s status as Britain’s Ocean City, bringing together OSTAR and TWOSTAR races with city’s existing Pirates Weekend Plymouth and a host of new activities that will get people on the water. Pirates Weekend 9th – 10th May Enjoy an adventure-filled day out for the whole family as you wander the streets of the Barbican and Sutton Harbour.

British Firework Championships

Britain’s Ocean City Half Marathon

Boringdon Gin Festival

Britain’s Ocean City Half Marathon 17th May Few cities can rival Plymouth’s rich seafaring heritage, its stunning waterfront and natural harbour, its vibrant cultural life and its close proximity to some of the most beautiful countryside in the UK.Make history by running with us in the Official Mayflower 400 Half Marathon in Plymouth - the Britain’s Ocean City Half Marathon 2020! Boringdon Gin Festival 24th May

‘Spy Another Day’ Murder Mystery Evenings at Boringdon 26th June A wicked night of murder and misbehaving, you will piece together the clues, interrogate potential suspects and solve the crimes. Includes a three-course à la carte dinner and entertainment from The Candlelight theatre Company. Tasting through the Ages 17th July

Join us for our annual Gin Festival on the Boringdon lawn and enjoy the finest local and artisan Gin’s (including our very own, home distilled Boringdon Gin) accompanied by food stands and live music.

Flavour Fest 29th – 31st May

British Firework Championships 12th - 13th August

The weekend’s event will see the Piazza transformed with stalls brimming with local delicacies. With more than 100 traders showcasing the best regional produce - as well as cookery demonstrations from talented local and celebrity chefs.

The world famous British Firework Championships is set to return to Plymouth’s waterfront on Wednesday 12 and Thursday 13 August 2020. Enjoy spectacular pyrotechnics that will illuminate Plymouth Sound as six top firework companies battle it out over two nights, each putting on an awe-inspiring ten minute display in an attempt to be crowned the winner.

Plymouth Seafood Festival

Laurent-Perrier Evening

Ocean City Blues ‘n’ Jazz Festival

Ocean City Blues N Jazz Festival 14th – 16th August

Mayflower Week 14th - 20th September

The Ocean City Blues N Jazz Festival returns for a third year to The Barbican. The Parade will be full of sounds of blues and jazz over the three days. The event is free to attend – enjoy a drink and a bite to eat while listening to the music

A new event for Plymouth in 2020 that will include marking the very date the Mayflower sailed from Plymouth on 16 September, heralding an amazing week of activity, including; a visit from the Matthew, a replica 15th century tall ship, daily fly-bys and The Royal Marines Rehabilitation Triathlon, traditionally held in Lympstone but transferred to Plymouth for 2020

Laurent-Perrier Evening 4th September Renowned for tradition and excellence, Laurent-Perrier host an exquisite dining experience at Boringdon Hall. Sit down and enjoy a divine five-course menu paired perfectly with Laurent-Perrier’s finest Champagne’s. Plymouth Seafood Festival 12th - 13th September Plymouth Seafood Festival is back for its 9th year in 2020 and is set to bring The Barbican and Sutton Harbour alive with entertainment, activities and dishes to celebrate the city’s fantastic caught seafood. Plymouth is the first city in the world to be awarded the Fish2Fork Blue City status for its commitment to sourcing sustainable fish. Watch inspirational, regional and celebrity chefs who will delight you with their tantalising dishes at the Cookery Theatre.

Tasting through the Ages 18th September A tale of timeless dining. Introducing a new dining experience with an eight-course “Tasting rough the Ages” menu which reflects the history and happenings of our ‘enchanted place on the hill’ through unique dining experiences. ‘Murder at Moviecon’ Murder Mystery Evenings at Boringdon 30th October A wicked night of murder and misbehaving, you will piece together the clues, interrogate potential suspects and solve the crimes. Includes a three-course à la carte dinner and entertainment from The Candlelight theatre Company.

Boringdon Special Edition Afternoon Tea

2020 Themes

It is no secret that we adore Afternoon Tea here at Boringdon Hall and our guests seem to love it just as much as we do. With care, time and passion the team create indulgently wonderful Afternoon Teas, from the signature three tiers, to our ever-popular Special Edition masterpieces.

January & February - Paddington March - Peter Rabbit April - Secret Garden May & June - Ladies That Lunch July & August - Charlie And Chocolate Factory September & October - Road Dahl November & December - Christmas

B R E A K S & PA C K A G E S at B O R I N G D O N

CALMING BREAK Make time to relax, unwind and reinvigorate AWA K E N I N G B R E A K

with a one night spa getaway...

Escape from life’s stresses and strains and re-discover yourself with a three night

BALANCING BREAK

experience at Gaia Spa...

Discover Boringdon Hall with a two night Gaia spa break...

- Three-nights’ stay - Bottle of champagne in room for arrival - A selection of Gaia Skincare products in your room for arrival - A delicious and nutritious Devonshire breakfast in the Mayflower Brasserie or brunch in the Spatisserie from 10am - Dinner in either the Gallery or Mayflower Brasserie – you choose - Afternoon tea in the Gaia Spatisserie on one day - 120-minute Gaia Ritual per person - 10% off spa treatments

- Two-night stay

- A delicious and nutritious Devonshire breakfast in the Mayflower Brasserie or brunch in the Spatisserie from 10am - Dinner on one evening in the Mayflower Brasserie & the other in the Gallery Restaurant. - 60-minute spa treatment each - Full access to Gaia Spa - 10% off spa treatments

- One nights’ stay - A delicious and nutritious Devonshire breakfast in the Mayflower Brasserie or brunch in the Spatisserie from 10am - Three-course dinner in the Gallery Restaurant - One 60-minute Gaia treatment each - Full use of spa facilities - 10% off spa treatments

B R E A K S & PA C K A G E S at B O R I N G D O N

T H E ROY A L PA C K A G E Designed to help you indulge in each other

F R I D AY S PA B R E A K

whilst surrounded by the best of Boringdon

Start your weekend with an overnight spa

Enjoy a special one-night Sunday Spa

Hall, our Royal package sets the tone for

break designed to nourish mind, body and

Break at Boringdon Hall.

something very special.

spirit...

S U N D AY S PA B R E A K

- One nightsâ&#x20AC;&#x2122; stay

- One night stay in the Royal Suite

- One nightsâ&#x20AC;&#x2122; stay

- A delicious and nutritious Devonshire breakfast in the Mayflower Brasserie or brunch in the Spatisserie from 10am

- Three-course evening meal in the Mayflower Brasserie

- Personal concierge service

- Dinner in the Mayflower Brasserie

- Bottle of Laurent-Perrier in room on arrival along with selection of treats

- 40-minute luxury treatment each

- One 60-minute Gaia treatment each - Full use of spa facilities

- Six course tasting menu with wine flight

- 10% off any additional treatments booked (pre-booking essential)

- 10% off spa treatments

- 60-minute Gaia spa treatment

- Full use of the spa facilities - 10% off spa treatments

*Only available on Sundays.

- Mini fridge filled with spirits, beers, soft drinks and Champagne - Nightly turn down service

*Only available on Fridays.

- Natural and luxurious Gaia Skincare toiletries - Full use of the spa and gym facilities during your stay - 10% off any additional spa treatments pre-booked

B R E A K S & PA C K A G E S at B O R I N G D O N

BORINGDON HOUSE OF CHRISTMAS Christmas is the time where Boringdon Hallâ&#x20AC;&#x2122;s imposing stone towers, secret archways and curious arrow slits become the backdrop for a magical winter wonderland and place of lasting memories. The all-inclusive Christmas house party allows you to enjoy a luxury Christmas where you can feel at home but not have to lift a finger. From the roaring open fire in the Great Hall to the delectable dining restaurant The Gallery, lavish four-poster suites and idyllic location on the edge of Dartmoor, it will make your heart flutter and your mouth water. Find out more about Christmas breaks on our website - boringdonhall.co.uk

B R E A K S & PA C K A G E S at B O R I N G D O N

N E W Y E A R S E V E AT B O R I N G D O N H A L L Celebrate the New Year in unforgettable style with a sumptuous New Year’s break at 5* Boringdon Hall Hotel and Spa. Filled with heady pleasures, choose to arrive on either the 30th or 31st December. Join us for our New Year’s Eve Masquerade Ball, with jazz on arrival, a five-course

sumptuous meal created by Head Chef Scott Paton, live music with ‘The Remarkables’ and fireworks.

Find out more about New Year breaks and Masquerade Ball on our website - boringdonhall.co.uk

B R E A K S & PA C K A G E S at B O R I N G D O N

D E S I G N YO U R OW N TA S T I N G M E N U B R E A K This brand new package gives you the opportunity to transform your special memories or favourite foods into a bespoke culinary experience. Perfect for celebrating the most special of occasions and commemorating past experiences...

Head Chef Scott Paton invites guests to simply share a taste of nostalgia and in turn he will craft a unique and entirely inspired tasting menu to suit, served in the intimate surrounds of The Gallery Restaurant.

Boringdon Tales G R E AT H A L L ROY A L COAT O F A R MS The concept of a coat of arms grew quickly with great men throughout Europe decorating their shields with designs unique to their family, this was to become known as Heraldry and evolved mainly in the 12th century. It was in 1197 that Richard I, known as Coeur de Lion (Lion Heart) after his exploits in the crusade, adopted the arms of three gold lions on a red shield as the Royal arms of England. 800 years later they are still there on the present Royal coat of arms representing England. In 1337 King Edward III in support of his claim to the French throne incorporated the French Royal arms of three gold fleur-de-lis on a blue shield into his. The French arms remained on the English Royal arms until 1801, interestingly just a few years before Nelson disposed of the French fleet and Wellington finally ended Napoleon’s exploits. In 1603 King James VI of Scotland became James I, also the King of England and so the United Kingdom was created. To represent this in the Royal arms, the Royal arms of Scotland was incorporated. This consists of a red lion rampant within a border which heraldically is termed a “double tressure fleury-counter-fleury.” At the same time Ireland was represented for the first time by the gold harp with silver strings on a blue background which completeted the royal coat of arms.

The coat features both the motto of British monarchs Diev Et Mon Droit (God and my right) and the motto of the Order of the Garter, Honi Soit Qui Mal Y Pense (shamed be he who thinks ill of it) on a representation of the Garter behind the shield. These arms were first used by James I of England and by his fateful son Charles I and his grandsons Charles II and James II. All visitors to Boringdon Hall will immediately notice the great mantle above the fire place in the Great Hall depicting the coat of arms of King James I. It bears the date 1640 and is ornamented with the figures Peace and Plenty.

Your Wellness, Naturally Nurture, ground and liberate yourself with natural products to awaken, balance and calm.

gaiaskincare.co.uk | @naturallygaia

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