SIGNATURE Crab, curry, lime Àclèaf – Boringdon Hall DEVON
“The crab is the star here but not as people know it,” says
the finest local ingredients. The Head Chef is particularly
Scott Paton of one of the signature dishes created for Àclèaf,
selective about the crab he cooks with for example, using
a new restaurant at Devon’s historic country hotel Boringdon
only the purest white meat of the claws for a more refined
Hall. “We use the best crab we can buy, sourced locally from
taste and appearance.
Brixham so it’s full of flavour, and combine it with light
“There’s a lot to like about this dish,” Paton notes.
madras spices, lime and a little yoghurt before finishing with
“Visually it’s beautiful, but what I love most is how it is
mango emulsion and herbs picked from the garden.”
received by guests. The natural sweetness of the crab shines
The inventive dish forms part of Paton’s four-course
through, highlighted by light curry aromas and a gentle
table d’hôte and six-course tasting menus, and showcases
acidity from the lime – just enough to pique the flavours
a passion for England’s South West through the use of only
and refresh the palette.”
© Matthew Hawkey
