Boringdon Magazine 004 web - BOR - Nov 2019

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The Enchanted Place On The Hill

BORINGDON

Issue 004 / Boringdon Hall Hotel

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.

A place to nurture your

wellness. Escape to the

edge of Dartmoor and

discover award winning

spa spaces, facilities and

therapies to nourish body,

mind and spirit.

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…

2016

Gaia Spa Boringdon, Plymouth, PL7 4DP

gaiaboringdon.co.uk | 01752 344455

Boringdon Magazine

boringdonhall.co.uk

24 Hours In Paris 12

With Laurent-Perrier

Truth With Elegance 22

Exploring Àclèaf

Looking After You and Your Sleep - pg.52

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

Truth with Elegance - pg.22

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

Looking After You 52

And Your Sleep

A Weekend With 54

Amy-En-Voyage

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

info@boringdonhall.co.uk

Scott’s Top Picks - pg.46

Uncovering The Mayflower 400 58

Learning About That Famous Voyage

Stay Social 64

What Our Guests Are Getting Up To

Our Hand-picked Events 70

Keeping You Busy In 2020

Boringdon Tales 82

The Great Hall Royal Coat Of Arms

All rights reserved. No part of

this publication may be

reproduced, distributed, or

transmitted in any form or by

any means.

Looking to advertise in ‘Boringdon’ magazine?

Contact us at marketing@philema.co.uk

Uncovering the Mayflower 400 - pg.58

All details and prices correct at time of printing.

05

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24 HOURS

IN PARIS

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.

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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 Laurent-

Perrier 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.

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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.

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.

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 Laurent-

Perrier”. 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. Eugénie-

Hortense 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

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 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.”

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.

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Àclèaf

Truth

with

Elegance

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.

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.

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.

Àclèaf

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.

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Àclèaf

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.

Àclèaf

“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.

The artwork features prints from the Royal

Horticultural Society which include many items on

Àclèaf’s menu such as cranberries.”

“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

The look and feel of our menus mirror the food and

philosophy. 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 a 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.

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Àclèaf

“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.”

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.

Àclèaf

Sourcing the very best of each element to help build our

dishes, working closely with suppliers near and far was

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 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 enhancing

our food. It’s important for us to not overpower 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

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TIPS from the KITCHEN

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.

Make sure you baste the fish with pan juices a couple of times

during cooking to keep it moist.

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

– ways 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.

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Fancy joining

our loyalty club?

WHAT IT’S

ALL ABOUT

Our brand new and improved

Loyalty Club is complimentary

THE

BENEFITS

Earn reward points every time

you book direct and stay, eat or

to join and available to all. Earn

drink, redeem your points to

reward points and then convert

treat yourself, family or friends

them into luxury Boringdon

to dining, spa treatments or stay.

experiences.

You’ll also get advance notice

for exclusive offers, discounts

For a limited time we are offering

throughout the year

100 bonus points for signing up.

and free cancellation on any

These will automatically be added

booking throughout the year.

to your account after registration.

HOW IT

WORKS

It’s simple: you will earn one point

back on every pound you spend

OUR APP

Keep up to date with all things

Boringdon, at all times! Download

our app to keep in touch, book

with us. You will be given your

experiences and receive special

own login on the Boringdon app

offers right to your phone.

where you will be able to keep

track of your points. Once you

Simply search for ‘Boringdon Hall’

have built up your points, you’ll

in the Apple app store or Google

be able to discover redeemable gift

play store.

experiences to enjoy during your

next stay to treat yourself or to

give as a gift to friends, family or

colleagues.

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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

we’d touch base with Anne to find out what’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 following…

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.

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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.

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’s the most multi-purpose 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

butterflies which are vital for the pollination of our

basic food staples.

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).

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5 MINUTES WITH

Chefs, Joe & 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.

Best meal you’ve eaten?

- John: has to be the meal at Lympstone Manor with

fellow chefs after qualifiing for the South West Chef

finals.

Sweet or salty?

- John: Has to be sweet, love a dessert, always save room!

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

- 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).

You’ve both just competed in the South West Chef of

the year and got to the finals. Where did you get your

inspiration for your dishes in the competition?

- John: Inspired by past experiences; whether it was

elements I have made at work before or eaten in other

restaurants or even seen online/social media. I put little

pieces together that I thought would work.

John

Joe

- 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 shows a real skill.

- Joe: I used inspiration from the food at Boringdon with

Scott’s guidance to develop my own style.

Scariest part of the competition?

- John: Was 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 kept 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 then the not knowing made it

scary and difficult for me.

Go to sandwich?

- John: Croque monsieur, no beating it.

- Joe: Smoked cheddar and ham toastie on brown bread.

Favourite part of the competition?

- John: Meeting all the new people/award winning

chefs, it’s a lot of fun to show your skills and give other

competitors a run for their money.

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: Black muscat grapes, their intensity makes them a

special treat and are quite universal.

Favourite dish at Boringdon?

John: The classic crab dish, absolute staple dish, tastes

fantastic and I love the presentation.

- Joe: Turbot here in the restaurant, it’s clean, fresh and

the produce is stunning all the time. It oozes Scott’s

philosophy to me.

Any guilty pleasures?

- John: Don’t think I do anything where I think

“ooo cheeky”.

-Joe: I love a bowl of Krave cereal with ice cold milk!

- Joe: Seeing my name 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.

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.

- 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.

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 received. Once the ingredients were revealed I got a

little flustered but it was a different and fun experience.

- Joe: I found the mystery box difficult, the pressure of

the day and the box of limited produce made it very hard

for us on the day and my thoughts became confused

once my plan had come off track.

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White

Ermita de San Felices Rioja Blanco

- Spain

A very fruity aroma with sweet overtones resulting from

good quality Viura grapes. Well structured, good acidity

and a long finish.

“White Rioja beautifully balanced and a fine example of the

grape, perfect for those who don’t like too much acidity and

a more rounded taste whilst maintaining freshness.”

Red

Terra Iconia Beaujolais

- Burgundy, France

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.

“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

one’s a real winner.”

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Fine Wine

English

2009 Château Margaux

- Margaux, Bordeaux, France

Gusbourne Blanc de Blancs

- Kent, England

Champagne

Laurent-Perrier Grand Siècle

- Champagne, France

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.

“Grand Sièlce, amazing value for one of the best quality

Champagne’s, a non vintage Champagne but a blend of some

of the best vintage wines in recent history.”

Dessert Wine

Elysium Black Muscat

- California, USA

With a rose-like aroma, very intense on the palate and full

of fantastic rich velvety fruit. One of the few wines that

can stand up to chocolate puddings.

“The preservation of the muscat grapes true flavour is

something to be admired, profound fruitiness is a real

delight.”

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 tastes 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.

“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.”

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 list’s it’s

stunning, the blanc de blanc is really a fine example of an

English sparkling and increadible value for money.”

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THE BORINGDON MEMBERS’ 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.

Be part of

something

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 6 course tasting menu with wine pairings in 3 Rosette Àclèaf

- 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 won’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.

special…

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Gaia Sleep Spray - £18

Available from gaiaskincare.co.uk or Gaia Spa

@gaiaskincare

LOOKING AFTER YOU

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

“WELLNESS IS FOR

EVERYONE; WELLNESS

IS WHAT MAKES YOU

FEEL 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.

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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.

A WEEKEND WITH

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 Àclèaf.

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.

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grander Christmas decorations, it may have been

raining outside, but we were in the perfect retreat.

With 3 AA rosettes, I knew we were in for a treat.

Headed up by Head Chef Scot Paton and his

signature menus, Scott uses only the finest locally

sourced ingredients. Àclèaf has a view over the bar

area where you can really absorb the character of the

building.

Our server Josh was incredibly friendly when greeting

us and presented us with various delicious pre-dinner

treats which were all presented very uniquely.

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.

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.

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

The Food

Heading to Àclèaf we took in more of the history of

the hotel, from grand fireplaces, oak beams and even

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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

Mayflower’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

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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.

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“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’.

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 17th century.

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.

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.

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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.

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69

Boringdon Events Are Noted In Gold

Birmingham Royal Ballet’s Swan Lake

Our

Tasting Through the Ages

Hand-picked

Boringdon

Pirates Weekend

& Local

Events

Birmingham Royal Ballet’s Swan Lake

1st – 4th 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!

Tasting Through the Ages

3rd April

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.

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.

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71

British Firework Championships

Plymouth Seafood Festival

Britain’s Ocean City Half Marathon

Laurent-Perrier Evening

Boringdon Gin Festival

Ocean City Blues ‘n’ Jazz 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 in the Mayflower 400 Half Marathon in Plymouth.

Boringdon Gin Festival

24th May

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

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.

‘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





experiences.

British Firework Championships

12th - 13th August

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.

Ocean City Blues N Jazz Festival

14th – 16th August

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.

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 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.

Mayflower Week

14th - 20th September

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.

Tasting through the Ages

18th September





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.

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Boringdon Special Edition Afternoon Tea

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.

2020 Themes

February - Paddington Bear

March - Peter Rabbit

April - Secret Garden

May & June - Pretty in Pink

July & August - Charlie and the Chocolate Factory

September & October - Roald Dahl

November & December - Festive

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BREAKS & PACKAGES at BORINGDON


CALMING BREAK

Make time to relax, unwind and reinvigorate

AWAKENING BREAK

Escape from life’s stresses and strains and

re-discover yourself with a three night

- Three-nights’ stay

experience at Gaia Spa...

- 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 Àclèaf

- Afternoon tea in the Gaia Spatisserie

on one day

- 120-minute Gaia Ritual per person

- 10% off spa treatments

BALANCING BREAK

Discover Boringdon Hall with a two

- Two-night stay

night Gaia spa break...




- Dinner on one evening in Àclèaf

- 60-minute spa treatment each

- Full access to Gaia Spa


with a one night spa getaway...

- One nights’ stay




- Dinner in Àclèaf

- One 60-minute Gaia treatment each

- Full use of spa facilities


-

SUNDAY SPA BREAK

Enjoy a special one-night Sunday Spa


Break at Boringdon Hall.




- Three-course evening meal in the

Mayflower Brasserie

- One 60-minute Gaia treatment each

- Full use of spa facilities


THE ROYAL PACKAGE

Designed to help you indulge in each other

whilst surrounded by the best of Boringdon

Hall, our Royal package sets the tone for

something very special.

- One night stay in the Royal Suite




- Personal concierge service

- Bottle of Laurent-Perrier in room on arrival

along with selection of treats

- Six course tasting menu with wine flight

in Àclèaf

- 60-minute Gaia spa treatment

- Mini fridge filled with spirits, beers, soft

drinks and Champagne

- Nightly turn down service

- 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

FRIDAY SPA BREAK

Start your weekend with an overnight spa

break designed to nourish mind, body and


spirit...




- Dinner in the Mayflower Brasserie

- 40-minute luxury treatment each

- 10% off any additional treatments booked

(pre-booking essential)

- Full use of the spa facilities


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BORINGDON HOUSE OF CHRISTMAS

NEW YEARS EVE AT BORINGDON HALL

Christmas is the time where Boringdon Hall’s imposing stone towers, secret archways and

curious arrow slits become the backdrop for a magical winter wonderland and place of

lasting memories.

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.

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 Àclèaf, lavish four-poster suites and idyllic location on the

edge of Dartmoor, it will make your heart flutter and your mouth water.

Join us for our New Year’s Eve Masquerade Ball, with jazz on arrival, a five-course

sumptuous meal, live music and fireworks.

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

Find out more about all-inclusive Christmas breaks on our website - boringdonhall.co.uk

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DESIGN YOUR OWN TASTING MENU BREAK

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...

Inviting 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 Àclèaf.

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Boringdon Tales

GREAT HALL ROYAL COAT OF ARMS

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.

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awaken, balance and calm.

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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.

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Boringdon Magazine 004 web - BOR - Nov 2019

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