1 Michelin Star Chefs: Paul Leonard, head chef, Forest Side

Paul Leonard is the head chef at Forest Side, a Michelin-starred restaurant nestled in the Lake District town of Ambleside. 

• Other Michelin star chefs in Ambleside
• Features on Paul Leonard

The Forest Side first held a Michelin Star in 2016 under the leadership of Kevin Tickle and Paul Leonard successfully regained the Michelin star in the Michelin Guide 2021. 

Known for his refined yet grounded approach to cuisine, Paul has cultivated a reputation for crafting dishes that celebrate the natural bounty of the Cumbrian landscape. His culinary philosophy is rooted in simplicity, sustainability, and seasonality, making him a standout figure in British fine dining.

Paul took up the role at Forest Side in 2020 after having spent three years at the Michelin-starred Devonshire Arms. Paul’s CV also includes time at the Michelin-starred Scottish Isle of Eriska, where he was head chef for two years; sous chef at Andrew Fairlie, Gleneagles, one of Britain’s most elite hotel restaurants, which has two Michelin stars and 4 rosettes from the AA Restaurant Guide.

Prior to this Paul was senior sous chef at the The Samling, and sous chef at The Feversham Arms, Helmsley, which held three from the AA Restaurant Guide. Early on in his career, he was commis chef at Pétrus, Knightsbridge, which held two Michelin stars.

At Forest Side, Paul has crafted a menu that embodies the heart of Cumbrian cuisine. The restaurant’s ethos aligns perfectly with his approach: foraging, sourcing locally, and working closely with farmers, fishermen, and artisans in the region. With a farm-to-fork mentality, he has developed a menu that changes frequently to reflect the seasons, showcasing ingredients like wild herbs, game, and Lake District vegetables. This dedication to local sourcing has allowed Paul to create dishes that are not only flavourful but also deeply rooted in the land.

Paul’s culinary style is characterised by a minimalist approach, allowing the natural flavours of each ingredient to shine. His menus include dishes that might highlight the delicate earthiness of mushrooms or the freshness of locally caught fish, often accompanied by herbs and plants he has foraged himself. Under his direction, Forest Side has become known for its thoughtful, beautifully plated dishes that resonate with the surrounding natural beauty. Paul’s commitment to sustainability and reducing waste is evident in every aspect of his cooking, from portion control to his choice of ingredients.

Forest Side has flourished under Paul Leonard’s leadership, earning and retaining its Michelin star and achieving acclaim for its dedication to sustainable and regional cuisine. His work has attracted food critics and gourmands alike, all eager to experience his thoughtful and immersive dining style. Beyond accolades, Paul’s ethos reflects a passion for the Lake District and its culinary potential, which he brings to life with each carefully curated menu.

Paul Leonard’s influence at Forest Side extends beyond the kitchen. He has become a mentor to his team, encouraging young chefs to embrace the local landscape, appreciate the provenance of their ingredients, and explore creative ways to celebrate British produce. His dedication and vision have solidified Forest Side’s reputation as a destination for diners seeking an authentic, nature-inspired culinary experience.