Paul Leonard, who is currently head chef at Isle of Eriska which holds a star in the Michelin Guide UK, will join Burlington Restaurant based at The Devonshire Arms Hotel & Spa, Bolton Abbey, at the end of July.

Paul said: “I’m so looking forward to working at one of Yorkshire’s most iconic venues, and as a Yorkshire man myself, I am excited to be returning ‘home’. I aim to make The Burlington one of the most talked-about restaurants in the UK. My style of cooking is light, non-fussy and natural; freshness and quality are key, so I am blessed to have such a wonderful rural location for the sourcing of the required ingredients needed to deliver my approach.”

Paul joins The Devonshire Hotel & Restaurant Group from the renowned, Michelin-starred Scottish hotel, Isle of Eriska, where he was head chef for two years. He was previously the 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 Michelin starred The Samling, and sous chef at The Feversham Arms, Helmsley, which held three rosettes from the AA Restaurant Guide. Early on in his career, he was commis chef at Pétrus, Knightsbridge, which held two Michelin stars.

General manager Adam Dyke commented: “We are very much looking forward to welcoming Paul, he has an exceptional pedigree and we know he will certainly be taking full advantage of the kitchen gardens, beehives, and the wild and estate-farmed produce from the Duke’s estate. It’s a very good match all round, and we are confident that he will take the cuisine at The Burlington to enjoy even greater accolades, whilst complementing our stunning location.”

>>> Related: Paul Leonard, Head Chef, Isle of Eriska Hotel

Paul will replace Paul Evans as head chef who joined the restaurant last July. In December Paul achieved three rosettes from the AA Restaurant Guide for the 40 bedroom hotel.

Paul is especially passionate about local produce, including fresh, home-grown fruit and vegetables and foraging. He cites organic kitchen garden specialist, Ken Holland, once head gardener at L’Enclume, as being particularly inspirational. As a result of their work together, Paul set up his own kitchen garden on Eriska, which supplied 95% of the hotel’s fresh vegetable produce.   

The Burlington Restaurant recently announced they would be introducing a four day working week to help tackle the chef shortage.

>>> Related: The Burlington Restaurant tackles the chef shortage as it announces a 4 day working week