Paul Leonard joins The Devonshire Arms as head chef

By Sophie Witts contact

- Last updated on GMT

Paul Leonard joins The Devonshire Arms as head chef

Related tags: Head chef, Chef, England

Paul Leonard has been appointed head chef at the three-AA-rosette Burlington Restaurant at the Devonshire Arms Hotel & Spa.

He will join from a role at the Michelin-starred Scottish hotel Isle of Eriska, where he has been head chef for two years. Leonard has also cooked at two-Michelin-starred Restaurant Andrew Fairlie at Gleneagles.

His appointment comes after The Burlington switched to a four-day working week​ to improve staff work/life balance earlier this year. The restaurant has increased its brigade from 11 to 15 chefs, who now work a reduced 48 hours a week for the same rate of pay.

Leonard will start at the restaurant in Skipton, North Yorkshire, at the end of July.

​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’,” says Leonard.

“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.”

Leonard is passionate about home-grown produce and foraging, and set up his own kitchen garden on Eriska, which supplied 95% of the hotel’s vegetables.

He replaces outgoing head chef Paul Evans, who joined The Burlington from Lords of the Manor in the Cotswolds last July.

Related topics: People, Restaurants, Hotels

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