Paul Leonard
Originally from Hull, Yorkshire, Paul Leonard began his culinary journey working as a kitchen porter in a local hotel, before completing his training at Hull College and progressing to a commis chef role.
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At 21, he moved to London to join Pétrus under Gordon Ramsay, where he learned the discipline, precision, and leadership required in a Michelin-starred kitchen.
Following this formative experience, Paul returned north, taking up various sous chef roles before joining Andrew Fairlie at Gleneagles, where he refined his culinary skills and gained experience managing a professional kitchen. His first head chef position came at the Isle of Eriska Hotel on the West Coast of Scotland, where he oversaw the kitchen and strengthened his understanding of sourcing and seasonal planning.
Paul then moved to the Devonshire Arms in Yorkshire, where he further developed his leadership and cooking style, earning four AA rosettes and placing 46th in the National Restaurant Awards within his first year.
In 2019, Paul became Head Chef at Forest Side in the Lake District, a Michelin-starred restaurant renowned for its seasonal and locally sourced produce. Under his leadership, the restaurant has retained its Michelin star. Paul works with an extensive one-acre kitchen garden, cultivating over 100 varieties of vegetables and 25 types of herbs, which supply a large proportion of the restaurant’s ingredients. His cuisine is rooted in classical technique, celebrating British produce with honest, ingredient-led dishes designed to highlight flavour and provenance rather than flash or complexity.
Paul’s menu highlights his fun side with dishes inspired by Laurel and Hardy and fellow northerners Wallace and Gromit.
