The Devonshire Arms in Yorkshire has announced the appointment of Paul Leonard as head chef at its fine-dining Burlington Restaurant.
Leonard joins from Michelin-starred Scottish hotel, Isle of Eriska, where he was head chef for two years.
Prior to this, he was sous chef at Andrew Fairlie, Gleneagles that boasts two Michelin stars and 4 AA rosettes and will take up his new role at the Burlington Restaurant at the end of July.
Other notable posts in Leonard’s career include senior sous chef at The Samling, Michelin-starred, and sous chef at The Feversham Arms, Helmsley, which then held three AA rosettes.
Paul Leonard, incoming head chef commented: “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.”
His previous position at Isle of Eriska saw him set up his own kitchen garden, which supplied 95% of the hotel’s fresh vegetables.
In August 2016, Isle of Eriska – the island and hotel and spa – was acquired by Creation Gem, owned by the Rong family, meaning previous owners Buchanan-Smith family are no longer involved.
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.”