ABOUT PAUL LEONARD

Paul's culinary philosophy is rooted in simplicity, provenance, and seasonality. He believes in letting high-quality, local and wild ingredients speak for themselves — freshness and flavour are non-negotiable. Whether it’s sourcing from his own kitchen garden, working with trusted regional suppliers, or foraging from the land around him, he crafts dishes that reflect the natural bounty of their surroundings. His style is light, non-fussy and natural: focused on respect for ingredients, care in technique, and food that feels authentic, generous, and deeply connected to place. 

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He joined The Forest Side from the Devonshire Arms in Bolton Abbey, where he won the Burlington restaurant four Rosettes and achieved the position of 46th in the national restaurant awards within his first year.

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Paul has been praised for his loving and simple use of local produce. This celebration of provenance is an ethos he carries with him to The Forest Side, where the culinary experience is designed to be a reflection of the landscape of the Lake District  in which it sits.