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The award-winning Burlington Restaurant at The Devonshire Arms Hotel & Spa combines classical country house style with fresh, exciting, modern British menus from one of the UK’s most talented Chefs, Paul Leonard

Our Head Chef seasonal tasting menus use some of Yorkshire’s finest ingredients, including those grown in the hotel’s own kitchen garden, reared or caught on the Duke’s estate or produced locally. Let him surprise you with his choice of stunning and delicious dishes.

Despite the formality, the warm and friendly welcome along with personal service will make you feel totally relaxed during this special dining experience.

Paul is an excellent chef with an outstanding background and joined last month from the renowned, Michelin-starred Scottish hotel, Isle of Eriska, where he was Head Chef for two years. Previously, he was Sous Chef at Andrew Fairlie, Gleneagles, one of Britain’s most elite hotel restaurants, with two Michelin stars and 4 AA rosettes.

To find out more about Paul, click here.

Our kitchen garden produces herbs, edible flowers, fruit & vegetables which are used in his seasonal dishes. His favourite herbs are the delicate lemon verbena and aromatic bronze fennel. Last year saw prolific harvests of heritage tomatoes, courgettes, cucumbers, baby beets, strawberries & edible flowers. All our guests are very welcome to explore the garden and see for yourself – in fact we would love you to.

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The Burlington Restaurant

Monday to Friday: 7.30am to 10.00am
Saturday, Sunday and Bank Holidays: 7.30am to 10.00am.

Light Snack
Monday to Sunday 12.00pm to 4.00pm

Afternoon Tea
Monday to Sunday with reservations available at 1.30pm and 3.30pm

Tuesday to Sunday: 7pm to 9.30pm

Take a look at our 6 course tasting menu

Take a look at our 9 course tasting menu

Dress code is smart casual. No jeans or trainers & booking is essential.

To reserve your table please call 01756 718100 or reserve online here: Burlington Reservations– don’t forget to mention any special dietary requirements you or your party may have in order to allow time for the Chef to prepare for this accordingly.


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