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Paul Leonard

Paul joined The Devonshire Arms Hotel from the 5 red starred Isle of Eriska, where he held a Michelin-star for two years. Previously, he was Sous Chef at Andrew Fairlie, Gleneagles, one of Britain’s most elite hotel restaurants, holding two Michelin stars and 4 AA rosettes.

Other notable posts in Paul’s career include Senior Sous Chef at The Samling and Sous Chef at The Feversham Arms, Helmsley. Early on in his career, he was Commis Chef at Pétrus, Knightsbridge.

Paul is especially passionate about local produce, including fresh, home-grown fruit and vegetables and foraging. He cites the kitchen gardener at L’Enclume, Ken Holland, as being particularly inspirational. As a result of their work together, Paul set up his own kitchen garden on Eriska, which supplied 95% of the hotel’s garden produce.

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