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The Burlington

Headed by our award winning Chef, Paul Leonard, The Burlington specialises in seasonal and ever-changing tasting menus.

From home-grown fruit and vegetables from the Hotel's own kitchen garden, to produce reared and caught on the Estate, each and every ingredient is carefully considered from seed to plate within our menus here. These ingredients are then cooked skilfully by Paul and his team, who take pride in creating special dining experiences for the guest. 

Personalised and discreet service from Restaurant Manager Jack and his team allow you and your party to enjoy your time together while we take care of the details.

To accompany the unforgettable food, we have an award-winning wine list. Each wine is stored in the impressive cellar, which features staples such as Bollinger and Laurent Perrier Champagne; and classic favourites to suit taste and budget.

Highly recommended are wine flights, carefully selected by The Head Sommelier; who worked with Paul to ensure each wine and dish from Paul's tasting menus are matched perfectly.


01756 718100


  • 4 AA rosettes
  • AA 'Notable Wine List' 2018/19
  • Best Loved 'The Best Cellar List' 2018/19
  • The White Rose Awards 'Large Hotel of The Year' 2018/19


Opening Times


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: 7.00pm to 9.00pm

Pre-booking essential, we shall cater for any dietary requirements provided they are mentioned at the time of booking.

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Meet The Chef

Paul joined The Devonshire Hotel & Restaurant Group from the Michelin-starred Isle of Eriska. 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, Sous Chef at Roxburghe Hotel and Golf Course and The Feversham Arms, Helmsley. Early on in his career, he was Commis Chef at Pétrus, Knightsbridge.

Paul is 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.

Kitchen Garden

The Devonshire Arms Hotel has its own south-facing kitchen garden, originally established in Victorian times and reinstated in more recent years it comprises tiered sections, all enclosed with Yorkshire stone walls. Here wild flowers, herbs, fruits and vegetables are tended to supply Chef and the kitchen team with a bountiful supply of fresh seasonal produce, right at hand. As well as being a practical solution to the kitchen’s needs, the space is also a popular with guests who are welcome by arrangement to have a stroll around and admire the garden, enjoying the sensory delights of the traditional English garden. You may well even share with us some of your own garden tips!

Favourites grown here in the summer season include heritage tomatoes, bronze fennel, lemon sorrel, baby beets, rocket, blackcurrants, strawberries and cucumbers. Nestled in our gorgeous Kitchen Garden filled with vast selections of fruits, vegetables, herbs and flowers sit two brand new hives buzzing with thousands of good tempered dark European honey bees, working hard to make Yorkshire honey that our chefs can’t wait to use in various creations for you to savour!

The Devonshire Arms is passionate about protecting the environment, thus winning Gold in the Green Tourism Awards for the last 2 years. A big part of that commitment is looking for new and creative ways to enhance our dedicated recycling programme for the well-being of our environment. We are aware of the global threats to honey bees that have reduced numbers – we hope to grow our colony to help support not only our surroundings but also awareness of these fascinating creatures and the benefit to nurturing them.

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