Paul Leonard Biography – Paul Leonard Wiki

Paul Leonard, the esteemed Head Chef at Forest Side, a celebrated restaurant nestled in the Lake District, is set to showcase his culinary prowess as a participant in the Great British Menu 2026.

Hailing from Hull in Yorkshire, Paul’s culinary career began humbly as a kitchen porter in a local hotel. He honed his skills through formal training at Hull College, which paved the way for his advancement to the role of commis chef.

At 21, Paul ventured to London and joined the prestigious Pétrus under the tutelage of Gordon Ramsay. There, he absorbed the essential disciplines of precision, leadership, and the rigorous standards of a Michelin-starred kitchen.

After this pivotal chapter, Paul returned to the north, embracing various sous chef positions, ultimately joining Andrew Fairlie’s team at Gleneagles. This experience polished his culinary expertise and provided valuable insight into the dynamics of managing a professional kitchen. His first head chef role was at the Isle of Eriska Hotel on Scotland’s West Coast, where he honed his skills in kitchen management and deepened his understanding of sourcing and seasonal menu planning.

Subsequently, Paul moved to the Devonshire Arms in Yorkshire, where he further refined his leadership and culinary style. His efforts were recognized with four AA rosettes and a commendable 46th place in the National Restaurant Awards during his initial year.

In 2019, Paul took the helm as Head Chef at Forest Side in the Lake District, a Michelin-starred establishment celebrated for its commitment to seasonal and locally sourced ingredients. Under his stewardship, the restaurant has proudly maintained its Michelin star.

Paul Leonard Great British Menu

Paul Leonard is one of the four chefs representing the North West in Series 21 of Great British Menu, alongside Jack Bond, Daniel Heffy and Exose Grant. His menu highlights his fun side with dishes inspired by Laurel and Hardy and fellow northerners Wallace and Gromit.