Paul Leonard
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December 8, 2018
Paul Leonard, head chef of the Burlington restaurant at the Devonshire Arms, shares this recipe using local Yorkshire venison. Ingredients: 500g aged venison loin 24 baby […]
October 31, 2018
#DEVour is a week showcasing the culinary talents of hand-picked chefs by The Devonshire Arms. Taking place from the November 5-11, each day of #DEVour will […]
December 9, 2017
This grouse dish with toasted oats, onion puree, braised onions and salsify is a winning winter recipe. By Paul Leonard, head chef at The Devonshire Arms, […]
November 13, 2017
He’s head chef at The Devonshire Arms, on the Bolton Abbey Estate, Skipton. We get inside the mind of Paul Leonard. Things that inspire me to […]