#Paul Leonard Articles - Savour Magazine

2 min

Aged Loin of Yorkshire Venison by The Devonshire Arms

Paul Leonard, head chef of the Burlington restaurant at the Devonshire Arms, shares this recipe using local Yorkshire venison. Ingredients:500g aged venison loin24 baby bulls-blood beetroots400ml beetroot juice40 elderberries (if…

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2 min

Food

#DEVour at The Devonshire Arms

#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 offer a delicious, exclusive…

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2 min

Grouse with Toasted Oats by The Devonshire Arms

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, Bolton Abbey, North Yorkshire.…

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2 min

Chef Interviews

Chef Q&A: Paul Leonard, Head Chef at The Devonshire Arms

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 create the winter menu…

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