Michelin-Starred The Forest Side Announces Paul Leonard As New Head Chef

Dining news flash! Grasmere’s The Forest Side has announced Paul Leonard as its new head chef, following the departure of Kevin Tickle this summer

Taking the helm from 19th November onwards, the Michelin-starred, four AA Rosette restaurant and rooms are excited to reveal an all-new menu developed by Paul and his team.

Having previously cooked under the likes of Marcus Wareing and Andrew Fairlie, Paul’s Michelin experience also includes retaining a star at The Isle of Eriska on the west coast of Scotland – a great achievement for his first role as head chef.


He joins The Forest Side from The Devonshire Arms in Bolton Abbey, where he has held the position of head chef since 2017.

Winning 4 Rosettes for Burlington (the hotel’s restaurant) within the first year, Paul places his passion for local produce at the core of every dish.

This celebration of provenance is an ethos he will carry with him to The Forest Side, where the culinary experience is designed to be a reflection of the landscape of the Lakes in which it sits.

Seasonal New Menus


Introducing his own take on Forest Side’s signature 6-course ‘Lal ‘Un’ (£80) and 10-course ‘Grand ‘Un’ (£105) tasting menus, Paul’s dishes will feature plenty of seasonal delights.

Dig a fork into dishes such as Cured seabass, apple, turnip, Tartare of deer, English caviar, cured yolk; Forest Side garden carrots, preserved green walnuts, young sheep’s cheese and Aged duck, beets, berries.

For dessert, guests will be able to enjoy the likes of Pear, buttermilk, sorrel, as well as a selection of cheese from The Courtyard Dairy.

Deer Tartar

As well as showcasing local producers, Paul’s menus will make the most of The Forest Side’s extensive acre of kitchen garden – which grows approximately 60% of the restaurant’s fresh seasonal fruit and vegetables.

Paul’s plans however, include far more than just drool-worthy dishes. On the horizon, expect as eries of chef collaborations in 2020 and an exciting partnership with Champagne house Champagne Salon, with further details to be announced in due course.

Choke Snack

Speaking on the new role, Paul Leonard told The Wordrobe: “I’m incredibly excited to finally be joining The Forest Side – it’s any chef’s dream property, with so much produce at our fingertips both onsite and from Cumbria’s extensive larder.


I can’t wait to show our customers the menus myself and the team have been working on for the past couple of months, and to reveal more about the exciting projects we have lined up for 2020 and beyond.”

To find out more, visit www.theforestside.com

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