Paul Leonard

Chef Paul Leonard's culinary philosophy is deeply rooted in a blend of classic discipline and a profound respect for nature, particularly the abundant larder of the Lake District. His core ethos centers on unwavering standards: a "no cutting corners" mentality cultivated during his formative years in Michelin-starred kitchens, coupled with a belief that if there is no love in the food, it is not worth the effort. This personal touch infuses his cooking with a genuine warmth, often expressed with a wry humour at the dining table, ensuring a welcoming yet disciplined atmosphere in his kitchen. Ingredient sourcing is paramount, with a laser focus on the immediate landscape surrounding Forest Side. Leonard draws exquisite inspiration from the sights and smells of the Lake District, distilling them into imaginative, seasonal dishes. The majority of his ingredients are either grown in the hotel's extensive 44-acre grounds, which boast 160 raised beds and 40 varieties of apples, or meticulously foraged from the local fells and valleys. This includes woodland fungi, salted quince, sweet cicely, smoked juniper, and pickled allium flowers. He maintains a close connection with local farmers, growers, and suppliers, ensuring that his menus are planned with conscious sustainable practices at the forefront. This commitment extends to daily kitchen operations, with ongoing conversations about garden practices, eliminating single-use plastic, recycling, effective food-waste management, and educating the younger team. Leonard's overarching vision for Forest Side is one of continuous growth and refinement. He aims to push the boundaries further, developing the menu and kitchen workflows to fully embed his ethos, nurturing both the food and his dedicated team. He believes in building upon strong foundations to achieve "the next level," driven by a desire to bring recognition to his team and the beautiful place they inhabit. Chef Paul Leonard's signature approach is characterized by a "super technical, bold" style built upon classic foundations, yet infused with a clean, modern twist. He prioritizes "flavour first, always," striving for simplicity and allowing the quality of the produce to speak for itself without over-complicating techniques. His kitchen is notably minimalist regarding gadgets, emphasizing mastery of fundamental cooking skills, with his trusted TOG cook’s knife being his indispensable tool. His dishes frequently celebrate the seasons, particularly the robust flavours of game season, which he attributes to his time in Scotland. He revels in creating rich game sauces and views animal butchery as a vital skill to impart to his team. Leonard's flavour profile aims for a perfect balance of taste, luxury, and technique, resulting in dishes that are both substantial and elegantly fresh. His personal touch and occasional wit are evident in the presentation and conceptualisation of his plates. Among his legendary signature dishes are: * **The Cod Dish**: A deeply personal creation, it features lightly steamed cod, topped with cured ham fat, served with coastal herbs, caviar, and a wild horseradish sauce split with dill oil. This dish has been a staple, appearing on and off the menu for years with minimal changes, reflecting Leonard's culinary identity. * **Deer Main Course**: A testament to his seasonal and local philosophy, this dish combines deer with salted quince from the garden, bacon jam made from local pig belly, garden celeriac, and an exquisite autumn truffle sauce. * **Mackerel Dish**: A lighter, fresh offering showcasing lightly cured mackerel paired with preserved green strawberries, radish, and a vibrant dressing crafted from tomato, cucumber, and elder, with nearly all components sourced or foraged on-site.

Career

• Kitchen porter at The Corner Café, Hull
• Chef at Gordon Ramsay Restaurant Group, N/A
• Chef at Restaurant Andrew Fairlie, N/A
• Head Chef at The Forest Side, Grasmere

Mentored by Michael Wignall, Andrew Fairlie.