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Paul Leonard Biography – Paul Leonard Wiki
Paul Leonard leads the kitchen at Forest Side, a prestigious restaurant nestled in the picturesque Lake District. He is also a competitor on the 2026 edition of the Great British Menu.
Hailing from Hull in Yorkshire, Paul’s culinary career began humbly as a kitchen porter at a local hotel. He honed his skills at Hull College and advanced to the position of commis chef.
At 21, Paul ventured to London, joining the ranks of Pétrus under the guidance of Gordon Ramsay. There, he absorbed the discipline, precision, and leadership required in the high-pressure environment of a Michelin-starred establishment.
After gaining invaluable experience, Paul returned to the North, assuming various sous chef roles. He then joined Andrew Fairlie at Gleneagles, where he polished his culinary techniques and learned the intricacies of managing a professional kitchen. His first head chef role was at the Isle of Eriska Hotel on Scotland’s West Coast, where he focused on kitchen management and deepened his expertise in sourcing fresh, seasonal ingredients.
Subsequently, Paul took his talents to the Devonshire Arms in Yorkshire. There, he further refined his leadership and culinary style, achieving four AA rosettes and earning a spot as the 46th best restaurant in the National Restaurant Awards during his inaugural year.
In 2019, Paul became Head Chef at Forest Side in the Lake District, a Michelin-starred restaurant renowned for its seasonal and locally sourced produce. Under his leadership, the restaurant has retained 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.