Paul Leonard X JÖRO

To celebrate their move into their new home, JÖRO are bringing you a year long schedule of Chef Collaboration events at JÖRO | Oughtibridge Mill. For their next event in the series Guest chef Paul Leonard. Paul Leonard from Forest Side will be joining them.

Attaining a Michelin Star and four AA Rosettes at The Forest Side after joining in 2019, Paul is passionate about working with the produce that surrounds him. Working within the heart of the Lake District, the quality of farmed and wild produce is world-class, butPaul has truly made the best of a great situation.

Prior to The Forest Side, Paul had high aspirations for himself and moved to London at the age of 19 working at Gordon Ramsay’s Petrus under Marcus Wareing. With a new zest and vigour for top level cookery and with a new understanding for the different ways in which Michelin kitchens are run, Paul wanted to begin making his own mark in the restaurant world. He went on to take a job as Junior Sous at 3 AARosette Feversham Arms before moving to Scotland. The Roxburghe in Scotland iswhere Paul’s life began to change. Not only in gastronomic terms, but it’s also where he met his wife.

Feeling privileged having worked for Andrew Fairle and his world-class kitchen team, Paul wanted to start running his own kitchens, feeling confident from his experience at Gleneagles. He took a Head Chef role at the beautiful and rugged luxury hotel and restaurant, Isle of Eriska on the west coast of Scotland. Surrounded by dramatic landscapes and wild produce, he maintained a Michelin star there for the years he was with them.

His career then took him to the Devonshire Arms in Bolton Abbey where he won theBurlington restaurant 4 AA Rosettes within the first year. When an opportunity arose at The Forest Side, it was an easy decision for Paul to make the move there to be Head Chef. Paul has completely made The Forest Side his own. He uses the best of the natural Cumbrian larder, respects his team and is always looking to innovate and grow. He has put his own identity on The Forest Side and has been the nucleus to its gastronomic success. Using his knowledge and experience, menu development has become a fluid process, having confidence in his own and his team’s ability.

Dinner 7pm, 7:15pm, 7:30pm Tasting Menu £175pp