Headed by award winning Chef, Paul Leonard, The Burlington Restaurant at the Devonshire Arms Hotel and Spa specialises in seasonal and ever-changing tasting menus.
From home-grown fruit and vegetables from the Hotel’s own kitchen garden, to produce reared and caught on the Estate, each and every ingredient is carefully considered from seed to plate within our menus here. These ingredients are then cooked skilfully by Paul and his team, who take pride in creating special dining experiences for the guest.
Leonard was previously sous chef at Andrew Fairlie at Gleneagles, which holds two Michelin stars.
Passionate about home-grown fruit and vegetables, Paul says that one of his greatest inspirations is organic kitchen garden specialist Ken Holland, once head gardener at L’Enclume in Cartmel, Cumbria, who now runs his own vegetable supply business in Northumberland.
7.30pm Meet at the Malton Cookery School for champagne & canapés
8.00pm Dinner is prepared and served at the Chef’s Table
Wensleydale and Yorkshire Ham Cracker
Tartare of Yorkshire Wagyu
Smoked Fat, Pickled Onion
Creel Caught Langoustine
Baby Gem, Pig Cheek
Smoked Eel, Spiced Seeds
Wild Garlic, Hollandaise
Yorkshire Salt Aged Hogget
Salted Chocolate Mousse
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