Dinner at the Chefs Table with Paul Leonard

Date  19th April 2019
Start Time  7:30 pm
End Time  10:00 pm
Price  £65.00

Key Skills
  • Eating, drinking and enjoying great company

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.

Course Outline

7.30pm Meet at the Malton Cookery School for champagne & canapés
Dinner is prepared and served at the Chef’s Table



Truffle Gougere

Wensleydale and Yorkshire Ham Cracker


Tartare of Yorkshire Wagyu

Smoked Fat, Pickled Onion


Creel Caught Langoustine

Baby Gem, Pig Cheek


Heritage Carrot

Smoked Eel, Spiced Seeds


Wild Turbot

Wild Garlic, Hollandaise


Yorkshire Salt Aged Hogget

Asparagus, Morels


Salted Chocolate Mousse

Yoghurt Sorbet

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