So much more than a hotel restaurant, Burlington offers a dining experience defined by skill and sophistication
Headed up by Yorkshire-born chef Paul Leonard, this resplendent fine-dining restaurant specialises in serving regularly changing and elegantly crafted tasting menus. Housed within The Devonshire Arms Hotel and Spa on the Bolton Abbey estate in Skipton, Burlington takes pride in using local produce when it’s at its best, but isn’t beyond sourcing from further afield if it benefits the cooking.
From home-grown fruit and vegetables from the hotel’s own kitchen garden, to produce reared and caught on the North Yorkshire estate, every ingredient used in Leonard’s kitchen is carefully considered from seed to plate.
À la carte options are available, but diners are generally nudged in the direction of the Burlington Experience, which lasts for approximately three hours and features up to eight courses including cured duck liver with rhubarb and ginger; Jersey royals with smoked eel, Exmoor caviar and foraged herbs; and aged Yorkshire hogget with purple sprouting broccoli and young cheese. A vegetarian alternative is also available, which includes salt-baked beetroot with beer vinegar and chard; and a slow-cooked hen’s egg with turnip, hispi cabbage and apple.
Burlington is a restaurant that cares about the food it serves, and about those who serve it. In 2017, before Leonard joined, the brigade grew from 11 to 15 chefs, who were all put on 48 hour four-day contracts, allowing for a greater work-life balance. The benefits are apparent not only in the staff’s morale, but also in the food; it’s classic, pared down cooking that always puts quality first.