The Devonshire Arms Hotel & Spa in Bolton Abbey, North Yorkshire, has announced the appointment of Paul Howarth as head chef of the four-AA-rosette Burlington restaurant.
Howarth (pictured) will join the four-red-AA-star, 40-bedroom hotel next month to replace Paul Leonard, who is to leave the hotel after two years to join the Forest Side in Grasmere, Cumbria, as head chef.
The move marks a return to the hotel for Howarth who previously worked at the property as sous chef to Michael Wignall, now the chef-proprietor of the Angel Inn, Hetton, North Yorkshire.
He will join the Burlington from a stint working on a private yacht having earlier this year left the Samling hotel in Windermere, Cumbria, where he had been head chef since October 2017. Earlier roles include head chef at Gidleigh Park in Chagford, Devon, and the Latymer at Pennyhill Park in Bagshot, Surrey.
Howarth said: “For me it’s like coming home, after having been at the Devonshire Arms during my early career, it’s now come full circle to be here now. I’m able to bring the experience I have enjoyed of travelling overseas, as well as working with some of the UK’s finest restaurants; it’s an exciting time and it just feels right.”
James O’Donnell, general manager of the Devonshire Arms, added: “We look forward to welcoming Peter back to hotel. He has accrued a fabulous repertoire of experience and is joining at a dynamic time for the business.
“The Burlington has benefitted from Paul Leonard’s first-class tenure for more than two years, during which time it has regained its fourth rosette, among many more accolades; the baton is being passed over now for Peter to continue the upward journey.”
Leonard’s final task at the Burlington will be to oversee DEVour, a six-day gourmet event from 5 to 10 November, where he will collaborate with a number of guest chefs including Paul Proffitt of Henne Kirkeby Kro in Denmark; Adam Smith of Coworth Park, Ascot; and Adam Reid of the French, Manchester.