The Forest Side is not short on MICHELIN Guide accolades, having already received a Star for its remarkable cooking and a Key for its luxurious hotel, both of which they retain to this day. Last night, the team added another to its list, as the MICHELIN Guide presented Head Chef Paul Leonard with their very first Green Star.
The MICHELIN Guide Ceremony Great Britain & Ireland 2026 took place at the Convention Centre in Dublin on 9th February, with The Forest Side retaining its Michelin Star and being added to a list of just seven other restaurants awarded a new Green Star. This new award reflects the kitchen team’s incredible commitment to responsible gastronomy, celebrating their creative cooking and use of foraged ingredients, and dedication to homegrown produce from their one-acre garden which includes polytunnels, greenhouses and over 150 raised beds.
The Forest Side boasts 125 varieties of their own homegrown vegetables and herbs for diners to enjoy in innovative, delicious dishes, with a plethora of fermented and preserved ingredients used at the restaurant in the Winter months. The team also make a range of hams, sausages and salamis onsite, and collect rainwater and fell water to use to nourish the garden.
Speaking on the award, Head Chef Paul Leonard said:
“Winning this Green Star is an incredibly proud moment for all of us at The Forest Side. Sustainability’s always been at the heart of what we do, and we’re really lucky to have such an amazing garden space surrounding us where we can grow a lot of our ingredients, right on our doorstep. To retain our Michelin star too just makes it even more special. The team works hard, and it’s great to see their dedication recognised – it means a lot to all of us.”
On top of this, the MICHELIN Guide inspectors named The Forest Side’s scallop dish as one of their dishes of the year 2025-2026.
This recognition further cements The Forest Side’s position at the forefront of sustainable fine dining and shines an even brighter spotlight on the Lake District as a world-class culinary destination.
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