An evening with Paul Heathcote MBE and Raymond Blanc OBE.

by | Feb 12, 2015 | Paul's Blog |

DÎner Des Protégés   This June, Raymond Blanc OBE is celebrating his 30 years at Le Manoir Aux Quat’Saisons. To celebrate this momentous achievement Monsieur Blanc is inviting some of his former Pupils back to Le Manoir. Some of Raymond Blanc’s former students include; Paul Heathcote, Bruno Loubet, Marco Pierre White and Michael Caines to name but a few.   “For a teacher, there is no greater joy and pride than to see one’s students reach the peak of their chosen career and become one’s equal.” – Raymond Blanc, OBE*   Here’s what Paul has to say: I joined the team at Le Manoir in 1986, replacing the then unknown Marco Pierre White, the kitchen was crammed full of talent, some of the chefs who have worked there are now legends! There are countless chefs who leave Le Manoir who progress in their careers and end up owning their own establishments, many with michelin stars. Looking back, one of the highlights of my careers was the opportunity to work at Le Manoir. The kitchen is very different now to what it was when I was there, much larger, holding 50 chefs and not 13 like when I was there, strangely they all look so young, a sign of age I guess?   When Raymond invited me to go and cook with him again on Wednesday June 24th I was delighted, I will be cooking 3 of my dishes and Raymond, 3 of his. I still enjoy (although not as frequently as I would like) trips to Le Manoir, which in my humble opinion is one of, if not, the country’s finest...

Prix Fixe – 10th February

by | Feb 10, 2015 | Paul's Blog |

  Our special Prix Fixe menu offers a range of the kitchen’s favourite dishes as well as special creations based on locally sourced seasonal produce Any three courses for two people including a bottle of still or sparkling water and a bottle of Ca di’ Ponti Red or White for £55.00 This Week’s Menu: Starters Tomato, Apple and Celery Soup Treacle Cured Salmon, Chicory and Radish Salad Pork Belly, Black Pudding, Apple Puree Salad ~ ~ ~ Ham and Mushroom Pie with “mash” Sweetcorn and Blue Cheese Risotto Grilled Plaice, Crushed New Potatoes Lemon and Caper Butter Sauce ~ ~ ~ Chocolate Pot with Crème Chantilly and Strawberries Lemon Posset with Lemon Curd Lancashire Cheese Plate Call 01772 806 543 to book OR Book Online HERE QUOTE: Prix Fixe when...

Manzo alla Wellington

by | Feb 3, 2015 | Paul's Blog |

Manzo alla Wellington   Join us this February 2015 for an unmissable deal! £39.00 for 2 including Prosecco Fillet of Beef Italian Wellington, wrapped in Parma Ham, Mushroom Puree and Puff Pastry served with: Onion Rings, Garlic Mushrooms, Courgette Fritters, Garlic and Basil Hollandaise, Sicilian Red Wine Sauce, Thin Chips and Baked Potato stuffed with Gorgonzola Cream! PLUS a 125ml glass of Prosecco each. This offer is just too good to miss out on Make the most of this fantastic offer. Book NOW Call 01772 806543 or Make your reservation online – www.heathcotes.co.uk QUOTE: ManzoWellington February 2015 ONLY (excluding 13th and 14th) *Offer can be changed or withdrawn at any time* *Cannot be used in conjunction with any other...

Valentines Day

by | Jan 27, 2015 | Paul's Blog |

♥ Valentines Day 2015 ♥ February 14th always seems to sneak up on you… One minute it’s January and “you’ve got loads of time to sort something” the next “Oh no I haven’t booked anywhere for Valentines Day” Make sure you and your loved one don’t miss out this year. * Our Head Chef Carl Noller and Chef Proprietor Paul Heathcote MBE have designed delicious menus for both The Olive Press and Heathcotes Brasserie this year. * With a selection of dishes to tickle anyone’s fancy you’re bound to find something you love! * Why not treat your loved one to a romantic evening at Heathcotes Brasserie or The Olive Press. We also have our “Early and Late Diner Deals” be sure to check these out. Call our reservations team on 01772 806 543 to make your reservation now. Don’t leave your Valentines plans too late!   View our menus online now: www.heathcotes.co.uk/valentines-day-2015-olivepress www.heathcotes.co.uk/valentines-day-2015-brasserie ♥...

Head chef Carl excited for Relish book launch

by | Sep 8, 2014 | Paul's Blog |

  In preparation for the Relish North West book launch next week we sat down with head chef Carl Noller to talk about his recipes, upcoming cookery classes and special four course evening dinner. So Carl, how does it feel to have your recipes featured in the new Relish publication? I was really excited and honoured to find out that my recipes had been selected for the North West publication and it was a nice surprise to see that my desert – the chocolate and almond savarin with orange curd and raspberries had also made it onto the front cover. Can you tell us about your other recipes from the book? I have three recipes in in there which include the torbay sole smoked with broccoli puree and mornay bon bons and the main dish – raised pork neck with caramelized apple, roast potatoes, red and green cabbage and crumbled scratchings. Where possible our food is spruced locally. Are you excited about the Relish North West book launch? I’m really looking forward to next weeks events. After the official Relish launch in Chester we have two of our own events, a special four course meal on Friday 19th September with recipes from the book and a cookery class on Saturday 20th September – which are always really fun – for those who want to learn how to make my dishes. What more can you tell us about the upcoming cookery class? They are really fun and interactive whist still being simple and easy to follow. For the Relish cookery class I will be teaching guest how to cook my recipes from the book so that they...