Heathcotes Collection Simply Heathcotes The Olive Press
Heathcotes Collection Simply Heathcotes The Olive Press


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Stars shine at Heathcotes!

Stars shine at Heathcotes! We are delighted to announce that the Heathcotes group of restaurants have once again been named amongst the country's best employers. The news comes as Best Companies releases its annual report in which Heathcote’s receives a star accreditation for the second year running.

And Heathcotes has now been selected as a "test company" for the competition next year which means it is an example which other companies should follow.

Businesses are evaluated through anonymous questionnaires completed by staff members before being judged on a number of factors including staff satisfaction, room for growth and charity participation.

Over 800 companies applied for star accreditation with more than 14,000 staff completing questionnaires.

We employs more than 450 full time staff across our restaurants & they all take part in specialist training to ensure everyone visiting a Heathcote restaurant has an enjoyable experience.

The training includes body language sessions, inspirational days as well as weekly training on motivation, self esteem and reward recognition programmes.

Paul Heathcote said: "We’re really pleased to receive this accreditation again this year and it is testament to our staff that we have performed so well.

"It is hard to compete with other businesses that are assessed by Best Companies, such as blue chip industries which can offer their staff members so many benefits.

"The restaurant industry is notoriously transient and with such a high turnover of staff and it can be hard to gauge their job satisfaction.

"However, we’ve had some real success stories including individuals who have joined us as students and even shop assistants looking for a change of career and these people have worked their way up in the company to become managers.

"We also have many youngsters joining us who do not know a carrot from a courgette and we have transformed them into inspirational chefs."

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