His career has spanned stints in Switzerland, Sharrow Bay Hotel, Ullswater, The Connaught in Mayfair, London and Le Manoir aux Quat’ Saisons.

At the age of 29 he opened his eponymous restaurant in Longridge, Preston. Within two years he had been awarded his first Michelin and Egon Ronay stars along with The Good Food Guide’s ‘Restaurant of the Year’. Within a week of the restaurant’s second anniversary, he was nominated ‘Newcomer of the Year’ in the Catey Awards. In the same year Charles Heidsieck Champagne Guide voted Paul Heathcotes as ‘one of the best restaurants in the world’.

The 1994 Egon Ronay Guide awarded Paul ‘Chef of the Year’ and Michelin gave him a second star, an accolade bestowed on eight restaurants in the UK, Heathcotes still being the only one in the North West and a second Catey Award in 1997 for Independent Restaurateur of the Year.

Paul has 2 restaurants: his original Olive Press Preston serving Italian grills, pizza & pasta, and Heathcotes Brasserie cooking French & British cuisine.

Paul has been awarded three Honorary Fellowships from Liverpool John Moores University, Lancashire University & his home town Bolton University in recognition of his achievements in catering.

Paul has published two cookbooks, Rhubarb & Blackpudding and Heathcotes at Home, writes columns to a number of regional newspapers and magazines and also appears regularly on TV.

Paul chairs the North’s Academy of Culinary Arts, Adopt-a-School, encouraging the traditions of his profession and is also a fundraiser for Childline & the NSPCC, Fashion Kicks and Youth Zone.

In 2009 he was awarded an MBE for his contribution to the Hospitality Industry. In 2013 he launched Heathcote & Co, a new events and outside catering company that has so far catered for, amongst others, the prestigious Manchester International Festival and is the official caterer of Bolton Wanderers FC and Bolton Whites Hotel.

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Heathcote & Co Site Launched

Heathcote & Co Site Launched

by | Aug 1, 2013 | Paul's Blog

Paul Heathcote’s new catering company Festivals – Stadia – Events. World class outside catering from the award-winning chef and restaurateur We are pleased to announce that the official site for Paul Heathcote MBE’s new catering company is now online. As we announce more exciting news, partners and events, the site will grow with evolving blogs, photographs and video content. Visit http://www.heathcoteandco.com now. You can currently read Paul’s blogs from Manchester International Festival as well as see photographs from the event, as well as contact us with any queries. All of you feedback is really valuable, so please feel free to use the contact page to get in touch. Visit the site – click...

Recipe: Potted and Smoked Salmon

by | Jul 24, 2013 | Paul's Blog

All this week I’m sharing wonderful salmon recipes. Today’s dish featured as part of Heathcote & Co’s Sunday Lunch canapés at the Manchester International Festival; it’s the dish we served to Macbeth himself, Kenneth Branagh: Potted and Smoked Salmon [divider] Recipe What you need 600g salmon, poached in fish stock and chilled in fridge 1 shallot, finely chopped and blanched Good sprig of dill, chopped 10 green peppercorns, roughly chopped 1 clove garlic crushed 125ml horseradish cream 2 leaves gelatine A good squeeze of lemon Salt & pepper Smoke salmon thinly sliced Salad leaves What you do Roll out a wide piece of smoked salmon on cling film on to your table top, in preparation to rolling the potted salmon on. Warm the horseradish cream and add the gelatine. When dissolved mix all the other ingredients together and add the gently flaked poached salmon. Place the poached salmon mixture on to the smoked salmon and roll up as a “sausage roll” using the cling film, twist the ends very tightly then chill for at least 24 hours. To serve Serve with rocket salad or baby gems and soured chive cream. Check back tomorrow for another great salmon recipe....

Recipe: Pan-fried Salmon with Warm Potted Shrimps

by | Jul 23, 2013 | Paul's Blog

All this week I’ll be sharing 5 great salmon recipes, including the fantastic potted salmon we served to Macbeth, but first a wonderful recipe for Pan-fried Salmon with Warm Potted Shrimps. [divider_dotted] Recipe For the Warm Potted Shrimps What you need (makes 6) 1 shallot, finely chopped 1 dessertspoon white wine vinegar 3 dessertspoons white wine 2 teaspoons chopped parsley 2 dessertspoons of cream 100g butter 150g brown shrimps Seasoning Cayenne pepper Lemon juice Approximately 200g of salmon per person What you do Lightly fry the shallot with 10g of the butter in a saucepan Add the vinegar and wine and reduce down until virtually all has evaporated. Add cream, bring to the boil and whisk in the cold butter.Season with salt, pepper, cayenne pepper and lemon juice. Add the brown shrimps and chopped parsley and keep warm. For the Salmon Remove all the scales from the salmon using the back of a spoon or blunt knife. Remove any bones using a pair of tweezers or pliers. To cook put in a hot pan skin side down, with a little oil, until golden and crisp – approximately 5 minutes. Flip over for a further 30 seconds and add a squeeze of lemon juice and re-season with sea salt. Serve on a bed of wilted spinach and spoon around the chive & Vermouth sauce. For the Spinach What you need 50g butter 1tblsp water 500g spinach picked and washed well Sea salt and freshly milled pepper 1 clove garlic peeled but kept whole What you do Put the butter and water in a pan; add the spinach and lightly season...