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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Any 2 Pizza or Pasta dishes for £12

Any 2 Pizza or Pasta dishes for £12

by | Jul 12, 2013 | Paul's Blog, Specials

We’ve got a great offer at The Olive Press Preston starting this week and running until the end of August. Enjoy any two of our delicious authentic Italian pizza or pasta dishes for just £12.00, great whether you want to plan a celebratory night out, or catch up with friends over lunch. These are the full dishes straight from our a la carte menu – you can view the menu by clicking here. You can view the full details on our Olive Press site here, as well as book online or buy as a gift voucher. So which pizza or pasta would you choose? Let us know in the comments below or on Facebook or Twitter....

Choc Recipes: Chocolate Crunch Torte with Pistachios & Sour Cherries

by | Jul 4, 2013 | Paul's Blog

Day 3: Chocolate Crunch Torte with Pistachios & Sour Cherries All this week I’m sharing fantastic chocolate recipes. Today it’s a wonderful Chocolate crunch torte with pistachios and sour cherries. What you need 225g dark chocolate 10g unsalted pistachios 50g dried sour cherries 50g raisins 3 tablespoons rum 50g butter 150ml double cream 225g sweet oat biscuits What you do You’ll need a loose based cake tin (20cm in diameter, 4cm deep) lightly greased with a flavourless oil. Soak the dried cherries and raisins in the rum overnight. Place the broken-up chocolate and butter in a large heat proof bowl over a saucepan of barely simmering water, making sure the bowl doesn’t touch the water. Allow the chocolate to melt – it should take about five minutes. Remove from the heat. Give the chocolate a good stir and let it cool for a couple of minutes. Fold in the lightly whipped cream followed by the soaked fruits, chopped pistachios and broken biscuits. Mix well. Spoon the mixture into the cake tin evenly. Cover with clingfilm and chill for a minimum of four hours. Serve with a good spoonful of crème fraiche. Tomorrow, a recipe for an incredibly simple chocolate sauce....

Choc Recipes: Chocolate Bread & Butter Pudding

by | Jul 2, 2013 | Paul's Blog

Day Two: Chocolate Bread & Butter Pudding This week I will be sharing fantastic chocolate recipes. Today it’s a chocolatey take on a classic: Spicy Chocolate Bread and Butter Pudding What you need 5 thin slices of white bread 75g butter 50g sultanas 100g grated dark chocolate 3 eggs 220ml milk 1 level tsp mixed spice 50g cocoa powder 220ml cream 50g muscovado sugar 1 vanilla pod split and seeds removed 25g icing sugar What you do Butter the bread and remove the crusts. Place one layer of bread on the base of the tray and cover with a layer of sultanas and chocolate.. Place the rest of the bread on top of the sultanas. Bring the cream, milk, mixed spice, cocoa powder, sugar and vanilla to the boil in a pan and place the eggs in a bowl and whisk the hot liquid into them. Pour over the bread and place the dish in a bain-marie and put in a moderate oven for about ½ hour until cooked. Dust with icing sugar. Cover with whipped cream and Armagnac prunes. Tomorrow, a recipe for an indulgent chocolate crunch torte with pistachios & sour cherries!...