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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Choc Recipes: Simple Chocolate Pots

by | Jul 1, 2013 | Paul's Blog

Day One: Simple Chocolate Pots This week I will be sharing fantastic chocolate recipes. Today: Simple Chocolate Pots. What you need (makes 4) Food processor 100g of good couverture chocolate chopped up 250ml double cream 40g muscovado sugar 1 vanilla pod split and scraped 1 egg Fresh raspberries – 1 punnett for decoration Icing sugar and mint What you do Place the chocolate in the food processor and chop into small pieces. Meanwhile place the cream, sugar and vanilla into a pan and bring to the boil. Pour into the food processor and leave for one minute. Switch on and add the egg for a further 20 seconds. Pour into small ramekins and chill for at least 2 hours or preferably overnight. Decorate with raspberries and dust with icing sugar and mint. Tomorrow, a chocolate take on the classic Heathcote’s Bread & Butter Pudding!...

English drink. Made in New York.

by | Jun 22, 2013 | Paul's Blog

A sommelier must know more than just wines – they must know about spirits aswell. So today let’s talk about American spirits. The latest trend in the USA is gin. You may shout “What? the classic English drink, made in the USA? Impossible!” Yet it’s true. Brooklyn has many distilleries producing excellent gin. Whilst working in New York I made an English man change his mind and he’s now only drinking Brooklyn gin. Fortunately, one of these gins is available in the UK: the Breuckelen Glorious Gin. It’s distilled from wheat grown in upstate New York, and the base spirit is redistilled with juniper, lemon, rosemary, ginger and grapefruit. It’s a very complex gin, with notes of juniper, grapefruit, hints of ginger and fresh herbs. It is quite an oily and spiced gin. Importantly, the distillery only sells what they produce – compared to some big distilleries who buy batches from others. It’s almost like home-made. I tell you, this gin is fantastic. You can have it straight, with tonic or with a nice cured salmon. Give it a try and I’m sure you won’t go back to traditional gin… Cheers! -Anne Malhere Photo attribution: See-ming Lee, Flickr, Creative...

A flying saucer in your glass

by | Jun 21, 2013 | Paul's Blog

Today my American wine pick is for lovers of Chateau Neuf du Pape, and also for people like me who love story and humour. But first, to love this wine, I have to tell you more about the man behind it: Randall Grahm. He is one of the most charismatic people in wine with a Monty Python-esque sense of humour and a newsletter that’s enjoyable even if you’re not a wine lover. Before becoming a wine maker, Randall was a philosopher. Let’s talk about the first wine made with Rhone Valley grape varieties in the United States: le Cigare Volant. What a strange name! But once again, full of humour; it comes from a law in Chateau Neuf du Pape that prohibits flying saucers from traveling over the region’s vineyards! Le Cigare Volant is a blend of Grenache, Syrah and Mourvèdre (known as GSM in the wine business) and Cinsault. It’s a full body red, with fantastic flavours of cherries, red bramble fruits, black pepper and silky tannins. It’s a perfect companion to barbecued meats, beef and lamb. It’s definitely one of my favourite California wines because of the taste but also because of the man behind it. Our next wine event takes place on July 3rd: just in time for Independence day we have an American winelist from Colin Burbidge and American-influenced menu devised by Paul Heathcote and Carl Noller. You can view the menu by clicking here. Cheers! -Anne...