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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5 Strawberry Recipes – Simple Strawberry Tart using only 5 ingredients

by | Jun 15, 2013 | Paul's Blog

I’m sharing a different strawberry-based recipe each day this week. Today it’s a simple strawbery tart you can make using just 5 ingredients. What you need 200g of puff pastry 175ml tin of condensed milk 250ml of whipping cream 1 vanilla pod, split and de-seeded 2 punnets of strawberries What you do Line a 20cm loose flan ring with thinly rolled out puff pastry. Dock the bottom by making plenty of holes with the points of a fork. This will allow the air to escape whilst baking. Next, line the inside of the pastry with aluminium foil or a few layers of cling-film. Sprinkle in some dried beans, lentils or rice to hold the foil or cling film in place. This is a great tip as it keeps the pastry thin. Place in an oven at 180 degrees centigrade for about 15-20 minutes until golden brown. Remove the foil and beans. It may be necessary to place back in the oven for a further few minutes as the centre can sometimes be the last to bake. Open the can of milk and place in a bowl. In a separate bowl, add the vanilla seeds and cream and whisk until a soft peak forms. Fold the cream and the milk together to create a simple and easy confectioner’s cream. Once the pastry is cold, spoon in the cream and decorate with strawberries. Look out for more recipes next week. – Paul Heathcote Photo attribution: Manchester-Monkey, Flickr, Creative...

5 Strawberry Recipes – Strawberries with Mint & Mango cream

by | Jun 14, 2013 | Paul's Blog

I’m sharing a different strawberry-based recipe each day this week. Strawberries with Mint & Mango cream. What you need (makes 4) Punnet strawberries 1 measure Amaretto liqueur 3 ripe mangos 250ml full fat crème fraiche 4 mint leaves shredded 50g icing sugar Juice of lime What you do Cut the strawberries into half and place in a bowl, pour over the Amaretto liqueur and shredded mint and toss, divide between four glasses. Peel the mangos and cut away the flesh, discard the stone.  Place the flesh in a food processor and puree well scraping down a couple of times. Place the crème fraiche, icing sugar in a bowl and whisk until soft ribbon like texture, stir in the lime juice. Gradually fold in the mango puree and spoon over the strawberries, serve well chilled. Tomorrow, a recipe for a quick and easy Strawberry tart using only 5 ingredients. -Paul Heathcote Photo attribution: Henning 48, WikiMedia, Creative...

5 Strawberry Recipes – Minted Strawberries with Ricotta Drop Scones

by | Jun 13, 2013 | Paul's Blog

I’m sharing a different strawberry-based recipe each day this week. Today it’s Minted Strawberries with Ricotta Drop Scones. What you need (makes 4) 500g strawberries, hulled and halved 40g caster sugar plus extra for serving 1 dessertspoon honey 6 leaves of mint shredded 250g ricotta A generous grating of nutmeg 3 eggs, separated 50g plain flour sifted Pinch of salt 15g extra caster sugar Few drops of olive oil 30g unsalted butter What you do Place the strawberries in a small saucepan with 40 caster sugar.  Set over a low heat and stir occasionally until the sugar has melted and the strawberries begin to release their juice.  Then add the honey followed by the shredded mint and set aside to reheat just before you are ready to serve the pancakes. Meanwhile in a bowl beat the ricotta with the nutmeg, egg yolks and whisk in the flour and a small pinch of salt. Place the egg whites in a clean dry bowl and whisk with 15g of caster sugar until they form stiff peaks.  Gently fold them into the ricotta mixture with a large spoon to make a fluffy batter. Place a non stick frying pan over a medium heat.  Add a few drops of olive oil until hot and drop three large spoonfuls of the batter onto the pan.  Cook for two minutes or until set and golden then flip over and cook for a further two minutes until lightly coloured.  Continue adding butter and cooking scones until the batter is finished.  It should make 12 drop scones. Divide the drop scones between four plates and dust with the remaining...