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 – Strawberry & Balsamic Jam

by | Jun 12, 2013 | Paul's Blog

I’m sharing a different strawberry-based recipe each day this week. Today it’s Strawberry and Balsamic Jam. What you need (makes about 4 jars) 750g strawberries de-stalked but kept whole 700g preserving sugar Juice of one lemon Teaspoon balsamic vinegar 1 sheet of greaseproof paper What you do Sterilise the jars by pouring in boiling water and leave for a few minutes before emptying. Place a small plate in the freezer. Place all the ingredients into a large saucepan and stir well with a wooden spoon. Place on a low heat and bring to the boil for about 5 minutes.  Remove a teaspoon of the jam and put a tester on the plate to set.  If he doesn’t set cook for a further 2-3 minutes before removing from heat. Leave in the pan for 15 minutes. When cool place the jam in the jars, cover the top with a little circle of greaseproof paper and seal. Tomorrow, a recipe for Minted Strawberries with Ricotta Drop Scones. Photo attribution: Sharon Mollerus, Flickr, Creative...

5 Strawberry Recipes – Simple Rich Strawberry Pots with Cointreau

by | Jun 11, 2013 | Paul's Blog

This week I’ll be sharing five wonderful strawberry-based recipes. This recipe is delicious and easy to make. What you need 300ml double cream 1 vanilla pod split and seeds scraped out 225g strawberries 75g caster sugar 4 large egg yolks Good measure of Cointreau What you do Pre-heat your oven at 140C degrees/Gas Mark 1½. Place the cream, vanilla pod and seeds in a pan and bring to the boil. Meanwhile place the remaining ingredients in a liquidiser and blend well. Keeping the machine running slowly pour in the hot cream. Pass the mixture through a fine sieve to remove the strawberries, vanilla pod and seeds and pour into small ramekins. Place the ramekins in a tray of hot water and bake in the oven for about 45 minutes until only just set and wobbly. Remove and chill for at least 3-4 hours before serving with softly whipped cream and strawberries. Tomorrow, a recipe for Strawberry and Balsamic Jam. – Paul Heathcote Photo attribution: Marcus Obal, WikiMedia, Creative...

Father’s Day Video

by | Jun 10, 2013 | Paul's Blog

I have two children and I sometimes feel like a second-class citizen. Not all the time, but when it comes to Mother’s Day and Father’s Day, I’m definitely not in the first class compartment. I know I’m not alone. I can tell by my restaurant reservations: Mother’s Day, the phone consistently rings weeks before the event. Father’s Day, much more of a mad rush the week before. A second-class thought. Do we get such a raw deal? Or is it just me? No, it can’t be… So I’m up for championing Father’s Day this year. Put it in your diary early. It’s the 16th of June. We’ll be open at Winckley Square both in the Brasserie and the Olive Press; I’ll wait for the invitation from my children. Watch my video below – or click here to view it on YouTube. Click here for more info on Father’s Day and to book online. We also have Father’s Day Barbecue Cookery Classes – a great gift for Dad. -Paul...