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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Recipe – Goosnargh duckling with apple juice sauce

by | Jun 6, 2013 | Paul's Blog

To continue the story, two years after the Goosnargh chicken had been hatched, along came Reg Johnson’s now famous Goosnargh duck. The long list of illustrious chefs who have bought from Reg include Albert Roux, Marco Pierre White, Gordon Ramsay and Mark Hix, to name just a few. The ducks really are special and have the true flavour of poultry from years gone by. Here’s a recipe for duckling with an apple juice sauce that I have cooked at home on many occasions. Try serving the duck with roast baby onions and summer turnips. What you need 2 double crowns of duck breast per person 150ml apple juice 150ml chicken stock Half a tea spoon of arrowroot 2 tea spoons of butter What you do Cook the duck breast in a pan or roasting dish skin side down and roast at 225 degrees celsius/gas mark 7 or 8 for about 10-15 minutes. Let it cool. To remove the breasts from the bone, insert a small knife along the backbone; using the tip of the knife, slowly ease the meat away. Trim any sinew from underneath the breast bone. Place on a grill tray fat upwards ready to be grilled to a crisp finish just before serving. For the apple juice sauce, dissolve the arrowroot in a little cold water. Boil the apple juice and stock until it has reduced by half. Add the arrowroot, whisk in the butter and serve. Next week I’ll share some delicious strawberry recipes. -Paul...

Recipe – Torn Goosnargh chicken salad with blue cheese & gems

by | Jun 5, 2013 | Paul's Blog

Twenty years back I asked a farmer friend of mine called Reg Johnson if he would consider breeding some corn-fed chickens. The only one I’d previously used was the French variety whilst cooking with Raymond Blanc at Le Manoir Aux Quat’Saison. After 12-18 months of tweaking their feed and how long they roamed and slept, the Goosnargh chicken was hatched! It was soon followed by its illustrious partner, the Goosnargh duck. Reg is now known to nearly every chef worth their salt. I feel proud of being part of his success. Here’s a dish that doesn’t necessarily need Reg’s chickens but of course I would always say that I think the dish would be better for it. What you need 1 small roasted chicken 2 baby gem lettuces 2 slices white bread 4 slices smoked streaky bacon, cut into 1cm strips 100g soft blue cheese (e.g. Gorgonzola) 4 dessert spoons Greek yoghurt Olive oil 1 clove garlic, crushed What you do Cut the sliced bread into 1cm cubes and shallow fry with the bacon in a little olive oil until golden brown. Drain on to kitchen paper. Cut the bottom off the gems, wash, pat dry, separate the leaves and toss in a bowl with a little olive oil. Divide the leaves between six plates and using your fingers, tear the chicken breast into strips and scatter these, with the bacon and croutons, over the gems. Beat the blue cheese in a bowl until smooth then fold in the yoghurt and garlic. Add a dash of water to take the dressing to pouring consistency. Drizzle over the salad and...

Recipe – BBQ Chicken Escalope with Lemon & Garlic

by | Jun 4, 2013 | Paul's Blog

The sun is shining and barbecues are out, so here’s a fantastic simple chicken recipe to cook outdoors. Most people drink beer with barbecue food, but our new sommelier Anne Malhere (follow her on twitter here) has some great wine suggestions; she matches a White Burgundy (Saint Veran, Macon) or a Provence Rose Wine with these chicken escalopes. What you need (serves 2) 2 chicken breasts 1 clove garlic finely sliced Finely grated rind of 1 lemon Juice of ½ lemon 2 dessertspoons of olive oil Sprig of fresh rosemary chopped Salt & pepper What you do Take the chicken breast and slice in half to envelope and make it thinner (like an escalope). With the tip of a sharp knife make a few criss cross incisions. Pour over the lemon juice, rind, rosemary, garlic and olive oil. Season with a little salt and pepper and leave to marinate for 15 minutes. Meanwhile, cook the chicken on the BBQ well on one side with a little olive oil, flip over and cook the remaining side which has the garlic and lemon and for 30 seconds or so. Paul’s Tip Excellent served with pasta, rice or steamed potatoes -Paul Heathcote Photo attribution: Langleyo, Flickr, Creative...