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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Sunday Lunch Recipes – Summer Fruit Cheesecake in a Glass

by | May 31, 2013 | Paul's Blog

Summer Fruit Cheesecake in a Glass A fantastic dessert for your Sunday Lunch that’s delicious and easy to make. What you need (serves 6) ½ packet Digestive biscuits 100g melted butter 100g full fat soft cheese 1 tbsp caster sugar 150ml double cream Punnet of mixed fruits, raspberries, strawberries & blueberries 6 passion fruit cut into half What you do Place the biscuits in a bowl and crush well, pour in the butter and stir; divide between 6 glasses and chill. Put the soft cheese and caster sugar in a bowl and beat with an electric whisk for about 30 seconds or so until the sugar has dissolved. In a separate bowl, whip the cream lightly until “ribbon stage”. Place the soft cheese into a bowl and fold in the cream. Pour into the glasses and chill in the fridge for 2 hours or more. When set place a generous amount of washed summer fruits on top, cut the passion fruits into half and with a teaspoon scrape out the pulp over the mixed berries and serve. Photo attribution Dwight Sipler, Creative...

Sunday Lunch Recipes – Simple Pea Soup

by | May 30, 2013 | Paul's Blog

Simple Pea Soup, Chive Creme Fraiche & Rapeseed Oil A wonderful, simple starter for your Sunday Lunch. What you need (makes 8) 450g fresh or frozen peas Half onion, chopped finely 600ml chicken stock or 1 chicken cube brought to the boil with 600mls water 1 level tblsp corn flour 1½ tblsp water 150ml cream Sea salt, pepper Creme fraiche Chopped chives Rapeseed oil What you do  Cook the peas and onion together in boiling water, drain in a sieve and run under cold water to cool quickly, drain again and reserve to one side. Bring the stock to the boil, dissolve the corn flour with a little of the water and add, whisk in well, remove from heat and allow to cool. When warm but not hot add the peas and liquidise well. Pass the soup through a sieve, mix the chopped chives, season with salt and pepper and with creme fraiche, scoop on top of the soup and a drizzle of rapeseed oil. I’ll share another recipe with you tomorrow. – Paul Heathcote Photo attribution: Paul Wilkinson, Flickr, Creative Commons...

Sunday Lunch Recipes – Creamy Mash

by | May 29, 2013 | Paul's Blog

Creamy Mash Last week I shared my recipe for perfect roast potatoes, which go great with a Sunday roast. This week, another potato recipe: delicious creamy mash. What you need (serves 4) Maris Piper potatoes, approx. 900g 150ml cream Approx 100ml milk 100g unsalted butter Salt & pepper What you do  Boil potatoes in their skins in simmering, salted water, until cooked.  Avoid overcooking and splitting the skins too much. Drain in a colander and peel whilst still warm but not hot. Pass through a sieve or ‘ricer’ into a bowl. Boil the cream and beat into the potato, a little at a time, beating well. Beat in the butter and adjust the consistency with hot milk.  Season with salt and pepper. I’ll share another recipe with you tomorrow. – Paul Heathcote   Photo attribution: Public...