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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Prix Fixe – February 24th

by | Feb 24, 2015 | Paul's Blog

Our special Prix Fixe menu offers a range of the kitchen’s favourite dishes as well as special creations based on locally sourced seasonal produce Any three courses for two people including a bottle of still or sparkling water and a bottle of Ca di’ Ponti Red or White for £55.00 This Week’s Menu: Starters Red Pepper and Tomato Soup with Sour Cream and Chives (v) Black Pudding, Rosti, English Mustard Butter Sauce and Poached Egg Treacle Cured Salmon with Radish and Chicory Salad and Gingerbread Crumb * Main Course Braised Brisket of Beef, Watercress Puree, Beer Pickled Onions and Sautéed New Potatoes Red Mullet, Saffron New Potatoes and Sauce Verge Pea and Broad Bean Risotto with Ricotta Cheese * Dessert  Bread and Butter Pudding Lancashire Cheese Plate Mixed Berry...

Prix Fixe – 17th February

by | Feb 17, 2015 | Paul's Blog

Our special Prix Fixe menu offers a range of the kitchen’s favourite dishes as well as special creations based on locally sourced seasonal produce Any three courses for two people including a bottle of still or sparkling water and a bottle of Ca di’ Ponti Red or White for £55.00 This Week’s Menu: Starters Cauliflower Soup with Curry Oil (v) Treacle Cured Salmon with Chicory and Radish Salad Black Pudding Scotch Egg with Homemade Brown Sauce and Salad ~ ~ ~ Braised Brisket of Beef with Watercress Puree, Beer Pickled Onions and Sautéed New Potatoes Sea Bream with Saffron and Broad Bean Risotto Lancashire Cheese Soufflé with Spinach, Wild Mushrooms and Mustard Butter Sauce (v) ~ ~ ~ Heathcotes Bread and Butter Pudding Lemon Posset with Raspberries Passionfruit and Strawberry Cheesecake Call 01772 806 543 to book OR Book Online HERE QUOTE: PrixFixe when...

An evening with Paul Heathcote MBE and Raymond Blanc OBE.

by | Feb 12, 2015 | Paul's Blog

DÎner Des Protégés   This June, Raymond Blanc OBE is celebrating his 30 years at Le Manoir Aux Quat’Saisons. To celebrate this momentous achievement Monsieur Blanc is inviting some of his former Pupils back to Le Manoir. Some of Raymond Blanc’s former students include; Paul Heathcote, Bruno Loubet, Marco Pierre White and Michael Caines to name but a few.   “For a teacher, there is no greater joy and pride than to see one’s students reach the peak of their chosen career and become one’s equal.” – Raymond Blanc, OBE*   Here’s what Paul has to say: I joined the team at Le Manoir in 1986, replacing the then unknown Marco Pierre White, the kitchen was crammed full of talent, some of the chefs who have worked there are now legends! There are countless chefs who leave Le Manoir who progress in their careers and end up owning their own establishments, many with michelin stars. Looking back, one of the highlights of my careers was the opportunity to work at Le Manoir. The kitchen is very different now to what it was when I was there, much larger, holding 50 chefs and not 13 like when I was there, strangely they all look so young, a sign of age I guess?   When Raymond invited me to go and cook with him again on Wednesday June 24th I was delighted, I will be cooking 3 of my dishes and Raymond, 3 of his. I still enjoy (although not as frequently as I would like) trips to Le Manoir, which in my humble opinion is one of, if not, the country’s finest...