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 – Yorkshire Pudding

by | May 28, 2013 | Paul's Blog

Yorkshire Pudding This week I’ll be sharing simple recipes for use in Sunday Lunch. Today it’s a classic – Yorkshire Pudding. What you need (serves 4) 250ml semi skimmed milk 3 eggs 100g plain flour Pinch of salt 25g oil, dripping or fat from the joint What you do Place the milk into a liquidiser and add the eggs, place the flour and salt on top and gradually liquidize well. Select a shallow pan 15cm in diameter, add the dripping/oil from the joint and heat in the oven. Pour in the mixture about 2/3 way up the Yorkshire trays and cook in a hot oven at 230C degree for approximately 10 minutes until well risen. Turn the oven down to 150C degrees and cook for a further 5 minutes until golden and well cooked. I’ll share another recipe with you tomorrow! – Paul Heathcote   Photo attribution: Sam Greenhalgh, Flickr, Creative Commons...

5 Simple Recipes – Day Five

by | May 24, 2013 | Paul's Blog

Perfect Roast Potatoes Today’s simple recipe is perfect roast potatoes – an essential and delicious part of any Sunday lunch. What you need 1.2kg peeled Maris Piper potatoes 3 tea spoons of semolina Sea salt Freshly milled pepper Olive oil Sprigs of thyme 4 cloves of garlic What you do Cut the potatoes into good size portions and place in a large pan. Cover with hot water and bring to the boil for about 3-4 minutes until the outside of the potatoes are just soft. Drain in a colander and allow to steam dry for a couple of minutes. Meanwhile place a roasting tray in the oven at 200 degrees celsius. Place the potatoes back in the pan and season with sea salt, freshly milled pepper and semolina. Put a lid on the pan and give it a good shake to rough up the potatoes. Remove the tray from the oven, add a good glug of olive oil and tip in the potatoes. Turn with a palate knife until the oil is coated all over and scatter over the thyme. With the side of a knife, give the cloves of garlic a little bash to slightly crush them and add to the tray. Lightly season again and place in the oven until brown and golden, turning the potatoes once or twice during roasting. Next week I’ll share 5 tips for a great Sunday lunch. – Paul Heathcote   Photo attribution: Yortw, Flickr, Creative Commons...

5 Simple Recipes – Day Four

by | May 23, 2013 | Paul's Blog

Lemon Pickle My simple lemon pickle is easy to make and goes great with pâté, smoked fish and most seafood. What you need 8 lemons 2 dessert spoons of salt 1 tea spoon of grated ginger 300ml malt vinegar 700g sugar 2 tea spoons of horseradish What you do Cut the lemons into thick slices, removing the pips, and mix with the salt; leave for eight hours. Put in a food processor and chop until the peel is in small pieces; scrape down well. Add the remaining ingredients and put in a pan. Cook slowly until the mixture goes thick and syrupy. You can then store in the frige in an airtight jar until required. Paul’s Tip Serve with skate wings along with nut brown butter (butter heated in a pan until it starts to burn). I’ll share another recipe tomorrow. – Paul...