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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Famous Recipes
- Bread & Butter Pudding
- Black Pudding Hash Brown
- Goosnargh Chicken
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Paul’s blog
Head chef Carl excited for Relish book launch
In preparation for the Relish North West book launch next week we sat down with head chef Carl Noller to talk about his recipes, upcoming cookery classes and special four course evening dinner. So Carl, how does it feel to have your recipes featured in the new Relish publication? I was really excited and honoured to find out that my recipes had been selected for the North West publication and it was a nice surprise to see that my desert – the chocolate and almond savarin with orange curd and raspberries had also made it onto the front cover. Can you tell us about your other recipes from the book? I have three recipes in in there which include the torbay sole smoked with broccoli puree and mornay bon bons and the main dish – raised pork neck with caramelized apple, roast potatoes, red and green cabbage and crumbled scratchings. Where possible our food is spruced locally. Are you excited about the Relish North West book launch? I’m really looking forward to next weeks events. After the official Relish launch in Chester we have two of our own events, a special four course meal on Friday 19th September with recipes from the book and a cookery class on Saturday 20th September – which are always really fun – for those who want to learn how to make my dishes. What more can you tell us about the upcoming cookery class? They are really fun and interactive whist still being simple and easy to follow. For the Relish cookery class I will be teaching guest how to cook my recipes from the book so that they...
Britain and Lebanon’s Best
An Evening with Ralph Hochar of Chateau Musar Without question the history of Chateau Musar is unique. Gaston Hochar returned from Bordeaux highly influenced by Chateau Langoa-Barton and decided to open his own vineyard back in 1930. It continued to produce first class wines in the western Bekaa Valley, Lebanon, in spite of the fifteen year civil war. Decanter awarded their very first ‘Man of the Year’ to Serge Hochar in 1984, so highly were his wines prized. Our evening is hosted by Ralph Hochar, third generation of a very special family. Join us to hear more about Chateau Musar, where you will taste not only the legendary reds, but his ‘jeune rouge’ and his lesser known whites. September 10th – £65 per person Click here to buy a voucher Or call 01772 806543 to book now Menu Champagne & canapés on arrival *** Roast scallop, poached trout mi-cuit, sour cream, crab fritter Chateau Musar Rosé 2012 *** “Leagram’s Tasty” hot cheese soufflé, mustard butter, wild mushroom Chateau Musar Jeune 2012 *** Roast Goosnargh duck, bread sauce, roast baby onions, smoked bacon, garlic, broad beans, roasted new potatoes Chateau Musar 2007 *** Cinnamon spiced apple Bakewell tart, almond milk ice-cream Chateau Musar White...