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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Secretaries Evening
On Tuesday night in Heathcotes Brasserie we invited secretaries, PAs and office managers to visit our restaurant in our inaugural Secretaries Evening networking event during which we launched our new Olive Press menus and our Christmas 2014 brochures. Guests started to arrive straight from the office at 5.30pm and we welcomed them with a glass of Prosecco and a selection of canapés: Heathcote’s black pudding fritters with mustard mayonnaise, Whipped goat’s cheese on olive shortbread and Potted salmon on croutons. After plenty of chat, guest were shown through to our private dining room in the Brasserie to sit down for a special preview menu created by Head Chef Carl Noller and his kitchen brigade. The menu consisted of Pan-fried bream with crushed Jersey Royal potatoes and tartar Hollandaise followed by Lemon posset with lime curd and raspberries – from our new Heathcotes Brasserie and Olive Press menu’s respectively. After our meal, Carl treated the room to a cookery demonstration showcasing three quick desserts in less than 10 minutes. We timed the demonstration and Carl went slightly over, but we let him off as he left his knife in the kitchen! The desserts Carl made were quick and easy recipes which you can find in the recipe section of the website. Believe me, you’ll want to try them! I’m sure it will take you more than 10 minutes, however, as we’re not all as quick as Carl! The desserts were: Simple chocolate pots, Lemon posset and a Cheesecake in a glass. They looked fantastic. Carl was followed by our restaurant manager Stuart, who gave a quick talk about Pedro Ximenez,...
Mother’s Day 2014
This Mother’s Day on March 30th, head chef Carl and his kitchen brigade are cooking a truly wonderful three course menu for just £25.00 per person. We have sittings from 12pm-1.45pm, 2pm – 4pm and from 5pm – 7pm. Plus: children under 12 can enjoy 2 courses for just £13.00. Why not treat your mum with an unreservedly special dining experience? Call 01772 806543 to book now Menu: Roast tomato soup, torn mozzarella, croutons and balsamic (v) Marinated salmon with citrus fruit and rape-seed oil, chicory and radish Hash brown of black pudding and Lancashire cheese, mustard butter, caramelized apples Crispy hen’s egg with asparagus and mushrooms on toast (v) *** Roast sirloin of beef, soft mash, château potato in thyme, fine beans and Yorkshire pudding Pan fried Goosgnargh chicken, croissant bread sauce, summer vegetables, crisp smoked bacon, roasting juices Spinach soufflé, cauliflower puree, summer vegetables, new potatoes with parsley Grilled sole, soft polenta, tarragon, broad beans, peas and champagne *** “Preserved strawberries” soft lemon cream, rose meringues Heathcotes bread & butter pudding and apricot clotted cream Chocolate brownie, peanut butter ice-cream, caramel ‘hot dog’, salty popcorn, deep fried custard nuggets Vanilla bean, valrhona chocolate and peanut butter ice-cream £10 deposit per person is required to confirm your...