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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Taste of Summer – 3 Courses £16.50
Heathcote Brasserie’s Head Chef Carl Noller and his kitchen brigade have created a wonderful new menu called “Taste of Summer”. The menu is only £16.50 for three courses and is available at both lunch and dinner everyday until the end of August. The offer has been extended to September 7th! You can view the menu below. Click here for more info or to book online Menu Pea & mint soup, crème fraîche, bacon toastie available with mozzarella toastie (v) Citrus cured salmon, pickled cucumber, radish salad, sour cream Black pudding salad, rhubarb chutney ~ Honey roast ham for one, crushed peas, pineapple salsa Braised shin of beef steak, beetroot and horseradish risotto Pan-seared sea bass, crushed new potatoes, tomato & chive beurre blanc Roast cauliflower, buttered peas, lettuce and wild mushrooms (v) ~ Chocolate pots, raspberries and Chantilly cream Rum baba, crème Normandy Summer berries set in elderflower jelly with clotted cream ice cream...
Chateau Musar & Pastrami Rub
Chateau Musar Wine Event Our wine event on Wednesday, September 4th, plays host to Ralph Hochar of the legendary Chateau Musar in the Bekaa valley, Lebanon. 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 15 year Civil War. Decanter awarded their very first ‘Man of the Year’ to Serge Hochar in 1984, so highly were his wines prized. All this week I’m revealing the food Carl Noller and his brigade have created to pair with these wonderful wines. First course: Pastrami cured salmon, sour cream and pickles You can buy a voucher to the event by clicking here, or you can call us on 01772 806543 for more information. Check our our fantastic recipe for a Pastrami rub below. -Paul Recipe Pastrami rub What you need 100g salt 75g sugar 4 tablespoons of coriander seeds 1 tablespoon of smoked paprika 3 tablespoons of brown sugar 3 tablespoons of black peppercorns 4 gloves of garlic What you do Mix the ingredients together in a blender and blitz until they form a fine powder. You can then rub this into the meat of your choice and leave it to marinate for about 24 hours. Try it with slow roasted beef, with steak or to cure salmon. You can also store it in an airtight jar and use as a general seasoning. Photo: Wikimedia, Creative...