Jennie Fisher - Head Chef

I started my career with Heathcotes in Manchester then decided to spread my wings, having Heathcotes on my CV was certainly a big plus.

I worked at Juniper, Establishment, Rhodes & Co and the 2 michelin star The Square in London. I returned to Heathcotes as Sous Chef, you feel looked after here and the company is well established.

I have just been promoted to Head Chef at the London Rd restaurant. I set myself a goal that I would be head chef by time I was 27 and I have acheived it with 38 days to spare!

I want to keep acheiving and being a success. I want accolades and rosettes and I feel I can acheive this with Heathcotes

The Collection London Road

Sarah Drennan - Chef de Partie

I wanted to pursue art at university but it wasnt for me. I got a job in an art gallery and was needed in kitchen which I really enjoyed.

I decided to get a job in a restaurant as a commis chef, I stayed for while but there was no scope for promotion. I saw the job advertised for Heathcotes and I had heard they have a good reputation so I applied.

I got a job as a part time commis chef, then after 8 months I was promoted to full time chef de partie.

I love working in our great team, and I also love the fact I get to do a bit of everything and keep learning.The great thing about our kitchen is that its open to the restaurant so I get to interact with the floor staff and customers.

Heathcotes have so many restaurants in the north west so I hope to grow my career within Heathcotes

Olive Press Liverpool

Charlotte Taylor – General Manager

I was previously at Le Manoir in Oxfordshire for 3 years, then I wanted to move up North. I love food and meeting people and this job delivers both. I feel like I have the autonomy to make decisions but there is a strong support network which is useful in my first managers position.

The Collection The Longridge Restaurant