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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5 Simple Recipes – Day Three

Lemon & Lime Posset For those who don’t cook, or won’t cook, this has to be the simplest of any dessert I know. If you can boil cream (and don’t think you have to put it in a kettle!), this is a simple, easy to make dessert to grace any dinner...

5 Simple Recipes – Day Two

Mushroom Sauce This simple sauce is great with pan-fried salmon, chicken, steak, pork or most white fish. What you need 2 shallots 1 glass of sweet Vermouth 350ml whipping cream Quarter bottle of fruity or sweet white wine 300g button mushrooms 2 teaspoons chopped...

5 Simple Recipes – Day One

Marmite Butter Today’s simple recipe is Marmite butter, a delicious accompaniment to steak or grilled fish that’s easy to make – though you’ll either love it or hate it! What you need 1 dessert spoon of Marmite 125g butter What you do Mix the...