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.
Send Paul a message
Famous Recipes
- Bread & Butter Pudding
- Black Pudding Hash Brown
- Goosnargh Chicken
More Links
Social Follow
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...
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...