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 nominated Paul ‘Chef of the Year' and Michelin awarded him a second star, an accolade bestowed on eight restaurants in the UK, Heathcotes being the only one in the North West.
In 1995 he embarked on a new venture, opening his first Simply Heathcotes in Preston. This promptly earned a ‘Red M' from Michelin and was named ‘Brasserie of the Year' by both Lancashire Life Magazine and The Independent newspaper.
In 1995 The University of Central Lancashire at Preston bestowed him with an Honorary Fellowship for his contribution to catering in the North West and in 1996 he received the Gold Award of Further Education from the Association of Colleges.
1996 saw the opening of Simply Heathcotes Manchester, this was followed shortly after in November 1997 with The Paul Heathcote School of Excellence, a chefs training school formed with South Trafford College to offer the best in chef, food service a front of house training, situated in the heart of Manchester just off Deansgate.
In March last year Heathcotes Outside was created, a partnership between Paul Heathcote and Gary Bates. In this short space of time Heathcotes Outside have secured contracts on four major sporting venues, Liverpool FC, Preston North End, Warrington Wolves and Aintree racecourse. They will be providing VIP corporate hospitality for the fourth year running at Liverpool's Summer Pops and also cater for many other prestigious events. Their client list includes Armani, Rolls Royce, KPMG and Virgin Trains.
‘Rhubarb and Black Pudding - A Year in the Life of Lancashire's Star Chef' co-written by Matthew Fort, food critic for The Guardian newspaper, was launched on 3rd September 1998, a superb mix of Matthews's writing and Paul's recipes.
Paul now has 15 restaurants, The Restaurant collection which includes The Longridge restaurant, Longridge, The Winckley Square Chop House, Preston & London Road Restaurant & Bar, Alderley Edge and Grado his new Spanish restaurant. Four Simply Heathcotes restaurants in Manchester, Liverpool, Leeds and Wrightington and The Olive Press an Italian Pizzeria Bar & Grill concept with restaurants in Manchester, Liverpool, Bolton, Preston, Warrington, Clitheroe and Cheadle Hulme.
In June 2007, Liverpool John Moores University awarded Paul with an Honorary Fellowship in recognition of his contribution to catering.
He is an amazing entrepreneur and I wanted to know exactly what he put his success down to, writes Emma Kreft.
In your own words, who are you and what is your business?
I consider myself to be a chef. I have 12 restaurants in the North West from Simply Heathcoates to the Olive Press.
Why did you choose to start your own business?
I always wanted to be in business myself. I had a friend who set up by himself and I though well if he could do it so can i.
How did you come up with the idea for your business?
The idea itself wasn't difficult. I've been a chef since I was 16 so I thought that it was a natural thing for me to have my own restaurant. You have to dream with your eyes open, not closed.
What has been your biggest challenge to date?
Every day is a challenge. It was hard to get through the first 18 months of starting up as we were going through a recession at the time. I worked seven days a week and back then it didn't seem hard. I just got on with it. It's challenging whenever we open a new restaurant. One of the biggest challenges I find is that young people don't communicate in the way they used too.
Have you ever felt like giving up?
Never.
What has been your biggest mistake in business?
I probably make one very day but the biggest mistake it to believe that you don't make them. You have to recognise that everyone makes mistakes.
If you were strating again what would you do differently?
Get more financial backing and employ someone who is better with figures than I was. I wished I'd had a better accountant in the early days.
What business achievement are you most proud of?
Getting two Michelin Stars at Longridge in the Northwest within four years.
Who is your biggest supporter?
My parents have been especially in the past. My father now works in my business as a motivational trainer. Even at 73 he has an enormous amount of give and I really admire that.
Who do you go to for business advice?
I have a business group that I'm part of and I use them for support.
What advice do you have for an entrepreneur starting out today?
Don't wait around and do it because you will always regret it. If you believe in yourself you will succeed.
What's the best advice you've been given?
A woman called Jean Wilson once said to me: "Get yourself a number two who will look after your business when you're not there."
How do you handle tough business decisions?
I go in head first as I've never believed in waiting around. Occasionally though, especially if it's a big decision I will sleep on it.
What's next for you and your business?
To open the Elliot in Manchester. I want it to be the best business in Manchester so I've set the bar quite high. I will also open around two to three more restaurants in 2009.
