Our Story

Heathcote&Co History

In 1983, young chefs Paul Heathcote and Gary Bates peeled potatoes at the renowned Michelin starred hotel and country house Sharrow Bay, Ullswater. Both Paul and Gary were ambitious to climb the catering ladder and later left Sharrow Bay in 1985 to kickstart their own career. Paul ventured to the Michelin starred Connaught, and then later moved to Raymond Blanc’s two Michelin starred Belmond Le Manoir aux Quat’Saisons, Oxford. After his time at these establishments, Paul was appointed Head Chef at the privately owned Broughton Park in Preston. Gary joined the team at the Michelin starred Poole Court, and his family’s hotel, before crossing paths with Paul at Broughton Park.
Gary & Paul

Heathcotes Outside

Paul and Gary remained friends, and in 1997 formed ‘Heathcotes Outside’. Catering mainly for restaurant clients who wished to have the Heathcote quality and styling in a venue of their choice, for private events, both at home and in the corporate market place. In their first year of business, Heathcote Outside’s secured the contract with Preston North End, Warrington Wolves new stadium development, Chester Racecourse, Bangor Racecourse, Liverpool Summer Pops, Liverpool Football Club, ACC Liverpool, and Manchester International Festival, later followed.

Awards & Achivements

Beginnings
After three years, Paul Heathcote opened his first of fourteen restaurants, where he achieved 2 Michelin stars in his first four years. To date, Paul is one of only two chef’s in Lancashire to achieve this accolade. (Congratulations to Mark Birchall who received his second Michelin star in 2019) Many other honours followed, these include; Chef of The Year, three Catey awards, many TV appearances, and two successful books. One co-written with Matthew Fort, who is now the judge of the televised, highly popular, Great British Menu.
Partnerships
Their undoubted skills, passion for produce, food, service, and unique ways made Heathcotes Outside the caterer of choice for an impressive and enviable list of clients. Including; Armani, Boodles, Bentley, Jaguar Land Rover, Audi UK, Marketing Manchester (MIPIM Cannes), Manchester Airport, and Co-Op (Annual Conference Belfast).

Alongside this, personal clients also instilled trust in Heathcotes Outside to make their events unreservedly special. These personal clients include; Sir Alex Ferguson, Sir Paul McCartney and Sir Terry Wogan. The Heathcotes Outside team catered for 2165 guests at Sir Alex Ferguson’s testimonial dinner, Sir Paul McCartney’s home coming in Liverpool, and Sir Terry Wogan’s daughter’s wedding reception in a marquee at his home.
Heathcote&Co
In 2007, Heathcotes Outside merged with Lindley Catering taking a £20 million turnover business to £60 million overnight. Both Gary and Paul stayed with the company, Gary as the Creative Director and Paul as a board member before the company was sold allowing the two to re-join as the newly formed Heathcote&Co in 2013. Where they both now work on events, projects and contracts that they passionately believe they can improve and make a difference locally.
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If you’re interested in our catering services for your venue or event, please contact us. 

Our Ethos

Freshness

Local food sourcing means fresher produce. We work hard to find the right suppliers and work closely with them to find only the best & freshest produce

Traceablilty

The Heathcote&Co produce is fully traceable from the moment it is harvested, to its arrival in our kitchens to ensure the highest quality end product

Skill

All of the chefs at Heathcote&Co take pride in their skills, which they pass on through their training of each and every new member of the team

Hygiene

All of the Heathcote&Co staff, both front and back of house are fully trained to the highest standard in Hygiene Regulations and Health and Safety at work

Gallery

We Can Help You Create Your Perfect Event

Feeling indecisive about those crucial decisions? Meat or fish, two courses or three, champagne reception, cocktail, canapés and Street food? Heathcote & Co work with you to create a conceptual and unique catering experience with menus carefully curated showcasing the finest local produce, making your event or special occasion as unforgettable and seamless as possible..

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