“Rhubarb and Black Pudding

Paul Heathcote's Inspirational Journey

Career Path: College > Chef > Opened Restaurant (age 29)

“I have 2 Catey's - They are the industries version of a TV Bafta!"

My Story: At the age of 29 I opened my first restaurant.  Within two years I had been awarded my 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, I was nominated ‘Newcomer of the Year’ in the Catey Awards. I have since won another Michelin star and other awards including a second Catey. I have a portfolio of restaurants and published two cookbooks Rhubarb & Black pudding and  Heathcotes at Home. I have also been doing regular TV work.

Funny Story: There are many funny and bizarre stories, e.g. digging carrots up in the rain during service with Raymond Blanch with a torch and pitch fork so they would be fresh! 
























Operator - Paul Heathcote's Restaurants Ltd

“This is a great profession, two years in this industry will give you great rewards – what other jobs can take you around the world?  A passion for genuine hospitality required and returns you a passport for life"

Countries Worked:

The Fun Stuff:

“I enjoy skiing, football, rugby, cricket, squash & golf – actually everything!"

For a full biography of Paul Heathcote click here

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