Chefs
Paul Heathcote
Top chef, restaurant-owner and food consultant, Paul Heathcote trained for 12 years with Raymond Blanc at Le Manoir Aux Quat' Saison.
Paul is a Michelin-starred chef-proprietor who has grown into a successful catering entrepreneur. A champion of British regional cuisine, Heathcote has built up a diverse empire in the north-west of England. Ha has also set up a thriving outside catering arm and a cookery school in Manchester. You can catch this bright chef guesting on Market Kitchen.
Books
Rhubarb and Black Pudding
, Fourth Estate, 1998
Heathcotes at Home
, Capsica, 2005
Books
Rhubarb and Black Pudding
, Fourth Estate, 1998
Heathcotes at Home
, Capsica, 2005
- Apple compote
- Black pudding salad with bacon, poached egg and tomato sauce
- Black pudding and lancashire cheese with mustard butter
- Char-grilled pork chops with apple and bay butter
- Cheese soufflés with cider butter
- Chocolate amarone slice
- Corn fed chicken with wild mushrooms and leeks
- Duck with caramelised rhubarb and braised beetroot
- Duck with spiced apples and braised beetroot
- Fruit punch
- Goat's cheese hash browns with apple compote and grain mustard butter sauce
- Goose alsace-style
- Grilled trout fillet with creamed minted summer vegetables and tomato sauce
- Ham knuckle salad with pineapple, egg and spring onion mayonnaise
- Ham shanks braised in cider with cloves
- Hash browns of black pudding and lancashire cheese with poached eggs and choron sauce
- Herb roast chicken with buttered peas
- Hotpot potatoes
- Kedgeree
- Lamb marinade
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