Biography

Inside Heathcotes Outside 

Heathcotes Outside has been in existence for just over a decade. But its roots go much further back. Paul Heathcote opened his first restaurant in 1990. More restaurants followed. Many of them won awards. Paul first worked with Gary Bates, MD of Heathcotes Outside when Paul was head chef at the world renowned Sharrow Bay, they then worked together at Broughton Park near Preston.  Their philosophy and passion to break the mould a common ground, along with their classical training bonded them and in 1997 together they formed Heathcotes Outside Ltd.  The idea was to offer clients the best of Heathcotes’ cuisine absolutely wherever and whenever they wanted it. To cater to customers’ requirements and budgets precisely: to be entirely bespoke. We were committed to sourcing fresh local foods and cooking them in a modern, British way then. We still are. We are now one of the UK’s premier event management companies; yet our original philosophies remain at the core of our offering.

With a client list made up of regular and repeat clients from the commercial world, finance, public sector, sporting and private backgrounds; The Co-operative Bank, CMP & Summer Pops, KPMG, NWDA, Boodles, Sir Alex Ferguson, Blackpool Borough Council, Williams Dealerships, The Doherty Family, Bruntwood Estates to name a few.

These days we cater to guest lists as short as 20, or as long as 2,200. All Heathcotes chefs are trained to the highest international standards of food safety and culinary ability. They are as committed to providing our clients with precisely what they want as they are to innovation. Their job – and the dedication of all Heathcotes staff – is to provide mouth-watering food at private or corporate events in any location. Food that arrives when it is supposed to, at the temperature it is supposed to arrive at. Always.

Click for more information on the management team