The Management

Paul Heathcote

Using experience gained in Switzerland, at the Sharrow Bay Hotel, The Connaught in London’s Mayfair and Raymond Blanc’s Le Manoir aux Quat’ Saisons, Paul opened his first restaurant at the age of 29. Within two years he had been awarded his first Michelin and Egon Ronay stars and The Good Food Guide’s ‘Restaurant of the Year’ accolade. The Charles Heidsieck Champagne Guide also voted Paul’s as ‘one of the best restaurants in the world’. The 1994 the Egon Ronay Guide then nominated him ‘Chef of the Year’ and Michelin awarded him a rare second star.

In 1995 Paul, a champion of British regional cuisine, opened ‘Simply Heathcotes’ in Preston. This promptly earned a ‘Red M’ from Michelin, and was named ‘Brasserie of the Year’ by The Independent newspaper. A year later, he opened a second ‘Simply Heathcotes’ in Manchester and founded The Paul Heathcote School of Excellence – a chefs' training school dedicated to training back and front of house staff to the highest standard. A year after that (and another Catey Award for Independent Restaurateur of the Year) Paul, with Gary Bates, founded Heathcotes Outside. The rest is history.

Gary Bates, Managing Director

Gary has almost 30 years of catering and hospitality experience. His extensive and varied career has included the prestigious Sharrow Bay Hotel in Ullswater, the Pool Court Restaurant near Leeds, Broughton Park in Preston and the Dalmahoy in Edinburgh. Gary first worked with Paul at the Sharrow Bay and teamed up with him again at Broughton Park. Since 1997 Gary’s innovative culinary skill, ambition and flare have been central to the success and development of Heathcotes Outside.

David Cura, Executive Operations Manager

  David's hospitality industry career began at the Old Course Hotel at St. Andrews.  With a thorough pedigree in 5-star beverage service and management, his standards are extremely high. Returning from a year out, travelling in Australia, David used his beverage management skills at the five star Royal Scotsman before moving to the newly launched Dalmahoy Hotel Golf & Country Club as Assistant C & B manager. David moved South to join Gary Bates and Heathcotes Outside in 1997 and, as Executive Operations Manager, is an integral part of the developing company. 

Andy Wardle, Group Executive Chef

  As Group Executive Chef, Andy's knowledge and enthusiasm is highly respected throughout the industry.  While at Moat House International, he was instrumental in helping to win the Scottish Hotel of the Year title.  He also helped set up the prestigious kitchen operations at Ayr Race Course. For Heathcotes Outside he has managed the kitchen operation at Anfield and the City of Manchester stadium while helping to build the company into a market leader. Andy has co-ordinated various events working alongside celebrated chefs such as Brian Turner, Paul Rankin, James Martin, Mark Hix and Gordon Ramsey.