The Management

Paul Heathcote

Using experience gained in stints in Switzerland, 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 Egon Ronay Guide then nominated Paul ‘Chef of the Year’, and Michelin awarded him a very rare second star.

In 1995 Paul 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, Paul 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 (and another Catey Award for Independent Restaurateur of the Year) after that, Paul with Gary founded Heathcotes Outside. The rest is history.

A champion of British regional cuisine, when it comes to food and business, Paul is endlessly inventive. Paul was one of the first high-profile chefs to recognise the potential of sports catering. He now owns numerous restaurants, and has been voted ‘Best Dressed Man in Liverpool’! With over two decades as a highly original and much acclaimed restaurateur under his toque, Paul has become a star in his own right. Countless TV and radio appearances and numerous awards have made him a household name in places where people take their food seriously. A bit like Paul.

Gary Bates, Managing Director

Gary has almost 30 years of catering and hospitality experience on his CV. He has enjoyed an extensive and varied career, and has worked at the Sharrow Bay in Ullswater, Pool Court Restaurant near Leeds, Broughton Park in Preston and the Dalmahoy in Edinburgh amongt other prestigious establishments. Gary first worked with Paul at the Sharrow Bay, and then teamed up with him again at Broughton Park.

Since 1997 Gary’s innovative culinary skill, ambition and flare have been central to the success of Heathcotes Outside and its ongoing development. Having secured a number of prominent contracts for the company he remains a driving business force, and is as enthusiastic and committed as ever to surpassing his guests’ expectations.

David Cura, Executive Operations Manager

  David's career within the hospitality industry began within the Old Course Hotel at St. Andrews.  With a thorough pedigree in beverage service and management within a 5 star venue, David's standards are extremely high.  Taking a year out to travel in Australia David returned to the UK and accepted a position on The Royal Scotsman which allowed David to utilise his beverage management skills and gain considerable knowledge in a five star food and service experience.  David took the role of Assistant C & B manager within Dalmahoy Hotel Golf & Country Club shortly after its launch.

David moved South to join Gary Bates and Heathcotes Outside in July 1997 and has successfully developed and built the business using his skills of managing finance, people and working with the finest foods whilst having a keen eye for detail. David's position as Executive Operations Manager remains and continues to be an integral part of the developing company. 

David Cura's main area of focus is financial management, reporting requirements, IT, service standards, service related requirements and client liaison.

Andy Wardle, Group Executive Chef

  As Group Executive Chef for Heathcotes Outside Andy is highly respected throughout the industry.  His knowledge and enthusiasm in all aspects of the business have helped turn the company into a market leader.  Andy has worked at numerous locations throughout the UK perfecting his skills and knowledge of British produce.  In 1991, whilst at Moat House International, Andy was instrumental in assisting the team to win Scottish Hotel of the Year.  This was followed by a year in the Scottish highlands where Andy honed his hunting, game preparation and fishing skills to create mouth-watering, fresh menus for hotel guests. 

Andy has been instrumental in setting up the prestigious kitchen operations at Ayr Race Course, whilst with Gold Cup Hospitality and Chester Race Course, The Arena and Convention Centre Liverpool, Warrington Wolves and Preston North End during his time at Heathcotes Outside.  His remit also includes management of the kitchen operations at Anfield and the city of Manchester stadium. His flair and passion is driven by the products he uses and various people he has worked with both previously and presently.  Andy has co-ordinated various events working alongside celebrated chefs such as Brian Turner, Paul Rankin, James Martin, Mark Hix and Gordon Ramsey and is very much an innovator and champion of using locally produced, fresh ingredients.