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Paul HeathcoteCelebrity chef, Paul Heathcote MBE graced the kitchens of our fully operational, training restaurant, Colours for an exclusive Guest Chef Dinner event.

This Guest Chef Dinner is the fourth to be held this year, after the College’s kitchens has witnessed a carousel of top chefs in recent months including Paul Askew, Steven Doherty, James Holden and Michael Bullard.

Chef Paul Heathcote MBE boasts an enviable CV with work stints in Switzerland, Sharrow Bay Hotel, Ullswater, The Connaught in Mayfair, London and Le Manoir aux Quat’ Saisons. At the age of 29 he opened his restaurant in Preston which, within two years was awarded 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, he was nominated ‘Newcomer of the Year’ in the Catey Awards.

The 1994 Egon Ronay Guide awarded Paul ‘Chef of the Year’ and Michelin gave him a second star, an accolade bestowed on only eight restaurants in the UK, Heathcotes still being the only one in the Northwest.

Paul has been awarded three Honorary Fellowships in recognition of his achievements in catering. Paul has published two cookbooks, Rhubarb & Blackpudding and Heathcotes at Home, writes columns to a number of regional newspapers and magazines and also appears regularly on TV. Paul is a Fellow and active member of the the Northern Royal Academy. In 2009 he was awarded an MBE for his contribution to the Hospitality industry.

Students worked alongside Paul to deliver a delightful, locally sourced menu featuring braised fillet of turbot, pressed Goosnargh chicken terrine and potted shrimps.

Terry Lavin, Head of Hospitality and Tourism said: "These events offer a valuable opportunity for our catering and hospitality students – working alongside top industry chefs, producing a fine dining menu which needs to be delivered to uncompromisable standards. It allows them to establish strong links with industry whilst gaining an honest insight into what a future career in fine dining will hold. Employability are core skills we nurture with our students and these kind of events are a welcome addition to any CV”.

Tickets for the event sold out within an hour of being released, as demand for these renowned dinners soars.

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