The Longridge Restaurant

Restaurateur Paul Heathcote is a Lancashire legend. His book, Rhubarb and Black Pudding, co-authored with leading food writer Matthew Fort, was one of the first cookbooks to feature the joys of Lancashire food and food producers. The recently refurbished Longridge Restaurant remains Paul’s flagship outlet and now has Michael Noonan as head chef. He was previously head chef at Simply Heathcotes Wrightington. The smart new cream, grey and black colour scheme and appointment of Charlotte Taylor as manager has given the restaurant a more up-tempo feel.

Paul has always been passionate about local sourcing. His meat is from Pugh’s Piglets and Reg Johnson, and cheese from Adrian Hill’s Fine Foods. Lots of local meat and other produce is used in his delicious seasonal menus. Custom from the 13 restaurants in the Heathcote chain must be a welcome boost to the local food producer economy.

Food for thought…

  • Paul’s main office is at the Longridge Restaurant and he often pops into the kitchen to oversee service.
  • There is a chef’s table private dining room at the Longridge Restaurant, where the head chef will prepare your meal in front of you and your guests. More than 25 cookery classes are on offer throughout the year.
  • A new outlet in the Heathcote chain is the Olive Press in York Street, Clitheroe. It has the same buying ethos as the rest of Paul Heathcote’s eateries and looks set to make an impact.

The Longridge Restaurant, 104-106 Higher Road, Longridge, Preston, Lancashire, PR3 3SY
01772 784969
longridge@heathcotes.co.uk
www.heathcotes.co.uk
SD 61143772
Open noon to 2.30pm and 6 to 10pm Tuesday to Friday, 5 to 10pm Saturday, noon to 3.30pm and 6.30 to 8.30pm Sunday

The Longridge Restaurant 1