HOW IT ALL BEGAN 

Heathcotes Outside has been operating for over a decade but its roots go back much further.

The future business partners shared a passion to break the mould set by most catering companies - so they pooled their classical training and, in 1997, formed Heathcotes Outside. 

The aim was to offer clients the best of Heathcotes' cuisine but away from his restaurants ... wherever and whenever they wanted it.

The Heathcotes Outside approach catered for customers' requirements and budgets precisely and in an entirely bespoke manner. They were committed to sourcing fresh local foods and cooking them in a modern British way. And that's still the way it is.

All Heathcotes chefs are trained to the highest international standards and are as committed to providing clients with precisely what they want as they are to the principles of innovation on which the business was founded.

Heathcotes Outside is dedicated to providing mouth-watering food at private or corporate events in any location.

Where is Heathcotes Outside based?

Although correspondence goes to Winter Gardens in Blackpool, the team can be found at any of our locations according to business demands and event schedules.

The team of Heathcote-trained chefs work at a client's own choice of location creating their mouth-watering signature dishes using the local, fresh ingredients that they believe in so strongly. Catering at events such as a Chester race day, a major ACC Liverpool occasion or just passing by Winter Gardens, Blackpool on his way to Deepdale, Preston.

How safe is your food safety and hygiene procedures and how do you serve restaurant quality food on such a large scale?

Extremely safe ... because this is of paramount importance to us. The majority of our venues are accredited with a four stars under the local environmental health scoring system and the ACC Liverpool has five-stars. The vans we use to transport our food are refrigerated and follow strict guidelines - so you can rest assured it arrives safely.

It's down to quality ingredients, first class training, safe practices, no cutting corners and ‘thinking outside the box'. We are not reinventing the wheel - not trying to go the moon - we are just trying to get really good quality food from one place to the other. And our clients tell us we do that very well!

Can we find you outside the North West?

Absolutely! We go anywhere. We have catered in the South of France, Scotland, Ireland, Wales and London. Food is mainly taken from the North West although we have sourced food locally. For example - a wedding at Leeds Castle wanted menu ingredients sourced from Kent and Ireland. We normally take our own staff with us but we also have a large network of experienced people that have worked with us through the years so we know who to call if we need extra hands.

What is the Heathcotes Outside view on locally sourced produce and food miles?

This is a fashionable mantra right now - but here at Heathcotes Outside we have supported this ethos since 1997 - although quality is the real deal breaker. If we can't source quality ingredients locally we will go elsewhere.

What's next for Heathcotes Outside?

We want to continue to grow ... into more venues and events ... and to push back even more barriers in food techniques and service styles.