Life for renowned chef and restauranteur Paul Heathcote couldn’t be better. Nor could it be more hectic. His flagship ‘Longridge Restaurant’ has just been re-awarded its Michelin Star. There are five ‘Simply Heathcotes’ restaurants across the North West offering the finest British food. ‘Heathcotes Outside’ provides high class catering at Liverpool’s and Preston’s football grounds, Warrington Rugby League and at The Aintree Grand National - as well numerous private functions. And there are now four ‘Olive Press’ restaurants. Combined, these operations employ over 800 staff. On top of this, there are five more restaurants in the pipeline, which all need venues sourcing and refurbishment planning. And, as if this wasn’t enough, he’s fending off lucrative TV offers to make him the next celebrity chef.

But it was all very different when Paul started his first restaurant. Then it was a high risk venture, he was relatively unknown and he needed support.

"I think nine out of ten new restaurants go bust. People have to eat but there are so many amateurs about. When I started the business I needed investment and, as I'd known of Admiral, I just used who I knew. The relationship started with a small amount of finance but that has grown over a number of years. We've chosen to stay with Admiral largely because of this relationship. Setting up a restaurant is an expensive exercise and I've always been happy that they've found the best deals. At the end of the day you want the cheapest money and a good relationship does help to negotiate that."

Paul places a heavy emphasis on long term relationships in business, choosing to stick with the suppliers who supported him in the early days, despite the numerous offers and approaches that his success inevitably attracts. His track record means finance is a lot easier to come by these days, but Paul still chooses to go direct to Admiral.

"Business relationships are important. All businesses go through sticky times and experience problems. It's then that you need understanding and support."

"The bigger finance companies chase your business when you're successful but not when you're small or experiencing difficulties. Finance can be difficult to raise and partners need to believe in you. Admiral have always backed us, even on one occasion when the banks were getting nervous they still supported us. When you're supported at that time you tend to stick with it. I firmly believe that in business you need to have loyalties - it's the same whether you're buying carrots, chickens or finance."

This long relationship has led to an excellent understanding; Admiral appreciate that it’s very important to move quickly and efficiently to support the opening of a new restaurant. In return, Paul has learnt to be cautious.

"You start paying out straight away, but nothing is coming in. Getting the tills ringing is vital. Admiral know we don't waste money, we buy what we need so whatever they finance is a necessary requirement. These things build trust and the friendship is strengthened. When people ask me how to start a business or how to expand, I always recommend they talk to Admiral."

Given his vocation and his success, one might expect Paul to be perhaps a little demanding and a perfectionist. Although he expresses this in a more cordial manner than some other famous chefs, he does expect the very best in service from his businesses and, in turn, from his suppliers.

"You need to be strong, practical and realistic. You cant afford to be let down and a relationship based on price alone will usually fall apart. All businesses have problems at some stage. A provider who understands your business is so vital - you know that any issues can be resolved."