Born in Pontefract, William Heptinstall worked there as a Master Baker until the mid 1920s. He was employed as a chef for a period in Imperial Russia and travelled extensively in Europe gaining a wide knowledge of various national cuisines. In the 1930s he purchased the Fortingall Hotel and Restaurant in Perthshire and here he became known as one of the foremost British chefs of the period. He wrote Hors d'Oeuvres and Cold Table in 1959, which was awarded the silver medal at the 10th International Art of Cookery Exhibition at Frankfurt in 1960. In addition he later published Gourmet Recipes from a Highland Hotel , which was also well received. The William Heptinstall Memorial Fund was established in 1973 and is awarded annually to a young chef to widen his or her culinery knowledge through travel and study.

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