Shropshire chef Stuart competing on TV's The Great British Menu

Stuart Collins, chef-patron of acclaimed restaurant Docket No.33, in Whitchurch, will appear in BBC Two’s Great British Menu on Wednesday, March 24.

The renowned chef, who opened Docket No.33 in the market town back in 2017, has been selected, alongside some of the UK’s best chefs, to star in the popular BBC Two show.

Competing against fellow chefs from the ‘central’ region including Liam Dillon, Shannon Johnson and returning-chef Sabrina Gidda, Stuart will create his ultimate dishes in a bid to reach the finals and get it featured on the menu at this year's prestigious banquet.

Stuart earned his place in the star-studded line-up with consecutive ‘Michelin Plate’ accolades and a series of top UK and international establishments under his belt. His extensive experience includes working with a host of household names including Gary Rhodes, Michael Caines and Gordon Ramsay.

He was a part of the brigade that helped set up Gordon Ramsay’s New York restaurants, Restaurant Gordon Ramsay and Maze, both at The London NYC, where he became Gordon’s Head Chef at Maze.

Stuart returned to the UK as executive chef for Michael Caines’ venture at the Abode Hotel in Chester before jetting back overseas to Doha, Qatar, working across four varying hospitality projects for Qatar Foundation.

Seasonal

In 2017, Stuart and his wife Frances took the leap to open their own restaurant. Docket No.33, which has featured for two consecutive years in the prestigious Michelin Guide GB & NI, offers a carefully curated tasting menu with a focus on local and seasonal ingredients.

Stuart said: “Following a turbulent year, it’s a huge honour to have been invited to participate in the show this year against a top line up of chefs and some stiff competition. I loved every minute of it and believe the dishes I have created reflect the lengths that we go to create the perfect dish at Docket.

“Shropshire is known to be a hub for exceptional local producers allowing us to curate contemporary British dishes with a trace of international influence from my travels and experience.

"Although we have had a truly humbling response to our ‘Docket at Home’ offer, now an opening date is insight for the restaurant, I’m waiting with bated breath for the show to air and can’t wait to open the doors to the restaurant once again for people to experience my cooking first hand."

The menu is a take on modern British cooking along with influences from Stuart’s international career, such as pan-roasted quail with globe artichoke, Girolle a la Grecqué & black truffle egg yolk and Ruby chocolate cremeux, yuzu, vanilla shortbread, golden sorrel.

The team hopes to open the doors to Docket No.33 once again in May, subject to government guidelines.

Visit http://docketrestaurant.com/no-33/ for more.