'We opened a restaurant in Shropshire to make the most of the county's seasonal produce and have been recognised by the Michelin Guide'
When Stuart and Frances Collins opened their restaurant in the market town of Whitchurch, their dream was to not only serve great food and celebrate seasonal produce but to also create a memorable experience for every guest who walks through the doors.
The restaurant, which offers a tasting menu, welcomed its first diners in 2017 and has been recognised by the Michelin Guide and also highlighted by the Good Food Guide.
Stuart, aged 42, trained with Gary Rhodes at Rhodes in the City, Michael Caines MBE at Gidleigh Park and Gordon Ramsay at Royal Hospital Road and Gordon Ramsay at The London NYC.
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He took his first Executive Chef role back with Michael Caines at the opening of the Abode Hotel in Chester and, in 2021, won the central region of the BBC Great British Menu and represented Shropshire in the final.
With a passion for food, wine and service, Frances has experience in restaurant management and sales and marketing.
She has been involved in the opening of many restaurants with great names such as Chef Michael Caines, Chef Guy Savoy, and at the Four Seasons Hotel, Doha. The couple had spent five years in the Middle East before moving back to the UK to open their own restaurant.
“We spent five years in Qatar. Although it was a phenomenal project that we were working on, everything was imported, nothing was grown in the country at the time so from a cooking perspective, it was great, it was glamorous, but it didn’t really tick the box in terms of using local seasonal produce,” explains Stuart.
“When we came back to the UK, we really wanted to be in the country close to as many producers and as close to the land as we could get. That was a big deciding factor in locating in Whitchurch.
“We opened eight years ago and it’s been a pretty fantastic eight years,” adds Frances, 39.
They named their restaurant Docket after the tickets orders are written on that connect the front and back of house because they believe good food and drink and excellent service should go hand-in-hand. As well as a 10-course tasting menu, they offer a private dining room and a chef’s kitchen table experience.
“It’s not just about having a quick bite of food, it’s about an experience and enjoying us taking you through the food journey,” says Frances. “The way that the restaurant works is we serve the dishes – you do get a menu but it’s like a list of ingredients – and we explain the dishes as you go along so it’s quite interactive.
“Don’t be scared by the fact it’s a tasting menu, there’s lots on the menu that you will enjoy and understand,” she says. “Last month we had a big change and moved our kitchen. "We now have a beautiful new open kitchen with a kitchen table for up to four guests.
“Guests can eat in the heart of the action being served directly by Stuart and our team of talented chefs.
“Alongside this we also have a brand new private dining room where we can accommodate parties of up to eight guests in their own space. “This room also has a window looking directly into the kitchen, giving a unique look into the kitchen,” explains Frances.
To create their menu, they work closely with the seasons and also with small local growers and producers. They use an abundance of British ingredients as well as some international ingredients.
“We call it modern British, primarily focussed around seasonality, local produce where we can – a lot of our vegetables come from very nearby – really focus on the seasons and sort of embrace the ingredients when they are at their natural best,” says Stuart.
“We also have a kitchen garden where we grow different vegetables, herbs and edible flowers that we try to incorporate in the menu as well so that’s really quite an exciting part of what we do. “It’s really working with the ingredients and making sure we can showcase them all at the best,” adds Frances.
The tasting menu changes around every six to eight weeks so there is always something new to enjoy as the seasons change.
“As one season comes to an end, it’s always sad to see a great dish get put to bed for a while but it’s also really exciting with what’s around the corner,” says Stuart. As we move into December, Stuart prefers to serve more hearty food such as venison.
“For me, you wouldn’t want to eat a big, braised dish in the middle of summer, you want something lighter and in keeping with the temperature. And then come the winter, the menu takes a real warming position. There’s dried fruits and a lot of chocolate in winter. December of course is a celebratory month, a bit more decadent, and we try to embrace that as well,” he says.
The couple take great pride in offering a dining experience combining flavour-packed dishes, contemporary drinks and knowledgeable service.
When asked what he enjoys most about having their own restaurant, Stuart says: “I think having the ability to do our own thing, it’s a combination of everything we have learned and we put forward what we believe is the best offering, and the freedom to showcase what we do. “From a food perspective, being able to work with the suppliers and use these amazing ingredients.
“Then, of course, the best thing is having guests come in and thoroughly enjoy what we do and return time and time again. It really is the biggest compliment.” “For me I just love seeing it all come together,” says Frances.
“For us, it’s not just about the food, it’s also about the service, it’s about the atmosphere, it’s about the drinks, it’s about everything all combined and creating this offering that is just a memorable experience.”